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CAREER OPPORTUNITIES in the FOOD and BEVERAGE INDUSTRY CAREER OPPORTUNITIES in THE FOOD AND BEVERAGE INDUSTRY xvi-298_CO-Food&Bev.indd i 5/4/10 6:17:11 PM xvi-298_CO-Food&Bev.indd ii 5/4/10 6:17:12 PM CAREER OPPORTUNITIES in THE FOOD AND BEVERAGE INDUSTRY KATHLEEN THOMPSON HILL xvi-298_CO-Food&Bev.indd iii 5/4/10 6:17:12 PM Career Opportunities in the Food and Beverage Industry Copyright © 2010 by Kathleen Thompson Hill All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval systems, without permission in writing from the publisher. For information contact: Ferguson An imprint of Infobase Publishing 132 West 31st Street New York NY 10001 Library of Congress Cataloging-in-Publication Data Hill, Kathleen, 1941– Career opportunities in the food and beverage industry / Kathleen Thompson Hill. p. cm. Includes bibliographical references and index. ISBN-13: 978-0-8160-7612-3 (hbk. : alk. paper) ISBN-10: 0-8160-7612-X (hbk. : alk. paper) ISBN-13: 978-1-4381-3115-3 (e-book) 1. Food service—Vocational guidance—Juvenile literature. 2. Food industry and trade—Juvenile literature. I. Title. TX911.3.V62H55 2010 647.95023—dc22 2009033934 Ferguson books are available at special discounts when purchased in bulk quantities for businesses, associations, institutions, or sales promotions. Please call our Special Sales Department in New York at (212) 967-8800 or (800) 322-8755. You can find Ferguson on the World Wide Web at http://www.fergpubco.com Text design by Kerry Casey Cover design by Takeshi Takahashi Composition by Hermitage Publishing Services Cover printed by Art Print, Taylor, Pa. Book printed and bound by The Maple-Vail Book Manufacturing Group, York, Pa. Date printed: June 2010 Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 This book is printed on acid-free paper. CONTENTS Industry Outlook vii INSTITUTIONAL FOOD Acknowledgments xiii How to Use This Book xv Catering Manager—Hotel, Casino, Convention Center, and Cruise Ship 66 CATERING, FAST FOOD, DELIS, Executive Chef—Hotel, Casino, Country Club, AND TAKEOUT Resort, University, and Hospital 69 Food and Beverage Manager—Hotel, Caterer 2 Casino, Country Club, Resort, University, Catering Cook 6 and Hospital 71 Corporate Caterer 9 Corporate or Institutional Chef 74 Catering Operations Manager 12 Institutional Head Cook 77 Takeout Store Cook/Manager 15 Deli Prep/Cleanup Person 18 COMMUNITY AND SOCIAL Food Cart Owner 21 SERVICE Party Planner 23 Executive Director, Community Food Bank 80 Prepared Meals Program Manager 83 RESTAURANTS Restaurant Food Runners or Dispatchers 86 Restaurant Chef 28 Sous-Chef 31 FARMING Chef de Partie 33 Farmer 90 Restaurant Pastry Chef 35 Community-Supported Agriculture (CSA) Garde-Manger 38 Manager 93 Server 40 Farmers’ Market Manager 96 Sommelier 44 School Garden Farmer or Director 98 Dining Room Manager 48 Government Agricultural Adviser 100 BAKERIES AND BAKING SPECIALTY FOOD PRODUCTS Bakery Manager 52 Cheese Maker 104 Bakery Sales Manager 55 Sausage or Ham Producer 106 Bread Baker 58 Condiments and Dressing Maker 109 Pastry Chef 61 Food and Flavor Chemist 112 CO-Food&Bev - dummy.indd 5 5/14/10 10:25:29 AM BEVERAGES Traveling Cooking Teacher 182 Food-Service Management Teacher 184 Winemaker 116 Vocational Culinary School Director 187 Winery Cellar Master 119 Apprentice Program Chef 190 Winery Chemist 121 Culinary Academy Instructor 192 Winery Publicist 123 Winery Sales Manager 125 NUTRITION AND DIETETICS Wine Club Director 127 Winery Tasting Room Manager 129 Nutrition Counselor, University or School Vineyard Manager 131 District 196 Beer Brewer 133 Dietitian, Retirement Residence 199 Food-Service-Company Dietitian 202 RETAIL AND WHOLESALE Hospital Clinical Dietitian 205 FOODS AND GROCERIES Sports Nutritionist 208 Specialty Food Store Buyer/Manager 136 CULINARY OR BEVERAGE Supermarket Manager 139 COMPUTER SERVICES Restaurant Supply Buyer 142 Restaurant Supply Salesperson 144 Webmaster and Social Media Director, Culinary Business 212 Online Culinary Catalog Designer 215 COOKWARE AND EQUIPMENT Culinary Association Database Manager 218 Cookware Store Buyer 148 Cookware Store Manager 151 WRITING AND PUBLISHING Mail-Order Catalog Designer 153 Kitchen Designer 155 Cookbook Author 222 Cookbook Editor 225 Food Editor 228 CULINARY TOURISM Food Writer 231 Culinary Tourism and Agritourism Director 160 Literary Agent 233 Farm Tour Manager 162 Food Historian 236 Food Photographer 239 Food Stylist 242 PUBLICITY, PUBLIC RELATIONS, Recipe Developer 244 AND MARKETING Recipe Tester 247 Restaurant or Hotel Publicist/PR Director 166 Hotel or Resort Sales Manager 169 APPENDIXES Destination Management Company Account I. Culinary Schools and Academies 252 Manager 171 II. Wine and Beer Classes and Schools 274 COOKING SCHOOLS, VOCATIONAL III. Culinary Organizations, Professional TRAINING, AND ACADEMIES Societies, and Trade Associations 277 IV. Magazines and Periodicals 284 Cooking School Director 174 Cooking Teacher 177 Bibliography 292 Cooking Teacher Assistant 180 Index 295 vi CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY xvi-298_CO-Food&Bev.indd vi 5/4/10 6:17:12 PM INDUSTRY OUTLOOK People’s discretionary spending habits change with exist, or start a jam, baked goods, or catering com- the times, including what they spend on food, how pany from home. they spend it, and where they spend their food and With a little initiative, food fans can even start beverage dollars. their own food and beverage blog, Facebook page, Everyone needs to eat. While food and beverage or Twitter site and develop a following without any workers in some sectors have lost their jobs dur- culinary education or experience at all. Or they ing economic downturns—also known as reces- may manage those services for a restaurant, winery, sions—many of the restaurants that have survived caterer, club, casino, cruise ship, or hotel. are rehiring workers, snack food producers have Th ere is the opportunity to help start a school more business than ever, breweries can barely keep vegetable garden, which will teach children how up with demand, and many chain food restaurants plants grow, what we put into our vegetables to are hiring, making the food business hopeful. Some help them grow, how that product, vegetable, or wine sales have increased as well. fruit aff ects our bodies, and how we can become Lots of new culinary programs have popped up independent and interdependent by growing our nationally at art institutes, community colleges, own food. and at cooking schools, presenting more and better Working in a wide range of careers in the food training for those interested in getting into a fi eld and beverage industries proves to be emotionally that will always have jobs. Trends toward linking and fi nancially rewarding for millions of people sustainable and organic growing and “greening” throughout the world. of restaurants, clubs, and resorts also present new While chefs, winery workers, and bartenders opportunities. were laid off or had their work days reduced in In the farming fi eld, one can grow herbs in number during the recession, more home cooking pots on a balcony or window ledge at home to sell led to more entry-level jobs in massive food prepa- at farmers’ markets, make a deal with a cheese ration and packaging plants, as well as beverage maker to grow vegetables in vacant parts of his production at some levels. or her property, grow vegetables around a restau- Just as car manufacturers closed automobile rant, or even plant olive trees between rows in an dealerships, some of the largest coff ee chains shut existing vineyard to make an agricultural living hundreds of outlets, and some small chain restau- with a direct connection to the food industry and rants folded completely or eliminated their least consumers. productive stores. On the other hand, chains focus- New opportunities abound as ethnic restaurants, ing on doughnuts and coff ee and other cheap thrills food carts and trucks, and agritourism and other opened new stores. culinary travel industries grow. Th e mere fact that chain eateries refer to their With a trend toward eating food grown or pro- outlets impersonally as “stores” with remote con- duced closer to home, individual entrepreneurs nection to themselves rather than “restaurants” to can even start a farmers’ market where one doesn’t which they are committed and with which they vii xvi-298_CO-Food&Bev.indd vii 5/4/10 6:17:13 PM identify reveals a mountain of information about ity today in many restaurants and hotel kitchens. changes in the food industry. Still, few immigrants and women get the higher Th roughout history, hunting, gathering, shop- positions in a male-dominated fi eld. Ironically, ping, cooking, and sharing meals have been the many American men think cooking is feminine center of social life, whether in tribal villages or work, although most chefs in America are male. large metropolises, from sub-Saharan Africa to Knowledge of English is defi nitely an asset, and Manhattan and Sonoma. bilingual talents in English and Spanish can put Food plays an important role in conversation, a person high on the kitchen ladder as translator family, diplomacy, politics, and friendship. And from the chef de cuisine to the rest of the crew. It is beverages, whether beer at a football game, wine also important to be able to read—in any language. at a White House dinner, or tea or coff ee in a cere- We know of elegant restaurants where all orders mony in Berkeley, Tokyo, or London, set the tempo are printed out in the kitchen with no words, only and regulate the warmth of any interaction. numbers. Some immigrant kitchen workers know Th e American food system has moved full circle the meaning of the numbers (if only their shapes) in nearly 400 years, from American Indians teach- and symbols and know what to do to prepare ing newly arriving British mistresses of the house their part of the meal, but cannot read an order in and their imported kitchen help what to do with English, or possibly in any language.
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