The Best Book On How To Become A Private Chef
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| Author | : Alex Tishman |
| Publisher | : Hyperink Inc |
| Total Pages | : 88 |
| Release | : 2011-09-24 |
| Genre | : Business & Economics |
| ISBN | : 1614640092 |
Breaking into the Private Chef industry In 2010, Entrepreneur Magazine listed personal and private chefs as one of the fastest growing businesses in the country, with more than 300,000 clients expected in the next 5 years. You love being a chef, but what don't you love? The non-stop pace that goes hand-in-hand with restaurant life? What if you could not only make the same money and create imaginative dishes, but also make your own schedule, take holidays, and have the social life you crave? Acclaimed private chef Alex Tishman has made a name for himself cooking for San Francisco's elite. In this book he shares the secrets of his business with you. With opportunities for careers in the culinary arts expected to grow in the coming decade, there are now over 165 accredited Culinary Arts programs in the U.S. alone. In The Best Book On How To Become A Private Chef, Alex shares his secrets to getting into a top culinary program, as well as guides his readers through the steps to finding a job, building a clientele, and shopping for top-notch ingredients. Readers will take away details such as the day in the life of a private chef, salary and perks of being a private chef, as well as how to plan and execute the perfect ingredients, menu, and demo. Getting into the industry requires more than being a good cook: you need to have an outgoing personality and personal flair, a wide variety of clients, and know how to remain organized and structured in your daily life as a private chef. The Best Book On How To Become A Private Chef is guaranteed to get you on your way to a successful career in the private chef industry. Now, let's get started!
| Author | : Alex Tishman |
| Publisher | : Hyperink Inc |
| Total Pages | : 88 |
| Release | : 2011-09-24 |
| Genre | : Business & Economics |
| ISBN | : 1614640092 |
Breaking into the Private Chef industry In 2010, Entrepreneur Magazine listed personal and private chefs as one of the fastest growing businesses in the country, with more than 300,000 clients expected in the next 5 years. You love being a chef, but what don't you love? The non-stop pace that goes hand-in-hand with restaurant life? What if you could not only make the same money and create imaginative dishes, but also make your own schedule, take holidays, and have the social life you crave? Acclaimed private chef Alex Tishman has made a name for himself cooking for San Francisco's elite. In this book he shares the secrets of his business with you. With opportunities for careers in the culinary arts expected to grow in the coming decade, there are now over 165 accredited Culinary Arts programs in the U.S. alone. In The Best Book On How To Become A Private Chef, Alex shares his secrets to getting into a top culinary program, as well as guides his readers through the steps to finding a job, building a clientele, and shopping for top-notch ingredients. Readers will take away details such as the day in the life of a private chef, salary and perks of being a private chef, as well as how to plan and execute the perfect ingredients, menu, and demo. Getting into the industry requires more than being a good cook: you need to have an outgoing personality and personal flair, a wide variety of clients, and know how to remain organized and structured in your daily life as a private chef. The Best Book On How To Become A Private Chef is guaranteed to get you on your way to a successful career in the private chef industry. Now, let's get started!
| Author | : Lisa Sun |
| Publisher | : Hyperink Inc |
| Total Pages | : 72 |
| Release | : 2011-09-26 |
| Genre | : Business & Economics |
| ISBN | : 1614640106 |
How Do I Land An Internship With Goldman Sachs Investment Banking If you're looking for unique, strategic, and actionable tips to successfully navigate the recruitment, application, and interview process at Goldman Sachs, then this is the eBook you need to read! Do you want to intern at one of the most competitive and professionally ranked firms in the world of global finance? Former Goldman analyst and recruiter Lisa Sun provides insider advice on how to land your investment banking internship at Goldman Sachs, and how this opportunity could turn into full-time employment. The Best Book On Goldman Sachs Investment Banking Jobs is guaranteed to help you along the application, interview, and admissions process for both an internship and career in investment banking. Now, let's get started
| Author | : Sarah Machajewski |
| Publisher | : The Rosen Publishing Group, Inc |
| Total Pages | : 146 |
| Release | : 2013-12-15 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 1477718206 |
Young people who love to cook for friends and family and explore new ingredients and flavors in the kitchen may find that a career in the food industry is the perfect fit. The author presents a variety of exciting careers in which one can cook or eat for a living: cook, personal chef, caterer, and food photographer or stylist are just a few delectable choices. A wealth of resources related to each career is found at the end of every chapter, and full-color photos of professionals in action add visual appeal.
| Author | : Ed Levine |
| Publisher | : Penguin |
| Total Pages | : 290 |
| Release | : 2019-06-11 |
| Genre | : Cooking |
| ISBN | : 0525533559 |
"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way. Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt "Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar "Serious Eater is seriously good!...you'll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks "After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns
| Author | : R J |
| Publisher | : Xlibris Corporation |
| Total Pages | : 89 |
| Release | : 2022-03-27 |
| Genre | : Cooking |
| ISBN | : 1669816591 |
My Faith allowed me to share enjoyable cooking experiences, recipe's along with life's experiences discussion point In this book, I hope you feel my struggle to succeed as much as my passion to be the best and to create the best food you have ever tasted. the quest is still on so I will keep cooking and writing so you can continue to share in my experiences and the journey to be among the “great ones” who offer to the world a harmonious blend of love, passion and culinary delight
| Author | : Elmer C. Rice |
| Publisher | : |
| Total Pages | : 424 |
| Release | : 1928 |
| Genre | : Pigeons |
| ISBN | : |
| Author | : Kate C. Wright |
| Publisher | : Lulu.com |
| Total Pages | : 196 |
| Release | : 2015-05-21 |
| Genre | : Fiction |
| ISBN | : 1329153200 |
I am not your typical ""girlie girl"". I know more about sports than most men do (daughter of a sportscaster), I hate flowers, jewelry, shopping etc. If a guy wants to impress me, it better be field and/or court side tickets to an NFL or NBA game. I am 30 years old, still single, following a dream, wallowing in self pity; yet I manage to briefly mask my self-loathing with wine, random flings with B list celebrities, professional athletes, dating men that are full blown sociopaths, and basically being a well known socialite. Unlike most relationship/non-fiction books about random people's lives, I am the voice of every 30 something woman, who just hasn't quite figured it out yet. This is about finding love, losing love, finding yourself, losing yourself, eating Taco Bell until you feel like you are going to die, and remembering regret overrides fear. Everyone has a story, I just have the balls to tell mine. This is my life, raw and unedited.
| Author | : Trevor White |
| Publisher | : Skyhorse Publishing Inc. |
| Total Pages | : 249 |
| Release | : 2012-06 |
| Genre | : Cooking |
| ISBN | : 1611454654 |
In this tart, tautly written, hilarjously funny insider look at the restaurant business, Trevor White offers an impassioned, unbiased exposé of the world of dining out. From the most fashionable tables in New York, London, and Paris to local fast-food chains, he takes us behind the scenes and demonstrates that all too often we are being conned or cowed by overrated, egomaniacal chefs, pretentious waiters, and self-important critics, whose cursory evaluations and often prejudiced reviews can sound the death knell of a worthy eatery. A scathing attack on gourment dogma, White's defiantly populist critique of today's restaurant culture redefines the dining room as a place in which people have the right to be satisfied rather than intimidated. Included, too, is a fascibating conversation between celebrity chef Anthony Bourdain and the author, where both reveal their respective viewpoints on the culinary world. Book jacket.
| Author | : John Stamos |
| Publisher | : Henry Holt and Company |
| Total Pages | : 439 |
| Release | : 2023-10-24 |
| Genre | : Biography & Autobiography |
| ISBN | : 1250890985 |
New York Times Bestseller “...I love him, and I respect him, and I need him. We all do.” —from the foreword by Jamie Lee Curtis If you would have told a young John Stamos flipping burgers at his dad’s fast-food joint that one day he’d be a household name and that, at the height of his success, he’d be living alone, divorced, with no kids, high on a cocktail of forgetting, he might’ve asked, “You want fries with that?” John burst onto the scene in General Hospital, propelling him into the teen idol stratosphere, a place that’s often a point of no return. But Stamos beat the odds and over the past four decades has proved himself to be one of his generation’s most successful and beloved actors. Whether showing off his comedic chops on Full House or his dramatic skills on ER, pushing the boundaries on Broadway or living out his youthful dreams as an honorary Beach Boy, John has surprised everyone, most of all himself. A universal story about friendship, love, loss, and the courage to embrace love once more, John Stamos’s memoir is filled with some of the most memorable names in Hollywood, both old and new. Funny, deeply poignant, and brutally honest, If You Would Have Told Me is a portrait of a boy who went from believing in Disney magic to a man who learns that we have to create our own magical moments in life.
