food does not means just cooking! Just consider a few of the careers
behind the food: food artisans, wine and beverage managers, catering
personal, retail --sales and distribution managers, nutritionists....Learn
what these people do on a day-to-day basis, and read interviews
from those at the pinnacle of the industry.
is a new book written by Rick Smilow, the president and CEO of
one of the nation's leading culinary education centers, and Anne
McBride, an adjunct professor of food studies at New York University.
The book contains
89 interviews from all fields including: Thomas Keller, Rick Bayless,
Lidia Bastianich, Ruth Reichl, Michael Ruhlman, Gail Simmons,
For more information
on the book Culinary Careers see Featured Article: Mapping
a Path for Culinary Careers
book from the ICE's bookstore
about Ice's Culinary Management Diploma click