New York, NY, May 18, 2010 —ICE President and CEO Rick Smilow and co-author Anne E. McBride explore all facets of being a culinary professional, both in the kitchen and out in their new book, Culinary Careers: How to Get Your Dream Job in Food (Clarkson Potter, May 2010).
The book is a comprehensive guide to making a decision on how to enter the culinary universe, finding the right food job and then knowing how to grow and succeed along that career path. “Culinary Careers is a valuable source of information and inspiration for people who love the culinary arts and are looking for a way to turn their dreams into a reality,” said Smilow. From chefs to cheesemakers and food journalists, Culinary Careers covers the wide range of careers available to someone with a passion for food whether they are a career changer or just beginning on this path.
Culinary Careers takes readers through the various career-building stages and offers perspectives from a range of experts about the paths they took to success. From getting started, education options, resume writing and job interviews to career development and growth, the book offers readers valuable guidance and perspective. Another chapter covers ownership and entrepreneurship, a ubiquitous long-term goal for many in the field.
But what sets Culinary Careers apart from all other guides to the field is the 89 exclusive interviews with individuals from 23 states working in a myriad of food-related fields: sommeliers, caterers, company owners, TV producers, stylists, photographers, publicists, consultants, educators and more. Readers take inspiration from food-world superstars such as Thomas Keller, Daniel Boulud, Gale Gand, Lidia Bastianich and David Chang, while also gaining practical advice from lesser known, successful professionals, including Florida Yacht Chef Pilar Taylor, Boston Restaurant Manager Liz Quill, New Orleans Wine Shop Owner Jon Smith, New York City Food Stylist Jeannie Chen and Maine Brewer Rob Tod. Smilow said, “We thought it would be more realistic and helpful if not all the ‘role models’ were national figures,” said Smilow. “People who work around food love what they do and are always ready to share their knowledge and experience. I can only hope that readers learn from the book and find jobs that they love as much as the people profiled love theirs,” added co-author Anne E. McBride, the director of the Center for Food Media at ICE.
Early on, the book is being touted as a must-have for anyone looking to break into the food world. “If you suspect you might have the itch to make a mark anywhere in the hospitality industry, this is your book. It’s chockfull of genuine insights, accurate information, and thoughtful advice from real people who have already walked in your shoes — or the ones you’ve been contemplating trying on,” said renowned restaurateur Danny Meyer. Zagat Co-Founder, Tim Zagat said, “For anyone in the food service business, or even thinking about it, this is a must have guide.”
Culinary Careers ($16.99) is available for sale at bookstores nationwide, online at amazon.com, borders.com, barnesandnoble.com, at ICE and wherever books are sold.
For more information, please contact Stephanie Bourgeois at (212) 847-0775 or email@example.com.
The Institute of Culinary Education (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 6- to 11-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated chef instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career. ICE also runs the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. In 2008, ICE was named the International Association of Culinary Professionals’ (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. ICE’s 42,000 square-foot facility is open seven days and nights a week, 350 days a year and is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at www.iceculinary.com.