Lisa M. Brefere, CEC, AAC, is a Certified Executive Chef with over thirty years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and has been awarded the ACF Presidential Medallion for outstanding dedication to the profession. She has coauthored several books including Nutrition for Foodservice and Culinary Professionals. With her business partner Brad Barnes, she cofounded GigaChef.com, an online tool for culinary professionals. Karen Eich Drummond, EdD, RD, FADA, LDN, FMP, is author and coauthor of numerous books, including Nutrition for Foodservice and Culinary Professionals and The Restaurant Training Program, both published by Wiley.Brad Barnes, CMC, CCA, AAC, is one of fifty-nine Certified Master Chefs in the United States. A graduate of the Culinary Institute of America, he is a member of the National Certification Commission for the American Culinary Federation and plays a pivotal role in revising culinary certification standards. A cofounder of GigaChef.com with Lisa M. Brefere, he has also coauthored the American Culinary Federation's Guide to Culinary Certification, published by Wiley.

• Introduction. PART 1. FEEDING FRENZY.Chapter 1. Culinary Careers in Restaurants.Chapter 2. Culinary Careers in Hotels.Chapter 3. Culinary Careers in Clubs.Chapter 4. Culinary Careers in Catering.Chapter 5. Culinary Careers in Supermarkets.Chapter 6. Culinary Careers in Cruise Lines.PART 2. INTRODUCTION TO FEEDING THE MASSES.Chapter 7. Culinary Careers in Business and Industry.Chapter 8. Culinary Careers in Universities and Schools.Chapter 9. Additional Careers in On-Site Foodservice.PART 3. INTRODUCTION TO HOME ON AND OFF THE RANGE.Chapter 10. Culinary Careers in Research and Development.Chapter 11. Culinary Careers in Education.Chapter 12. Additional Culinary Careers.Appendix A Culinary Professional Organizations.Appendix B Job Descriptions.Index.

Lisa M. Brefere, CEC, AAC, is a Certified Executive Chef with over thirty years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and has been awarded the ACF Presidential Medallion for outstanding dedication to the profession. She has coauthored several books including Nutrition for Foodservice and Culinary Professionals. With her business partner Brad Barnes, she cofounded GigaChef.com, an online tool for culinary professionals. Karen Eich Drummond, EdD, RD, FADA, LDN, FMP, is author and coauthor of numerous books, including Nutrition for Foodservice and Culinary Professionals and The Restaurant Training Program, both published by Wiley.Brad Barnes, CMC, CCA, AAC, is one of fifty-nine Certified Master Chefs in the United States. A graduate of the Culinary Institute of America, he is a member of the National Certification Commission for the American Culinary Federation and plays a pivotal role in revising culinary certification standards. A cofounder of GigaChef.com with Lisa M. Brefere, he has also coauthored the American Culinary Federation's Guide to Culinary Certification, published by Wiley.

• Introduction. PART 1. FEEDING FRENZY.Chapter 1. Culinary Careers in Restaurants.Chapter 2. Culinary Careers in Hotels.Chapter 3. Culinary Careers in Clubs.Chapter 4. Culinary Careers in Catering.Chapter 5. Culinary Careers in Supermarkets.Chapter 6. Culinary Careers in Cruise Lines.PART 2. INTRODUCTION TO FEEDING THE MASSES.Chapter 7. Culinary Careers in Business and Industry.Chapter 8. Culinary Careers in Universities and Schools.Chapter 9. Additional Careers in On-Site Foodservice.PART 3. INTRODUCTION TO HOME ON AND OFF THE RANGE.Chapter 10. Culinary Careers in Research and Development.Chapter 11. Culinary Careers in Education.Chapter 12. Additional Culinary Careers.Appendix A Culinary Professional Organizations.Appendix B Job Descriptions.Index.

Lisa M. Brefere, CEC, AAC, is a Certified Executive Chef with over thirty years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and has been awarded the ACF Presidential Medallion for outstanding dedication to the profession. She has coauthored several books including Nutrition for Foodservice and Culinary Professionals. With her business partner Brad Barnes, she cofounded GigaChef.com, an online tool for culinary professionals. Karen Eich Drummond, EdD, RD, FADA, LDN, FMP, is author and coauthor of numerous books, including Nutrition for Foodservice and Culinary Professionals and The Restaurant Training Program, both published by Wiley.Brad Barnes, CMC, CCA, AAC, is one of fifty-nine Certified Master Chefs in the United States. A graduate of the Culinary Institute of America, he is a member of the National Certification Commission for the American Culinary Federation and plays a pivotal role in revising culinary certification standards. A cofounder of GigaChef.com with Lisa M. Brefere, he has also coauthored the American Culinary Federation's Guide to Culinary Certification, published by Wiley.

• Introduction. PART 1. FEEDING FRENZY.Chapter 1. Culinary Careers in Restaurants.Chapter 2. Culinary Careers in Hotels.Chapter 3. Culinary Careers in Clubs.Chapter 4. Culinary Careers in Catering.Chapter 5. Culinary Careers in Supermarkets.Chapter 6. Culinary Careers in Cruise Lines.PART 2. INTRODUCTION TO FEEDING THE MASSES.Chapter 7. Culinary Careers in Business and Industry.Chapter 8. Culinary Careers in Universities and Schools.Chapter 9. Additional Careers in On-Site Foodservice.PART 3. INTRODUCTION TO HOME ON AND OFF THE RANGE.Chapter 10. Culinary Careers in Research and Development.Chapter 11. Culinary Careers in Education.Chapter 12. Additional Culinary Careers.Appendix A Culinary Professional Organizations.Appendix B Job Descriptions.Index.