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The Guide to Cooking Schools 2001 (Guide to Cooking Schools)
by Editor Dorlene Kaplan
Available from Amazon
$0.01
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Features
Paperback: 417 pages
Publisher: Shawguides; 13 edition October 1, 2000
Language: English
ISBN-10: 0945834284
ISBN-13: 978-0945834281
Product Dimensions:
8 x 5.2 x 0.8 inches
Shipping Weight: 1 pounds
Product Review
Make no mistake: cooking is big business. Top chefs often earn six-figure incomes, many achieve celebrity status (think Julia Child, Wolfgang Puck, or James Beard), and have the good fortune to work in a field that rewards creativity, innovation, and hard work. But great chefs are made, not born, and for many, the first step up the culinary career ladder is cooking school. Since 1989, the number of cooking programs has increased 150 percent, and the demand for cooking professionals continues to outstrip the supply. The Guide to Cooking Schools 1998 can help aspiring chefs choose exactly the right program to suit their needs and goals. The book is divided between career/professional programs and recreational cooking schools. There are also listings for national apprenticeships, wine courses, and professional organizations; there's even an index of recommended reading. At the beginning of The Guide to Cooking Schools 1998 you'll find a brief checklist of points to consider when choosing a particular program. The actual listings, though brief, are packed with information on tuition, length of programs, student-to-teacher ratios, percentages of students who find employment, and more. This guide to culinary programs will be useful to readers considering a career in cooking as well as to those just looking for a fun vacation alternative.
--This text refers to an out of print or unavailable edition of this title.
Book Description
The only comprehensive, international resource of its kind, published annually and recommended by leading food and wine publications and organizations. Contains detailed descriptions of more than 1,000 schools, colleges, culinary apprenticeships, cooking vacations, wine courses, and food and wine organizations worldwide. Programs for both career and home cooks. The 417-page 2001 (13th annual) edition contains detailed descriptions of 441 career and professional programs and 637 recreational programs worldwide, 84 culinary apprenticeships, 104 wine appreciation courses, and 32 food and wine organizations. "The Bible" according to The New York Times, The Guide is recommended by The Wall Street Journal, Forbes, Business Week, Fortune, and every leading food publication, including Gourmet, Bon Appetit, Fine Cooking, Cooking Light, & Cook's Illustrated.
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