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

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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

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This book is printed on acid-free paper. CONTENTS

Industry Outlookâ vii INSTITUTIONAL FOOD Acknowledgmentsâ xiii How to Use This Bookâ xv Catering Manager—Hotel, Casino, Convention Center, and Cruise Shipâ 66 CATERING, FAST FOOD, DELIS, Executive Chef—Hotel, Casino, Country Club, AND TAKEOUT Resort, University, and Hospitalâ 69 Food and Beverage Manager—Hotel, Catererâ 2 Casino, Country Club, Resort, University, Catering Cookâ 6 and Hospitalâ 71 Corporate Catererâ 9 Corporate or Institutional Chefâ 74 Catering Operations Managerâ 12 Institutional Head Cookâ 77 Takeout Store Cook/Managerâ 15 Deli Prep/Cleanup Personâ 18 COMMUNITY AND SOCIAL Food Cart Ownerâ 21 SERVICE Party Plannerâ 23 Executive Director, Community Food Bankâ 80 Prepared Meals Program Managerâ 83 RESTAURANTS Restaurant Food Runners or Dispatchersâ 86 Restaurant Chefâ 28 Sous-Chefâ 31 FARMING Chef de Partieâ 33 Farmerâ 90 Restaurant Pastry Chefâ 35 Community-Supported Agriculture (CSA) Garde-Mangerâ 38 Managerâ 93 Serverâ 40 Farmers’ Market Managerâ 96 Sommelierâ 44 School Garden Farmer or Directorâ 98 Dining Room Managerâ 48 Government Agricultural Adviserâ 100

BAKERIES AND BAKING SPECIALTY FOOD PRODUCTS

Bakery Managerâ 52 Cheese Makerâ 104 Bakery Sales Managerâ 55 Sausage or Ham Producerâ 106 Bread Bakerâ 58 Condiments and Dressing Makerâ 109 Pastry Chefâ 61 Food and Flavor Chemistâ 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. corn and beans and rural farmers growing organi- A cook with both cooking and translating skills cally and naturally and trading with neighbors can rise rapidly to sous-chef or chef de cuisine so everything they needed to survive. We “progressed” that he or she can teach the rest of the staff how and to microwave diet meals and toaster-popped pies, when to do things. and then back to “slow food” and growing and Some employers off er language classes, and oth- purchasing local foods and trading with neighbors. ers recommend that kitchen or hotel supervisors At the same time, restaurants, food producers attend Spanish or other language classes so the and packagers, and beverage companies pay noto- English speaker can communicate with the immi- riously little to workers. Culinary aspirants may grant worker. spend a good (or bad) $100,000 going to cooking We know winery, restaurant, and deli owners school and become totally defl ated when they can only fi nd a $9-an-hour job cooking on a line in who take Spanish classes to communicate with some restaurant kitchen. workers rather than invest in the workers’ educa- More and more immigrants from many coun- tion, sort of like throwing them a fi sh instead of tries, particularly from Latin America and Asia teaching them to use a fi shing pole. Some local high where food and eating together play a major role in schools off er adult education or community college family life, gravitate toward working in food, from classes in English as a second language and in Span- minimum-wage meat packing plants to the kitch- ish to help employers learn employees’ languages or ens of high-end restaurants. Many great immigrant help the employees learn English. cooks learned the use of fresh-ground spices from While one may be able to get a minimum-wage helping their mothers and using a mortar and pes- job in a fast-food joint or packing plant without tle, while others cooked for the rest of their siblings English, English is essential to move up in most while their parents worked. systems. Our favorite example is the Robledo fam- Oft en the rest of the kitchen crew is from the ily of Sonoma Valley, who came here as migrant same country, or even the same region, such as vineyard workers, saved their money, bought some Michoacán in Mexico. We see Mexicans preparing land, established the fi rst vineyard worker–owned Chinese food at Panda Express and Asians cooking winery in the United States, and now have been at Taco Bell. featured in People magazine and in Readers’ Digest. Th e kitchen strata have changed, from the hier- Many small and large ethnic restaurants were archical old French brigade de cuisine devised by started by fi rst-generation immigrants who the late Auguste Escoffi er to fuzzier lines of author- learned English and how to cook in quantities

viii CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd viii 5/4/10 6:17:13 PM “from the bottom up,” washing dishes, sweeping, Restaurant owners reduce serving sizes and plate busing tables, and serving. sizes to cut back on calories and food costs and fat- Notices in American restaurant kitchens and ten up profi ts, such as serving hanger steak instead wineries are oft en posted in English, Spanish, Chi- of fi let mignon, sometimes to avoid raising prices nese, or Vietnamese, while in Canada they appear while lowering costs. mostly in English and French. Watch for more vegetarian restaurant opportunities, or open your own. Trends and New Issues Organic food production is the hottest trend in the Food Industry this decade and off ers many job opportunities, both in small production facilities and large plants. Fast Food versus Slow Food Whole Foods Markets are the fi rst national certifi ed Food trends and science change as oft en as hem- organic grocers, while chains such as Safeway keep lines go up and down. Currently one of the hottest increasing their organic “O” off erings, from crack- trends, which hopefully will stay around awhile, is ers to peanut butter, and recently committed to growing organic vegetables and purchasing veg- converting all of their trucks to biodiesel fuel. etables and meats grown close to home. Eating Italian Carlo Petrini started the offi cial “slow locally—sometimes described as being a “loca- food” movement 30 years ago, although various vore”—is variously described as buying food grown segments of society had already “gone back to the within fi ve, 10, 25, 50, or 100 miles from where one earth.” Petrini has maximized publicity opportuni- lives. Th e possibilities of knowing the person who ties and spread the word through a vast network of grew the food and what they put into it, freshness conviviums (clubs) that discuss ways to grow, cook, of the produce, and saving the environment from and enjoy food grown at or close to home and hold and costs of transporting vegetables from another educational events to enlighten others. His annual continent are among the benefi ts. “Terra Madre” (Mother Earth) conference draws So there are more and more opportunities to thousands, and a 2008 Slow Food Nation confer- work for dedicated growers, develop sales and ence in San Francisco did the same. delivery programs, or start your own bakery or Some of Petrini’s basic points about growing route close to home. Even people growing plums or food naturally, organically, and slowly and purchas- zucchini in their backyards can sell at some farming food close to home dovetail into consciousness ers’ markets. of global warming and the so-called green move- Fast-food outlets, for which massive potato ment. Many “slow food” ideas are close to what growing, slicing, and packing plants consume a our parents, grandparents, and great-grandparents large part of the country’s potato supply, have been considered common practice. the fastest growing segment of the food industry. Genetic engineering and chemical research As Eric Schlosser pointed out so profoundly in his industries now make seeds that produce corn and book Fast Food Nation, much of the country’s beef other crops, but are engineered to not produce production is committed to these same chain fast- more seeds, forcing the farmer or grower to pur- food stores. chase seeds from those companies every year. Th ese Popular demand and local government regu- same seed companies off er new food chemist jobs lations have forced chain restaurants and many in the industry. cracker, cookie, and baked goods producers to aban- Other food scientists and food chemists work to don cooking with trans fats and to substitute other create the appearance and taste of natural fl avors oils. New York City has banned trans fats altogether, in order to add chemical and artifi cial fl avoring in forbidding restaurants to use them in cooking. place of the real thing, intending to reduce the cost Grains that many Americans still haven’t heard of producing popular foods without the cost of real of, such as quinoa, amaranth, faro, and oat groats, ingredients, thus creating new jobs to develop the will become more prominent in our diets and stuff . Some now even add fi ber to replace fi ber they restaurants. removed during processing.

INDUSTRY OUTLOOK ix

xvi-298_CO-Food&Bev.indd ix 5/4/10 6:17:13 PM Th e enormous advertising and marketing indus- Escoffi er’s brigade system, still found in restau- tries off er thousands of food- and beverage-related rants and hotels throughout France and America, jobs, from assistants to artists, cooks, food designers, draws clear lines of job descriptions and outlines photographers, copy editors, and a whole slew of responsibilities of the entire kitchen staff , with other categories. For instance, I used to write labels everyone specializing in certain tasks and rarely for a major restaurant chain’s food product line. moving outside those lines. Th e U.S. federal government, through the In the United States and Canada the traditions Department of Health and Human Services’ Food still exist, with the lines blurred slightly by the and Drug Administration and its Center for Food widespread use of immigrant cooks, who oft en Safety and Applied Nutrition off er food-related jobs learn the system and the job but do not get the for- that rarely attract the romantic envy of those work- mal brigade titles or pay. ing in wineries and restaurant kitchens. In fact, Cooks in all of these jobs, except for the top proprietors oft en dread seeing inspectors approach- famous chefs, work for far less than the public ing, as these offi cials are responsible for inspecting thinks they do. the U.S. poultry and beef supplies and encouraging Here is a brief outline of modern versions of the “voluntary” recalls. In 2009 the Obama adminis- brigade de cuisine system to describe many of the tration vowed to reorganize the USDA and FDA positions available in restaurant kitchens today. departments, with a suggestion that the United Th e word chef has loosened tremendously from the States put all inspections under one agency as is title of the top person in a kitchen to defi ne anyone done in Canada and with the goal of better protect- who cooks in that kitchen. ing the consumer. And then, of course, you might enjoy the wildly • Executive chef: Responsible for managing every- independent jobs of cattle ranching, starting as thing that relates to the kitchen, from creation of a ranch hand, saving to buy your own land and the menu, ordering supplies, overseeing all staff , developing your own business, or growing organic to reporting to owners and higher managers. Th e vegetables on someone else’s land and selling them chef de cuisine, sous-chef, and all others report commercially or at farmers’ markets. up the kitchen ladder to this person. Th e food world is wide open with prospects for • Chef de cuisine, or kitchen chef: A chef who is jobs that presently exist and for creating your own the head chef of a kitchen or restaurant, usually employment opportunities and careers. when it is one of several restaurants within a hotel or resort, or at one of many restaurants under the Restaurants same owner and overseen by an executive chef, For decades, restaurant jobs in the U.S. and Canada or when an owner wants to hold out another step followed the hierarchical brigade de cuisine system before the chef may truly have control. created in France by Georges Auguste Escoffi er, • Sous chef: Under chef or deputy chef of a kitchen, thought possibly to have been the world’s great- or assistant or second in command to the execu- est chef. Escoffi er modernized and simplifi ed the tive chef or chef de cuisine, whichever is the top cuisine of Marie-Antoine Carême (1784–1833), an chef in that kitchen. An executive sous-chef in a original refi ner of French haute cuisine. large operation or in a hotel with several kitchens Escoffi er is credited with elevating cooking to a and room service works directly for the executive respected profession, having begun his career at age chef, executes orders from the executive chef, and 13 as an apprentice at his uncle’s restaurant, Le Res- troubleshoots wherever needed, including fi lling taurant Français, in Nice. Eventually he combined in positions below his or hers, such as chefs de his skills with those of César Ritz (1850–1918) and partie or line cooks. directed the kitchens at Ritz’s Grand Hotel in Monte • Expediter or announcer (aboyeur): Takes orders Carlo, the London Savoy, the Hotel Ritz in Paris and from guests or servers in the dining room and New York, and the Carlton in London, where he relays them to each cooking station in the kitchen introduced the concept of an à la carte menu. in order to coordinate communication. With sev-

x CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd x 5/4/10 6:17:13 PM eral languages spoken in one kitchen, this person 9. Tournant or roundsman or swing cook: may need foreign language skills. Th e expediter Rover who fills in at any station in a kitchen; also may make a fi nal check on a dish to make a great place to learn. sure it is perfect, apply fi nishing touches to spruce 10. Garde-manger or pantry chef: This person up the dish, and even deliver it to the diner. oversees the “pantry” of fresh vegetables, • Chef de partie: In sophisticated or large restau- washing and careful preparation of salad rant kitchens, the chef de partie is also called greens and fresh vegetables to be cooked; a station chef or line cook and is in charge of might also contribute ideas for vegetarian one facet of the kitchen’s total cooking picture. dishes, and is of great importance in veg- In some kitchens, mainly those that follow the etarian or raw vegetable restaurants. Also brigade system more closely, station chefs and oversees or creates cold appetizers, pâté, line cooks are divided into sub-hierarchies, with and charcuterie (sausages or salumi) when a head cooks for each in charge of a specialty as kitchen makes its own, a growing trend. follows: 11. Boucher or butcher: Butchers meats, fish, 1. Saucier or sauté chef or sauce maker: and poultry. Needs to recognize the finest Responsible for all sauces and sautéed foods, meats, recognize any disease or defects, and sometimes with assistants specializing in each know how to best use every part. Duties may sauce or sautéing. Makes warm hors d’oeuvres include breading or performing other meat or appetizers; finishes off meat dishes. or fish preparations if those practices are 2. Poissonier or fish chef: Oversees cooking used in the restaurant. of fish or cooks fish only, including occa- 12. Pâtissier or pastry chef: Often thought to be sionally recommending fish dishes or order- second most important staff member because ing specific fish, butchering the fish, and customers remember desserts. Keeps up with preparing sauces to go on or with the fish. trends and prepares all baked goods, some- In some cases the saucier will make these times from breads and muffins to ciabatta, sauces. focaccia, and luxurious, sumptuous cakes 3. Rôtisseur or roast chef: Oversees or pre- and other specialized desserts. In large estab- pares roasted and braised meats and their lishments, the pastry chef may oversee his or sauces. Again, the sauces maybe made by the her own kitchen or even have a separate shop saucier. for retail sales. 4. Grillardin or grill chef: grills all foods, • Confi seur: Makes petits fours and candies which now can mean on a smooth stove sur- in restaurants with large staff s. face or on a barbecue grill. Job may be done • Glacier: Makes cold and frozen desserts in by rôtisseur or vice versa. restaurants with large staff s. 5. Friturier or fry chef: Cooks or oversees all • Décorateur: Decorates showy cakes and frying, from fish to potatoes. possibly even ice sculptures in large res- 6. Entremetier, legumier, or vegetable chef: taurants. A position gaining in importance with the • Boulanger: Makes breads, cakes, and trend toward more healthful eating, some- breakfast pastries in restaurants or hotels times preparing soups, egg dishes, and veg- with large staff s. etable dishes. 13. Commis, junior cook, or apprentice: May 7. Potager or soup chef: Few kitchens have work under a chef de partie to learn each soup chefs any longer, and these duties and station’s techniques and responsibilities. pasta preparation might be absorbed by the 14. Apprentice: Usually a culinary student learn- vegetable chef. ing theory and getting practical experience 8. Cuisinier, cuisinier de partie, or cook: working under more experienced chefs and Works under chef de partie making specific doing food preparation (prep) or clean-up or singular dishes in a station on the line. jobs.

INDUSTRY OUTLOOK xi

xvi-298_CO-Food&Bev.indd xi 5/4/10 6:17:13 PM 15. Communard: May specifically prepare a the country. Artisinal coff ees and roasters compete meal for the staff during each shift. The food on fl avor, organic-ness, how sustainably grown the served in a restaurant kitchen is sometimes beans are, and occasionally on price. As economic experimental and almost always good. trends ebb and fl ow, enormous coff ee chains such 16. Escuelerie, plongeur, or dishwasher: In as Starbucks have had to cut back on new store charge of keeping dishes and utensils clean openings and hot breakfast sandwich off erings, and and unbroken, stacked appropriately, and have even closed some outlets, while McDonald’s handy to cooks who need them, and keep- moved into the coff ee beverage fi eld with inexpen- ing the kitchen clean. Sometimes a marmi- sive espresso drinks. ton specializes in washing pots and pans and Th e wine industry also swings with trends and making them ready for cooks. fads that aff ect the popularity of varietals. Th e 17. Garçon de cuisine: Does prep and an abun- movie Sideways temporarily put the kibosh on mer- dance of small jobs in large restaurant or lot sales, resulting in an eff ort to produce a movie hotel kitchens. in which the characters love merlot, all to save the wineries that make that varietal. On the other hand, many positions in modern One can still start small, learn as an apprentice kitchens in restaurants and large hotels are simply or “cellar rat” working at wineries or study wine- called “cook.” making and enology at a community college or Most restaurants are run with a person or host, university, then open one’s own winery, rent space occasionally still known as the maître d’hotel or maî- in a winery to blend your own, and stick your own tre d’ (“dee”), managing the dining room or “front labels on bottles. Giant bottling plants make up the of the house” while the restaurant’s chef runs “the other end of the spectrum, sometimes fi lling and back of the house” or kitchen. Oft en couples who sealing thousands of wine bottles an hour, and usu- own and run restaurants divide up their duties along ally off er assembly-line jobs. those diplomatic and slightly territorial lines. Regional breweries continue to spring up with great enthusiasm and near-cult followings. Th ere The Beverage Industry are few beer-making programs at universities, although some community colleges off er classes. Some of the biggest changes and fads in the food Th e best way to learn is to get a job, any job, in a and beverage industries have developed recently on brewery, learn from the brewmaster, and work your the beverage side of the business. People are look- way up. ing for new sources of nutrients and energy, leading Sake, the Japanese alcoholic beverage made from us to more widely available organic and fortifi ed rice, has become more popular in North America, milk, colas with more and less caff eine and sugar, partly because it is sometimes served warm and juices with less sodium and sugar, chain coff ee has a soft impact, and partly because it produces drink products in bottles and boxes, wine in boxes, minimal hangover headaches. Several sake brewer- wine bottles with screw tops instead of corks from ies opened around North America in the 1990s, and cork trees, and healthy and fl avored teas. some closed in the early 2000s. Food producers and packagers have always been Th ere is a well-established saying in the wine aware of marketing and shelf placement in grocery industry, which probably also pertains to starting stores, but the tea and coff ee industries seem to a beer or sake brewery: “Th e way to make a small have had their collective eyes opened to possibili- fortune in the wine industry is to start with a large ties by Seattle, Washington–based Starbucks. one.” Specialty teas have skyrocketed in popularity, with importers blending and packaging all over Kathleen Th ompson Hill

xii CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd xii 5/4/10 6:17:14 PM ACKNOWLEDGMENTS

Several friends and colleagues helped me in many Joanne Filipello of Wild Th yme Events and Dining ways to create this new version of a book originated Club Rive Gauche, sommelier Christopher Sawyer by Barbara Sims-Bell. and Chef de Cuisine Janine Falvo of Carneros Bistro I thank agent Elizabeth Pomada for linking Jim & Wine Bar, Roger Declercq of Sonoma Gourmet, Chambers of Facts On File to me to write the book. James Marshall Berry of JMB Web Consulting, Paul It was a natural relationship since my husband and Bergna and John Calmeyer of Foley Family Wines, I had already written two other books for the same Marc Cuneo formerly of Sebastiani Vineyards & publisher. Winery, Lisa Lavagetto of Ramekins Culinary School, Project manager Sarah Fogarty Dalton and Jim cookbook author and good friend Paula Wolfert, both shared guidance and patience that waited out Jacqueline Buchanan of Laura Chenel Chèvre, Fran- a surgery and this writer’s wrist in a brace. çoise Hodges of Th e Basque Boulangerie, and Linda Beth Hadley, whom I met as the volunteer engi- Carucci of the Art Instituteˇ of San Francisco. neer on my radio show, was a gigantic help in devel- My husband, Gerald N. Hill, deserves the most oping the appendixes of this book and as a general thanks for putting up with my intense focus on this member of my support team. book, for sharing our experience writing a series of Among those I would like to thank for their gen- food and wine lovers’ guidebooks to wine regions of erosity are Michelle Heston of the Fairmont Sonoma the West Coast, sharing teaching duties with me in Mission Inn and Fairmont Hotels, Curtis Dorsett our courses on the politics and history of food and of Sunfl ower Caff é, Ignazio Vella of Vella Cheese, wine, and making excellent coff ee every morning.

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xvi-298_CO-Food&Bev.indd xiii 5/4/10 6:17:14 PM xvi-298_CO-Food&Bev.indd xiv 5/4/10 6:17:14 PM HOW TO USE THIS BOOK

Th e job descriptions in this book will give anyone what level, or whether you can do the job by work- interested in getting into the food, wine, and beer ing your way up the ladder. industries the tools to make good decisions on how Experience—Th is off ers obvious and alterna- to proceed, whether going to school or using the tive skills and job experience that employers will get-the-foot-in-the-door approach. look for or which might get you the job ahead of Here are explanations of the sections of each job someone else. entry. Special Skills and Personality Traits—Th is tells Career Profi le: Career profi les give bullet what work and people skills, temperament, physical descriptions that are expanded later in each sec- abilities and other traits put you in the best position tion. to get the job and succeed at it. Duties: Th is gives brief descriptions of what the Career Ladder person in this job does. Th is sidebar in each job section tells the position Alternate Title(s): Th is lists other names for the above and below the one being discussed to give job described that might be found in job listings or applicants an idea of whom they might supervise in the food and beverage industry hierarchy. and who might supervise him or her. Salary Range: Th is is an approximate range of salaries for each position throughout the United Position Description States. Salaries or hourly wages vary widely in dif- Th is section expands the duties outline with great ferent geographic regions of the country. detail and realistically gives a full description of Employment Prospects: Th is rates the realis- everything wonderful and not so wonderful about tic potential opportunities of each job, although each job, and describes what an interested person these vary greatly with region and the state of the can expect on the job and in his or her future. national and local economies. Salaries Advancement Prospects: Th is gives realistic This section gives realistic estimates of what assessment of the chances to move up the ladder in earnings in various positions in the food, wine, the kitchen, lab, winery, or brewery. and beer industries might be, considering fluc- Best Geographical Location(s): Th is section tuations in the economy, language abilities, and suggests what parts of the United States or Canada skill sets. are best for a particular job or industry. Employment Prospects Prerequisites Th is section helps a job applicant put all of the Education or Training—Th is section covers above information together and assess true pros- whether you need formal school training and at pects of getting the job aft er going through all the

xvi-298_CO-Food&Bev.indd xv 5/4/10 6:17:14 PM training available. Some of these prospect assess- which one can learn or get information. See more ments understate reality, but they also vary along such opportunities in the appendices. with the national or North American economy. Tips for Entry Advancement Prospects Th is section gives a list of smart tips to work your Th is section makes realistic assessments of how way into whatever job level is your goal in the food, easy or diffi cult it is to move up the kitchen, winery, wine, and brewing industries. Most of the recom- or brewery ladder and alternate ways to get there. mended steps cost little and are meant to help you get the job or develop skills inexpensively. Education and Training Th is is an expanded version of the prerequisites Other Resources in This Book outline with optimistic prospects that will enhance Appendix I includes more than 400 culinary schools a job candidate’s prospects. and academies, from community colleges to private Experience, Skills, and Personality Traits culinary schools, in the United States. Appendix II off ers wine- and beer-making schools and classes. Th is section gives more information on how all of Appendix III lists all contacts for culinary organi- these traits can combine to give a person a leg up on the job ladder in addition to, or sometimes in place zations, professional societies, and trade associa- of, education and training. tions. Appendix IV includes many magazines and periodicals covering the food and beverage fi elds. Unions and Associations Th e bibliography lists all books, articles, and Web Th is section lists all unions related to certain jobs if sites used as references in Career Opportunities in any exist in that fi eld, as well as all associations from the Food and Beverage Industry.

xvi CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd xvi 5/4/10 6:17:14 PM CATERING, FAST FOOD, DELIS, AND TAKEOUT

xvi-298_CO-Food&Bev.indd 1 5/4/10 6:17:14 PM CATERER

CAREER PROFILE CAREER LADDER

Duties: Establishes relationships with potential clients; Catering or Hotel Manager meets with clients to learn their needs for a party, meal, or event; coordinates rental and fees for space, Caterer furniture, sound equipment, music, photographer, table covers, and place settings; coordinates cooking Catering Cook and serving staff; arranges for décor and flowers; coordinates cleanup after event Alternate Title(s): Event Planner Salary Range: $30,000 to millions rate cost estimating and knowledge of current prices Employment Prospects: Fair for full time to good for of supplies, staff, and public relations part time; fluctuates with economic prosperity as Experience—Cooking experience required in order people feel festive or cut back on spending to cook or supervise and understand on-site or off- Advancement Prospects: Fair to good, depending on site cooking; experience in coordinating people and commitment, language skills, cooking or serving in event organization and management training, people skills Special Skills and Personality Traits—Enjoyment Best Geographical Location(s): High-income cities or in making people happy; diplomacy; ability to juggle suburbs, particularly on the East and West coasts party givers’ demands, dreams, and visions; creative Prerequisites: imagination; working relationships with suppliers to Education or Training—In event management and get best provisions at best price; unflappability; enjoy- coordination, knowledge of cooking for numbers of ment in satisfaction from successful coordination of people, contacts with food and setup sources, accu- the many elements that make up the whole event

Position Description Developing these relationships takes time as one A Caterer’s role is to take the responsibility for organiz- builds a reputation for providing good food, appro- ing a party or event from the host, whether the event is priate decor, great service, punctuality, diplomacy, and an intimate dinner party for two, a wedding, or a corpo- smoothness. Sometimes to gain good exposure, new rate event for hundreds or thousands of guests; it could Caterers might have to underbid others to land a job mean thousands of meals for all the flights of an airline, to get started, perhaps “eating” some costs to show off or catering events within a facility such as a hotel. their abilities. A Caterer needs to develop relationships with clients Clients hire Caterers for a variety of reasons. They and potential clients, with representatives of organiza- may just want to be served, or may lack confidence tions and companies that can provide a wide range of in their own cooking and entertaining capabilities, or food, beverage, and supply sources, and with competent are “too busy” to bother with organizational details. and reliable staff. They might want to put on a “show” for a wedding or Depending on the region of the United States or other occasion and do not know how to do it, or sim- Canada, the Caterer needs to determine his or her tar- ply need assistance while managing other tasks. Hence, get market or specialty, which may range from small the Caterer often has to be an amateur psychologist dinner parties to corporate cafeteria service. Some and therapist to understand the client’s needs, anxieties, Caterers will need to build those relationships with a desires, and goals. set of party-givers who want to either pretend they are Once a Caterer is established, clients will call him good cooks or are willing to be honest, and occasion- or her to make an initial inquiry. Caterers know that ally even boast that they have hired a caterer to provide potential clients, who may be first-timers, may “shop appetizers and drinks for their party. around,” comparing prices and determining what they

2 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 2 5/4/10 6:17:14 PM will get for their money in terms of presentation, decor, Caterers must schedule cooks, setup staff, prep food, and beverages. cooks, flower deliveries, bartenders, servers, cleanup At the initial meeting between Caterer and client, crew, and takedown staff. the client expresses what she or he wants or imagines, Many Caterers have a stable of reliable part-time the estimated number of guests, the location of the cooks, servers, and bartenders who gladly work their party or event, the date, time of day, and whether they parties, with some of the prep and setup required the want buffet or table service, the estimated length of day before the event. Especially talented and valued event, whether they want live music or a DJ, a magician, workers can do food prep the day before and then serve or other entertainment. or bartend on party day. Some Caterers offer complete service, meaning their Timing is everything in the catering business. A business owns all the equipment imaginable or neces- Caterer can lose a client if setup and preparations are sary for an event. On the Caterer’s checklist will be not up to his or her expectations, or if the party is not questions such as whether the venue has an on-site ready to roll when the proverbial bell rings. kitchen or whether it will be a “camp-out” situation in Caterers usually attend and supervise the events which grills and other portable kitchen equipment must they stage to make sure everything runs as close to be brought. The Caterer may also be asked to provide perfectly as possible. Even if the owner of the venue chairs, table linens, table settings, flatware, umbrellas or of the catering company sends an assistant as event for shade, tents, ice sculptures, and arranged flowers. manager, that person should have the Caterer’s author- At events with large numbers of people, the Caterer ity. Celebrity Caterers usually make an appearance, take will need clients to think about whether they want credit and occasional applause, and pass out business everyone served at once, whether they want people to cards when asked. The Caterer or their supervisor stays wait in lines at buffet tables, and if so, how many buffet until cleanup is complete, schmoozes and assesses the “stations” should be placed around the event space to client’s reaction, and then presents a bill or returns the keep buffet lines short and guests happy. next day to give the client the financial news, smooth Experienced Caterers will have a set of menus, over details, and hopefully book the next event the host often in a binder or on a Web site, that they can wants to throw. recommend for a variety of occasions, from their least expensive appetizer combination to their most Salaries costly several-course dinner, including vegetarian Catering wages and earning power vary greatly accord- and organic alternatives depending upon the client’s ing to regions and even neighborhoods. Caterers oper- choices. Often the Caterer will consider the client’s ating alone may make anywhere from $15 to $100 an ideas and suggestions and add their favorites to hour, depending on where they live and on their experi- menus or create new ones. ence, contacts, and reputation. A family working out By the end of that initial meeting, the Caterer will of its home kitchen can produce interesting food to be take home the client’s desires, while the client will take picked up by the customer and pocket a few hundred home a list of ideas to consider. The Caterer then pre- dollars. pares a cost estimate and a contract for the client, keep- Catering companies with several employees can ing in mind that clients often change their minds, that make several hundred thousand dollars a year, but must the number of guests often changes up or down, and be good business managers to consider costs and over- that weather can affect everything, and details who will head of food, transportation, and staff. perform what function and makes certain that expenses Earning power also varies by season. Some larger or are all understood. The Caterer usually collects a specialized Caterers develop the ability to cater through deposit from the client at this stage. all entertainment seasons and can keep staff working Once a menu and price are agreed upon and the throughout the year. Most Caterers are busy during contract is signed, the Caterer has several organiza- late spring, summer, and early fall, working graduation tional functions to perform. If the Caterer owns all parties, weddings, and summer entertaining. Others materials and props required, he or she must sched- have developed holiday clientele and do a great job of ule those within the organizational operation. If the putting on Christmas and Hanukkah parties, as well as Caterer has to rent everything from wine and water Easter and Passover events. glasses to chairs, tables, stage, bartenders, musicians, Generally, Caterers can earn from $30,000 to sound equipment, flowers, ice sculptures and piñatas, $500,000 annually, although profit margins depend on those items must be reserved from purveyors. gasoline prices and inflation.

CATERING, FAST FOOD, DELIS, AND TAKEOUT 3

xvi-298_CO-Food&Bev.indd 3 5/4/10 6:17:15 PM Employment Prospects can depend on making good decisions regarding what There are always job prospects for Caterers, especially events you take on and for whom, what food and bev- those who have perfected an all-American menu or a erages can make a profit and still please the client, particular ethnic cuisine. Cooking and event manage- choosing the best staff you can for the particular event, ment skills transfer well, even if you relocate your resi- and developing personal relations skills with clients and dence. When Caterers displaced by Hurricane Katrina staff. showed up in California, many of them found work and If you are an employee of a Caterer, your advance- even created their own companies successfully because ment within the company depends on your food, bev- they brought a cuisine that was either familiar to Loui- erage, or service skills, your punctuality, people skills, siana natives who had moved to California or they willingness to show up at the last minute if called, and introduced new tastes to foodie Californians. your eagerness to learn. As each staff member contrib- Usually it is believed that big cities offer the best utes his or her best to the whole, business grows and, catering opportunities, just because of the number of hopefully, so does employment. people and complexity and varieties of activities. But an individual in a small town can find a need and fill it, Education and Training perhaps beginning to cook or bake at home. Catering education and training comes in two ways: Wealthy communities, nonprofit organizations, and experience and school. Some Caterers have grown certain ethnic communities tend to present the most their businesses from cooking or baking cookies with catering job opportunities, although baking cakes for their mothers at home to huge catering operations with birthday parties also works in less affluent areas. industrial warehouse kitchens. Others have studied at One negative is that when the economy suffers and culinary schools or in college hospitality programs, of corporations and individuals cut back on entertaining, which there are hundreds around North America (see the catering business can suffer as well. Some Caterers Appendix I), started to work for Caterers or restaurants, resourcefully host dinner clubs to take up the slack. On and then spun off their own catering operations. the other hand, when people are feeling flush, they are Occasionally neighborhood or farm women have happy to call a Caterer to put on their parties. banded together to cook for multitudes to raise money Some Caterers thrive on catering nonprofit orga- for local charities, found that their collaboration works, nizations’ fund-raising events and gain a reputation in and turn casual cooking into a formal business or a this field by starting out charging less than they might. cookbook. After preparing food for such events, Caterers often meet wealthy individuals or company executives who like the Experience, Skills, and Personality Traits food and event and ask for a card to make future contact. While catering is a business in which one can start with A Caterer can also stir up business by visiting and no experience, having worked in food or events some- leaving cards or brochures at party supply stores, party where, somehow, is best. If you have knife skills, you equipment rental businesses, florists, and farmers’ mar- can work prep, or chop and cut vegetables and fruit. kets, focusing on the best vegetable and flower vendors. Newcomers to catering should know or learn quickly In good economic times, large Caterers keep full-time the language of food and cooking, the difference between staff, including prep cooks, cooks, servers, sommeliers, tastes, and the differences between the techniques and bartenders, cleaners, and drivers. Smaller Caterers have terms of roasting, sautéing, frying, steaming, poaching, a stable of on-call part-timers. Those who have shown braising, blanching, boiling, and rinsing. up reliably and serve the customers well get called back Caterers and catering staff need to enjoy people, to work first. enjoy service, and enjoy making other people happy, Some Caterers advertise their services and availabil- take pride in diplomacy skills, and be flexible and con- ity in either the phone book or online yellow pages or siderate of others’ needs and tastes. Caterers, similar to on Web sites such as Craigslist and many others. restaurant workers, have the chance to raise food ser- Some Caterers require staff to get themselves to vice to the high levels of respect it once enjoyed. events at their own expense, while others transport staff Caterers and their staff should realize that they are to make sure they know where they are. the de facto hosts of the party. Their reputation and that of their client, the host, rests on how the Caterer Advancement Prospects performs and treats guests. If you are owner of a catering company, your advance- Obviously a Caterer must have organizational ment falls on your own shoulders. Your advancement skills and enjoy coordinating and putting on a good

4 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 4 5/4/10 6:17:15 PM party. If the Caterer is organized enough for every much more prevalent in big cities than elsewhere. The dish, drink, and feature of the party to go perfectly, National Association of Catering Executives (NACE; the Caterer can even have a good time making other www.nace.net) is a good source for information. people happy. Tips for Entry Unions and Associations 1. Get a start by volunteering to cook at a local Several national organizations provide associations meals-on-wheels program, soup kitchen, church, through which information and certification are offered or nonprofit, or offer to do menial tasks for a for cooks, chefs, kitchen workers, waiters, and bartend- Caterer, even for free, just to get your foot in the ers. The International Association of Culinary Profes- door and begin to learn the business. sionals (www.iacp.com) provides an examination and 2. To find Caterers from whom you can learn or certification of cooking professionals called certified with whom you can apprentice, look in the yel- culinary professional. The American Culinary Federa- low pages of the locale where you want to be, tion (ACF) accepts Caterer members at the same level visit party supply and rental stores where, hope- as chefs and has teamed with the Culinary Institute fully, Caterers have left their cards, ask the store’s of America (CIA) to develop the ProChef Certifica- staff who the good Caterers are, and then get up tion program. The CIA developed this effort to parallel your nerve and call them. the certified master chef exam in a quicker, shorter 3. Enroll in cooking, catering, or hospitality classes four-day format. Those who pass receive certifica- at a local junior or community college, the most tion by both ACF and CIA (www.afchefs.com; www. inexpensive and directly related education avail- culinary.edu). The ACF Web site also has a job board for able. These colleges often have job counselors both employers and job seekers. Culinary workers and with knowledge of job openings for when you bartenders each have unions, both of which have affili- finish. ated with Unite Here (http://www.unitehere.org), which 4. If you have even fleeting thoughts of becoming a includes food service and casino workers as well as the Caterer or working for one, ask questions of the Hotel Employees and Restaurant Employees Interna- staff at the next catered event you attend if and tional Union. Unionized restaurants and Caterers are when you do.

CATERING, FAST FOOD, DELIS, AND TAKEOUT 5

xvi-298_CO-Food&Bev.indd 5 5/4/10 6:17:15 PM CATERING COOK

CAREER PROFILE CAREER LADDER

Duties: Fulfill caterer’s and client’s agreed-upon menu Caterer with caterer’s recipes, sometimes with the responsibility for recommending a menu, bearing in mind Catering Cook other parties the client has given; order ingredients, schedule delivery, and reserve the use of on-site Assistant Cook equipment such as heating trays; schedule kitchen help; get food ready with ample time to transport to event; supervise presentation and serving; make sure servers know ingredient details of the food they ment, having cooked somewhere under direction are serving of a chef, especially in situations where food is Alternate Title(s): Catering Chef prepared for large numbers of people. Computer Salary Range: Depending on region of the country, knowledge is helpful. from $15 to $30 an hour and occasional shared tips; Experience—Professional cooking experience out- pay depends upon ability and experience side the home, preferably in a cooking line in a res- Employment Prospects: Depends on state of the taurant or catering situation national economy; good in many urban or wine- Special Skills and Personality Traits—Good orga- centric regions nizational skills, humility, cool temperament, reli- Best Geographical Location(s): Urban areas; food and ability, ability to work well with others, ability to wine centers enjoy teamwork Prerequisites: Education and Training—Study in a community college, junior college, or cooking school environ-

Position Description has to know the vendors and which carry the best of A Catering Cook works with the caterer to develop each item at the best price for organic and conventional menus that will please their clientele, designs and foods. The cook also schedules necessary kitchen help advises about new menu items and recipes that keep for prep and cooking phases or days. the caterer up to date, works with the caterer, and helps The caterer may have all of his or her recipes on a make a cost estimate of the menu. The product created computer so that recipes can be mixed and matched, by the cook for the public contributes to the caterer’s which is where computer writing and reading ability is and the cook’s reputation. How the cook presents food increasingly important. Otherwise, arranging recipes at an event is all-important to the caterer’s company for the meal might be done simply on recipe cards. success. If a client’s guests rave about the food, the A Catering Cook might work with a sommelier or client will hire the caterer again, and guests may also wine specialist to select wines to go with each course. hire the caterer in the future. Often recipes created by The cook will also make sure all cooking equipment a cook working for a caterer become the property of and serving dishes will be available. the caterer, since the cook or chef was in the caterer’s If there are menu changes, either due to the client employ at the time. changing his or her mind or unavailability of ingre- After the caterer and the client agree on a menu, the dients, the cook seeks the new required ingredients, cook talks with the caterer on the client’s expectations revises the cost estimate, and works with the caterer to for buffet or table service, oversees gathering the reci- inform the client. pes, forms a list of products required, and orders from The cook arranges for or lists all food-related equip- the best vendors, which means that the cook or chef ment needed at the event site, which ranges from steam

6 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 6 5/4/10 6:17:15 PM tables to serving spoons, outdoor grills, cold chests, and chance for employment if supervising Latino prep condiments. cooks or other kitchen staff. If a Catering Cook is the whole operation, he or she has to do all of the above. If a Catering Cook works for Advancement Prospects a large catering company, he or she may be in charge Good workers who show up on time or early, learn of organizing, preparing and directing staff for sev- quickly, and are curious will advance in the food indus- eral events on the same day, ranging from a kids’ Mad try and in catering, especially someone willing to speak Hatter’s tea party to a tiki party in the snow. or learn Spanish. If a caterer has good staff, good service, and good Salaries food, they will get more jobs and hire and promote Salaries for Catering Cooks vary widely by urban, sub- good workers. Those workers who make the caterer urban, or rural area; where in the country they are look good will get promoted and called back to work located, with coastal caterers generally paying higher; most often. by experience leading staff members and cooking; how During tough economic times, caterers—and all busy the caterer is; whether the job is full-time, part- business people—may need to get innovative and find time, or on-call; and how frequently they work. ways to keep busy and keep staff working. Such tactics Catering Cooks’ salaries have not increased with might include a willingness to travel farther for jobs, inflation over the last few years. Catering Cooks, prep which is complicated by gas and rising food costs, cul- tivate a clientele in large cities, or branch out beyond cooks, and other kitchen staff receive from $15 to $30 their normal clientele comfort zone. per hour, usually do not get in on tip distribution, and rarely get benefits. While the pay may not sound allur- Education and Training ing, it is a great entry into the culinary world if a person You can acquire culinary and catering education two has not worked in a restaurant and would like to get ways: by taking courses or apprenticing under someone into cooking. in the field who will teach you. Some high schools and community colleges offer culinary training programs, Employment Prospects while some culinary schools offer courses specific to Many caterers are innovative individuals who do what catering. they do because they love it or reinvented themselves One can also learn by cooking alongside more expe- after leaving another job. Sometimes these culinary rienced cooks, such as cooking on a line or at the right entrepreneurs need help, so once one gets into the field or left hand of someone with more time at the stove. one has a better chance of getting frequent calls. Large catering companies often employ cooks and Experience, Skills, and Personality Traits chefs full time or part time with long, intense hours Many of the best restaurant and Catering Cooks learned adding up to making a living. Many cooks work occa- at home from one or both parents. Usually a Catering sionally for more than one caterer in their home area, Cook needs to either take direction well or be able to sort of a “have knife, will travel” situation. read recipes in English. Reading cookbooks, books on Job availability depends on local and national eco- catering, watching videos, and learning on the Internet nomic circumstances, while certain clients are not can all help an ambitious cook. affected by swings in the economy. When things are Willingness—even excitement—to learn is an essen- bad, some larger caterers have to cut back on full-time tial personality trait for an aspirant to do well and cooking staff, and then when business picks up again rise in the cooking end of catering. One must acquire they hire people back. In the interim, some cooks get knowledge of basic sauces, knife skills, and the nuanced the idea of starting their own companies. differences among sautéing, frying, braising, roasting, Employment possibilities also depend upon how grilling on various devices (from stoves to gas, wood, or many caterers there are in an area. The more there charcoal barbecues and Big Green Eggs), smoking, and are, the more opportunities there are, probably because steaming to do well as a Catering Cook. The more you there is enough business to spread around. The best learn and know, the more people will want to hire you. opportunities exist in affluent urban areas or suburbs Showing up on time (or early), being reliable, acting and in places popular for second homes or where there responsibly, being ambitious, having a willingness to are few people with culinary talent. In many areas, a work with others as a team, taking direction, being well bilingual (Spanish/English) cook or chef has the best organized, wanting to learn, not smoking or drinking

CATERING, FAST FOOD, DELIS, AND TAKEOUT 7

xvi-298_CO-Food&Bev.indd 7 5/4/10 6:17:16 PM on the job, and having an even-keeled personality that You can learn on the job from people next to and can handle pressure and culinary crises are perfect above you on the food chain of command. traits for being a Catering Cook. 3. Visit local party rental, supply stores, farmers’ markets, and even retail kitchen stores where Unions and Associations caterers may leave their cards hoping to attract Some regions of the United States have strong culinary new clients with referrals by the stores. Store staff unions, but most do not. Local food-oriented inter- may have heard of leads to caterers who need est groups have developed regionally and nationally new cooks or other food-related employees. Call to form networks of caterers, cooks, instructors, writ- those caterers and ask to meet with them or find ers, chefs, and growers. Very few caterers outside big out whether they need help. cities are unionized. The American Culinary Federa- 4. If you are a guest at catered events, from large tion (www.acfchefs.org) and International Association parties to bridal showers to baseball games or of Culinary Professionals (www.iacp.com) both offer even auto races, venture into the kitchen, look information online. for whoever seems to be in charge, and ask if the staff needs help. Tips for Entry 5. Find the nearest cooking school, whether private 1. Volunteer at local charity kitchens to get experi- or at a community college, offer to enroll, and ence. Then you can list that job as part of your ask staff if they know of job opportunities. cooking experience. 6. Improve your computer skills. Many kitchens’ 2. Be willing to start at the bottom washing dishes, recipes are now on computers, so knowing how busing dishes, or cleaning up if you want to get to print, enter, or write recipes on a computer into the field but have no experience or training. will be advantageous.

8 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 8 5/4/10 6:17:16 PM CORPORATE CATERER

CAREER PROFILE CAREER LADDER

Duties: Serve as in-house chef or executive chef and Catering Manager or Hospitality Manager prepare all food for company employees, usually only on weekdays, and often only breakfast and Corporate Caterer lunch; depending upon the corporate culture, the Corporate Caterer or chef might have to also pre- Catering Assistant pare dinner Alternate Title(s): Corporate Chef; Company Cook; Executive Chef Salary Range: $40,000 to $160,000, usually with benefits everything from fine food to gyms, massages, and Employment Prospects: Corporate Caterer or chef concerts jobs are hard to find since the number of companies Prerequisites: supporting in-house dining are rare; there are many Education or Training—Professional culinary more jobs as support or backup to the top caterer training or experience in restaurants with high- or chef, and working for big-name companies can volume production; knowledge of nutrition, ethnic add as much prestige to one’s résumé as well-known foods, and a second language such as Spanish also restaurants. would be helpful Advancement Prospects: Advancements usually come Experience—Work in high-volume and varied culi- in form of better title and small salary increases; nary environment would be especially helpful, either while some high-tech companies have shut down for catering companies or restaurants satellite offices altogether, other high-tech com- Special Skills and Personality Traits—Full knowl- panies that downsized in the past few years have edge of how a commercial kitchen works; ability to dismissed expensive chefs and replaced them with work with corporate leaders; patience; diplomacy; lower paid cooking staff. ability to deal with last-minute change; interest in Best Geographical Location(s): Large cities and health foods and ethnic foods; flexibility; confi- “Silicon Valley”–type centers for high-tech busi- dence in capabilities; familiarity with foreign lan- ness campuses, where corporate culture provides guage (especially Spanish) handy

Position Description Many Corporate Caterers serve in a cafeteria atmo- Some corporations want to keep employees “on campus” sphere, while others only have to cook and serve special and please employees in every way possible, includ- private lunches for executives and their guests, or for ing providing food to meet dietary needs, preferences, special occasions and holiday parties. or whims. A Corporate Caterer or corporate executive Unlike outside caterers and restaurant chefs who chef runs all food service for a company, from morn- only occasionally know their clients and guests well, ing coffee to mid-morning snacks (fruit to nuts and in-house Corporate Caterers or chefs know they have granola or whatever the corporate culture demands), the same clientele every day. Restaurant customers or lunch, afternoon snacks, power drinks, and occasion- catering clients often revisit a restaurant or rehire a ally dinner. caterer because they know the caterer’s food and like The Corporate Caterer usually develops and writes it. In the corporate atmosphere, chefs have to vary the menus (sometimes multiethnic), oversees purchasing menu in order not to bore the corporate staff and keep and inventory, cooks in a fairly up-to-date kitchen at their jobs. the corporate offices or “campus,” supervises chefs and In-house corporate dining and food preparation cooks, may oversee smaller dining venues, and on rare is rarely done to make a profit, except by an outside occasions cooks at an outside catering kitchen. catering company. An in-house corporate chef has to

CATERING, FAST FOOD, DELIS, AND TAKEOUT 9

xvi-298_CO-Food&Bev.indd 9 5/4/10 6:17:16 PM prepare the best food possible at the lowest cost pos- Corporate catering may also include vending sible, sometimes just to break even financially. A cor- machine operation. Some hospitals and other busi- porate caterer from an outside company likely will be nesses offer alternatives to candy bar vending machines. more profit motivated but will still have to produce These may include sandwich preparation, procuring good to excellent food while keeping prices low for the baked goods, sourcing organic fruit, or even sale and customer/employee. placement of the machine in a business location. Many businesses now hire outside catering companies that provide packages of chefs, vending machines, Advancement Prospects and food supplies. Some of the largest Corporate Depending upon where a Corporate Caterer or chef Caterers are massive international corporations that begins, he or she may climb up the kitchen ladder by employ chefs or an executive chef who oversees café gaining experience, learning the trade, learning a sec- chefs for each dining facility or café within the cor- ond language, and playing the corporate game. porate complex. Check out Compass Group (www. As a contract caterer, the salary of the executive chef compass-group.com or www.cgnad.com), Bon Appé- or corporate chef may rise or fall depending upon the tit Management Company (www.bamco.com), Can- addition of new sites within a corporation or on loca- teen Food Service (www.canteen.com), or Aramark tions downsized or lost. Professional titles, positions, (www.aramark.com). As an example, Canteen owns and job availability also play a role in determining pay. Blimpie, Tony Roma’s, Au Bon Pain, Sbarro, Krystal, It is also possible for Corporate Caterers and chefs Mamma Leone’s, Rally’s, Coyote Jack’s Grill, Outtakes, to move up the in-house corporate hierarchy, while out- and Nathan’s, all of which technically can fall into the of-house caterers and chefs may also climb the kitchen “Corporate Caterer” category. ladder within the catering company. Many jobs exist below the corporate chef level in company food service, from assistant cooks and cooks Education and Training to prep cooks, drivers, dishwashers, food servers, and The job of Corporate Caterer requires training at a packagers. culinary school or in a culinary program at a vocational school or community college, as well as experience Salaries working in a high-volume restaurant or for a private catering company. Knowledge and experience in pre- Salaries vary geographically, with the highest being on paring ethnic foods can be advantageous, as might the coasts and in upscale industries that employ highly knowledge of a second language. educated staff. Salaries also vary by whether the job Workers at the kitchen’s lower levels should have is Corporate Caterer or chef working directly for the some experience or training and can learn on the job company or working for an outside mega-caterer, or and rise through the corporate ranks. whether the job is at the executive chef, café chef, or kitchen worker level. Experience, Skills, and Personality Traits Corporate Caterer salaries often include health care Experience working as a caterer or for a caterer or and 401(k) benefits, which many restaurant chefs and in a high-volume restaurant is necessary. A Corpo- private smaller catering staff members do not receive. rate Caterer or chef must have diplomatic skills to deal Annual salaries can range from $40,000 to $160,000, with corporate higher-ups and company staff who want depending on the name and reputation of the executive their culinary whims met. This person must also be chef, his or her experience, and the size of company and able to build a team able to change directions quickly, its location. write menus, translate to kitchen staff, plan long-range menus so as to not repeat offerings, and have an even Employment Prospects personality so that temperament is not an obstacle to Corporate Caterer jobs are limited but worth looking producing the best food possible. for on U.S. coasts, in large cities with big businesses that are thriving and in Silicon Valley tech centers where Unions and Associations good food is demanded and expected. Companies that The American Culinary Federation (www.acfchefs.org) like to keep their employees on campus may also offer offers membership and certification to chefs, cooks, free or inexpensive food so that their minds stay some- and pastry chefs with hundreds of chapters around the what within corporate confines and mealtime can pro- United States. The International Association of Culi- duce great ideas. nary Professionals (IACP; www.iacp.com) offers mem-

10 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 10 5/4/10 6:17:16 PM bership to anyone in a field even related to cooking because it has finished serving a purpose in their and now provides certification in conjunction with the lives, they often tell someone else for whom they Culinary Institute of America. IACP provides lots of think the job would be appropriate to apply. online community communication and information for 3. Visit corporate catering Web sites mentioned its members. In many regions of the country, no unions above and click on their job opportunity pages, exist to advocate for standardization of work condi- which are often organized by region or state, and tions, pay, or benefits. be willing to take a job at your skill level and work your way up the kitchen ladder. Tips for Entry 4. If your culinary training is limited, get a job with 1. Many Web sites post current culinary jobs a local caterer, be willing to start at the bottom, online. learn on the job, and work your way up. Once 2. Often cooks and chefs hear of corporate catering you have some experience in this specialized or chef jobs by word of mouth, as they do of res- field of cooking for lots of people, you will have a taurant job openings. As people leave a position better chance at the top jobs.

CATERING, FAST FOOD, DELIS, AND TAKEOUT 11

xvi-298_CO-Food&Bev.indd 11 5/4/10 6:17:16 PM CATERING OPERATIONS MANAGER

CAREER PROFILE CAREER LADDER

Duties: Seeks new business for a hotel, convention cen- Hotel, Casino, Club, Restaurant, or ter, golf club, or institution; books major banquets, Cruise Ship Manager events, and parties; works with chefs to develop and update menus to be presented to potential clients Catering Operations Manager with sensitivity to trends, fads, and clients’ needs; works with chefs to assign parties and kitchen duties Catering Kitchen Manager to balance with what else is going on in the institution and within the catering operation; oversees general business and financials of department; schedules waitstaff; and works with public clientele Alternate Title(s): Catering Manager; Catering Sales ters, areas that have at least one hotel with in-house Manager; Special Events Coordinator; Catering dining, preferably as part of a chain of hotels, or golf Director, Catering and Conference Services Man- courses with dining facilities ager; Food Services Director Prerequisites: Salary Range: $40,000 to $150,000, sometimes on Education or Training—Some catering operations commission, and usually with benefits if working or catering managers’ employers require a bache- for a large institution lor’s degree or equivalent experience; others want Employment Prospects: Fairly good, as hotels, golf the potential employee to have culinary school cre- clubs, convention centers, and large restaurants need dentials. to expand their sales and food service; in hard times, Experience—Many employers want at least two to five the catering manager position may be eliminated years’ catering or banquet sales and supervisory expe- with duties distributed to other employees rience, including business management, management Advancement Prospects: If one does well as Catering of purchasing and cost control, and team building. Operations Manager for one institution, meaning Special Skills and Personality Traits—Diplomacy one increases sales and produces fine food and ser- skills to manage diverse employees, a second lan- vice, that person will be in demand by other organi- guage, concern with details, multitasking ability, zations; catering personnel may work up to Catering people skills to focus on client and customer service Operations Manager and then into general hotel and develop lasting professional relationships with and chain hotel management management and staff, communication skills and Best Geographical Location(s): Large cities with large computer skills, creativity, diplomacy, flexibility, and food-serving hotels, entertainment/gambling cen- tact are all skills for success

Position Description vice such as flatware and tableware, and what needs to Catering Operations Managers are supposed to cater to be rented where. current clients’ culinary needs and wishes; schmooze Whether in a private catering business or in a large everyone and anyone as if he or she is a potential client; institution, the Catering Operations Manager or cater- sign up new clients; book all business, whether within ing manager has to keep booking new events and keep- a club membership, museum, hotel, or university; find ing existing clients happy to keep everyone else in the new clients for an international kitchen management catering employment food chain working. At the same or serving contract; and keep the events calendar and time, it is this person’s responsibility to balance demand make sure the facility and staff can handle the combi- on the kitchen and serving staffs. nation of events so well that the business will get new The Catering Operations Manager develops menus and repeat client bookings. This person must also have and recipes that combine tradition and new fads and firsthand knowledge of room or space capacities, ser- helps create the budget and cost for the client. This

12 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 12 5/4/10 6:17:17 PM person also works with the head chef to schedule sous- if one works hard. People in these positions occasion- chefs, cooks and waitstaff, and calculates logistical ally rise into the hierarchy of corporate management of needs such as tables and linens, space heaters or fans, either the parent catering company or a hotel chain. decorators, and florists. . Assuming the party reservations are made several months ahead, the Catering Operations Manager may Education and Training have to deal with changing costs of supplies and make Some employers require a bachelor’s degree in business or plans for changes in clients’ expectations. a related field, two to five years of experience, or a hospi- The Catering Operations Manager may have to deal tality, hotel, restaurant, or beverage management degree. with city or county authorities for special event permits Good verbal skills in English and computer knowledge including one for loud music, deal with health and will be helpful, as might conversational Spanish. cleanliness inspectors, and select security firms, portable toilet rental companies, and musicians. Experience, Skills, and Personality Traits Keeping ahead of competitors in food and presen- Individuals interested in this position must be collab- tation trends while being able to produce traditional orative workers experienced in team building; be able parties and have excellent community relations should to manage finances; have an even temperament; be per- maintain a flow of small to large parties or events ceptive and a good leader with well-developed verbal, through inexpensive word-of-mouth publicity. computer, and written communication skills; have flex- This person also manages the catering office and ibility to respond to market demands; be creative; and keeps up on food trends nationally and internationally be good at public relations. through magazines, dining at new and ethnic restaurants, and by frequently checking food and hospitality Unions and Associations management Web sites (see p. 292). The National Association of Catering Executives (www. nace.net) offers online networking at all levels, from Salaries bakers working at home to huge catering companies, Depending on the size of the company or institution, as well as annual conferences and local chapters with Catering Operations Managers can receive $40,000 to meetings and (catered) parties. The International Asso- $150,000, sometimes adding commissions on sales, and ciation of Culinary Professionals (www.iacp.com) also usually including benefits. This person might also share offers online networking support groups and annual in company profits if negotiated in advance. conventions. State winery, viticultural regions, and wine associations may also provide networking and new cli- Employment Prospects ents for luncheons, dinners, and parties given at indi- Since there is usually only one operations manager or vidual wineries as well as association events. Every state manager in each catering company, catering depart- now has wineries, so check them out for catering and ment, hotel, or golf club, there are few jobs available catering management opportunities. compared to other positions. In large urban areas, one can move from one hotel or institution to another, while Tips for Entry in large hotel chains, a catering manager can move to 1. If you do not have culinary or catering education different hotels within the chain and move from cater- or training, get your foot in the door by taking ing manager to restaurant manager. the first job with a local catering company or Ideal locations include large resort enclaves and restaurant that you can get in the industry, even urban areas where many weddings, bar and bat mitzvahs, if it is as a dishwasher or cleaner, and learn from graduations, winery events, and huge annual events take those around you. place, especially where wealthy people live or have extra 2. Volunteer at large soup kitchens or for meals-on- homes, such as San Francisco and the Sonoma-Napa wheels to get ground-level experience and offer wine country; Lake Tahoe, New York; Palm Beach, Flor- to work into a managerial role or to do schedul- ida; Malibu, California; Newport, Rhode Island; coastal ing of meals or of volunteer shifts, ordering, and Connecticut; and mainline Philadelphia. coordinating people to gain experience. 3. Take outside courses in accounting or business Advancement Prospects as you work your way up the kitchen ladder. One can work oneself up the kitchen ladder to the posi- Human resources training or courses will be tion of Catering Operations Manager from dishwasher most helpful.

CATERING, FAST FOOD, DELIS, AND TAKEOUT 13

xvi-298_CO-Food&Bev.indd 13 5/4/10 6:17:17 PM 4. Read local or urban newspapers’ Wednesday vices. Keep your own records of potential clients food sections or weekly style sections to learn to pass on to an employer, or even develop your who is giving parties and who is catering them. own catering service. Watch for which industries and businesses feed 5. If catering manager or Catering Operations Man- their employees on-site, and which civic agencies ager positions are not available where you live, host large parties and who provides the food. move to locations full of opportunities. Call or e-mail those caterers and offer your ser-

14 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 14 5/4/10 6:17:17 PM Takeout Store Cook/Manager

CAREER PROFILE Career ladder

Duties: These two jobs may be one person or separate Store Owner/Multi-Chain Store individuals. The manager and cook work with the Supervisor store manager or owner to develop a menu, recipes, and prices; hire and schedule kitchen and sales staff; Takeout Store Cook/Manager oversee display, presentation, and rotation of foods offered on steam tables or salad bars as well as deli Prep and Cleanup Person meats, cheeses, and other food supplies; and hire and manage deli sandwich makers. If the operation is a stand-alone deli, a cook/manager might do everything, including keeping financial records. If Prerequisites: the establishment is the deli or grab ’n’ go counter in Education or Training—High school graduation, a grocery store, the staffer is more likely to lead the culinary or business training at the community col- cooking and serving staff. lege level, on-the-job-learning, some business man- Alternate Title(s): Deli Cook; Deli Chef; Grab ’n’ Go agement Cook or Chef; Catering Chef; Hot Food Cook or Experience—Sometimes no experience is necessary Chef; Takeout Food Manager or Chef at sandwich maker level; ideal experience is working Salary Range: $20,000 to $60,000, occasionally with for fast-paced restaurant or catering company, pref- benefits erably having hired personnel Employment Prospects: Excellent Special Skills and Personality Traits—Human Advancement Prospects: Good, depending on at what relations skills and experience to spot good, tidy level one enters the deli kitchen workforce employees; interest in developing teamwork; desire Best Geographical Location(s): Urban areas, high- to please customers and sensitivity to their needs; income suburbs, wine regions, groceries near some business and financial management skills; resorts even temperament; passion for working in food

Position Description venience stores, ethnic specialty stores, and all levels Deli and fast-food takeout opportunities range from of grocery stores from clapboard shops to large chains 7-Eleven to Whole Foods and beyond, and from corner preparing more and more food for people in a rush, delis to elegant counters at chic restaurants. Gas sta- there are millions of job opportunities and positions up tions stock sandwiches that may be made thousands of for grabs. miles away in a sandwich factory or high-end organic A Takeout Store Cook/Manager has to know the sandwiches catered by a nearby popular deli, along with local clientele, what they like to buy on the run, what cult-chic coffee. quality or ethnicity of food they prefer, and how little Even delis sometimes carry potato and macaroni they like to cook at home. Deli and grocery store hot- salads produced by manufacturers hundreds of miles food tables now provide substantial meals, as do eth- away, and others make all of their salads on-site. Some nic markets, occasionally better than those purchasers salad bars are stocked with trucked-in bulk provisions, might cook at home, or close enough for customers to while in other stores kitchen staff make everything decide to go for convenience and pay more for it than from scratch, tearing lettuce, boiling eggs, and roasting they would if they cooked the food themselves. turkey breasts, which provides positions for cooks at The cook/manager needs to consider what custom- every level. ers might want to purchase for breakfast, lunch, and When you consider food prepared for sale in vend- dinner and everything in between, from hot soups and ing machines, food cooked and served at baseball and chili, sandwiches, salads, muffins and bagels, to cookies football games, food packaged for gas stations or con- and conscience-free single-servings of lush desserts and

CATERING, FAST FOOD, DELIS, AND TAKEOUT 15

CO-Food&Bev - dummy.indd 15 5/14/10 10:25:29 AM donuts. The cook/manager also needs to order popular deli sections, which also usually prepare catered party snacks such as chips, energy bars and drinks, and even trays for customers’ events. scrambled eggs, frittatas, and breakfast sandwiches and More affluent communities tend to have more com- burritos. muters and residents with more income to spend on The Takeout Store Cook/Manager orders ingredi- food cooked by others. Those neighborhoods can be ents, cheeses, and cooked meats; organizes and coor- found in urban areas, wealthy suburbs, gourmet food- dinates kitchen and serving staff; and keeps up with and wine-centric regions, or in grocery stores near espresso, power drinks, and green and “bubble” tea resorts where guests might want to pick up good food trends. less expensively than at their hotels or resorts. Early morning work includes prep and cooking for breakfast and the earliest lunch crowd, while dinner Advancement Prospects entrées are prepped and cooked in late morning and If one begins making sandwiches in the deli of a fine early afternoon, with many hot tables closing down chain grocery store, there is lots of opportunity to rise by 6:30 or 7:00 p.m. The cook/manager coordinates all to cook, chef, manager, multi-branch supervisor, and staff, from prep cooks and sandwich makers to cooks maybe even be asked to open the next deli in the store’s who make Indian entrées, salmon casseroles, enchi- chain. ladas, and rotisserie chickens, as well as the cleanup crew who gets the sales, service and kitchen areas clean Education and Training for the whole process to begin again the next day. A Culinary education and training would be ideal but Takeout Store Cook/Manager may be responsible for are not necessarily required. High school, community department employees’ pay scale, punctuality, and time college, and junior college business and culinary pro- cards as well. grams offer full- or part-time courses that would be handy. Knowledge of English and sanitation practices Salaries is a must, as is familiarity with the purchasing of fresh Cook/manager salaries vary tremendously, both by foods, whether conventional or organic. region of the country and specific job. Sandwich makers and line cooks may make only minimum wage on a Experience, Skills, and Personality Traits per-hour basis, which varies by state and even by city, Experience making sandwiches or cleaning up in a hence attracting many people new to the workforce, deli constructively contributes to the expertise to including first-job immigrants and students. become chef/manager a deli or store hot-food counter, Takeout Store Cook/Managers can make between as would be working for a caterer, fast-food business, $20,000 to $100,000, depending on region and quality or even in the food line of a vending machine com- of store, with background and experience important. A pany to increase one’s appreciation for what workers profitable high-end store might pay dearly for a name need to do. chef to attract foodie customers, while other stores might have in-house recipes and have a lead cook who Unions and Associations teaches everyone else the formulas and procedures. On Larger cities may have culinary unions to represent a per-hour basis, these cook/managers may earn from culinary employees, including cooks and managers of $15 to $35. delis, whether stand-alone storefronts or in large grocery stores. In smaller cities, towns, and communities, Employment Prospects people working in the world of food often form their There are millions of food preparation, cooking, and own networks to share information, sources, employee management positions in the deli/fast-food/grab ’n’ go pools, and occasionally purchasing power. stores throughout North America. These jobs are great entry-level jobs to get initial experience and start one’s Tips for Entry climb up the kitchen ladder. 1. If you have no training or experience at all in the There is a lot of turnover in this stand-up work. food industry but want to get into deli work, get Working as a deli sandwich maker, assistant cook, or a job at a fast-food joint and learn all you can. chef is a great way to enter the profession. Some well- You might find that you want to work your way known restaurant chefs and even owners have opted up to management and franchise ownership, or to shed responsibility for losing or making money for you might learn that you never want to work in themselves and to work for someone else in hot-food or those circumstances again.

16 Career Opportunities in the Food and Beverage Industry

CO-Food&Bev - dummy.indd 16 5/14/10 10:25:29 AM 2. Get a job in a deli, even if you have to start at the places to learn how this part of the business cleanup, dishwashing, or sandwich making level. works and what customers want. You can learn loads from each job, and each job 5. Look for a stand-alone deli where the manager counts on your résumé of credentials for the next might bow out of his commitment or for a new job up the kitchen ladder. grocery store opening that will include a deli 3. Take community college classes in food and busi- or hot-food section and hang around and bug ness management while working at a deli, in a them until they hire you. Take the best job you store, or for a caterer. can get just to get your foot in the door. There 4. Work for a caterer who makes lots of picnic box is lots of turnover in this field since the pay can lunches or delivers breakfast or lunch to work- be low.

CATERING, FAST FOOD, DELIS, AND TAKEOUT 17

xvi-298_CO-Food&Bev.indd 17 5/4/10 6:17:18 PM DELI PREP/CLEANUP PERSON

CAREER PROFILE CAREER LADDER

Duties: A deli prep person may chop or slice vegeta- Deli Cook and Manager bles, cheeses, or meats, boil pasta for salads, prepare all ingredients for salads, package them in plastic or Deli Prep/Cleanup Person biodegradable containers, make sandwiches, tend a bakery area, and refresh hot tables. A deli cleanup Gofer/Troubleshooter person might be expected to constantly tidy the to- go counters or clean up the kitchen and service areas at the end of the day. In some establishments, deli prep and cleanup are handled by one person. ing training the better, even a high school culinary Alternate Title(s): Assistant Cook; Deli Worker program Salary Range: Minimum wage to $30,000 annually Experience—A good entry-level position, but any Employment Prospects: Excellent kitchen experience is helpful; volunteering at a soup Advancement Prospects: Excellent kitchen or meals-on-wheels will help Best Geographical Location(s): Everywhere in North Special Skills and Personality Traits—English lan- America, with more positions available in larger cities, guage skills, if the supervisor speaks English; good university towns, or in foodie or wine-centric regions standards of cleanliness and interest in food and ser- Prerequisites: vice; willingness to work hard; interest in learning; Education or Training—High school diploma; punctuality; reliability English, Spanish, or both; the more kitchen or cook-

Position Description Some delis offer both packaged and made-to-order Beginning Deli Prep/Cleanup Workers have to be will- sandwiches, while a gas station may have what it calls ing to do some of the most unglamorous work in the a “deli” of food premade and packaged several states food business, but the jobs are excellent get-your-foot- away. In some cases, pickles, coleslaw, and potato and in-the-door learning opportunities. A deli or delicates- macaroni salads come premade from deli suppliers, sen was one of the original fast-food markets in the while other delis make salads and pickles on the spot, United States, combining the grocery store with fast which is where on-site deli prep cooks are in demand. food and takeout, originally with an ethnic flare, rang- In super urban neighborhoods, residents divide ing from the French-German origins of the word itself, according to their favorite deli, while in less discrimi- to Jewish, kosher, Dutch, Italian, Middle Eastern, and nating areas, the Subway chain qualifies as a “deli.” other regions and ethnicities. The word delicatessen Currently, some delis serve cold and hot take-out translates roughly to “good eats,” “top quality food,” or food, while others have seats for customers. The greater “stores for delicacies.” the variety of prepared foods sold, the greater the job Delicatessens or delis either exist as stand-alone opportunities. Others make their own sausages or pro- businesses that primarily feature cooked meats and vide hot take-home entrées for singles and families cheeses along with salads and sandwiches and carry every night, some more diverse groceries, or they consist of a deli First-time deli employees will learn to chop veg- counter in a grocery store. The latter may be small with etables without chopping their fingers, slice meats in hand-sliced meats or with vacuum-packed sliced meats, electric slicers (accommodating customers’ demands or huge with arrays of organic and conventional offer- for see-through to thick slices), keep the slicer clean ings from pizza and macaroni with blue cheese, Indian and oiled, keep knives sharp and keep all counter sur- food, rotisserie or fried chicken, to salad makings of all faces clean, while all the time wearing rubber gloves to kinds and varieties. comply with health laws.

18 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 18 5/4/10 6:17:18 PM Once a deli prep person has developed basic skills of Advancement Prospects slicing, dicing, following recipes, and mixing, he or she Advancement prospects are excellent, if you are consci- can gain huge knowledge about various cheeses, sau- entious, ambitious, and learn well. Both deli prep and sages, salads, hot dishes, side dishes, and ethnic cooking cleanup are entry-level jobs in the food industry, so and dining, all of which skills will count for next rungs you can only move upward. The more one learns about up the kitchen ladder. a deli’s ethnic cuisine or various recipes along the way, Besides sandwiches, some delis make everything the more one has to bring to another deli or restaurant. from meatballs with tomato sauce and stuffed grape One can learn basic knife and other skills to move up leaves to chopped chicken liver, chow mein, lasagna, the kitchen ladder to cook, chef, or manager, either tamales, fried chicken, mashed potatoes, and casseroles, within the deli operation or in restaurants or the high- as well as salads and espresso drinks. est-quality deli shops. A deli cleanup person may have prepped food in the morning, or all day, and then gets responsibility for Education and Training keeping all publicly visible slicers, dicers, and counter- A high school diploma would be handy, with English tops clean, as well as sweeping and washing floors and and another language helpful. No real culinary train- floor mats at night. ing is required for deli prep and cleanup jobs, but high school or community college culinary program training Salaries would be advantageous. In real life, these jobs are often Pay for Deli Prep/Cleanup People in delis or at in-store filled by first-time job holders right out of high school deli counters is usually low, ranging upward from mini- or immigrants. Both of these jobs provide on-the-job mum wage to $15,000 to $30,000 annually with few learning and training that can be helpful in getting the benefits. Pay varies from state to state and city to city. It next job, especially if the person sticks to the job for a is possible to begin at the bottom and work your way up year or more. if you are punctual, careful, and do a good job, learning along the way. Store owners often employ deli work- Experience, Skills, and Personality Traits ers part time to avoid paying for health insurance and Kitchen experience, even in a mother’s kitchen help- other benefits. Some large grocery chains have union- ing to feed numerous siblings, can be valuable. One ized clerks, which inches wages higher and may help way to get experience to prepare for employment is to provide benefits. volunteer at a soup kitchen or meals-on-wheels in your community, where many of the same techniques are Employment Prospects used for mass production. While these positions do not Employment prospects are good. There is always pay, they are great for learning skills and to put on your turnover as deli workers learn skills and move up the résumé. kitchen ladder, or get a better job elsewhere. Some large It is important to take direction well, understand the chain grocery stores allow deli workers to progress up language of your supervisor, be able to read numbers the store’s employment line, including grocery bagger, and measurements, be on time and attentive, have good checker, supervisor, and assistant manager, although standards of cleanliness, have an interest in food and it rarely happens. Many corner or ethnic delis are run learning, and have the temperament to make the same by family members, so it is often hard to break into the salad or casserole day after day. staff. Large chain coffee companies have established kiosks in chain groceries near deli counters or near the Unions and Associations checkout stands, with more entry-level jobs available Some large grocery store deli workers are members through the store or the coffee retailer. of unions, but there are rarely unions present in small There are many deli prep, sandwich making, and family delis. When a person progresses to cook or man- cleanup jobs throughout North America, although the ager, there are union and association memberships and delis and the jobs vary tremendously. In a highly urban networking groups available. area, corner delis have regular clientele, while other delis cater to in-office deliveries to individuals or to Tips for Entry large groups at meetings. Towns with universities also 1. Visit grocery stores with in-house delis and ask if have lots of delis or stores with take-out food, where they are hiring. Fill out an application and make students, staff, and professors look for a good lunch and a good impression, because there is lots of turn- sometimes quickie food to take home for dinner. over in this field.

CATERING, FAST FOOD, DELIS, AND TAKEOUT 19

xvi-298_CO-Food&Bev.indd 19 5/4/10 6:17:18 PM 2. Check jobs on craigslist.com or other online 5. If still in high school, enroll in a culinary skills resources and in local newspapers. class. Find a community or junior college pro- 3. Volunteer at a local soup kitchen or meals-on- gram, both of which are relatively inexpensive, wheels to get experience. and take some classes in basic culinary skills. 4. Get books from the library and teach yourself Most of these schools and culinary academies knife skills, such as slicing and dicing vegetables. have job placement offices and a network of In the process you can make salads and soups for resources through which they can help you get a your family. job close to home.

20 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 20 5/4/10 6:17:18 PM FOOD CART OWNER

CAREER PROFILE CAREER LADDER

Duties: Fully furnish, clean, and maintain the busi- Owner of Several Food Carts or Stands ness; order supplies, cook food, serve customers, hire staff, pay bills, and know clientele Food Cart Owner Alternate Title(s): Chef Salary Range: $20,000 to $60,000 depending on locale Counter Person and type of food Employment Prospects: Fair Advancement Prospects: Fair Best Geographical Location(s): Urban areas; good Experience—Lots of home cooking experience or corners for commuters, office workers, high school work in fast food or a deli; fast-paced espresso busi- students, and truckers ness or deli work handy Prerequisites: Special Skills and Personality Traits—Able to Education or Training—High school; able to work alone; enjoy personal interaction with custom- read, add, subtract, and count change; training as a ers; have a passion for this part of food business; barista or coffee jockey is handy for espresso carts willingness to work long hours in odd weather; good or stands financing, and plain, old-fashioned gumption

Position Description herself a job, which is sort of like buying a franchise to The owner or manager of a food cart has to possess buy a job. Once someone’s first taco truck, sandwich initial aggressiveness and determination to find, lease, or sausage cart, or espresso stand succeeds, and the or purchase the truck or cart. Once this person has a owner saves his or her profits, that person often opens business vehicle and local government health licenses, at a second venue, creating a management or worker he or she needs to fully furnish, clean, maintain, and position. Usual employees include family members and decorate the business to make it sanitary and appeal- high school or college students. ing to customers. The owner must know the clientele, Taco trucks, sandwich or sausage carts, and espresso order adequate supplies for slow- and fast-paced busi- stands can work in large urban centers as well as in ness days, make or have food delivered, take orders, more rural areas. If Costco can sell tons of kosher Pol- serve customers, make change, hire any staff, pay bills, ish sausages, anyone can. Corners near beaches, college and build a satisfied repeat customer base. campuses, high schools, high-traffic shopping districts, gas stations, hardware stores, and large buildings where Salaries many people walk by are fine locations, as are roadways Steady income can be chancy or regular, depending upon where agricultural workers and truckers pass or any- the quality of products sold, how long the business has where people are looking for inexpensive good food. been established, and employees may start at minimum wage or higher, especially if they are part of the family. Advancement Prospects Some well-known chefs have started their own sausage Advancement prospects are excellent if you are a suc- carts and do very well by adding their established names cessful self-starter, can manage money properly and and reputations to the name of the cart. Salaries range create new units of the food or beverage stands. Many from $20,000 to $60,000 annually depending on locale of these entrepreneurs expand to own several outlets. and type of product, usually with no benefits. Possible expansion locations might include hospital lobbies or entryways, in or near bookstores, office building Employment Prospects lobbies, athletic event venues, and near tourism centers. Employment prospects are limited, unless a person is This is how Starbucks started, although success like that willing to set up a business, guaranteeing himself or is rare. Several sausage cart and taco truck owners have

CATERING, FAST FOOD, DELIS, AND TAKEOUT 21

xvi-298_CO-Food&Bev.indd 21 5/4/10 6:17:18 PM multiple units, employing friends and relatives, usually have the ability to tolerate a full range of weather, and with low overhead. a resourcefulness to find investors (even if family) to get started. One must hold out in hard times and bad Education and Training weather and save to expand the business. English, Spanish, or another language are handy, as well as the ability to read, add and subtract, and make Unions and Associations change. Barista training at a chain coffeehouse would Most owners and workers of taco trucks, sausage carts, be instructive. A high school diploma is recommended. and espresso stands are extremely independent. Occa- sionally owners and workers network on food and sup- Experience, Skills, and Personality Traits plier sources, but often an owner’s family network is the Work at delis, Mexican or other ethnic restaurants, “union.” Staffers can join culinary unions, although turn- experience cooking at home for a large family, work over is high so they might not qualify for membership. at a chain espresso shop, or other cooking or service experience are necessary. Work for someone else in Tips for Entry the business you want to enter to learn the intricacies 1. Check out and ask questions at established taco of handling food or coffee, cleanliness practices, and trucks, sandwich or sausage carts, and espresso ordering supplies. stands—although owners may be slightly suspi- Entering taco truck, sandwich or sausage cart, or cious if you are too inquisitive. Ask if they could espresso stand work requires a passion for the kind of use help. food you will be selling and for chatting with custom- 2. Work at a fast-food restaurant (sometimes called ers. One has to not mind working alone or working a “store”) for practical food-service experience. long, tedious hours doing the same thing over and over, 3. Check out job and business availability online.

22 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 22 5/4/10 6:17:18 PM PARTY PLANNER

CAREER PROFILE CAREER LADDER

Duties: Takes full responsibility for all plans for a party Manager/Impresario or event, usually big events. The party or event planner meets with the potential or repeat client to learn Party Planner or Event Planner what the client has in mind; schedules the event at either the planner’s facility or another facility; Assistant Planner or Caterer schedules and estimates the cost of subcontractors including caterer, photographer, videographer, rental services, flowers, and decorations, or supplies these services; gives the client a cost estimate within leges or a culinary academy; design and business client’s budget; oversees all stages of event from site management courses selection and planning to cleanup and returning the Experience—Starting at the bottom in food service site to its original condition and then catering and managing of large events is Alternate Title(s): Event Planner always handy. If one has worked at a job, one can best Salary Range: $70,000 to $600,000 a year; $20 to $300 understand what that job’s function is and how to do an hour it. A party or event planner also needs to understand Employment Prospects: Fair ordering, estimates and costs, event coordination, Advancement Prospects: Good design and balance, and management. Best Geographical Location(s): Urban areas, wine Special Skills and Personality Traits—A party or country communities, wealthy suburbs with coun- event planner needs to be a person who loves the try clubs, and university towns excitement and pressure of organizing events, which Prerequisites: are often fraught with cancellations and disappoint- Education and Training—Culinary and design ments; must have artistic talent, personal or public courses from community, junior, or vocational col- style, and good taste.

Position Description and her mother might make initial contact. The Party A Party Planner first meets with the client, who may be Planner will handle everything, from ceremony seating taking competing bids, learns what she or he has in mind, and flowers, to music, photographer, food, wedding how many guests are expected, and makes cost estimates cake, and anything else the client might think of, taking within the client’s budget and coordinates the entire event. the full burden off the client—for a price, of course. This means pulling together everything from food and The Party Planner gets an idea of the client’s dietary flowers to furniture, decorations, music, and musicians interests, offers a few menus with alternates according (from mariachis to bagpipers), servers, bartenders, park- to food selections and cost, estimates the cost of food, ing attendants, specialty coffee service, winery participa- music, entertainment, auctioneers, beverages, and the tion, and gift bags for guests. entire plan, including even valet parking. Sometimes The job resembles that of caterer, except that a Party Planners sketch plans that may include the layout caterer also cooks or oversees preparation of the food. of the site, where rented tables, stages, food and beverage In some cases, the Party Planner is, in effect, the caterer service, and major imported decorative objects will go. if he or she provides the food as well. Some Party Planners stock warehouses of their own While the Party Planner has to know well every supplies, such as tables, color-themed tablecloths, enor- aspect of the event, including the food, she or he acts mous flower vases, drapes, and even risers for stages. primarily as a consultant who pulls all the strings to These planners might include these in their overall cost make the party run even better than the client hopes. estimate and some might itemize them, renting them For instance, a large winery might have a Party Plan- to the client directly and cutting out the rental-center ner, or even a staff of Party Planners, with whom a bride middleman.

CATERING, FAST FOOD, DELIS, AND TAKEOUT 23

xvi-298_CO-Food&Bev.indd 23 5/4/10 6:17:19 PM Once all of this is agreed upon, the planner or the An assistant to a Party Planner might work as a sec- planner’s lawyer draws up a contract to be signed by retary, answering or returning phone calls and e-mails, both the client and the planner, enumerating everyone’s keeping track of inventory of party supplies, helping tangible expectations, and stipulating the total cost, maintain relationships with suppliers, ordering sup- required deposit (often 50 percent), and the due date of plies, designing invitations, writing press releases and final payment. The planner will try to collect the final updating Web site. payment before the event, and the client might try to The best areas for employment are affluent suburbs, withhold part until after the event to make sure every- major urban or university communities, tech company thing runs smoothly. centers, wine regions, and warm-weather areas where If the event is in a public place, local government party giving goes on all the time. permits for noise and parking may be required, so the planner might obtain these on behalf of the client. Advancement Prospects When a quasi-public event is planned for a commercial One can begin working for a party or event planner, or other public building, the planner may have to coor- gain more and more responsibility as one learns, and dinate nearly instant setup after the regular workday. eventually start one’s own business or get hired by an Sometimes if the party is at a private home, the plan- institution to plan its parties and events. If one works ner can have large rental equipment delivered a day for a corporation or a winery as an event or Party Plan- before the event without an extra day’s charge. Planners ner, one may learn enough to get hired by major event always have to allow for cleanup, takedown, and return companies in the field, or progress to greater responsi- of equipment, whether it is their own stock and prop- bility in the corporation. erty or rented. Another way for an assistant Party Planner to prog- The day of and during the event, the Party Planner ress in the field is to begin one’s own event firm, which must always be available to solve problems, adjust plans may mean competing with the one that taught you the to the whims of client, find another photographer if the business. In some big cities or even smaller communi- original one fails to show up, and generally keep every- ties, there is room for more than one company. To start thing running smoothly. your own, it might be wise to carve out your specialty niche, such as charity fund-raisers, silent and live auc- Salaries tions (complete with laptop computer bid computations Party Planners may earn anywhere from $60,000 to and credit cards), splendiferous winery releases, or Mad $600,000 depending on whether they own party equip- Hatter tea parties. ment that can be rented to their client, the quality of their reputation and client base, where they are located, Education and Training and whether their clients are upscale party givers or Any food business experience; culinary, catering, or major event organizers. hospitality training at community colleges, universities Just in the role of freelance party or event decision with specialized programs, or culinary schools; some maker for a corporate, private, or fund-raising event, training in marketing and business practices, including a planner might charge from $50 to $200 per hour for estimating and costs; and public relations and publicity consultation time. experience would all be advantageous.

Employment Prospects Experience, Skills, and Personality Traits Many Party Planners are self-employed and work alone Food and other catering or organizing experience are as the initial person a party giver hires, or hire staff- mandatory, starting with that acquired by compulsive ers to help depending upon the size of the events they organizers of the high school dance. Party Planners usually coordinate. Some large corporations, hotels, need to know food preparation and service, have expe- and country clubs hire event planners or Party Plan- rience in the food business, have creative and artistic ners, who usually coordinate in-house events to enter- skills, and be great communicators and motivators to tain employees and clients they want to impress. Many coordinate people and keep everyone happily working independent party or event planners are self-employed together for the best outcome. and hire friends or family members as assistants or Just like a caterer, a Party Planner has to expect resources, and then hire temporary staff for each event. the unexpected, plan for the unplanned, and foresee Forming good relationships with those subcontractors the unforeseen, including a missing chef, undelivered is key to knowing how reliably an event will occur. flowers, or musicians who went to another venue. The

24 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 24 5/4/10 6:17:19 PM planner must be able to think quickly of solutions to Tips for Entry problems, and even get joy from solving last-minute 1. Get some experience in food service, anywhere changes. from a fast-food joint to busing in a restaurant If a planner works in a small community or caters to to get started. a clientele who frequent the same professional or social 2. Look in your local yellow pages and call caterers circles, he or she needs a wide repertoire of party plans, or event planners in your community and ask menus, themes, and entertainment so as to always pres- for a job at the lowest level, or whatever level is ent a new and imaginative event. appropriate for your experience. Learn at every Unions and Associations stage and from other staffers. 3. Consider helping friends or family members put The National Association of Catering Executives (NACE, www.nace.net) offers networking, newsletters, on parties, starting with a bar or bat mitzvah, professional tips, a job bank, certification, many chap- birthday, or quinceañera, and moving on to wed- ters with live face-to-face meetings, an annual confer- dings and other larger events. ence, and events for people in the catering and events 4. Volunteer to help at local fund-raising events in businesses. your community, taking increasing responsibility The International Association of Culinary Profes- with each event. All legitimate experience adds sionals (www.iacp.com) offers many of the same func- to your résumé. tions and is more oriented toward people who cook, 5. Take your new experience to a local business that write about cooking, photograph food, and many other puts on events, from party or event planners to disciplines that are food oriented. caterers, wineries, and hotels.

CATERING, FAST FOOD, DELIS, AND TAKEOUT 25

xvi-298_CO-Food&Bev.indd 25 5/4/10 6:17:19 PM xvi-298_CO-Food&Bev.indd 26 5/4/10 6:17:19 PM RESTAURANTS

xvi-298_CO-Food&Bev.indd 27 5/4/10 6:17:19 PM RESTAURANT CHEF

CAREER PROFILE CAREER LADDER

Duties: A chef is in charge of and manages the whole Restaurant Manager/Chef kitchen in a restaurant or hotel, creates the menu, handles or directs someone else to order supplies, Restaurant Chef manages costs to meet the owner’s needs and make a profit, and cooks or oversees preparation of all Sous-Chef food. Alternate Title(s): Executive Chef; Chef de Cuisine Salary Range: $38,000 to $800,000 Employment Prospects: Good to excellent, following any kind of business or management experience to trends in location and in the U.S. economy help control costs and produce the best possible Best Geographical Location(s): Urban and resort product areas, wealthy enclaves, tourist towns, wine regions Special Skills and Personality Traits—Experience Prerequisites: comparing tastes and a refined palate for both food Education or Training—Culinary school, voca- and wine; sense of design and artistic presentation; tional or culinary trade schools, apprenticeships diplomatic skills and even-keeled personality to with known or established chefs manage varied creative personalities and tempera- Experience—Working in kitchens, often from the ments in the kitchen; experience and skills at team bottom up, is best to learn every station involved; building

Position Description is the chef’s responsibility to check their time cards and A Restaurant Chef runs the kitchen in every way, includ- make sure the vegetables, meats, fish, pasta, and every- ing creating the menu, ordering, supervising expenses, thing else the kitchen will need for the day have been and staff, and occasionally does all of the above and is ordered and delivered. The chef checks each delivery to the total staff. make sure the restaurant received what the bill says it It is the chef’s responsibility to create a menu that did, pays in cash if necessary, files the invoices, and pays keeps up with trends, shows sensitivity to the clientele’s bills. The chef or sous-chef approves invoices, passes tastes and needs, provides for vegetarian and carnivo- them to the bookkeeper if the restaurant has one, and rous preferences, and considers local products. Some follows up to make sure bills are paid. If restaurants get chefs write a new menu each day, week, month, season, behind on paying, vendors will demand cash on deliv- or year, often depending upon where they are located ery, which often means a restaurant is living day to day. and the kind of restaurant. In the morning the Restaurant Chef instructs the Everything in the kitchen stems from the menu, staff on what needs to be done for the day’s specials or including ordering, pricing, and creating “specials” special menu. Samples of most basic foods and spe- (usually reflecting availability of fresh seasonal and local cials of the day should be cooked early enough so that ingredients). If the chef or restaurant does not have its servers can taste and learn about ingredients; this way own vegetable garden, the chef checks daily with local servers can explain and recommend each item to guests growers, fishers, and other suppliers to find out what making decisions on what to order. will be available in the following week to plan the menu. Once all the chopping and dicing is complete, sauces The chef informs all staff of the day’s or meal’s menu, and soups have been brewing for a few hours, and cus- assigning each lead cook his or her upcoming responsi- tomers start to stream into the dining room, the chef bilities and sometimes showing the cook staff how to conducts the symphony of the kitchen. In smaller kitch- make whatever is required. ens, the chef cooks part or all of the meal and checks All kitchen staff arrive early in the morning to prep every plate for appearance and content before it is taken for lunch, or late in the morning to prep for dinner. It from the kitchen to the customer.

28 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 28 5/4/10 6:17:19 PM A chef’s artistic and design abilities are vital to Advancement Prospects creating a pleasing presentation of food on a plate, Chefs move around, just as television news anchors and because we all taste first with our eyes, our visual baseball players do. Which chef is moving where from sizzle. Some chefs have been known to study artistic where is hot gossip among foodies, with everyone try- design, and others appear to go too far by creating ing to take a better job or avert boredom. Hence, there unnatural towers that fall over as soon as knife and are always openings at every level to be filled by people fork approach. working their way up or softening their fall down the kitchen ladder. Salaries Chefs’ salaries vary widely, with lowest earners at mini- Education and Training mum wage in small chain restaurants in certain parts of It is possible to start at the bottom of the kitchen ladder the country, and the highest wages going to chefs who and work your way up to chef. Depending upon your also have international television shows that take them, background, country of origin, languages spoken, and their recipes, and their cookbooks way beyond their immigration papers, you may or may not be given the home regions. traditional titles. The possibilities of working one’s way Many chefs who own their own restaurants barely up are good enough that sometimes it is worth it to take get by, some struggling at first, and some forever until a low-level job to get your foot in the door. Consider they close. Part of their take-home pay is feeding their each rung of the ladder a learning experience and work families at the restaurant. away at your passion. A chef’s training and experience can weigh heav- Some high schools and many community and junior ily into what she or he is paid. A person right out of colleges offer educational and vocational programs in culinary school most likely will not start at the top, culinary arts and business, as well as apprentice pro- but if she or he does, that person will get paid at the grams and job placement services. Culinary schools low end of the salary range, which may figure into why offer intense and in-depth cooking education and expe- the owner would hire this person over someone more rience. A local culinary program will most likely have experienced. job contacts within their geographic area. Many Web A person with vast experience, with or without for- sites now offer international job opportunities as well as mal training, may work his or her way up, learning all chef certification programs. There are also apprentice- the way, have a special flare for creative cooking, and ships overseen by the U.S. Department of Labor. become a highly valuable and well-paid chef. Salaries range from $38,000 to $800,000, depending on all the Experience, Skills, and Personality Traits variables mentioned above, as well as product con- The more experience you acquire at different jobs tracts, books, and television shows. New entries into within a kitchen the greater your qualifications to be the field need to know that many restaurants often pay a chef in charge, since the chef has to manage every- only minimum wage or $9 to $12 per hour, with no thing that goes on in the kitchen, from staff scheduling, benefits. ordering, billing, menu planning, cooking, and serving and presentation. It is much easier and more efficient to Employment Prospects oversee each of these facets if one has experienced them Restaurant jobs are available everywhere, with pros- personally rather than just reading about them. pects of larger kitchens and possibly greater pay in A chef has to have natural or developed skills that larger cities, wine regions, resort enclaves, affluent sub- combine the use of several human abilities, including urbs, or in high-tech centers, all of which tend to attract seeing, tasting, hearing, and feeling texture. Artistry for people with tastes for good food. All of these places cut presentation of food to the public is also necessary. If back in economically bad times. When the economy a chef’s palate is off-center and customers think his or slumps, certain income-earning people tend to dine out her food is too salty, for example, they may not return less, so restaurants cut back on staff. Conversely, when to the restaurant, particularly if they are supposed to the economy soars, restaurants tend to “beef up” staff, watch the salt in their diets. which increases opportunities. Restaurant Chefs also need to be able to build a Meanwhile, more and more people are entering culi- team and manage personnel, allowing people to develop nary programs to learn the profession, so competition their creative abilities within the formulas set out by the is increasing. Top chefs, though, are always sought and chef, while keeping control of the kitchen and inspiring should find work fairly easily. people to cook their best every single time.

RESTAURANTS 29

xvi-298_CO-Food&Bev.indd 29 5/4/10 6:17:20 PM A chef also needs some money-management skills, Other groups to consider include the International excellent health and stamina, the ability to stand on Association of Culinary Professionals (www.iacp. one’s feet for up to 16 hours a day, and an at-home part- com) and the National Restaurant Association (www. ner or spouse who is either in the restaurant business or nationalrestaurantassociation.org or www.restaurant.org), understands its rigorous physical and time demands. the latter of which boasts 60,000 business members. A chef de cuisine is actually a chef, usually in a large restaurant or in a hotel or resort with several Tips for Entry restaurants, who acts as chef and has responsibility for 1. Get some experience as a volunteer at soup kitch- one restaurant within that establishment. Occasionally ens, meals-on-wheels or at churches. a restaurant owner will hold down a chef at the chef de 2. Take culinary classes at local high school, com- cuisine level in order to make him or her work harder munity or junior colleges, or at culinary schools. to pursue the chef or executive chef carrot dangling. 3. Get on-the-job experience by starting at whatever level at which you can get your foot in the door. Unions and Associations 4. Learn everything you can from those with more Chefs might gain from joining, or at least looking experience, no matter how demeaning your first at, culinary professionals’ Web sites for networking, job might seem. Make the most of it, master the conventions, shows and meetings, jobs, certification, task at hand, and work your way up the kitchen classes, and many other resources. The American Culi- ladder. nary Federation (www.acfchefs.org) is a professional 5. Look around for your ideal restaurant, one most association of chefs, caterers, cooks, and food educators similar to what you would like to create or where with chapters throughout the country. You can find a you think you can learn the most. Walk in and chapter near you by clicking on the “Chapters” link and ask for a job. Be ready to tell your story quickly then on your state on its Web site. and demonstrate what you can do.

30 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 30 5/4/10 6:17:20 PM SOUS-CHEF

CAREER PROFILE CAREER LADDER

Duties: Works under the chef, as assistant or second in Restaurant Chef command to the executive chef or chef de cuisine, whichever is the top chef in that kitchen. The Sous- Sous-Chef Chef must cook in the style of the executive chef, learning his or her recipes and methods and execut- Chef de Partie ing them. Sous-Chefs troubleshoot where needed by order of the executive chef and run the kitchen business as delegated by executive chef. Alternate Title(s): None especially to progress more quickly up the kitchen Salary Range: $25,000 to $85,000 ladder Employment Prospects: Excellent Experience—Restaurant experience, from dish- Advancement Prospects: Very good to excellent (with washing on up to food prep; apprenticeships at any patience) station in the kitchen, especially with recommenda- Best Geographical Location(s): Urban areas, wealthy tions and more than one year in each location suburbs, tech enclaves, resort and recreation areas, Skills and Personality Traits—Easygoing personal- wine regions where there are many restaurants to go ity with ability to adapt quickly to the chef’s whims, with the wine changes in menu, and cooking style, and imitate the Prerequisites: chef’s style so closely that customers will not know Education or Training—Culinary education in someone else prepared it; ability to get along with any culinary school, with apprenticeships helpful, and lead others, inspiring them to do their best

Position Description job, oversee outside catering jobs, and take care of A restaurant Sous-Chef is number two in any kitchen, money and the closing of the restaurant in the after- with responsibility to take over in the chef’s absence, noon or evening. Sometimes the Sous-Chef actually pass on the chef’s orders, and generally assist the chef as opens the restaurant at the beginning of the day. his or her executive and boss. The Sous-Chef takes over the kitchen in the absence The Sous-Chef needs to know how to cook all of of the chef, so he or she must be as good a cook and the chef’s recipes and how to teach others to cook teacher as the chef, but still follow the chef’s orders them, even in parts at various stations. Often the and recipes, whether they are the Sous-Chef’s preferred Sous-Chef cooks with the chef, relays orders to other cooking style or not. kitchen staff on behalf of the chef, and needs to be In large restaurants or hotels with several restau- able to cook totally in the style of a particular chef. rants or dining rooms, the Sous-Chef may be given If a Sous-Chef wants to freelance, meaning add his responsibility to oversee those restaurants, as well as or her own creativity, he or she must ask permis- the in-house catering operation and banquets under the sion. Many Sous-Chefs or those below on the kitchen chef’s direction. ladder have been fired for improvising on the chef’s recipes. Salaries A chef might give the Sous-Chef all responsibility Sous-Chefs’ salaries vary widely across the United States for the business management of the kitchen, including and Canada, from $20,000 to $70,000, depending on the ordering and purchasing according to menu demands, kind of restaurant at which they work and its clientele, checking and accepting deliveries against invoices, whether the restaurant is part of a chain or hotel, or an approving time cards, training and teaching kitchen elegant stand-alone restaurant. Benefits may depend on staff as they enter the kitchen or move up to a higher the type of restaurant one works for.

RESTAURANTS 31

xvi-298_CO-Food&Bev.indd 31 5/4/10 6:17:20 PM Employment Prospects Unions and Associations There are thousands of Sous-Chef jobs across the Unite Here represents nearly 1 million current and United States and Canada, and there is constant former hotel and restaurant employees among oth- turnover when a person moves on to a higher job at ers (www.unitehere.org), particularly in large hotels, another restaurant or within the same establishment. amusement resorts, and gambling hotels. United Food Restaurants in cities, affluent suburbs, resort areas, and and Commercial Workers International Union (www. wine regions tend to have a more sophisticated kitchen ufcw.org) represent cooks and chefs in large chain gro- hierarchy with more positions and more chance to cery stores including those owned by Safeway, Albert- advance. son’s, and Lucky. In addition, Sous-Chefs might gain from joining, Advancement Prospects or at least looking at, culinary professionals’ Web sites As with many businesses, sometimes the best way for for networking, conventions, shows and meetings, jobs, a Sous-Chef to advance is to move to another restau- certification, classes, and many other resources. rant where there is a chef de cuisine or chef position The American Culinary Federation (www.acfchefs. open. Within a restaurant or hotel kitchen, the only org) is a professional association of chefs, caterers, cooks, way for a Sous-Chef to move up to chef is for the chef and food educators with chapters throughout the coun- to leave or move up into corporate management. Even try. You can find a chapter near you by clicking on the when a Sous-Chef makes it known that he or she is “Chapters” link and then on your state on its Web site. interested in the departing chef or executive chef’s posi- Other groups to consider include the International tion, a corporation might bring in someone else from Association of Culinary Professionals (www.iacp. another corporate-related hotel or restaurant to the chef com) and the National Restaurant Association (www. or executive chef position. restaurant.org.), the latter of which boasts 60,000 business members. Education and Training A person can work his or her way up the kitchen lad- Tips for Entry der to Sous-Chef and beyond by getting all possible 1. Arm yourself with degrees or certificates of com- training at every stage and station within the kitchen. pletion from vocational training schools such as Having parents who cook or having a cultural culinary cooking schools, culinary academies, or commu- background are handy, but much can be learned in nity or junior college culinary programs. culinary programs at community and junior colleges as 2. Get experience and be willing to work your way well as at cooking schools of all kinds. Hotel and man- up the kitchen ladder. agement courses can also help. 3. Offer yourself as an apprentice, even if the job pays little or nothing. Restaurant staff and own- Experience, Skills, and Personality Traits ers often help find inexpensive housing for fellow Sous-Chefs need to be adjustable and even-tempered workers and learners. to deal with sometimes temperamental head chefs, 4. Apply for jobs at the best restaurants you can while having the ability to keep his or her cool to find. Having experience in fine kitchens and pass down the chef’s changes in plans to the rest of apprenticing with well-known chefs make for the kitchen staff. Some Sous-Chefs also need at least great résumés. kitchen proficiency in a second language, especially 5. Be willing to change restaurants after you have Spanish, in order to communicate and translate direc- learned all you can in order to move upward to a tions from above. better position or to a better restaurant.

32 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 32 5/4/10 6:17:21 PM CHEF DE PARTIE

CAREER PROFILE CAREER LADDER

Duties: A Chef de Partie has responsibility for one Sous-Chef part of food production in a kitchen and becomes a specialist in that segment of the cooking “line.” The Chef de Partie Chef de Partie oversees the line cooks who themselves may be named in their own sub-hierarchy Line Cook according to the brigade system. Alternate Title(s): Station Chef; Line Cook Salary Range: $30,000 to $50,000 Employment Prospects: Good; cruise ships offer language with Spanish handy; apprenticeships offer opportunities another way to show learning Advancement Prospects: Good if one develops people Experience—Usually two to four years’ Chef de management skills and learns from those above Partie or line cook experience in a restaurant, hotel, Best Geographical Location(s): Urban areas with or resort large hotels and restaurants, wine regions with fash- Special Skills and Personality Traits—Outgoing ionable restaurants, cruise ships, resorts personality, good management skills with sensitivity Prerequisites: to others while motivating line cooks toward high Education or Training—Often a degree from a performance; ambition; adaptability culinary program, either public or private; English

Position Description school graduates are lucky to enter the field at this level. A Chef de Partie often begins the day meeting with the Even so, the pay is low and depends upon region of executive chef, chef, or sous-chef to learn about the the country and whether the person holds a culinary day’s menu plans and his or her specific responsibili- degree. The annual salary is $15,000 to $25,000, occa- ties. If this person is the only “line cook” he or she takes sionally with benefits for those employed by a large orders from these chefs higher on the kitchen ladder. corporation. Line cooks and prep people may start at If the Chef de Partie has others on his or her staff, minimum wage, ranging from $7 to $10 per hour, usu- he or she passes on orders to individual line cooks or ally without benefits. assistant cooks. The Chef de Partie may also need to make sure all cooks show up on time, ensure smooth Employment Prospects and efficient operation of the line cooks and the soups Every restaurant has high turnover in line cooks and and salad sections, and may supervise others down Chefs de Partie. It is hard, hot work for little pay but the line including garde-manger (pantry chef), saucier, it carries some dignity of a creative profession. Many poissonier (fish cook), rôtisseur (roaster), grillardin immigrants work line cook jobs as one above entry (grill chef), friturier (fry chef), entremetier (vegetable level positions. The jobs of Chefs de Partie and line chef), tournant (roundsman), boucher (butcher), pâtis- cooks offer two of the best prospects in kitchens or sier (pastry chef), and buffet cooks. hotels. The Chef de Partie might also be charged with req- The bigger the city or resort area, the more culi- uisitioning goods and checking them against receipts nary jobs are available. Where there are larger or when they arrive, as well as maximizing production and more elegant restaurants and hotels, there are more minimizing waste of food and other resources. strata within the kitchen and more opportunities. Therefore, urban and resort areas, wine regions, Salaries gambling centers, and cruise ships offer the most A Chef de Partie is truly a mid-level position in a res- jobs at every level, especially Chef de Partie and line taurant kitchen, if there even is one. Fancy culinary cooks.

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xvi-298_CO-Food&Bev.indd 33 5/4/10 6:17:21 PM Advancement Prospects Unions and Associations Advancement prospects are good for someone who Unite Here represents nearly 1 million current and speaks English, learns quickly, shows up when expected, former hotel and restaurant employees among oth- and works conscientiously and creatively. The best way ers (www.unitehere.org), particularly in large hotels, to advance is to learn as much as possible from those amusement resorts, and gambling hotels. around and above your position. In order to advance, In addition, a Chef de Partie might gain from join- be willing to leave one restaurant or hotel for another if ing or at least looking at culinary professionals’ Web a better job becomes available. sites for networking, conventions, shows and meetings, jobs, certification, classes, and many other resources. Education and Training The American Culinary Federation (www.acfchefs. Some cruise ships, hotels, and restaurants require a org) is a professional association of chefs, caterers, cooks, chef’s diploma from a culinary program, either pub- and food educators with chapters throughout the coun- lic or private. The ability to speak English is usually try. You can find a chapter near you by clicking on the required in order to translate orders from executive “Chapters” link and then on your state on its Web site. chefs above the Chef de Partie level to some line cooks. Other groups to consider include the International Spanish language would be handy in many parts of the Association of Culinary Professionals (www.iacp. country. com) and the National Restaurant Association (www. nationalrestaurantassociation.org or www.restaurant.org), Experience, Skills, and Personality Traits the latter of which boasts 60,000 business members. Often two to four years’ experience is required for the Chef de Partie position or for line cooks. The way to Tips for Entry gain initial experience is to start as a dishwasher or 1. Take cooking classes anywhere you can. at any other job that can get you a foot in the door. 2. Take any job you can to get your foot in the door Apprenticeship programs, which sometimes pay noth- of a restaurant, even as dishwasher. ing, are also a good way to get vital experience, knowl- 3. Aim for the restaurant or dining room you idolize edge, technique, and skills. and where you like the food, if you have tried it. It is handy to have an outgoing personality, good 4. Learn cooking techniques, presentation, and management skills, sensitivity to others, and the ability kitchen diplomacy from everyone around you. to motivate line cooks toward high performance, along 5. Improve English and Spanish language skills. with ambition and adaptability to accommodate late- 6. Learn recipes as you cook on the line to become changing orders from above. able to teach others as line cooks.

34 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 34 5/4/10 6:17:21 PM RESTAURANT PASTRY CHEF

CAREER PROFILE CAREER LADDER

Duties: Designs and prepares desserts including cakes, Restaurant Chef sauces, pastries, custards, crème caramels, and other end-of-meal sweets in large restaurants, and bakes Restaurant Pastry Chef breads, rolls, and other items when there is no other baking staff. In larger restaurants and resorts, the Pastry Apprentice or Trainee pastry chef supervises other pastry staff. Alternate Title(s): Pastry chef; Baker, Pastry Cook Salary Range: $30,000 to $70,000 depending upon education, background, experience and region of Prerequisites: the country. Some Restaurant Pastry Chefs are paid Education or Training—Culinary and baking hourly in the $10 to $16 range for part-time work. classes in either a vocational cooking school, high Employment Prospects: Good for increasing number school, community college, or junior college pro- of small, independent bakeries, excellent in urban gram, preferably with a specialty in pastry. Appren- or resort and gambling areas with lots of restaurants, ticeships and practice at home offer great learning hotels, and casinos that have large kitchens and res- opportunities. taurants Experience—Baking experience in any bakery, or Advancement Prospects: Limited, because the pastry working one’s way up the bakery ladder within a chef is specialized and at the top of the field. Theo- restaurant or hotel kitchen retically, the better restaurants, hotels, and casinos Special Skills and Personality Traits—A skill for pay better. learning formulaic recipes and cooking; artistic Best Geographical Location(s): Large cities, resort areas, design skills; patience and concentration; enjoyment casino enclaves, and wine regions where good res- of detail work and repetition taurants have pastry chefs; smaller cities where small independent bakeries are cropping up; cruise ships

Position Description Some Restaurant Pastry Chefs and bakers make A Restaurant Pastry Chef either makes or supervises everything from scratch, while others purchase frozen other people who make all desserts daily in a restaurant or chilled balls of dough or pastry sheets, which they or dining room, and even for all the restaurants or dining bake, fill, and decorate. rooms in a large hotel, resort, or casino. In this case, des- Pastry chefs and bakers usually begin their work serts include cakes, mousses, cheesecakes, pies, custards, days in the wee hours of the morning, which many crème brûlées and flans, petits fours, pies, tarts and tortes, of them find to be a peaceful time without the rest muffins, cupcakes, breads, ice creams, gelati and sorbets, of the kitchen staff around. In fact, many bakers and puff pastries, and fabulous sauces to decorate a dessert. pastry chefs see their operation as completely sepa- The Restaurant Pastry Chef usually decides on a rate from the rest of the kitchen. While it is handy to couple of special desserts to accompany a chef’s daily have experience at every kitchen station no matter what menu changes and either makes them or instructs pas- specialty you develop, many pastry chefs and bakers try cooks how to create them. have focused on their specialty from the beginning of Great pastry chefs make the most of locally and their training. Working with a wide range of choco- sustainably grown organic fruit such as various kinds lates and sugars, considering percentages of cocoa and of berries, apples, pears, and stone fruits, including degrees of organic sugars, is a fine art in itself that needs peaches, all of which ripen at different times in differ- to be learned and understood in an almost scientific ent regions of the country. approach.

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xvi-298_CO-Food&Bev.indd 35 5/4/10 6:17:21 PM In large restaurants, hotels, casinos, resorts, and on A Restaurant Pastry Chef needs to know all of the cruise ships, the restaurant pastry kitchen may have its basics, which are nearly impossible to learn at home in own brigade hierarchy that includes: detail, including sauces, toppings, meringues, puff pastry, genoise (a kind of sponge cake), mousses, crèmes, • Pâtissier: Th e pastry chef custards of all kinds, glazes, ice creams, sorbets, and • Confi seur: Makes petits fours (small, iced cakes) and gelati. specialty candies • Décorateur: Specializes in fi nal decoration of elegant pastries and desserts as well as specialty cakes, which Experience, Skills, and Personality Traits may appear to be meals in themselves Experience in a commercial kitchen or bakery as an • Boulanger: May bake breads, cakes, breakfast pas- apprentice or at any level is important to become a pastries, muffi ns, and even cupcakes try chef. Innate artistic skills and enjoyment of design help a pastry chef excel. A calm personality, patience, Salaries and enjoyment of repetition and making people happy Pastry chefs in large restaurants and hotels are often are all handy. Consistency of character, precision, and highly respected for their talent and artistry, and may performance are all important qualities. earn from $30,000 to $70,000, depending on where they work. In a smaller restaurant, a pastry chef might work part time, or even in a certified outside kitchen, Unions and Associations making only $10 to $20 per hour with no benefits. Union membership usually is only offered by large employers, meaning hotels, resorts, gambling casinos, Employment Prospects and large restaurants. Unite Here represents nearly While the precise work and early morning demands of 1 million current and former hotel and restaurant being a Restaurant Pastry Chef diminish the number employees among others (www.unitehere.org), particu- of those seeking to get into the field, the top jobs in the larly in large hotels, amusement resorts, and gambling specialty are quite competitive. Many jobs are part-time hotels. and end in the early afternoon, which allows pastry In addition, pastry chefs might gain from joining, chefs to enjoy other pursuits or a second job. Large cit- or at least looking at, culinary professionals’ Web sites ies, destination resort areas, casino enclaves, and wine for networking, conventions, shows and meetings, regions where good restaurants have pastry chefs are jobs, certification, classes, and many other resources. always good employment locations, as are smaller cities The American Culinary Federation (www.acfchefs. where small and independent bakeries are cropping up, org) is a professional association of chefs, caterers, and cruise ships, which sometimes cook daily for 3,000 cooks, and food educators with chapters throughout passengers. the country. You can find a chapter near you by clicking on the “Chapters” link and then on your state on its Advancement Prospects Web site. At most, each restaurant only employs one top pastry Other groups to consider include the International chef. Therefore it is difficult to rise above that position Association of Culinary Professionals (www.iacp.com) unless a person wants to move up the kitchen ladder in and the National Restaurant Association (www.restaurant. the overall kitchen outside the pastry department. org.), the latter of which boasts 60,000 business members. Another way to rise as a baker or pastry chef is to move to another, better restaurant. Most chefs move Tips for Entry around, somewhat like television news anchors. 1. Learn at any cooking school available close to your home and follow your taste within their Education and Training program to pastries if you try making them Pastry chefs must be educated and trained in this repeatedly and passionately. Some culinary or specialty within the culinary profession, whether at baking programs have good contacts with restau- culinary schools, community or junior colleges, or at rant or hotel chefs in the area. baking specialty schools. Apprenticeships are extremely 2. Talk your way into an apprenticeship in the res- helpful, almost always expected. Through an appren- taurant where you aspire to become part of the ticeship, one can learn tricks and artistic techniques staff, even if you have to work for free at first. from more experienced pastry chefs. The question of how one gets experience with-

36 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 36 5/4/10 6:17:21 PM out already having some can be answered with a 5. Enter pastry contests, from churches to county nonpaying apprenticeship if necessary. fairs, and take any professional opportunities 3. Try to perfect your favorite dessert at home and that arise. take it to show to the pastry chef where you want 6. Keep up on the latest fads in desserts, including to work. fruit and other add-ons to sorbets, and gelati, 4. Be willing to work at the lowest level in the bak- gluten content or gluten-free, wheat-free, and ery or pastry shop, just to get your foot in the flour-free foods and other trends. door and learn from everyone around you.

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xvi-298_CO-Food&Bev.indd 37 5/4/10 6:17:22 PM GARDE-MANGER

CAREER PROFILE CAREER LADDER

Duties: Oversees the pantry of a kitchen, meaning Chef de Partie preparation of all fresh raw vegetables, salad greens, vegetables to be cooked, cold appetizers, cold soups, Garde-Manger pâtés, terrines, charcuterie, and tallow and ice sculpture. The Garde-Manger station may also oversee Commis quality of ordering and inventory. Alternate Title(s): Pantry Chef; Kitchen Steward; Pan- try Supervisor Salary Range: $10 to $15 an hour, or $15,000 to $30,000 Experience—Any kitchen experience will help. This a year, often without benefits is the kind of job one can rise to by beginning at the Employment Prospects: Excellent. There is great bottom of the kitchen ladder. demand for entry-level line cooks and pantry chefs. Special Skills and Personality Traits—A success- Advancement Prospects: Excellent for someone who ful Garde-Manger must enjoy precision and detail speaks both English and Spanish. work, take pride in his or her work, and have a good Best Geographical Location(s): Anywhere in North palate for balanced flavors. The person should also America. Almost all restaurants need someone to have genuine interest in and concern for the quality perform this function, with or without the title. of fresh vegetables and fruit and in developing sus- Prerequisites: tainable and healthful ways in which to grow foods, Education or Training—High school, community as well as an interest in fads in vegetables, fruits, or junior college, or other vocational cooking pro- pâtés, and charcuterie. grams can prepare a person to become a Garde- Manger or pantry chef.

Position Description pieces), arrange it artfully on a plate, and take responsi- The Garde-Manger, also known as the pantry chef, bility for its final presentation to the diner. oversees the pantry of a kitchen, receiving and prepar- In some restaurants, the Garde-Manger is also in ing of all fresh raw vegetables, salad greens, vegetables charge of seasonings, making cold soups, purées, and to be cooked, cold appetizers, cold soups, pâtés, ter- even sculptures from tallow or ice for display tables. Sav- rines, charcuterie, and tallow and ice sculpture. The ing cuttings from vegetables trimmed for use in other Garde-Manger station may also oversee quality of dishes is essential to making those soups and making the ordering and inventory, which requires knowing the best use of every vegetable that comes into the kitchen. best sources for fresh produce, including those that If the Garde-Manger is responsible for making pâtés, grow locally, organically, sustainably, and even biody- terrines, and charcuterie, including salumi, this person namically. Increasingly, customers want to know the needs to know seasoning, poaching, simmering, roast- sources of fresh produce. ing, frying, curing, drying, smoking, marinating, grind- A Garde-Manger needs to know the balances ing, and puréeing, as well as guidelines for sanitation. between greens, ranging from bitter to sweet and One must know how to balance inherent and added smooth to curly-scratchy, the healthful ingredients and proteins and fats. The Garde-Manger may also oversee flavors of various oils and vinegars and how they com- stocks of pasta, garlic, herbs, and dried fruits in the bine or affect the taste of salad greens. pantry kitchen. The person in this position also must receive the When the chef decides on the daily menu, the produce, check it against invoices, check it for quality Garde-Manger may suggest complimentary salads or before accepting it, and prepare it for use (including other accompaniments or just take orders from the chef washing, drying, picking, and breaking into bite-size on what he or she wants to go with their menu.

38 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 38 5/4/10 6:17:22 PM A kitchen steward’s or stewardess’s job may overlap start. Others started as dishwashers or cleaners and with that of the Garde-Manger, but usually the kitchen worked their way up, gaining training along the way. steward also oversees orderliness and cleanliness of pots and all other cooking equipment, dishwashing, Experience, Skills, and Personality Traits walk-in refrigerators, freezers, counters and other pro- A passion for beautiful salads, fresh vegetables, char- duction areas, and dishes, in addition to overseeing the cuterie, and other responsibilities will take a person to pantry. The kitchen steward may also supervise lower- the top of this field. English and Spanish language skills level kitchen employees, as well as the silver cleaning are handy. Punctuality, enjoying detail work, the ability and kitchen inspections, and take inventories of china, to work alone in a chilly atmosphere, and a sense of car- glassware and other equipment. ing are vital. The job of commis is similar to that of kitchen steward or Garde-Manger, with the implication that the Unions and Associations commis is committed to serving the chef under a men- Some big cities have locals (branches) of the Hotel and toring relationship. Restaurant Employees and Bartenders Union. Unite Here represents nearly 1 million current and former Salaries hotel and restaurant employees among others (www. Salaries for Garde-Manger are low, unfortunately, rang- unitehere.org), particularly in large hotels, amusement ing from $10 to $15 an hour, or $15,000 to $30,000 a year, resorts and gambling hotels. often without benefits, and depending on experience. Garde-Mangers, might gain from joining, or at least looking at culinary professionals’ Web sites for net- Employment Prospects working, conventions, shows and meetings, jobs, certi- Employment prospects are excellent. Garde-Manger fication, classes, and many other resources. can be an entry-level position in some restaurants, and The American Culinary Federation (www.acfchefs. a refined science position of great pride in others. There org) is a professional association of chefs, caterers, are lots of jobs assisting the Garde-Manger, and there cooks, and food educators with chapters throughout is also high turnover for a couple of reasons: The work the country. You can find a chapter near you by clicking is hard, and some people are not satisfied with doing a on the link for “Chapters” and then on your state on its few things exceedingly well and want to move up the Web site. hierarchy. Cities and communities with high-end res- Other groups to consider include the International taurants, hotels, casinos, and cruise ships offer the best Association of Culinary Professionals (www.iacp. prospects for separate jobs of this specific nature, as do com) and the National Restaurant Association (www. fine restaurants in wine regions. nationalrestaurantassociation.org or www.restaurant.org), the latter of which boasts 60,000 business members. Advancement Prospects Advancement prospects are excellent. Often dishwash- Tips for Entry ers or cleaners move up to salad maker and Garde- 1. Take a beginning level culinary course in a public Manger, while salad makers and Garde-Mangers learn or private cooking or catering program to learn other skills and move within a kitchen to other stations basic elements of cooking. where they can learn more and move up again. 2. Get your foot in the door, whether as dishwasher, cleaner, or lettuce washer. A kitchen’s pantry is Education and Training a great place to learn how a restaurant kitchen Any culinary classes and education, whether from high works. school or community college, will work well for appli- 3. Use the opportunity to learn all you can from cants. Some Garde-Mangers have studied at full-fledged higher-ups, perfect your skills, and move up or to cooking schools, and this is the best job they can get to a better restaurant if you wish.

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xvi-298_CO-Food&Bev.indd 39 5/4/10 6:17:22 PM SERVER

CAREER PROFILE CAREER LADDER

Duties: Assumes all responsibilities for his or her “sta- Dining Room Manager/Maître d’Hôtel tion,” meaning the section of the dining room or tables to which he or she is assigned, including over- Server seeing busers or assistant servers, setup of dining room uniformly to owner’s or manager’s specifica- Assistant Server or Busser tions and style, and greeting customers when they arrive at their table to give the best possible second impression after the host seats them. A Server explains special dishes, takes orders from customers, Prerequisites: relays them to kitchen, and serves the food unless Education or Training—Education can come from the restaurant has food presenters or runners. apprenticeships that include busing or from hotel Alternate Title(s): Waitperson (formerly known as and restaurant management schools. Knowledge of waiter and waitress) nutrition, food sources, and growing of food will be Salary Range: Minimum wage or less to $20 an hour, great assets. plus tips, usually without benefits. Tips can range Experience—All experience is valuable, from vol- from 5 or 10 percent to 20 or 30 percent, or $5 to unteering at senior food program centers to busing, $100 or more, depending upon the style and level of always aiming at better quality restaurants than the restaurant as well as location in the country. previous place of employment. Employment Prospects: Excellent, with lots of room Special Skills and Personality Traits—A server for upward mobility should believe in what he or she is doing and have Advancement Prospects: Excellent, with hard work genuine interest in service and making customers and diplomacy. One can start as a buser and work happy. Charm, quick thinking, comfort in apologiz- up to server, host, maître d’hôtel, and manager, ing, a willingness to admit errors, and real apprecia- either within the same “house” or establishment or tion and interest in good food are assets. by going elsewhere for a job. Best Geographical Location(s): Urban areas, affluent suburbs, country clubs, wine regions, cruise ships, and other vacation destinations

Position Description ers into alcoholic beverages, including introducing the A Server has two jobs: sell the food being cooked in sommelier if the restaurant has one. the kitchen, and take care of the customers to make Most restaurants divide the dining room into sec- them feel comfortable and welcome, which in turn tions or “stations,” with a Server in charge of one sta- sells more food from the kitchen. Since Servers make tion, making the Server sort of a territorial executive. a base hourly pay in addition to tips based on a per- Since restaurant dining rooms are often cleared, centage of the total bill, the more expensive items the cleaned, and reset after hours in the evening, the Server Server sells to the customer, the higher the tip is likely checks his or her station on arrival for a work shift to to be. make sure everything is perfect and makes everything Several techniques that might increase sales and that way if it is not. tips (gratuities) include talking customers into more Depending upon the size and hierarchy of the res- courses than they planned to order, such as appetiz- taurant’s staff, a Server might have to fold napkins in ers, salads, dessert, and coffee in addition to the main the restaurant’s prescribed style, make sure glasses are course; working with buser to flatter, flirt with, and sparkling clean, and polish silverware to perfection. wait on customers so they feel special; and talk custom- All dry condiment containers, such as salt and pepper

40 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 40 5/4/10 6:17:22 PM shakers, sugar and sugar-substitute bowls, and flower ning inventory for sales and reordering records by day, vases must be checked, the latter for freshness of flow- week, or month, as well as records of taxes and salaries, ers and fresh water. tracking of business ups and downs, and charting of a If some dishes are prepared at the table, a dash of Server’s sales performance. flare and care are required. A Server must check to A Server needs to remember which order or dish make certain any table-side carts are clean and fully goes to which diner, a seemingly small fact that, if vio- equipped with fresh ingredients, such as fresh croutons lated, can annoy guests easily and affect whether a cus- and anchovies and a new wedge of cheese to be grated tomer returns to the restaurant or tips the Server well or for Caesar salad, fresh bottles of liquor for flambé des- badly to make a statement. serts, and sharp knives for meat carving. After serving the food, the Server offers add-ons Now that the scene is set, a Server should welcome including freshly ground pepper, grated cheese, lemon, arriving guests to their table as if she or he is honored to and extra sauces. have the opportunity to serve and to make the occasion Depending on the restaurant’s policy, should a cus- their best dining experience ever. A Server’s greeting or tomer deem the food to be unsatisfactory and tells the presentation of themselves and the establishment where Server before eating half the dish, the Server should they work—from elegant restaurant to corner café— immediately remove the plate and offer to replace it with sets the mood and impacts what kind of experience the another selection, only charging the diner for one item. customer has and remembers, as well as how much they A Server should never clear the plate of some din- order and how big the tip to the Server becomes. ers until all guests at that table have finished eating. A good Server should be well-informed and should Language should be something like, “May I take your have tasted everything on the menu, including specials plate?” or “Have you finished?” rather than “Are ya’ for the day. An excellent Server will be totally famil- done workin’ on that?” iar with each item’s ingredients, including gluten and A Server should chat enough to make guests feel at meat content, where vegetables are grown and whether ease, but not enter into their conversation or sit down they are organic, where meat and poultry products are at the table. There is a delicate balance between great grown and what the livestock were fed, and whether service and bothering the customers, which nuance seafood is from wild or farmed sources. is learned by experience and guidance from longer- Servers have to answer loads of questions, which serving colleagues. might range from what a word on the menu means to With sensitivity to what guests have already con- where city hall is—to whether they are single—so food sumed, a Server might suggest another bottle of wine, knowledge and diplomacy are important. dessert, cheese selections, or coffee, all of which add to Other kinds of important information to have at the bill and, ostensibly, the size of the tip. the tip of one’s tongue is what rare, medium, and well- Servers also help train busers or assistant waiters done meat means to the restaurant’s chef or grill cook; and can help mold that person, often new to the busi- whether the grilled tuna is cooked through or rare ness, into someone who learns and serves well. throughout; and a plethora of definitions on ethnic, Assistant waiters, busers, and food runners all assist organic, sustainable, or specialized menus. servers or waiters. Bussers clear tables and refill nonal- For placing orders, Servers may need a variety of coholic beverges, food runners sometimes deliver food skills. Some Servers memorize long orders and some- from the kitchen to tables, and assistant waiters basi- how deliver the correct food to the right people; some cally assist servers. Servers write down orders in their own shorthand or in the official code or shorthand of the restaurant; some Salaries carry computer wands into which they type code for Many restaurants only pay Servers the going minimum orders; and others physically walk to computer touch wage or less as base pay, knowing that the Server also screens to key in orders. All of this requires extensive makes tips, and offer no benefits such as medical insur- knowledge and some computer skills. ance or paid vacations. Successful Servers, who attract Such computer programs may include details about repeat customers and sell well, sometimes garner much martini flavors; how a customer likes eggs cooked (such higher base pay, medical benefits, retirement benefits, as scrambled, over easy, or basted); how the person likes and vacation pay. Tips are paid either in cash or on their meat prepared; regular or decaffeinated coffee; or credit card bills. There is always controversy over serv- which of various salad dressings a guest might prefer. ers reporting cash tips as income on their tax returns. Computer programs also help the kitchen keep a run- Servers should also keep track of tips charged on credit

RESTAURANTS 41

xvi-298_CO-Food&Bev.indd 41 5/4/10 6:17:22 PM cards to make sure they get the tips they earned. Some- Waitstaffing on the floor of any restaurant varies times Servers have to share a percentage of their tips according to how busy the restaurant is. Sometimes with busers, who are important as part of the team that managers call in all Servers and some are sent home if provides total care of customers. business is slow, or managers underestimate and have to call Servers in at the last minute. Hence, work as a Employment Prospects Server can be unpredictable and irregular. There are always abundant employment opportunities for Servers at all levels of the restaurant industry, with Education and Training the premise that the better the restaurant the better Server training is available on the job and at more the pay and tips. Restaurants with the longest-term formal institutions. Some restaurants like first-timers employees should be the most attractive in which to because managers can mold servers in their own fash- work. If a Server has worked a long time in a restaurant ion to comply with the establishment’s style and poli- or hotel, he or she must be made happy with the work cies. Such training might range from how to dress, how conditions and compensation. to fold napkins, how to stand, walk, and speak properly, Different restaurants want Servers with differing how to greet customers, hold chairs out, open napkins, appearances. Classic French or Italian restaurants may address the host, suggest menu items and wine, how to prefer older, established waitstaff. Hip and noisy restau- work with busers and other staff, how to carve meats if rants may desire hip, young staffers. necessary, or how to flame a dessert. Temporary serving jobs are popular with students, High school culinary programs, community col- actors, musicians, and other creative people, as well leges, and junior colleges often teach hospitality, hotel, as people in transitional periods between careers, and and restaurant skills. Many of these schools teach all others simply intrigued with the food or beverage aspects of hotel and restaurant management, including hosting, cooking, and serving, and may include businesses. internships or externships at school or outside cafés Server turnover is high in some restaurants, so there and restaurants where students can gain on-the-job are always openings. The best jobs are often where experience. turnover is lowest. Servers stick around when work conditions, treatment of personnel, and pay are good. Experience, Skills, and Personality Traits A successful Server develops professional relation- Serving in restaurants is part sales, part sensitivity, and ships with regular customers who may request seating part charm—which may be part of sales. A success- at a particular Server’s table. ful Server is usually considerate, respectful, articulate, Server opportunities abound at golf courses and coun- knowledgeable about all aspects of the food she or he try clubs, cruise ships, gambling centers, wine regions is serving, friendly, ambitious, energetic, and interested with good restaurants, urban areas, and affluent suburbs. in detail. Fluency in the English language is usually “White tablecloth” restaurants offer the most elegant din- required. ing experiences, most expensive food, and ostensibly the A good Server also needs a good memory for peo- biggest tips. When entering the field or moving to a new ple, names, menu specials, ingredients, and a willing- city, be willing to start slightly lower on the kitchen lad- ness to ask questions in the kitchen if he or she doesn’t der and work your way up, or use the move to leave the know the answer to a guest’s question. It’s also helpful past behind and start at a higher rung on the ladder. if the Server is genuinely interested in food and enjoys adding touches to dishes or table-side presentations. Advancement Prospects One must never add something to a dish without the With little or no experience, people can often get jobs chef knowing about it, however. People get fired for at the bottom of a hotel restaurant ladder, even as dish- such actions. washer, and work their way up, learning as they go. It is not unusual for a dishwasher to eventually become Unions and Associations a fabulous Server, maître d’ (maître d’hôtel) or head- Few strong culinary unions remain, but those that do waiter, chef, or executive manager. Headwaiter is now are in big cities and gambling centers, and then mostly also called lead server in some establishments. in large hotels. United Here is one such union that If a Server thinks she or he is not moving up fast represents Servers in hotels across the United States. enough, he or she might move to another restaurant Where they are forceful, unions have worked success- with better food, better staff, and better clientele. fully for living wage base pay for Servers.

42 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 42 5/4/10 6:17:23 PM Tips for Entry 4. Perfect your English if it is not your first lan- 1. Get all the training you can, whether in school or guage. on the job. 5. Look for the best restaurant at which you can 2. If necessary, take a job as a buser or assistant find a job. If you feel unsure of yourself, get a job waiter/server to get your foot in the door, and ask in a lesser establishment to gain experience and about advancement possibilities. learn some skills. 3. Learn from everyone around you, by what they do right—and what they do wrong.

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xvi-298_CO-Food&Bev.indd 43 5/4/10 6:17:23 PM SOMMELIER

CAREER PROFILE CAREER LADDER

Duties: Tastes and orders wine for a restaurant; works Maître d’Hôtel/Restaurant Manager with chef to plan menus and wine lists to make sure the food and wine lists are compatible; educates Sommelier or Wine Steward servers and bussers on wines, what they go with, how to pour, whether to chill or not; researches local Wine Trainee/Tasting Room Staffer wines to enhance sales for local wineries; recommends wines to customers Alternate Title(s): Wine Steward; Wine Director Salary Range: $28,000 to $100,000, sometimes with years. Wine stewards and wine directors have less bonus and benefits stringent standards. Several schools offer varying Employment Prospects: Fair, with specialized training degrees of sommelier credentials. Visit as many win- in the right parts of the country. Some jobs are part- eries as possible and ask questions, and take wine time and others full-time with other management courses at community or junior colleges and at some responsibilities and benefits. universities. Advancement Prospects: Good, with good training Experience—Employment at a winery, wine shop, and good reputation; moving to employers with bar, sales team, or giving wine tours are handy. large wine programs and wine lists, and more food Special Skills and Personality Traits—Must love compatible with wine are means to advance wine, have a good palate, remember wines by taste Best Geographical Location(s): States and provinces (taste or palate memory), must be devoted to wine where wine is popular, where wine is grown and pro- and food. Must have deep desire to please others, duced, major cities with sophisticated restaurants, good speaking and organizational skills, tact, and resorts, casinos, country clubs, and cruise ships tendency toward precision. Prerequisites: Education and Training—Requirements for actual sommelier status have increased in the past few

Position Description Sommeliers must also be able to explain the differ- A Sommelier or wine steward organizes a restaurant’s ence between cork and plastic bottle stoppers, the wine entire wine program, from tasting to pairing of wines varietals that go into each wine, the difference in vintages with foods the chef might prepare according to seasonal (year produced), and types of wine, from aperitifs and meat, seafood, and produce availability, to ordering domestic or imported sparkling wines (champagne), var- and keeping inventory, staying on top of local, domes- ious white, pink, and red dinner wines, and after-dinner tic, and foreign releases, and educating waitstaff about sipping wines such as port, Madeira, and cognacs. wines and their nuances. Often wineries are sold to large corporations, which Some Sommeliers might manage a wine bar or gen- may infuse them with money that enables them to eral bar or several in a hotel, create innovative promo- improve, or may ruin a winery’s small artisan tech- tions to enhance wine sales, make sure wine is secure, niques and image. A restaurant Sommelier must keep reorder when necessary, keep up relationships with track of what is going on at which winery and which winemakers, keep track of and minimize glass breakage, wines are best which year. and oversee appearance and training of wine servers. A Sommelier must also keep up on what circum- A Sommelier must make novice wine drinkers com- stances have influenced which wine vintages from vari- fortable and explain wine complexities simply, while ous regions to order the best and most interesting wines knowing wines well enough to satisfy the most demand- at the best prices to accompany the chef’s cuisine and ing customer. please the customers.

44 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 44 5/4/10 6:17:23 PM A Sommelier might stage events to promote the appropriate markup on wine, which the restaurant buys wine side of a restaurant’s repertoire. Such events can by the case and at a discount. include special tastings called “flights,” focusing on one The Sommelier also decides, with the chef and man- varietal made by several wineries, or a varietal made in agement, which wines to sell by the glass. With new separate years by the same winery. Wine and food pair- drunk-driving laws, more people want to sample a glass ing events can combine tastes of wines guests may not of wine, or a glass of a few different wines, without pur- have access to elsewhere served with appetizers created chasing a whole bottle. Restaurants may also need to especially to go well with those wines. A Sommelier move a wine and offer it at a per-glass price, which now might also invite guest lecturers such as vegetable grow- ranges from $3.50 to $18.50. ers and bakers to talk about what they do and how that Sommeliers and wine directors also teach servers product goes with wines. and other staffers about wines on the list, which wines Winemaker dinners introduce interested guests to to suggest with which foods, how to assess how expen- a winemaker, who tells his or her life and winemaking sive a wine to suggest to a particular customer, how to stories and works with the Sommelier and chef to create make the customer feel comfortable, and basic wine a dinner guests might pay from $30 to $300 to enjoy. manners of pouring, chilling, and the order of service. If the Sommelier does not live near a wine region, Freelance Sommeliers, who work as independent wine distributors might bring the wine tasting to a contractors or consultants for hire by individuals or Sommelier and chef to taste in their own restaurant. In organizations, can make a lot of money piecing together this case, the Sommelier truly has to believe in his or clients who come to rely on them for advice on building her palate and not in sales pitches to determine a wine’s their wine collections. compatibility with the restaurant’s food. A Sommelier needs to understand proper storage Salaries of all wines, which may vary in temperature and light, Sommelier or wine director salaries vary widely around and advise the restaurant manager on building proper the United States, ranging from $38,000 to $100,000. storage with consideration of the establishment’s need Depending upon one’s individual arrangement, a Som- for table space. melier might get an annual bonus based on either wine Some magazines, newspapers, organizations, and sales or the restaurant’s overall profit. If the job is full- guidebooks rate restaurants by their wine lists. A few time, the Sommelier might get benefits. restaurants with brief menus have short wine lists, while Some restaurants only hire a Sommelier on a part- others boast a hundred pages of cellared wines, with time or consulting basis, in which case the Sommelier some bottles costing in the thousands of dollars. A Som- probably would not get benefits. melier must know about and care for those rare wines A freelance or personal Sommelier needs to handle and know whether to recommend them. Wine lists are his or her own health insurance, Social Security taxes, sometimes more of a draw at restaurants than the food. etc. since this person is a private contractor, although A mistaken recommendation by a Sommelier can ruin a freelancer can do very well adding up several presti- his or her reputation, along with that of the restaurant. gious clients who want to impress their friends or asso- There is definitely a pecking order among wine spe- ciates with their wine collections. cialists in restaurants, as there is among the kitchen and service staffs. In large hotels, casinos, cruise ships, or Employment Prospects restaurants there might be a master sommelier, head Employment prospects are fair. An increasing number wine steward, or wine director who oversees wine stew- of restaurants want to say they employ Sommeliers, but ards, wine waiters, or wine servers. This head Som- paying them for full-time work is another topic. There melier, and most other Sommeliers, teach waitstaff or is new interest among young people to become hip servers about wines, and how to ask questions of and Sommeliers with regional or international specialties. answer questions for guests. Celebrity chefs with multiple restaurants that carry In establishments where servers do sell wine, the their names often hire Sommeliers, as might hotels with Sommelier should arrange a tasting for them so they several restaurants, and casinos. Cruise ships usually are familiar with what they recommend to customers. have one Sommelier and several “wine waiters,” who, Wine is a huge profit maker for restaurants, and hopefully, have learned all about the wines on the list markups are large, which is one reason some custom- from the Sommelier. ers bring their own bottles and pay a corkage fee. The Big cities with sophisticated restaurants, suburbs Sommelier works with management to determine the with country clubs or elegant dining, wine regions

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xvi-298_CO-Food&Bev.indd 45 5/4/10 6:17:23 PM where fine restaurants abound, and gambling centers candidates have to identify grape varieties, country of are good places to find work. Some parts of the country origin, and vintages of wines tasted. are not particularly interested in wines as a food or as Full membership in the Court requires passing the an accompaniment to food. master sommelier diploma and receiving an invita- tion from the Court. Fewer than 200 candidates have Advancement Prospects attained this high goal among Sommeliers. (See www. Once one actually earns the title of Sommelier and gets mastersommeliers.org for more information.) hired as such, there is little room for advancement unless On-the-job training and tasting are also important. one moves to a grander restaurant, hotel, casino, or cruise Learning and working with an expert sommelier can be line where one will be paid more. Sommeliers advance by extremely valuable, while keeping in mind that every four traits: exceptional palates; getting along with people; individual’s palate differs. earning a reputation; and success in selling wine. The Society of Wine Educators conducts programs Occasionally a Sommelier or wine director might and educates people to become a certified specialist of move up to manager or maître d’hôtel, although many wine (CSW); certified wine educator (CWE); and certi- are committed to their love of wine. fied specialist of spirits (CSS). (See www.societyofwine educators.org.) Education or Training Wine Spectator School, sponsored by Wine Specta- Sommelier training is available at a wide range of ven- tor magazine, conducts classes for amateurs and profes- ues producing a wide range of expertise. Many com- sionals in the wine business seeking knowledge of the munity and junior colleges in wine-producing regions industry. Topics covered include the ABCs of wine sales offer courses in wine production and wine growing and and service, kosher ABC’s of wine tasting, world wine occasionally in wine pairing. Some culinary centers and regions, wine and food pairing, and sensory evaluation. culinary schools offer wine classes and low-level Som- (see www.winespectatorschool.com.) melier courses. Many people call themselves Sommeliers with little The Court of Master Sommeliers is a British- or no training. founded international examining body that educates and certifies Master Sommeliers (M.S.), not to be con- Experience, Skills, and Personality Traits fused with the M.S. (master of science) degree at more Sommeliers must have great taste (palate) and taste traditional universities. The Court of Master Somme- memory, understand what goes into the flavor of each liers offers an introductory sommelier course, a certi- wine, be able to describe it, and pair it from memory fied Sommelier exam, an advanced Sommelier course, with what foods a guest has ordered. and a master sommelier diploma exam. The master The more wine-related experiences one has, from sommelier diploma exam is the ultimate professional working at wineries or in the vineyards to washing credential in the field. One must be of legal drinking wineglasses or apprenticing with famous Sommeliers, age to enter the program. the better a Sommelier that person will be, and the Admission to the advanced course is through the more likely that person will get a good job. academic admissions committee. Successful candidates A Sommelier should at least appear sincere, knowl- have to complete the introductory course and work five edgeable, genuine, interested, and sensitive to a cus- years in the wine and service industry. tomer’s taste and budget. The person must have an Topics covered on the master sommelier diploma organizational side that enables her or him to keep exam include restaurant services and salesmanship, wines cellared in an orderly fashion, keep an inventory in which candidates learn about aperitifs, glassware, either on a list, card file, or in a computer, or else have menu content and wine lists, decanting and serving a great memory. wine, presentation, brandies and liqueurs, and answering questions with skill and diplomacy; how to speak Unions and Associations with authority using wine knowledge, answer questions The Society of Wine Educators (www.societyofwine on international wine laws and global wine regions, educators.org) offers memberships, information shar- knowledge of fortified wines, methods of spirit and ing, and an annual conference. The United States Som- liqueur distillation, knowledge of cigar production, melier Association is not a trade association; it is an processes of cider and beer making, and how to store educational program at Le Cordon Bleu College of all of the above products; and practical tasting, in which Culinary Arts campus in Miami, Florida.

46 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 46 5/4/10 6:17:23 PM Tips for Entry read about them online (www.aiwf.org) as a way 1. Visit wineshops in your area and learn all you to meet people in the industry. can by reading labels, tasting if possible, asking 5. Enroll in whatever classes you can, from a local questions of the proprietor. community college to the Master Court of Som- 2. Tour as many wineries in as many wine regions meliers, to improve your knowledge of wine. as you can. Winter is a great time to do this 6. Study wine lists at restaurants and choose one because winemakers are less busy and may have that represents your wine interests—this is prob- time to talk to you. ably where you should try for a job. 3. Read wine publications either in print or online. 7. Be ready to accept a lower job than you would Libraries often carry these periodicals, especially prefer in order to get your foot in the door and in wine producing regions. learn. 4. Attend the American Institute of Food & Wine programs around the country if possible, and

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xvi-298_CO-Food&Bev.indd 47 5/4/10 6:17:24 PM DINING ROOM MANAGER

CAREER PROFILE CAREER LADDER

Duties: Interprets and implements the owner’s goals Restaurant Manager and style for the restaurant, coordinating all aspects of “the front of the house,” meaning a res- Dining Room Manager taurant’s public area or dining room (as opposed to the kitchen); trains and supervises waitstaff; some- Server times serves as sommelier when the restaurant has none Alternate Titles: Maître d’Hôtel: Maître d’; Headwaiter; Captain; Host; Hostess understand what each position entails; culinary Salary Range: $30,000 to $100,000, plus occasional tips school education from community colleges, culi- and benefits nary schools, or hotel and restaurant management Employment Prospects: Limited (hospitality) schools is useful. Advancement Prospects: Limited Experience—Serving or management in a restau- Best Geographical Location(s): Big cities and elegant rant, private club, casino, or cruise line suburbs with high-end, sophisticated restaurants; Special Skills and Personality Traits—A successful gambling centers; cruise ships dining room manager should enjoy pleasing others Prerequisites: and attending to their comforts, be well organized, Education or Training—The best training is to have great people and leadership skills, and be a have worked every job on the way up so that you great team builder and coordinator.

Position Description As a leader, the manager must inspire cooperative A Dining Room Manager translates and executes the teamwork and make the dining room run smoothly. owner’s concept of what he or she wants a restaurant Happy customers tip well and return often. to be. This person runs “the front of the house” (the Many restaurants have cut costs by replacing this dining room, as opposed to kitchen or “the back of position with a host or hostess who greets guests, checks the house”), trains servers, busers, and assistant wait- reservations, and shows customers to their tables, but ers or servers, oversees all matters involved in running earn lower salaries than the more formal positions. the dining room or restaurant, sometimes greets diners and shows them to their tables when there is no host, Salaries occasionally gives a guest a better table after a subtle tip The Dining Room Manager position is usually among crosses hands during a handshake, and even helps to the few full-time jobs in a restaurant. Although they expedite service, occasionally delivering food or even work odd hours their base pay may range from $30,000 clearing crumbs or dishes when a dining room is busy. to $100,000, plus benefits and tips, and possibly a bonus Some managers order flowers, wine for the wine list based upon wine or restaurant sales. if also acting as sommelier, and schedule staff. Some managers perform dramatic tableside service shows, Employment Prospects such as mixing Caesar salads, serving flambé desserts, All sorts of restaurant manager jobs exist, in chain din- or carving meats. ers or fast food “stores” up to elegant, so-called white If the manager is also the sommelier, she or he will tablecloth restaurants. A person can work his or her educate waitstaff on wines’ compatibility with menu way up by improving language and management skills, items, as well as the proper skills for selling and serving working well with others, and possibly moving to a bet- wine. ter restaurant than the current place of employment. Successful managers will live in or near the area, Big cities, affluent suburbs, resort and gambling know the market, and remember customers’ names. communities, cruise ships, wine regions, or anywhere

48 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 48 5/4/10 6:17:24 PM else where fine restaurants exist are good places to find ers as a team. A successful Dining Room Manager will work. be a person who loves to host guests, welcomes people into his or her world, and enjoys pleasing people and Advancement Prospects making them feel comfortable. One can work one’s way up in every part of a restaurant operation. Dining Room Manager is a sought-after job Unions and Associations in which people stay for several years, as long as busi- Dining room and restaurant managers fall into execu- ness increases. Moving to a different or better restau- tive and management position categories, and are gen- rant is often a good way to advance. erally not members of workers’ unions. Online and conference opportunities abound through the Ameri- Education and Training can Institute of Wine and Food (www.aiwf.org). Most community college culinary programs offer service and restaurant management courses, as do culinary Tips for Entry schools and hotel and restaurant management schools. 1. Get your foot in the door of a restaurant at the Until recently, the fine art of restaurant management best job level you can to get experience, includ- was overlooked by schools, but the field has rapidly ing with a nonprofit food service program such become a popular career destination. as meals-on-wheels. 2. Work your way up, possibly to assistant manager, Experience, Skills, and Personality Traits to learn the field. A good manager should have experience at many of 3. Take any local community or culinary school the dining room jobs he or she is overseeing in order to classes you can, particularly in restaurant man- understand what staff have to do, and have knowledge agement or hospitality, which is usually an early of hospitality management and enjoy working with oth- course in a college or school program.

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xvi-298_CO-Food&Bev.indd 49 5/4/10 6:17:24 PM xvi-298_CO-Food&Bev.indd 50 5/4/10 6:17:24 PM BAKERIES AND BAKING

xvi-298_CO-Food&Bev.indd 51 5/4/10 6:17:24 PM Bakery Manager

CAREER PROFILE Career ladder

Duties: Determines how much of which products to Bakery Owner bake each day; orders supplies ahead of time; makes up shift schedules; hires, fires, trains, and assigns Bakery Manager employees; often sets prices with owner; stays up to date on health department regulations and makes Bakers and Counter Staff sure the establishment enforces all health practices. Bakery managers in large industrial bakeries become executives who lead a larger hierarchy and probably will not even touch a blob of dough. Alternate Title(s): Head Baker; Owner apprentice or floor mopper, and any nutrition, busi- Salary Range: If paid on salary, pay ranges from ness management, or marketing courses $28,000 to $120,000, which may or may not include Experience—Any baking experience is good, benefits. including home baking from cookbooks to baking Employment Prospects: Good for a food bank or meals-on-wheels programs, low- Advancement Prospects: Good est level employment in a bakery, or baking or mak- Best Geographical Location(s): Throughout North ing dessert in a restaurant. America, with higher salaries on Atlantic and Pacific Special Skills and Personality Traits—Get plea- coasts, in big cities, resort areas, gambling centers, sure from the artistry and creativity of baking; not and on cruise ships mind daily repetition; ability to work by formula; Prerequisites: enjoyment of detail work; interest in producing Education or Training—High school or culinary the highest quality in both design and taste of school baking programs, on the job training as product

Position Description in another, they certainly will show up in locally baked Local neighborhood Bakery Managers and industrial breakfast pastries and pies. Other variables of what is Bakery Managers have many duties in common, and baked might include holidays, the national origin of a many not in common. Local Bakery Managers often Bakery Manager or owner, predominant ethnicity in have to be personable and deal with the public, listen the neighborhood, seasons, weather, and whatever—if to their complaints and ideas, entertain, and change anything—the baker advertises. Many bakeries are so menus daily to meet customers’ requests. Industrial well known locally for their specialties that they don’t Bakery Managers rarely deal with the public and change need to advertise. formulas based on giant food demand fads and trends. Local Bakery Managers or their employees also take A Bakery Manager or head baker is in charge of pro- special orders for everything from Easter bunnies to ducing varying quantities and types of bread, pastries, Star of David cookies, holiday coffee cakes, varieties of cookies, cakes, and pies for sale to customers, whether French bread, and birthday cakes. as retail direct to customers or wholesale to grocery Additionally, those favorite local bakeries make stores. cakes, cupcakes, Danish pastries, tarts, doughnuts A local Bakery Manager must also produce enough and breads, which may vary according to the ethnic of the above goodies to meet customers’ expectations or national origin background of the owner or Bakery and needs, so that those who come in with expecta- Manager. tions of buying certain items can find them fresh and Industrial Bakery Managers need to be flexible and in stock. Among some items, seasonality of ingredients sensitive to major food trends to use healthful ingredi- varies the products made and sold. If blueberries or ents in specialized recipes, including gluten-free. Large marionberries are in season in one region, or apricots chain food stores’ bakeries may include baking sheets

52ââ Career Opportunities in the Food and Beverage Industry

CO-Food&Bev - dummy.indd 52 5/14/10 10:25:29 AM of cake and shipping the naked cake to the “bakery” Bakery demands often decrease in hot weather and departments of their stores where they are unstacked increase in cold weather. When people are cold, they and restacked and decorated. can burn off more of the calories contained in breads Notice that small bakeries that do have tables and and pastries, and often rationalize that they get comfort chairs have few of either. The Bakery Managers or from baked goods. In hotter weather, some of those owner wants to bring customers in, but often prefers to same bakery specialties seem heavier and less appeal- have people make their choices, spend their money, and ing, which is when ice cream cakes swing into popular- leave, keeping the baked goods and customer rotation ity. Even in the new dog bakeries, the canine customers rolling. seem to crave fewer “pupcakes” in the summer. Most baking at a bakery begins the night before Seasonality, an overused newish food term, is and goes through the night, with bread and breakfast important in baking. Summer fruits can and should be pastries usually finished before the bakery opens in the featured in summer pastries, along with vegetables in early morning. Pastry chefs sometimes bake during the quiches to take home. day because their products usually get consumed after Bakery Managers, from local bakeries to huge lunch, through the afternoon, and into the evening. industrial baking institutions, have to know customers’ Bakery Managers sometimes have to be there for the trends, as well as the ethnic holidays and baking tradi- whole process, starting with the early shift with yeast tions of their customers. Bakery staff gain this knowl- breads that need to rise for a couple of hours before edge primarily from experience or by apprenticing with they are baked. Some basic products can be made ahead someone. of time in large batches, and then chilled or frozen. Bakery Managers have to hire and manage all staff, Bakery Managers generally end their official work from baking assistants to cashiers, cake decorators, day in early to mid-afternoon, and go to sleep earlier espresso baristas, sandwich and salad makers, busers, than most of us so they can get up in the wee hours to truck drivers, sales representatives, counter servers, and start over again. specialty bakers. The lives of bakers and Bakery Managers run on Many bakers, Bakery Managers, and bakery owners entirely different clock cycles than the rest of us. They get into the business to bake and make people happy often work in the dark and sleep during daylight. with their products, so the drudgery of actually running Assistant bakers often make blobs of bread and pas- the business can be painful. For Bakery Managers with try dough ahead of time, some of which benefit from business backgrounds or who have taken management being chilled. Assistant bakers, who might be culinary courses dealing with the business side is much easier. students or learners on the job, also might measure Bakery Managers or head bakers in large restaurants ingredients, mix doughs, clean and maintain ovens and or resorts often function in separate kitchens from the their temperatures, make and stir custard fillings, wash rest of the cooking staff, and often claim to know noth- or peel fruit in season, and carry trays of oven-fresh ing of what goes on in the main “hot” kitchen. pastries out to the sales room part of the bakery, also Bakery jobs are available throughout the United known as “the front.” States and Canada, with higher pay in more affluent Bakers have to plan and requisition ahead to fill cities and suburbs. The more diverse the urban area, special orders, which can run from dozens of dough- the more specialty bakeries there will be, ranging from nuts to wedding cakes and holiday specialties. The Basque to Bavarian. Every small town in America has at Bakery Manager might call part-time bakery assistants least one local bakery or someone who bakes at home to come in to work on special orders; these assistants and sells to neighbors. If you don’t find one, start one. may include specialists in cake decorating, who require some artistic talent. Salaries As prices of the goods that go into bakery prod- Bakery Managers’ salaries vary greatly by region and ucts, such as flour, butter, and milk increase, the more size of bakery, with some surprises. Managers of large difficult the financial end of the Bakery Manager’s corporate bakeries do not make more than those at responsibilities becomes. The Bakery Manager has to medium sized bakeries. set wholesale and retail prices so that the bakery makes Bakers and Bakery Managers’ median hourly wages a profit while not overreaching beyond customers’ bud- range from about $12 to $17, and median salaries run gets. As even Starbucks discovered, when the public’s from $29,000 at nonprofit organizations, $30,000 for the luxury income shrinks, people cut luxuries, which self-employed, to $75,000 in big cities. Hourly workers might include a stop for coffee and pastries. rarely get benefits, while salaried bakers and managers

BAKERIES AND BAKING 53

xvi-298_CO-Food&Bev.indd 53 5/4/10 6:17:24 PM often do. Baking assistants, cashiers, busers, and espresso experience that helps qualify him or her for working as jockeys usually get hourly wages and no benefits. a baker. Baking requires the ability to follow formulas and Employment Prospects recipes much more strictly than restaurant cooking. A There are lots of opportunities to work in baking and baker must also enjoy repetition, making the same thing bakery management if one is willing to work odd and day after day and without variation except with permis- long hours. Bakery work and management is also an sion from the Bakery Manager or owner. A baker must excellent opportunity for entry-level and immigrant have a commitment to perfection and excellence. workers. Most towns have at least one bakery or baking Management courses from a community or culi- opportunities in a small restaurant. nary college will be handy in place of actual management experience. Because of their weird work hours Advancement Prospects that sometimes start at 2:00 a.m., bakers and Bakery Advancement prospects are excellent. Advancement Managers have to go home around noon or soon after, prospects for all bakery workers are tremendous, par- when most people are getting into their prime time at ticularly for people who are willing to work long hours, work or play. have a passion for baking, and a sense for business. English language and knowing the language of the A Bakery Manager who increases sales by knowing bakery will be handy. clientele, developing specialties, planning and purchasing wisely, pricing correctly for the market, and manag- Unions and Associations ing staff well, will attract attention from other bakeries The Bakery, Confectionery, Tobacco Workers and Grain who might want to hire that person away. If so, a Bak- Millers Union (AFL-CIO), first organized in 1886, pro- ery Manager can earn more by moving elsewhere, or by motes “the material, intellectual and general welfare of being paid more to stay right where he or she is. all workers in the baking, confectionery, tobacco, grain A promotion of last resort may be to start one’s own milling and kindred industries” by organizing, educat- bakery, where one can be the überboss and assume the ing, improving wages and retirement, and gives help in manager’s position or hire a Bakery Manager. finding and keeping employment (see its Web site at Education and Training www.bctgm.org). Bakery Managers may be considered executives, A Bakery Manager has to know how to bake and how to cook in general. One can gain this knowledge at com- therefore management, and thus not qualified for union munity and junior colleges, culinary schools, on the membership. job, at home from cookbooks and practice, and even Tips for Entry at avocational cooking classes. To manage a bakery, it is important to also take some business management 1. Find a cooking school or community college bak- courses. ing program, which should give instruction as While it is not necessary or required, it can be smart well as experience via internships. Many schools for a potential baker to learn other aspects of cooking, have good local contacts to help find jobs for unless one is thoroughly convinced that baking is her learners. or his calling. 2. Visit local bakeries in your neighborhood and Often culinary students get part-time jobs in local favorite bakeries where you would like to work. bakeries to learn practical on-the-job training. Make an appointment or just show up to talk to The baker or manager also needs to understand the baker or Bakery Manager in the afternoon, kinds of sugars and flours, fruits, chocolate, and the or after the daily rush, to ask for an internship, climate where he or she is working and its effect on the apprenticeship, or a job. baking process. 3. If you have substantial experience, go ahead and Training in a baking kitchen under a master is the ask for a managerial job. best education one can get. 4. Check Web sites such as craigslist.org for Bakery Manager job openings. Experience, Skills, Personality Traits 5. Take any job you can, including at the counter, as Not all bakers become Bakery Managers. A person who a cashier, or as a sweeper just to get in the door. has worked making breads, desserts, or morning pas- Then tell management that you want to learn tries, or has worked in a café or restaurant, already has baking and work your way up. It is all possible.

54 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 54 5/4/10 6:17:25 PM BAKERY SALES MANAGER

CAREER PROFILE CAREER LADDER

Duties: Coordinates the sales and marketing plan for Bakery Manager bakery manager or owner; sometimes makes sales calls, occasionally equipped with recipes, to restau- Bakery Sales Manager rant chefs, grocery and chain stores, and even other bakeries to make an initial sales pitch; supervises Bakery Sales Assistant/Delivery Driver Web site development, e-mail lists, mail-order catalogues; makes contact with other catalogue or online stores; oversees and schedules routes of sales and delivery staff; coordinates with the bakery manager as will management and marketing courses from or head baker to order and produce baked goods community colleges. Many large bakeries will train appropriate to public or customer demand salespeople and managers to their way of operating, Alternate Title(s): Bakery Manager particularly if the job applicant has some sales or Salary Range: $20,000 to $100,000 depending on expe- food experience. rience and geographic region. Commissions can add Experience—Any sales or marketing experience substantially to salary, with or without benefits. will help. Actual baking, whether at home or in a Employment Prospects: Good, although many local bakery, will help sell the products. The first steps bakery owners think they cannot afford to employ and presentations to potential customers are the sales managers most difficult, so having some sales experiences in Advancement Prospects: Good. It is possible to talk your which one calls on clients, whether door-to-door or way into the position without experience and advance store-to-store, makes the job easier. according to success, even to managerial spots. Special Skills and Personality Traits—Ability to Best Geographical Location(s): Urban areas with speak well; get along with and enjoy people; enjoy a big bakery audience and with headquarters for sales and a sense of accomplishment; knowledge chain grocery stores. Even small-town bakers like to of baking and baked products; a passion for baked get their specialty breads, bagels, and pastries into goods and the specific products one is selling; grocery stores, coffee carts, restaurants, and beyond. enjoy driving, calling on people you don’t know, Prerequisites: and meeting new people; a willingness to work odd Education and Training—Knowledge of baking hours and the baking process will add to one’s success,

Position Description Bakery Sales Managers might also attend specialty Bakery Sales Manager positions vary greatly depend- food trade shows, “slow food” gatherings and other ing upon the size of a bakery and the shelf life (how large events, and even farmers’ markets, giving out long the product lasts before it spoils) of the baked samples and setting up new sales contracts. goods. A sales manager for a large commercial bakery calls Bakery Sales Managers usually develop a market- on chain store department heads to sell cookies, breads, ing plan considering the bakery’s product line and the bread dough, doughnuts, and whatever else the bakery kinds of retailers in a geographic area (from espresso makes. stands to large health food stores), develop sales goals Some Bakery Sales Managers, or even owners, call and possible new products with the bakery manager, on local grocery stores, independent coffee houses, res- work with the production manager if there is one to taurants, and carts, sell at farmers’ markets, and suggest schedule the entire baking, packing, and delivery pro- recipes when calling on local restaurants’ chefs. These cess (considering seasons and holidays), and handle sales managers might also help develop the bakery’s contracts with distributors and delivery contractors. Web site, e-mail or mailing lists, take-away menus and

BAKERIES AND BAKING 55

xvi-298_CO-Food&Bev.indd 55 5/4/10 6:17:25 PM brochures, develop sales to mail-order catalogues or without experience. Loving the products helps. If you produce a catalog for the bakery itself, and monitor can sell yourself to the company, top staff and managers local clientele’s preferences. think you can probably sell their baked goods. Some Bakery Sales Managers also work with adver- If a salesperson or sales manager succeeds, the com- tising specialists or even place advertising themselves in pany succeeds and tends to keep and sometimes reward local newspapers, church bulletins, and on local radio employees who make everyone successful. stations. Rungs on the ladder of bakery sales include getting a better or more populated sales territory, increase in the Salaries percentage of sales commission, promotion to district Bakery Sales Managers may be paid a base salary, plus manager or bakery manager depending on the size of commissions, with or without benefits, with salaries the bakery, and moving on up the company ladder to ranging from $20,000 to $100,000. Commission per- president, depending upon the size and kind of bakery. centages vary widely from 10 to 40 percent and depend If a person turns down the offer of a territory in upon whether the salesperson also collects a monthly another geographic area, he or she might be passed up base salary. The higher the base salary, the lower the for promotions based on attitude. commission rate, unless the sales manager is known for As in many businesses, another way to move up is huge successes. The lower the base salary, the higher to take a higher job at another company or one with a the percentage of sales paid in commissions. And if greater sales territory and more salespeople under you. there is no base pay, the commission should be the highest percentage possible. Education and Training If the sales manager supervises other salespeople, Many companies train their own salespeople in the the manager might get a percentage of those people’s company’s mold and often like to hire inexperienced sales as well. A sales manager’s contract should provide salespeople. for that arrangement and should also include a bonus if A person who has come up the bakery ladder, has all sales exceed the original sales plan for the year. passion for the products, and doesn’t like to be trapped in a hot kitchen might find bakery sales perfect. This Employment Prospects person can remain close to her or his professional bak- Bakery Sales Managers and salespeople jobs are usually ing interest while having a strong role in the success of available at the ambitious small bakery, or at least at those the bakery. bakeries that believe sales managers can improve their Community college or university courses or sales, and at large bakeries that serve chain stores, lots of degrees in business or management can make a sales- independent groceries and coffee shops and wagons. person or manager more organized and successful. As with any sales job, the most successful sales- While bakery sales do not require any college degrees, people and sales managers believe passionately in their some formal or even informal training in sales tech- products and know a lot about them. niques can help overcome those initial fears and move Urban areas that allow for high-volume sales are up in the company. always the best for any kind of sales, with sales jobs sometimes requiring sales people to relocate to bet- Experience, Skills, and Personality Traits ter territories. Wine regions can also be good because Sales experience in any field can help a person become people who like wine generally appreciate good food, successful in bakery sales or as a Bakery Sales Manager. including baked goods and fine breads. Many small Even having a corner lemonade stand, selling coffee or specialty bread bakeries grow to sell to regional restau- burritos from a cart, or selling cookies door-to-door rants and grocery stores, since interest in whole-grain will contribute to experience. and multigrain boutique breads is growing. Having passion for the product, possibly baking When going into sales with large geographic terri- experience, and knowledge of how the product or the tories, one should consider the need to travel, be on the bakery differs from others aid a salesperson in answer- road, and away from the family. If one has no immedi- ing potential customers’ questions. It would be handy ate family, sales might be the ideal job. to know ingredients, sodium and gluten content, and grains included in the product, as well as sugar sources Advancement Prospects and content, when the product might best be served, Advancement prospects are excellent, with hard work. and with what. Such information aids chefs and ven- It is possible to talk your way into a bakery sales job dors know what to pair with the product.

56 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 56 5/4/10 6:17:25 PM No one can teach a person affability, but a person Tips for Entry can learn to speak well, be friendly, outgoing, get along, 1. Approach your favorite bakery and talk them close a sale (get the person to agree to purchase), and into letting you work there or represent them by enjoy meeting new people. Honesty and reliability are presenting their products to local retailers. qualities greatly appreciated by clients. 2. Ask a bakery for a job working at the counter, Unions and Associations which is the direct one-on-one base of bakery There are no unions for Bakery Sales Managers specifi- sales. cally, although there are unions for bakery sales drivers. 3. Watch local newspaper ads or online job sites for Local chambers of commerce might provide sales and bakery sales opportunities. business practices seminars. Other national organiza- 4. Read newspapers to follow trends in the baking tions include the American Bakers Association (www. industry and local baking enterprises. americanbakers.org), the American Institute of Baking 5. Attend trade shows to keep up on baking trends, (www.aibonline.org), and the Retail Bakers of America new products, watch for possible jobs, and meet (www.rbanet.com). people who might offer jobs or information.

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xvi-298_CO-Food&Bev.indd 57 5/4/10 6:17:25 PM BREAD BAKER

CAREER PROFILE CAREER LADDER

Duties: Depending on the size of the bakery, the Bread Bakery Manager Baker might actually order supplies and make the bread or, in a larger operation, might function more Bread Baker as an executive baker. A Bread Baker keeps track of inventory; regularly lists supplies to be ordered; Baker’s Assistant or Apprentice oversees the bread baking process; trains and supervises assistant bakers; and works with the owner and sales staff to keep in touch with demand and develop new products. Some Bread Bakers or assistant bakers actually make the bread. to do math, be able to read and follow recipes, and Alternate Title(s): Head Baker; Baker: Baking Assistant have an apprentice training or baking program cer- Salary Range: $18,000 to $50,000 tificate from culinary school or community college. Employment Prospects: Good. There is high turnover Some bakeries will train on the job as one works in baking because it is hard, hot work, especially on one’s way up the ladder. night shifts, when most of the action takes place. Experience—Some bakeries require a certain num- Advancement Prospects: Once in the door, a Bread ber of years’ experience, particularly bakeries that Baker can slowly move up the kitchen ladder by create specialty breads. This experience can be showing dedication, hard work, passion for the gained at home, in culinary programs, or on the job product, and a willingness to learn new bread skills. as an apprentice. One can become head baker, manager, and may Special Skills and Personality Traits—Ability to even open one’s own bakery. stand for hours in hot conditions; willingness to Best Geographical Location(s): Big cities, resort areas, work at night; ability to speak English or the other cruise ships, and gambling and wine regions where language of the specific bakery; ability to do basic institutions hire in-house bakers and where inde- math; ability to read recipes; some artistic talent; pendent bakeries are located enjoyment of both repetition and creativity. Must be Prerequisites: strong enough to lift and push heavy carts and bags Education or Training—Must speak, read, and of ingredients, and operate large mixers and ovens write the prevailing language of the bakery, be able in industrial bakeries.

Position Description baking, all on specific time schedules that consider the Several levels of baker fall within the hierarchy of bread oven capacity of the establishment. baking or of any bakery kitchen, depending on the size Various ethnic bakeries emphasize different ingre- of the bakery. If the Bread Baker is also the head baker, dients and procedures, so even an experienced baker that person will be in charge of every phase of bread might need to learn something new. Organic and production. He or she will keep track of inventory and health bread bakeries often use organic grains and order supplies, oversee all bakers and bread production, flours and add nuts, currants and raisins, sunflower maintain and create recipes, and coordinate production seeds, pumpkin, zucchini, and other ingredients. A with the pastry chef. baker with nut allergies might have trouble in this Bakers and bakers’ assistants work odd hours, often kind of bakery. starting in the middle of the night, since some breads Some Bread Bakers might also oversee production need to “rise” or involve sourdough or other starters. of cookies, cakes, pies, breakfast pastries, and muffins, The head or Bread Baker usually sets the schedule for but usually someone other than the Bread Baker han- the entire baking kitchen, including extensive planning dles production “on the sweet side.” Baking of breakfast involved in dough rises, rests, second rises, forming and pastries has to be done at night as well, but cakes and

58 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 58 5/4/10 6:17:26 PM afternoon pastries can be made in the morning, balanc- Larger bakeries such as those in corporate grocery ing the schedule and the oven use in the bakery. stores, chain bakeries and their outlets, massive baker- Bread Bakers in large wholesale or discount stores ies that focus on supplying hotels and restaurants, and or for catalogue stores generally work on one item, bakeries that make millions of cupcakes for every chain which can be tedious—much like automobile work- store in the country, all employ more people and have ers who assemble only left front doors for cars. Bread more strata, allowing a person to move up the ladder Bakers in large hotels or casinos may have to be more and achieve various levels of leadership and manage- flexible and bake whatever is required as guest volume ment. fluctuates. Restaurant and hotel chefs increasingly order locally Education and Training baked specialty breads because it takes the production Most cooking school programs in community colleges cost out of the restaurant or hotel, it helps the local and culinary programs offer baking classes. At many bakery, and because many local bakers create excellent schools one can “major in” or focus on baking, and breads known in the region. it is often best to take a full range of cooking classes The bread or head baker trains new employees in so that baking and its chemistry become part of what the house recipes and methods, and often has to be one knows in the kitchen rather than the only skill one able to communicate in a second language to teach new knows. Most cooking schools also offer internships in employees recipes and techniques. real-life bakeries so that a learner may gain experience Some head and Bread Bakers and assistant bakers while studying. actually make bread, doing the mixing, kneading, timing and monitoring rising, forming into shapes, and Experience, Skills, and Personality Traits baking. Experience as a home baker, baker for nonprofit organizations, or at any position in the bread baking process Salaries will help get a job or help people know if baking should Depending on the size of the bakery, its success, and be their profession. its location, a Bread Baker can make from $18,000 to Bread Bakers need to enjoy repetition and find grat- $70,000 a year, often with benefits if work is full time. ification in the shape and beauty of the outcome of If the Bread Baker is also the head baker earning a their efforts: a scrumptious loaf of bread that will please base salary plus bonus based on the bakery’s volume whoever buys it. increase, he or she can earn up to $70,000. Bread Bakers also need to be physically fit, capable of standing for hours, able to lift 50-pound bags of Employment Prospects flour, not have allergies to nuts and seeds or gluten, Employment prospects are great. In every town there understand the intermingling of flour, yeast, leavening is a bakery of some sort, whether in a storefront or agents or lack of same, herbs, spices, and even water. in someone’s home kitchen or community center. In large cities and gambling centers bakeries abound, Unions and Associations either as storefront shops or in-house at restaurants Many urban areas have strong bakers’ unions that repre- or casinos. sent employees in large hotels, restaurants, and industrial Bread Bakers trained either as apprentices or at culi- bakeries. The umbrella group is the Bakery, Confection- nary schools have great chances at jobs throughout the ary, Tobacco Workers, and Grain Millers International country, especially if they know what they are getting Union of the AFL-CIO and CLC (www.bctgm.org). The into, such as nighttime work and hot, noisy conditions. union recruits members at bakeries, provides education on issues of interest to union members, works to Advancement Prospects improve pay and health and retirement benefits, moni- How far a Bread Baker can advance depends on the size tors hours of work, helps with job placement and secu- of town or region in which he or she works or to which rity, and lobbies various government agencies. he or she is willing to relocate. Small-town bakeries Other organizations include the Bread Bakers Guild have limited rungs on the kitchen ladder just because of America for artisan bakers (www.bbga.org), the the staff is usually small. A Bread Baker or head baker American Bakers Association (www.americanbakers. can increase income by taking a percentage of the prof- org), the American Institute of Baking, which also gives its, by helping expand the bakery, or by advancing to classes (www.aibonline.org), and the Retail Bakers of manager, or by starting his or her own bakery. America (www.rbanet.com).

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xvi-298_CO-Food&Bev.indd 59 5/4/10 6:17:26 PM Tips for Entry require a kitchen be licensed or certified for com- 1. Bake at home to see if you like the process. mercial baking, in which case you might use an 2. Get a job, any job, in a bakery to learn and work approved church or community center kitchen to your way up. start your baking enterprise. 3. Take baking or other cooking courses at commu- 5. Contact any of the above Web sites for job oppor- nity colleges or culinary schools. tunities, online classes, and career advice. 4. Bake at home to sell to small restaurants or retail outlets in your area. Some towns and counties

60 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 60 5/4/10 6:17:26 PM PASTRY CHEF

CAREER PROFILE CAREER LADDER

Duties: Pastry Chefs work with executive chefs to plan Bakery Manager pastry dessert menus to be compatible with restaurant and hotel menus and wine lists; create new des- Pastry Chef serts in keeping with the times; hire pastry and cake decorators and baking assistants; plan quantities of Baker’s Assistant or Apprentice each pastry or cake to be made per day; oversee ordering, storing, and inventory of ingredients; train new bakery assistants and other workers; and occasionally present creations to public. nary program in baking or pastry cook will show Alternate Title(s): Pastry and Dessert Baker; Cake understanding of baking chemistry. Baker Experience—Any basic experience at home or at Salary Range: $20,000 to $60,000 any level in a baking kitchen will increase under- Employment Prospects: Good and improving standing of baking chemistry and the role of sugars, Advancement Prospects: Good fats, and other ingredients in frostings, fillings, and Best Geographical Location(s): Everywhere, although glazes. positions in small towns pay substantially less than Special Skills and Personality Traits—Enjoy preci- those in big cities or tourist areas sion and the creation of aesthetically pleasing sweets; Prerequisites: artistic flair; physical strength to lift heavy objects Education and Training—A baking specialty cer- and stand for long hours; ability to read recipes and tificate or diploma from community college or culi- formulas and calculate numbers

Position Description Occasionally a Pastry Chef will experiment with new In large restaurants, hotels, and resorts Pastry Chefs ideas, some suggested by customers, some suggested work with executive chefs to plan pastry dessert menus by staff, or some from his or her own imagination or that complement the regular meal menus and some- repertoire. Often when a baker creates a new item the times work with sommeliers to coordinate wines or bakery sets a plate of small samples on the counter for dessert wines with the pastries. customers to try and comment upon. A pastry and cake baker, or Pastry Chef, oversees In smaller or independent bakeries the Pastry Chef preparation of all sweet baked goods in a bakery, res- may add items to the menu to keep up with fads, and taurant, hotel, or resort, especially where there is a head may also do everything from estimating and planning baker or bread baker and baking duties are divided quantities needed of each pastry to keeping inventory, within the kitchen. preparing ordering lists, finding the best suppliers at Pastries in the Pastry Chef’s domain includes every- the best prices, researching new and organic ingredi- thing from muffins and cupcakes to small French pas- ents, and hiring and training staff. Occasionally the tries and cakes, Danish breakfast pastries, wedding Pastry Chef has the pleasure of presenting yummy cre- cakes, decorated cakes, candies, cookies, turnovers, ations to the public for immediate reaction, which is a pies, holiday cakes, frostings, fillings, and glazes. most satisfying experience. Pastry and dessert baking is more formulaic than If starting a new bakery, the Pastry Chef needs to the “hot” side of a kitchen, meaning recipes and formu- survey the potential clientele and other bakeries in the las must be followed exactly. Established bakeries or a area to learn what sells and what specialty niche is not baking kitchen in larger restaurants, hotels, or resorts yet filled. have strict recipes, and their customers demand the Within a bakery, bakers and baking assistants may goodies they especially enjoy to stay on the menu. specialize in cakes, breads, and morning pastries that

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xvi-298_CO-Food&Bev.indd 61 5/4/10 6:17:26 PM both have to be baked at night and brought out in the Education and Training early morning along with muffins, sweeter breads, and No degrees are required to work in a bakery, particu- doughnuts. larly if a person is willing to start at the bottom and Cake decorators take over after the cakes are actu- learn their way up. Many excellent bakers and Pastry ally baked and cooled. In some large grocery chains the Chefs start as apprentices, trainees, and interns. cakes are baked in rounds or sheets, shipped to indi- To become a Pastry Chef one should study bak- vidual stores, and decorated by local bakery staff. Deco- ing and even cooking in high school or community rators usually have some artistic talent, and some ad-lib college culinary programs to master the chemistry of on a bakery’s catalogue of designs for special occasions. baking, including the subtleties of the wide variety of Custom cakes and pastries must be ordered at least chocolates and sugars that are currently available on the a day or two ahead, which allows the Pastry Chef world market. Pastry Chefs need to know about nutri- to plan, although bakery schedules usually allow for tion, health, hygiene, and sanitation regulations, opera- emergencies. tion and maintenance of machinery in the bakeshop, Local independent bakeries often sell wholesale to accounting, and how to run and market a business if local restaurants, coffee wagons and counters, deli- they want to start their own bakery. catessens, and even health spas that offer snacks to members. Experience, Skills, and Personality Traits Enjoying sweets helps one develop interest, enjoyment, Salaries and commitment to being a Pastry Chef, Danish or Pastry Chefs, cake decorators, and pastry assistants cake baker, or cake decorator. Making cakes and pas- make between $20,000 to $70,000 a year, the median at tries at home could show a person’s passion for this about $25,000, with Pastry Chefs at the top of the scale. field, and passion is important. Master pastry chefs, who earn an advanced certifica- If one is not passionate and simply needs a job, the tion, can make even more. hot physical conditions might become too much to tolerate. Employment Prospects Having an artistic flair for color and design, as well Most towns have bakeries with pastry specialists, many as drawing and writing, are skills that help a person of which employ family members or close friends, toward success. although there are often openings at all jobs requiring A Pastry Chef should also enjoy precision and for- hard work during night hours. Some towns have a bak- mula baking (an error can cause disaster), and have ery for every thousand restaurants, while other bakeries the physical conditioning and ability to lift heavy consist of a person baking in a kitchen at home. weights, tolerate heat, and stand for long hours. The If a person is willing to start at the bottom of the abilities to read recipes in English and do math are bakery kitchen ladder, he or she can usually find a job, also important. almost anywhere. Knowledge of a second language, preferably the pre- Of course there are more bakeries and more Pastry dominant language of the kitchen, will be helpful. If Chefs, and specialty and ethnic baking opportunities, in the Pastry Chef’s first language is English and the first big cities. Resort and gambling centers will employ bak- language of the baking assistants is Spanish, the Pastry ers and Pastry Chefs, as do cruise ship lines. Bakery and Chef might need to learn Spanish baking terms. If the Pastry Chef jobs can be found everywhere, from chain lead baker has a language other than English as her grocery bakery departments to small town independent or his first language, that person probably will need bakeries catering to neighbors’ needs. to learn English to communicate with customers and suppliers. Of course, if one’s customers speak the same Advancement Prospects language as the bakers, everything works. It is entirely possible for a person who starts on the bottom rung to work his or her way up to Pastry Chef, par- Unions and Associations ticularly if that person has studied baking in a culinary Many urban areas have strong bakers’ unions that or trade school. represent employees in large hotels, restaurants, and A Pastry Chef can work her or his way up further industrial bakeries. The umbrella group is the Bakery, to head baker and bakery manager if desired, or may Confectionary, Tobacco Workers, and Grain Millers prefer to remain in an artistic specialty. International Union of the AFL-CIO and CLC (www.

62 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 62 5/4/10 6:17:26 PM bctgm.org). The union recruits members at bakeries, Tips for Entry provides education on issues of interest to union mem- 1. Visit bakeries in your town or neighborhood and bers, works to improve pay and health and retirement approach your favorite for a job at any level if you benefits, monitors hours of work, helps with job place- have no experience or training. ment and security, and lobbies various government 2. Take classes in adult education at high schools, agencies. community or junior colleges, or arts institutes Other organizations include the Bread Bakers Guild on baking to learn the processes and how ingre- of America for artisan bakers (www.bbga.org), the dients interact. Many of these schools have job American Bakers Association (www.americanbakers. placement offices that can help with a first job. org), the American Institute of Baking, which also gives 3. Read professional baking books and bake at classes (www.aibonline.org), and the Retail Bakers of home to experiment or practice. Your friends America (www.rbanet.com). and neighbors will love you.

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xvi-298_CO-Food&Bev.indd 63 5/4/10 6:17:27 PM xvi-298_CO-Food&Bev.indd 64 5/4/10 6:17:27 PM INSTITUTIONAL FOOD

xvi-298_CO-Food&Bev.indd 65 5/4/10 6:17:27 PM CATERING MANAGER—HOTEL, CASINO, CONVENTION CENTER, AND CRUISE SHIP

CAREER PROFILE CAREER LADDER

Duties: A Catering Manager develops community Food and Beverage Manager contacts and coordinates sales and event execution with individual and corporate clients to book special Catering Manager events at the institution. The Catering Manager will listen to clients’ needs, come up with a plan and Catering Trainee budget to include food, beverages, meeting room rental, decorations, and an outside event planner if the client requires help, and all other services. Alternate Title(s): Sales Manager; Event Planner Salary Range: $30,000 to $100,000, with occasional Experience—Catering experience, any food percentage-of-sales bonuses; a median around industry experience, hotel management, and sales $40,000 experience working directly with usually upscale Employment Prospects: Good, but limited to number customers and in luxury circumstances of large establishments Special Skills and Personality Traits—A good Advancement Prospects: Excellent catering manager will get along well with current Best Geographical Location(s): Urban areas with lots and potential customers, possibly join local service of hotels; wine regions; gambling regions clubs to establish contacts, have great people and Prerequisites: customer service skills, know the property and its Education or Training—Usually a college degree in cuisine and wines, and have excellent knowledge of hospitality, hotel management, marketing, or com- the menu and wine list as well as the pairing of food munications will come in handy. and wine.

Position Description ervations, meeting rooms large and small, audiovisual Catering Managers of hotels, resorts, casinos, coun- and computer equipment, beverage service in meeting try clubs, hospitals, and universities seek and book all rooms, and any meals or snacks, as well as banquets and special events at the institution, including special con- special wine tastings. ferences and the ingredients of the meals that go with For celebrations, the Catering Manager’s duties them, from water to filet mignon. They look for wed- might include decoration and flower arrangements (or dings, bar and bat mitzvahs, christenings, quinceañeras, hiring an event planner specifically for those purposes), business conferences and meetings, holiday parties, entertainment, working with the chef and sommelier, workshops, balls, fund-raisers, and golf tournament in-room hosted bar or no-host bar, bartenders, waiters, meals. security, radio communications if necessary, and valet Catering Managers reach out to potential clients, parking. build professional relationships, and get involved in If the client lives in the town where the event will community good works to attract and book events at take place, the Catering Manager should invite the cli- their establishment. ent or representative to tour the facility and become The Catering Manager coordinates all aspects of familiar with it. Such an exploration will guide the each event from accommodations, party arrangements, Catering Manager and client to decide if an outdoor menu selections and wine pairings, to party room res- tent needs to be rented, although many fine hotels

66 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 66 5/4/10 6:17:27 PM and casinos now have semipermanent tents erected. freelance Catering Managers, who maintain contacts The Catering Manager might even introduce the cli- with chambers of commerce, businesses, and individu- ent to the executive chef and sommelier if there is als, may book an event into a hotel, resort, or univer- one, so that the client can feel comfortable with those sity site that they think best suits the event and the people. client’s budget. A Catering Manager must be completely familiar, knowledgeable, and comfortable with the chef’s capa- Advancement Prospects bilities and specialties and know everything possible Advancement prospects are excellent. Within hotel about menu offerings, ingredients, gluten and sugar chains, a Catering Manager might be promoted to content of foods for special-needs diners, vegetarian manager and general manager by moving up within a and kosher options, and ethnic possibilities. The Cater- property, or be promoted by being sent to a new job ing Manager must ask about attendees’ allergies, dietary at a larger or more elegant hotel in the same chain needs, and other special requests. with the same job title. A Catering Manager might Different kinds of gatherings require different food. also get promoted by seeking and accepting a better Business meetings require coffee and breakfast pastries job with another hotel, resort, casino, hospital, or to keep attendees alert and awake; wedding receptions university. require cake and bubbly, Sweet 16 birthdays require punch and chips and salsa, and food conferences Education and Training require fine foods. College level courses in hospitality management and The Catering Manager has to help clients work marketing will be most helpful. Culinary school is not within their budget, because all extra little details required, but knowledge gained in some basic cooking and add-ons cost money, and special features add up classes would definitely help a Catering Manager on quickly. If the Catering Manager is on commission, in the job. addition to a base salary he or she makes money with Some hotel chains and casinos prefer to train candi- every extra added to the event order. dates in their mold to do the job as they would like. After their initial meeting (if there is one), the Cater- ing Manager communicates between the chef and the Experience, Skills, Personality Traits client to work out the menu and wine selections, con- A really good Catering Manager will love detail work, sidering any special needs requests. Then the Catering precision, and exactitude, and will also enjoy listen- Manager makes out work orders, a contract, credit card ing and matchmaking between a client’s needs and the clearances, and signatures before any arrangements facility’s capabilities and staff. actually proceed. Having worked with food, sales, marketing, and Some Catering Managers or their establishments tourism are important experience factors. The Cater- give clients forms to evaluate performance and satis- ing Manager must enjoy working with people, inter- faction with decor, service, and food after the event. preting their needs, learning about the kitchen’s Salaries updates, menu changes, and trends, the wide range Hotel, resort, and casino Catering Managers’ salaries of price lists for everything from hotel and meeting vary by size of institution and locale. The median salary rooms to cocktails, and the ability to instill confidence is $40,000, although catering managers can make up in a potential client already nervous about putting on to $90,000 with the right percentage bonuses based on a big event. sales. Those working in hospital, government, and university situations make a median of $40,000 to $51,000, Unions and Associations according to Payscale.com. The American Hotel and Lodging Association (www. ahla.com) provides educational opportunities, job Employment Prospects placement contacts, and many other benefits. Large and better hotel chains employ lots of Catering Managers, so they offer greater opportunity. Smaller Tips for Entry independent hotels may have another executive who 1. Attend a community college or regular hospital- performs the Catering Manager function of soliciting ity or hotel management program and include and booking catering-hall business. Independent or some culinary courses if you can.

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xvi-298_CO-Food&Bev.indd 67 5/4/10 6:17:27 PM 2. Take a job selling something, anything, to 4. Select your favorite hotel, convention center, or develop communication and people skills that university and call the general number and ask give you and your clients confidence. if they have a catering department, then call the 3. Find a job in any hotel or one of its restaurants general manager or catering manager and ask if (better establishments offer better opportunities) they have any kind of job available. to get one foot in the door. Aim at working your way into promoting or selling events.

68 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 68 5/4/10 6:17:27 PM EXECUTIVE CHEF—HOTEL, CASINO, COUNTRY CLUB, RESORT, UNIVERSITY, AND HOSPITAL

CAREER PROFILE CAREER LADDER

Duties: Oversees all food service in the establishment, Food and Beverage Manager from coffee bars to elegant restaurant and banquet rooms; creates menus; keeps up with fads; develops Executive Chef new menu items; may oversee garden or ask gardener to grow certain vegetables and herbs for use Sous-Chef in the kitchens; helps interview and hire new sous- chefs, pastry chefs, pantry chefs, and other kitchen staff; oversees ordering and budget; represents hotel at local benefits for nonprofits, usually offering samples of appetizers up the kitchen ladder; management and marketing Alternate Title(s): Chef courses are ideal but not required Salary Range: $40,000 to $140,000 and up, with ben- Experience—A professional lifetime of working efits, depending on size and location of establish- with food, especially on a large scale. One can work ment one’s way up from dishwasher by learning at every Employment Prospects: Excellent step. Several years as a chef also helps. Advancement Prospects: Excellent Special Skills and Personality Traits—Organiza- Best Geographical Location(s): Jobs are most easily tional and mathematical skills and a second language found in big cities, wine regions, resort areas, casi- will be handy, along with refined senses of taste and nos, big airports, and on cruise ship lines. smell; great physical stamina and conditioning; a Prerequisites: strong personality with the ability to get along with Education or Training—Advanced culinary train- others and motivate staff; creative flair and sensitiv- ing at a culinary school; on-the-job training working ity to trends; some public relations abilities.

Position Description and create banquet menus from which customers can A hotel, casino, country club, or resort Executive Chef select dishes for their special events. oversees all food service operations and their menus After creating menus, the Executive Chef may work within the property, which can include outdoor areas. with a purchasing agent to outline quantities of what The Executive Chef may also be the “face” of the estab- needs to be ordered, order the goods, and train chefs lishment to the press and the outside world. and sous-chefs to prepare the dishes to his or her speci- Large property Executive Chefs sit atop a rather pointy fications so well that they can each train their subordi- hierarchical pyramid, with dishwashers, floor scrubbers, nates, station cooks, and apprentices to do their part all and porters forming the wide base at the bottom. the way down the kitchen ladder. In a property with several dining opportunities, Often hotels and resorts are asked to donate food from coffee shop and poolside coffee cart to fine dining for local charity benefits, sometimes highlighting well- and banquet rooms, the Executive Chef may supervise known chefs, so the Executive Chef plans and oversees apprentices, and hire and supervise chefs of each venue, preparation of the food to be served, and then shows up except possibly for the pastry chef, who most likely will as the face of the establishment, which increases his or bake for all facilities. her familiarity in the community. Most Executive Chefs of this sort create theme Executive Chefs often prowl the kitchens, tasting menus and promotions, develop wine tasting programs, and making suggestions for improving a dish. Many

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xvi-298_CO-Food&Bev.indd 69 5/4/10 6:17:27 PM chefs welcome the chance not to have to stand and or European system, and marketing and management cook full time after a career of doing that, while oth- courses are advised. ers get bored and long for the chance to flip the sauté pans—what got them into the business in the first Experience, Skills, Personality Traits place. A successful Executive Chef must have culinary training Executive Chefs of universities, where those posi- at culinary school or on-the-job training working up tions exist, perform many of the same duties. Occasion- the kitchen ladder through a European or other appren- ally they coordinate subcontracts with local restaurants ticeship program. Management and marketing courses that set up concessions in a student union, plan menus are ideal but not required. Additionally, this person for special events and meetings, seek off-campus must have spent a professional lifetime of working with groups to book meetings with food service as a source food, including several years as chef in a well-known or of income for the university, and attempt to improve large restaurant. Executive abilities are mandatory. food for students and faculty. An institutional Executive Chef must have organizational and mathematical skills; a second language Salaries will be handy; fine taste and smell skills; great physical Salaries for Executive Chefs range from $40,000 to stamina and conditioning; a strong personality with $140,000, sometimes with commissions and usually the ability to get along with others and motivate staff; a with health benefits. The range depends upon the size creative flair and sensitivity to trends; and some public of the property, the number of dining venues within the relations abilities. establishment, the number of outside parties attracted and meals prepared, the reputation of the Executive Unions and Associations Chef, and that person’s experience outside and inside The American Culinary Federation (www.acfchefs.org), the chain or resort. the International Association of Culinary Professionals (www.iacp.com), and the American Hotel and Lodging Employment Prospects Association (www.ahla.com) all offer information and Job prospects for Executive Chefs are excellent in good job opportunities for Executive Chefs. economic times when owners look ahead to growing business. In poorer economic times, owners and hotel/ Tips for Entry resort management tend to consolidate jobs, and a good 1. If you are not yet a chef, take culinary and man- managing Executive Chef who can cut costs without agement courses, get the first job you can, and compromising quality will be in high demand. work your way up. 2. Ask local Executive Chefs what apprenticeship Advancement Prospects opportunities they might have. Advancement prospects are excellent. Executive Chefs 3. If you have extensive experience as a chef, make of this sort advance into management within the hotel, appointments with Executive Chefs at establish- resort, or casino, they advance within a hotel chain by ments you admire near your home to ask what getting transferred to a better property, or they get a the employment possibilities may be, without better job with another establishment. suggesting you want their jobs. 4. Check out the above Web sites to get ideas of Education and Training specific jobs available for Executive Chefs. Ask Culinary education from the best possible institution, where and what each organizations’ training pro- apprenticeship with upward mobility in the old school grams might be in your area.

70 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 70 5/4/10 6:17:27 PM FOOD AND BEVERAGE MANAGER— HOTEL, CASINO, COUNTRY CLUB, RESORT, UNIVERSITY, AND HOSPITAL

CAREER PROFILE CAREER LADDER

Duties: A Food and Beverage Manager manages and General Manager oversees all food and beverage operations within the institution, and sometimes hires everyone working Food and Beverage Manager in food and beverage related departments. This puts them above the executive chef and below a general Executive Chef manager on the ladder. Alternate Title(s): F&B Manager Salary Range: $40,000 to $120,000 Employment Prospects: Good Advancement Prospects: Excellent Experience—Hotel, restaurant, and bar manage- Best Geographical Location(s): Large cities, gam- ment are ideal. Basically, the best way to become a bling centers, university communities, wine Food and Beverage Manager is to work one’s way up regions, resort communities with lots of luxury and experience most of the jobs along the way, while hotels, and tourism centers with lots of large chain studying management at a community college or hotels specialized university. Prerequisites: Special Skills and Personality Traits—One should Education or Training—Hotel and hospitality man- have the ability to motivate others to do their best, a agement courses, some culinary and wine program love of detail, the ability to juggle lots of food and bev- education, marketing, human relations courses, and erage balls in the air at once, good temperament, good business management courses will be helpful. physical condition, and not mind odd or late hours.

Position Description worked and what hasn’t, assesses increases or decreases A Food and Beverage Manager in any large hospitality in profit and traffic, brainstorm on what can improve in business has responsibility for management of food and which departments, and the sustainability of the entire beverage service at every venue within the hotel, resort, operation, and may implement recycling and garden casino, or even university. This person therefore oversees programs, electric carts for delivering room service the business end of food and beverage service, including and people around a large property, and even consider profits and losses, and hires and fires restaurant and bar improvement in in-room honor bars. managers, executive chefs, sommeliers, and other food One very powerful role of the Food and Beverage and beverage staff. The Food and Beverage Manager Manager might be evaluations of various managers who oversees the food and beverage service for special par- have bonus or commission sections in their contracts ties, meeting rooms, wedding receptions, conferences, to augment their salary or hourly pay rates based on and even room service in hotels, resorts, and casinos. increased business, increased profits, new ideas and In large hotels, resorts, and casinos, the bars, restau- long-range planning, and their ability to train and man- rants, coffee carts, sandwich stands, buffets, and cater- age staff. ing might have individual managers, all of whom will When there is a Food and Beverage Manager, that report to the Food and Beverage Manager. person might work with the business’s general man- Food and Beverage Managers usually hold weekly ager or manager to think up and promote special meetings at which each submanager reports what has events to attract attention, publicity, and business.

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xvi-298_CO-Food&Bev.indd 71 5/4/10 6:17:28 PM Occasionally theme nights are planned way ahead Education and Training to coordinate food service and decor throughout the Hotel and hospitality management courses, culinary and business. wine program education, as well classes in human rela- Food and Beverage Managers constantly make tions, marketing, and business management will help, rounds (as doctors do) and rarely sit in their offices. especially when combined with practical experience. Cell phones have increased communication with these Some people work their way up to Food and Bever- folks, who are always visiting the food and beverage age Manager all the way from dishwasher, by learning outlets within the property, sometimes altering their everything possible from people around them along the route to surprise managers and staff. way up the bar or kitchen ladders. During these rounds, managers and staff can relate their concerns and needs, while Food and Beverage Experience, Skills, and Personality Traits Managers tell them of guest complaints (and hopefully Many Food and Beverage Managers have worked their compliments) and mechanical and other problems to way up through either the food, wine, or bar side of be fixed, and establish the best communication possible an establishment, learning all there is to know as they to make the entire facility run as close to perfectly as go. Some have been executive chefs, others have been possible. bar managers, and yet others have taught at cooking The Food and Beverage Manager position epito- schools. This managerial job takes them out of the mizes hospitality management’s hierarchical pyramid, kitchen and out from behind the bar, which may or in which he or she oversees the managers of the food may not please them after they get some experience. and beverage departments and reports to the institu- The more experience with the food and beverage tion’s general manager. products and management at every level that a person has, the better and more successful he or she will be as a Salaries Food and Beverage Manager. There has not been much movement in Food and Bev- An F&B manager must be able to get along with oth- erage Manager salaries in recent times. Depending ers, cajole others into being excellent managers of their upon the size and location of the hotel, casino, coun- own departments without intimidating them, love to try club, resort, or university, one might make any- achieve excellence, enjoy pleasing others, and be willing where from $40,000 to $120,000, which is a wide range. to work odd hours when important parties and events Benefits, bonuses, and commissions are often added come up. to salaries. Obviously F&B managers of small hotels in Unions and Associations small towns will make less, while those working in large hotels or resorts in large cities or gambling centers will The American Culinary Federation (www.acfchefs. earn larger salaries. org), the International Association of Culinary Profes- sionals (www.iacp.com), and the American Hotel and Lodging Association (www.ahla.com) all offer infor- Employment Prospects mation and job opportunities for Food and Beverage High-end resorts and hotels seem to continue to do Managers. well during economically difficult times, and Food and Food and Beverage Managers might also join Beverage Managers are often in demand as business local service clubs, culinary societies, and national managers who can get the most out of submanagers, and international organizations such as the Interna- who can cut costs and enhance profits, without sacrific- tional Association of Culinary Professionals (www. ing quality. In good economic times, F&B managers iacp.org), the American Institute of Wine and Food have the luxury of working with managers to enhance (www.globalchefs.com), La Chaîne de Rôtisseurs (www. products and services. chaineus.org), or Women Chefs and Restaurateurs (www.womenchefs.org). Advancement Prospects Advancement prospects for Food and Beverage Manag- Tips for Entry ers are excellent. A person can move up to general man- 1. Take any job in a large operation restaurant or ager and president, or move sideways within a chain bar and learn all you can. operation to a new job at a better facility with the same 2. Take courses at a local community or junior or better title and salary. college in cooking and restaurant management,

72 Career Opportunities in the Food and Beverage Industry

CO-Food&Bev - dummy.indd 72 5/14/10 10:25:29 AM hotel management, hospitality, and human 3. Ask a Food and Beverage Manager if you might resources, and be sure to ask specifically if there be able to work with her or him as an intern or is a culinary or hospitality management program. apprentice, even for free. Many college or culinary school programs have 4. Learn everything you can about all levels in every job placement and internship programs. department of food and beverage service.

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xvi-298_CO-Food&Bev.indd 73 5/4/10 6:17:28 PM CORPORATE OR INSTITUTIONAL CHEF

CAREER PROFILE CAREER LADDER

Duties: A Corporate or Institutional Chef plans all Food Service Director meals and menus, often with sensitivity to the ethnic interests of employees, patients, inmates, or vis- Corporate or Institutional Chef iting diners; orders ingredients; hires and fires staff; manages the budget; tries to vary the offerings; and runs the entire food operation. Head Cook Alternate Title(s): Executive Chef; Managing Chef; Chef Salary Range: $38,000 to $120,000 depending upon type of institution or corporation one’s way up the kitchen ladder from the bottom is Employment Prospects: Good also an excellent way to learn. Advancement Prospects: Good Experience—Any commercial cooking experience, Best Geographical Location(s): Urban areas, high- particularly high-volume cooking. Ethnic cooking tech centers, and business centers, mostly on Pacific might also be handy. and Atlantic coasts. Prisons, hospitals, and universi- Special Skills and Personality Traits—Taking joy ties exist throughout the United States. in pleasing others with food, ability to be sensitive Prerequisites: to “clients’” tastes, good organizational skills, good Education or Training—Cooking and manage- business management skills, and some knowledge ment classes at a community or junior college or at of whatever second language might be the first lan- a cooking school are the best preparation. Working guage of cooking staff will be helpful.

Position Description Prisons, too, hire chefs trained in top culinary Whether cooking for a Silicon Valley high-tech campus schools, as might a hospital, an airline, or a railroad, if or for a state prison, a hospital, a convalescent home, or only as consultants. Some hospitals believe that good a team of race car drivers, the Corporate or Institutional food helps the healing process by helping to make Chef has to vary menus, consider food allergies and patients happier, even if they have to mash potatoes ethnic customs, and whether clients are vegetarian or with peas to get the patient to eat. Hospital diets range vegan while planning and preparing all meals at the from liquid and bland to puréed, diabetic, gluten-free, institution. low-sodium, low-fat, and vegetarian. Some hospitals In this case, institution obviously means a variety of price cafeteria food to attract the community to dine entities, and not just those whose residents are confined on healthy food inexpensively, occasionally making a to cells. slight profit for the hospital. Some Corporate or Institutional Chefs oversee on- Convalescent hospitals and retirement homes face site vegetable gardens that produce either part of or all different challenges and need to deal with senior diges- of the kitchen’s vegetables and herbs. tive systems and temperaments. Many chefs love work- High-tech companies often hire well-known chefs ing in this atmosphere, cooking to please their elders, to create fabulous and varied foods to please or even and going home without the concerns that come with entice employees, along with child care, gyms, and yoga running a restaurant business. sessions. These corporate chefs sometimes have to cook University chefs need to cook or order ready-cooked meals that reflect four or five different national origins, food or coordinate concession stands that meet the both for employees from those countries and for the dietary expectations of students, many of whom have culinary interest of other staffers. grown up with microwaved burritos.

74 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 74 5/4/10 6:17:28 PM School cooks and district chefs generally don’t cook Salaries much anymore and often heat food prepared elsewhere. A Corporate or Institutional Chef’s salary might range They do plan menus of what is cooked on-site, and from $38,000 in some school districts to $120,000 for increasingly strive to eliminate foods loaded with trans a giant high-tech corporation, with benefits, and with fats and sugar in favor of proteins and whole grains. hours much better than the late nights often required Some school and school district head cooks and chefs in restaurants. oversee kitchen gardens to supply the cafeterias with fresh vegetables. Employment Prospects Each Corporate or Institutional Chef usually has Employment prospects are good. Each institution only total responsibility for hiring and training kitchen staff, has one top chef. But there are loads of cooking jobs which usually includes at least two shifts depending across the board in this category, from universities upon the institution. with fraternities and sororities and private and public Some institutional kitchens produce a few thousand schools, to hospitals, convalescent homes, all kinds of meals a day, and therefore offer enormous numbers of camps, growing residential care facilities, country clubs, entry-level jobs, all under the Corporate or Institutional and even railroads. Chef. Such a chef has to divide the kitchen into several There are many entry-level corporate and institu- subdepartments, all of it extremely well organized and tional cooking jobs available to new immigrants and similar to a large restaurant or hotel kitchen operation. others with nearly no experience. One can learn and Those subdepartments might include bakery, early- move up the kitchen ladder fairly easily. morning prep, salad or pantry (also known as cold prep), hot food, desserts, service (if cafeteria style), and Advancement Prospects delivery to rooms if in a prison, hospital, or convales- Because of the ideal hours and benefits, and often the cent home. sense of doing good, Corporate or Institutional Chefs The Corporate or Institutional Chef might vary the tend to stay put and do not engage in “musical chefs” menu to pique clients’ culinary interest, or may repeat the way many restaurant chefs do, the latter often on a daily menu week after week. The chef may over- the move to find a better job. Basically, those looking see teaching cooks how to prepare new food items, for corporate and institutional jobs are not the kind of meet with heads of departments to discuss recipes, and people who want to be star chefs on television. educate new employees on how the business works, Many Corporate or Institutional Chefs seek security including sanitation and cleanliness standards and laws, and seniority, both of which rarely exist in restaurants. sustainability factors such as recycling grease into fuel, Advancement usually comes in the form of moving to a and using alternative detergents. larger or more exciting corporation or institution, and An institutional chef also oversees the kitchen bud- occasionally into general management. get as if he or she were running any other department It is possible to work one’s way up from dishwasher of the corporation or institution, figuring the costs to chef in these institutions, but only if one is proficient of food, dietary planning, labor costs (and what you in English (unless the institution is owned by people get for what you pay), per-person meal costs includ- whose first language is other than English). ing dietary restrictions, cost control, and ordering and receiving. Education and Training Sometimes institutional or corporate food service is Corporate or Institutional Chefs need management brought in by companies on contract to provide food, training as well as culinary training. Community and whether in a hotel, prison, university, airline, or school. junior colleges often offer more real-life management In such cases, the chef or head cook will oversee ser- courses than do sophisticated culinary schools. vice staff and secondary preparation (reheating) of the food and some ordering of fresh items, but little actual Experience, Skills, and Personality Traits cooking. Many low-level institutional and corporate cooks are Work hours for Corporate or Institutional Chefs recent immigrants with few English language skills. A are usually shorter and more reasonable than in res- Corporate or Institutional Chef must speak some of the taurants, with most work done in the early morning language of employees, while possibly teaching them through mid-afternoon. Many Corporate or Institu- kitchen English. tional Chefs’ jobs carry benefits, union representation, Experience cooking for a food delivery program and long-standing employees. such as meals-on-wheels, a church, large restaurant, or

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xvi-298_CO-Food&Bev.indd 75 5/4/10 6:17:28 PM even summer camp where one can get experience cook- try gossip, and news. The American Society of Hospital ing for lots of people will be helpful. Food Service Administrators offers classes, books, and A Corporate or Institutional Chef has to have a cool general support resources (www.ashfsa.org). temperament, great managerial and human resources skills, be able to juggle duties, and be sure to show up Tips for Entry early in the morning. 1. Volunteer at a food delivery program like meals- on-wheels, a soup kitchen, a church, a school, Unions and Associations or a camp to try this kind of cooking for lots of The American Culinary Federation (www.acfchefs.org), people, where your duties might be narrow and the International Association of Culinary Professionals specialized. (www.iacp.org), and the American Institute of Wine 2. Check out community and junior college culi- and Food (www.globalchefs.com) have local meetings, nary and hospitality programs for those with a national conventions, and job referral pages on their class in volume cooking. Web sites. 3. Volunteer or get a paying internship at the best The National Association of College and University corporate or institutional kitchen in your area, Food Service (www.nacufs.org) offers everything from whether it is a corporate cafeteria, convalescent online meal planning courses to job placement, indus- home, or university food court.

76 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 76 5/4/10 6:17:29 PM INSTITUTIONAL HEAD COOK

CAREER PROFILE CAREER LADDER

Duties: Serves as the on-the-ground lead cook and in Chef front of the stove supervisor who oversees all stations and station cooks in the kitchen, trains all new Institutional Head Cook staff, learns all stations and their daily menus, fills in when someone fails to show up, manages sanitation Station Cook and health conditions, schedules workers, and coordinates menu production Alternate Title(s): Head Cook; Kitchen Supervisor; Kitchen Manager; Chef Tournant Experience—Experience managing people in a Salary Range: $28,000 to $45,000, usually with benefits kitchen is mandatory, along with enough cooking Employment Prospects: Excellent experience to know what ingredients go into menu Advancement Prospects: Fair items and a mastery of what work each cooking sta- Best Geographical Location(s): Always better in large tion requires. cities, gambling centers and resort areas, but similar Special Skills and Personality Traits—Enjoyment positions are available everywhere of managing others with tact; enjoyment of creativ- Prerequisites: ity and detail work; enjoyment of good food and Education and Training—Courses at community pleasing others; an ability to make station cooks colleges, culinary schools, and vocational institu- work as a team; the additional language of kitchen tions, combined with experience. Specific training for employees may be necessary position often comes from working one’s way up the kitchen ladder, but management classes might help.

Position Description delivery slips to make sure everything ordered is there. In a prison, hospital, business campus dining room or This person also coordinates food storage to make sure cafeteria, university, school, country club, convalescent nothing spoils or is wasted, rotating back of shelf items home, or retirement home, the head cook may or may to front of shelf, considering temperature required for not be a certified chef, but oversees and supervises all of proper storage. the institution’s cooks and has to know how to perform The Institutional Head Cook or kitchen manager the functions of every cooking station on the line. The also has the responsibility for managing costs, calls head cook must be so familiar with recipes and menus meetings of staff under him or her to bring every- that he or she can step in anywhere at any time and one up to date on company or institutional rules and substitute for someone who doesn’t show up. Those changes and menu plans for the week, and represents stations may range from salad (or pantry), cold foods, the kitchen staff at meetings with staff above him or bakery, sauces, hot food, tray lines in cafeterias, and her, including reporting to the chef or executive chef if desserts. there is one. As kitchen manager or head cook, she or he reports Head cooks or kitchen managers should be so to a food service director, who does not cook but runs involved that they teach cooking recipes to the staff, the budget and business end that includes menu plan- taste large dishes before they go out to the public, and ning and sometimes ordering. The food service direc- ensure the priority of sanitation practices, including tor might also hire and fire staff, or that may also be washing cutting boards, chopping blocks, knives, and done by the kitchen manager or head cook. bowls after use and before reuse. This person also often Generally the head cook or kitchen manager orders also takes responsibility for getting people to maintain and receives food and supplies to be used to cook the and fix machinery, mixers, ovens, air conditioners, and menus, checking what shows up against invoices and even toasters.

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xvi-298_CO-Food&Bev.indd 77 5/4/10 6:17:29 PM Basically, the kitchen manager or head cook coordi- cook would be smart to learn the prevailing second lan- nates everything in the institutional kitchen, wherever guage of the kitchen. it is. Experience, Skills, and Personality Traits Salaries An Institutional Head Cook or kitchen manager must Institutional Head Cook pay varies widely according to like change and excitement, for overseeing such a kitchen location, size, reputation, and elegance of the institu- is loaded with unpredictables, such as staff not showing tion. Generally salaries range from $28,000 to $45,000, up, while the menus can be repetitive week to week. often with benefits and vacation. This person must enjoy preparation of food to please other people, sometimes in large numbers. He or she must Employment Prospects also like people, work well with others, have the ability to Employment prospects are excellent. There are loads of motivate people to work together as a team and fill in for jobs available in all sorts of institutions, from prisons one another, and at the same time not mind repetition, and hospitals to universities, residential care homes, depending on what sort of institutional kitchen it is. country clubs, gambling casinos, resorts, and some A head cook or kitchen manager should also have hotels and spas. Once one is a kitchen manager or head second-language abilities and make an effort to learn cook, it is relatively easy to move to a better institution the native language of kitchen staff, as well as make an once one has experience. effort to teach staff kitchen English a little at a time.

Advancement Prospects Unions and Associations Many head cooks stay with one employer because they Only a few cities have strong culinary unions anymore, like the work and the security of where they are. If one and in some cases one can join when hired. Gambling wants to move up within the institution, he or she needs areas have strong culinary and hotel worker unions, as to constantly study and learn, improve cooking skills, do some large cities. learn foreign languages, and possibly advance to chef or Otherwise, all sorts of information, job placement, executive chef. classes, and even recipes can be found from the Inter- If a head cook wants better pay without additional national Association of Culinary Professionals and local qualifications, he or she should look for a better paying affiliates (www.iacp.com) and the American Culinary job at a more prestigious institution. Federation (www.adfchefs.org).

Education and Training Tips for Entry Culinary programs at community and junior colleges 1. Take any job you can in a large kitchen to get and cooking schools provide the basics of cooking and your foot in the door and learn everything you management. A person who aspires to being an Institu- can on the way up the kitchen ladder, moving tional Head Cook or kitchen manager will need to take from one cooking station to another. every possible cooking class he or she can find, because 2. Take cooking and management classes at a local he or she will need to know everything there is about a community or junior college either before or kitchen and how to run one. while working to learn as much as possible about Learning on the job is also an excellent way to prog- every aspect of cooking in a restaurant or institu- ress, even if one starts cooking at one station and moves tional kitchen. around to learn and cook at other stations. The head 3. Phone or visit food service or food and beverage cook to whom a line cook reports may help a promising departments of local hospitals, convalescent hos- staff member attend school while still working at the pitals, retirement homes, hotels, and even pris- institution. ons and ask for an entry-level job. An immigrant worker would be smart to take 4. If English is your second language, learn all the English classes as well, while an English speaking head English you can. It will be useful forever.

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xvi-298_CO-Food&Bev.indd 78 5/4/10 6:17:29 PM COMMUNITY AND SOCIAL SERVICE

xvi-298_CO-Food&Bev.indd 79 5/4/10 6:17:29 PM EXECUTIVE DIRECTOR, COMMUNITY FOOD BANK

CAREER PROFILE CAREER LADDER

Duties: Coordinates all facets of the food bank, includ- Board of Directors or Government ing obtaining and securing a location to receive, store, Agency/Commission and pack food; coordinates volunteers; solicits or procures supplies, including delivery bags and food as Executive Director, necessary; coordinates storage and rotation of foods; Community Food Bank hires paid staff if any; raises funds for program from private donors, foundations, and local service clubs Deputy Director or Development Director such as Rotary, Kiwanis, and Lions clubs; oversees fund-raiser benefit events and the budget; writes, edits, or gets someone else to do the newsletter, either online or in print; writes and sends out press releases and pleas for assistance; puts together the annual organizational development or management may be report; meets with a board of directors to keep it up to advantageous. Often a person who has worked for date and get guidance for and take advantage of their nonprofits has a leg up for the job. contacts to solve problems; and strives to identify and Experience—Volunteer community service in define who needs the food bank’s services nonprofits that serve those who need help; work in Alternate Title(s): Food Bank Manager grocery stores; experience in public speaking, event Salary Range: $40,000 to $70,000, sometimes with planning, fund-raising, and experience getting peo- benefits; volunteers unpaid ple to work together are important. Employment Prospects: Limited Special Skills and Personality Traits—Special Advancement Prospects: Fair qualities that can come in handy include a good Best Geographical Location(s): Large cities or specific and even temperament, enjoyment of working with depressed communities where people need help either people and helping them help one another, enjoy- due to age, health problems, or lack of employment ment of sometimes dirty work in depressing loca- Prerequisites: tions, and acceptance of the joy of feeding people Education or Training—Education in the culinary who need help. arts, marketing, and food management; an M.A. in

Position Description The food bank collects, stores, packs, and passes Food banks exist because we have thousands of people out packaged foods, and occasionally fresh produce, to in the United States who don’t have enough food, can- those who need it, usually as a nonprofit organization. not get to grocery stores in their neighborhoods (in Most community food banks have boards of direc- some neighborhoods in inner cities there aren’t any tors made up of an assortment of leaders who have grocery stores), or simply need our help and are per- contacts in many parts of a community so as to raise haps homeless. as much interest, money, and donations of food for Food banks are everywhere, some formal and some the cause as possible. Some food banks offer nutrition informal. Big cities may have several official formal education, although most clients are usually interested food banks where food is gathered, sorted, stored, and in just having enough to eat, period. packed into bags for distribution to those who need it, A Community Food Bank Executive Director finds and who may line up to get their bags filled. Some food the best structure and location possible if one does not banks are unofficial and informal and are located in a already exist, and may even relocate to a building closer large room or the kitchen of a church. to the center of where clients might live. Paid or not, the

80 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 80 5/4/10 6:17:29 PM executive director coordinates food and financial dona- agement and human resources courses taken), and the tions, “hires” volunteers and workers and coordinates director’s finesse at such a sensitive job. Salaries usually their schedules, arranges storage and rotation of foods range from $40,000 to $70,000, with or without ben- on the shelves, and oversees nutritious packing of foods efits. for the needy and the distribution of food. The executive director must also keep outreach and Employment Prospects relationships with prominent community members, Employment is limited. Many rural food banks are run members of service clubs such as the Rotary, Kiwanis, by volunteers. and Lions clubs, puts on or oversees fund-raising events and budget, writes press releases, meets with the board Advancement Prospects of directors and relays outcome with staff and head vol- The position of executive director is usually at the top unteers, and often writes an annual report. of the pyramid in a food bank program and there is no Depending upon the size of the food bank and the higher office to attain. If an executive director wants community it serves, it may have no paid staff members to manage a more sophisticated or popular program or a few, which might include a general manager, ware- and earn more money, he or she will have to move to house or storage manager, truck drivers or volunteer a larger food bank, probably in a more urban area, to deliverers, and even someone who keeps track of inven- achieve that goal. tory and is capable of logging it into a computer. If a community food bank Executive Director seems Food bank executive directors coordinate fund- to hit a glass ceiling, he or she could work in related raising and grant writing, and keep contact with large agencies such as meals-on-wheels, halfway houses, organizations that help fund community food banks such family service organizations, and, in some counties, in as Second Harvest, which officially renamed itself Feed- meal and nutrition programs. ing America in September 2008 (www.feedingamerica. org). Feeding America supports food banks nationwide, Education and Training partially with chef’s dinners held in restaurants across A good Community Food Bank Executive Director the United States. should have education in nutrition, human resources The executive director also generally is responsi- management, organizational planning or development, ble for publicity and speaking to service clubs, and and possibly even certificates or a master’s degree in churches, and other community groups to keep the social work, psychology, and business management. community aware of what their food bank needs and what it has accomplished, and for writing a newsletter, Experience, Skills, and Personality Traits which can be sent online to many supporters to save All relevant experience, including volunteering at a trees and money that would otherwise be spent on food bank or meals-on-wheels program, social work paper and postage. with organizations, event planning, public speaking, On the education level, the executive director helps social and professional contacts, and fund-raising skills coordinate the staff and employees, keeps them jol- will be helpful. lied up and working well together, and actively seeks A good personality, a sense of humor, and enjoy- chances to explain the food bank to community groups ment in helping others are mandatory. A good candi- to help them understand how they might help those in date will enjoy and be skilled at team building, creating need. new ideas and approaches to food and money dona- Most counties and states have food bank associations, and must be caring and dedicated to those less tions from which executive directors can get informa- fortunate. tion, advice, and ideas from others trying to feed the hungry. Unions and Associations The Association of Fundraising Professionals has work- Salaries shops, conferences, certification, and loads of tips on Some food bank executive directors work for free as how to do one’s job better, as well as a Web site with all volunteers, while others that manage large food banks of the latest pertinent news (www.afpnet.org). in large cities must be paid. Salaries depend upon how much money the surrounding community gives to the Tips for Entry food bank, how many other paid staff are required, the 1. Volunteer to help at a local food bank, Red Cross director’s experience and education (including man- operation, or meals-on-wheels, where there are

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xvi-298_CO-Food&Bev.indd 81 5/4/10 6:17:29 PM all sorts of opportunities to find out if you like Take any job to get your foot in the door. Fund- the work. You can pick up food, stack or rotate raisers are always important. food on shelves, plan and coordinate fund-raising 3. Work your way up within a food bank, even events, keep records on the office computer, or starting as a volunteer, and if you don’t get the whatever you enjoy. After you learn that job and executive director job get a letter of recommen- prove you can do it well, ask the executive direc- dation from the existing one and from a couple tor for a job at any level, including sweeping the of well-known members of the board of directors floor, which is an important job. and apply for a job at a neighboring food bank. 2. Contact head fund-raiser (or development direc- 4. Start your own food bank if there isn’t one. Get tor) of an existing food bank or volunteer food nonprofit status or latch onto and existing non- program and ask if there are any jobs available. profit organization to get started.

82 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 82 5/4/10 6:17:30 PM PREPARED MEALS PROGRAM MANAGER

CAREER PROFILE CAREER LADDER

Duties: A Prepared Meals Program Manager organizes Director, Nonprofit Corporation or food preparation and delivery to housebound peo- Organization ple; gets funding for programs and food purchases; coordinates staffing of paid and volunteer workers; Prepared Meals Program Manager develops menus with balanced diets; runs a food production facility that meets local health stan- Cook, Meals Delivery Crew Manager dards; coordinates cooking, packaging, and delivery of meals to those in need; and often feeds volunteer or hired staff and drivers. Advance preparation for food distribution during disasters should also be part of the job. lege would be helpful, but passion for helping others Alternate Title(s): Program Director; President of the will go a long way Board of Directors, Nonprofit Organization Experience—Experience cooking for large groups, Salary Range: Volunteer ($0) to $50,000 mathematical skills to enlarge recipes, fund-raising Employment Prospects: Limited capabilities, and organizational experience, particu- Advancement Prospects: Limited larly with nonprofits, are all advised Best Geographical Location(s): Medical treatment Special Skills and Personality Traits—Passion centers; also, most cities and towns have food deliv- for helping people, tolerance of different kinds of ery programs; areas with large senior citizen popula- people, possibly a second language pertinent to the tions, which may include those with mild weather community; a talent for talking grocery stores and and cultural attractions other contributors into donating food, and for talk- Prerequisites: ing local farmers into growing extra vegetables for Education and Training—Culinary programs that the program’s meals will take an applicant a long include management at a community or junior col- way.

Position Description food distribution efforts. He or she must also make sure Meals-on-wheels and county and church programs health practices are always up to date and performed deliver food to people who cannot leave their homes well enough to pass unannounced government inspec- because of age or medical conditions. Either paid staff tions. There must be one person on-site at all times who or volunteers or a combination of the two get donated is versed and certified in safe food practices. food or purchase the food, prepare it, package it in hot The program needs a home, and the manager has trays or bags, and deliver it to housebound clients. to find a certified kitchen, either in a county building, A new role for Prepared Meals Program Manager church, senior center, part-time restaurant, or other should include advance planning and preparation for facility where workers can prepare and assemble the food distribution during disasters, whether natural or meals to be distributed. He or she has to attract paid created. staff or volunteers and coordinate their schedules, and The manager of a prepared meals distribution pro- develop and comply with a budget, whether it comes gram organizes or coordinates the entire operation, from a government agency, grants, or from community including raising money, setting and complying with donations. the budget, establishing relationships with farmers, Rent, food costs, refrigerators and freezers, dispos- bakers, and grocers to get good deals or donations of able hot tray inserts, paper bags, liability insurance, and food or money, or works with county officials in their any salaries all must be figured into the budget. In some

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xvi-298_CO-Food&Bev.indd 83 5/4/10 6:17:30 PM cases, and if the manager has good relations with local Advancement Prospects farmers and bakers, those people will occasionally grow A Prepared Meals Program Manager position is the top and bake extra food for the distribution program. of the kitchen ladder in these programs, so in order to Recipes must be tested, tried, and modified to stretch advance in this field one probably needs to move to a ingredients for a large volume of clients, occasionally larger program in the same or another city to earn more with sensitivity for special diets. money or prestige. Some programs deliver a hot meal and a bag lunch weekdays to a client’s home, while others make burritos Education and Training twice a week or deliver meals to central locations twice Culinary programs that include management at a com- a week, depending on need and availability of financial munity or junior college would be helpful, but passion and food support. for helping others will go a long way. One can learn Either the program manager or director or a person about cooking for large numbers of people and organiz- whom they designate will coordinate drivers who actu- ing nonprofit programs on the job by volunteering to ally take food to the clients and select especially sensi- get started, even if just one day or evening a week. tive drivers who have time to chat with recipients on some routes. The food deliverer may be the only visit or Experience, Skills, and Personality Traits conversation the client has, and this person can become Cooking for large groups, mathematical skills to enlarge extremely important to the client’s well-being, happi- recipes, fund-raising capabilities, organizational experi- ness, and healing. ence (particularly with nonprofits), and the ability to Some program managers or directors write and send motivate and coordinate passionate people are man- out press releases, either print or e-mail newsletters to datory personality traits for Prepared Meals Program program supporters, and hold fund-raiser events and Managers. even thank-you dinners for supporters and volunteers. A person in this job must be able to bond with community members and service clubs, convince peo- Salaries ple to join the cause of serving others, raise money Many delivered meal programs are run by passionate comfortably, and attract volunteers. The manager or volunteers or by staff generally underpaid and willing director must also be able to select volunteers and to work for less than they would earn “on the outside” food servers or deliverers who are sensitive enough to because of their dedication to serving other people. understand the value of spending time with clients or A locally prominent board of directors might raise food recipients. funds to pay an excellent executive chef and organizer, The manager or director must share the passion but it is unlikely that they will be paid according to and dedication for serving those in need, as well as their experience or talent. Most Prepared Meals Pro- attract supporters who will help support the program gram Managers or directors are paid from $15,000 to financially. A good manager’s dedication will pass on to $50,000. those who volunteer or give in other ways.

Employment Prospects Unions and Associations Many leaders of food delivery organizations set up the While there is no association of managers of pre- program and stay with the organization for years, so pared meals program managers, the meals-on-wheels there is little attrition. Few people leave these jobs except umbrella group, the Meals on Wheels Association of from burnout or the actual need to earn more money. America, offers resource information on how to set Some communities may have more than one pro- up a program to serve nutritious meals to seniors, the gram, such as at a senior center, YMCA or YWCA, homebound, the disabled, the frail, or to-at-risk indi- meals-on-wheels programs, or church or local govern- viduals, and how to be prepared for emergencies, and ment programs, so there may be more opportunities in features a newsletter and an annual conference (go to some areas. www.mowaa.org). Many available leadership positions in prepared Formerly known as America’s Second Harvest, meals programs go to people already involved in the Feeding America (www.feedingamerica.org) is another program because boards of directors know that the helpful organization, made up primarily of restaurant person is dedicated to what he or she is doing. Get your chefs whose mission is to provide food to Americans foot in the door to get in that line. living with hunger.

84 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 84 5/4/10 6:17:30 PM Tips for Entry teering one morning a week or month to find out 1. To get your foot in the door or to get experi- if this kind of work is for you before you look for ence in a prepared meals program, volunteer at managerial positions. a local church, senior center or meals-on-wheels 2. Attend fund-raisers or presentations through ser- program to get experience from the ground up vice clubs (Rotary, Kiwanis, Lions, and others) by ordering, shopping, cooking, packing, develop- prepared meals activists to find out if the concept ing large quantity recipes, and delivering meals evokes your passions, and if so then volunteer. for those less fortunate. You can even start volun- Make yourself vital to the program.

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xvi-298_CO-Food&Bev.indd 85 5/4/10 6:17:30 PM RESTAURANT FOOD RUNNERS OR DISPATCHERS

CAREER PROFILE CAREER LADDER

Duties: A Restaurant Food Runner or Dispatcher estab- Food Services Agency Manager lishes links with both restaurants and social service food delivery groups. This person or a designated Restaurant Food Runner and Dispatcher driver picks up food from restaurants and other commercial food purveyors and leftovers from big parties and distributes it to food distribution pro- Food Drivers and Deliverers grams, which in turn give it to those in need. Alternate Title(s): Food Distribution Manager. (This definition of food runner is different from a food runner in a fine restaurant whose main role is to Prerequisites: deliver and present food from the kitchen to the Education or Training—Possibly a valid driver’s customer.) license Salary Range: $0 as volunteer to $18,000 for half-time Experience—Anyone who shops at grocery stores, work, with some unusual time demands. Occasion- delivers anything or anyone on time including chil- ally one can collect “mileage” expenses in times of dren, and has the desire to help can do this job. high gasoline prices. Special Skills and Personality Traits—Anyone Employment Prospects: Limited to low who is a good driver, is passionate and motivated to Advancement Prospects: Low to limited help others, likes to hang around restaurant kitchens Best Geographical Location(s): Any town with food or back doors, is cheerful and can get along with distribution programs of leftovers from kindhearted others, and is a good motivator of food donors will restaurateurs and people with hunger needs be popular in this job.

Position Description planners and the churches, senior centers, community The manager of a restaurant runner program may organizations, and meals-on-wheels programs. be a freelancer, work for one of the local restaurants Food runners pick up cooked food that is ready to that donate food, or work as either a volunteer or serve or food picked fresh at local farms and carry it to staff member of one of the food distribution nonprofit the delivering organization, which may have to store it organizations. properly overnight and reheat or cook it the next day. Such a person may have to raise his or her own This contrasts with food banks where uncooked food is funding for liability insurance and fuel and keep in received and stored, and either cooked or bagged for dis- good communication with donor restaurants and recip- tribution to clients who then take it home and cook it. ient charities. Contributing restaurants do most business on week- This person or a designated driver picks up food ends, so a runner may have to do his or her rounds on from restaurants, caterers, event planners, and other weekends and have arranged proper storage that can commercial food purveyors and leftovers from big be accessed at odd weekend or Monday hours. Cell parties and brings it to food distribution programs, phones and computers can help tremendously for the which in turn give it to those in need. While restaurants food runner dispatchers to keep in touch constantly cannot always predict how much extra food they will with which establishments have excess food and with have unless they purposely cook extra to give away which nonprofit organizations’ clients are most needy (and some do), food runners try to estimate what will at the moment. be available and work as a communication and physi- Some runners and dispatchers need to be sensi- cal liaison between the restaurants, caterers, and event tive to some restaurateurs’ and catering chefs’ desires

86 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 86 5/4/10 6:17:30 PM to deliver food directly to the nonprofit so they can If you get involved with one of these entities and see better appreciate their good deed and see that the that a food runner or dispatcher would make opera- food actually goes to the right place and is cared for tions run more efficiently or successfully, suggest that properly. you create the position and fill it. Your next step might Many food distribution nonprofits have direct be to survey restaurants to find out if they will contrib- relationships with restaurants, caterers, and event ute if they do not already. planners who may deliver food directly to the organization or have a designated volunteer or staffer who Advancement Prospects regularly delivers food on the way home. The orga- Advancement for a Food Runner or Dispatcher is lim- nizations may also have staffers or volunteers who ited, although one can move up to manager or get invi- especially like to visit certain restaurants to pick up tations to work at larger food banks or food distribution extra food. organizations. A food runner might have special relationships with local caterers who can call them as soon as a party is Education and Training over to alert them to come get the excess food, which Neither education nor training is required, but a valid means food runners have to be motivated to run after driver’s license and liability insurance are necessary for food at odd hours. Some catering chefs might enjoy those who need to drive. delivering leftovers to the food-service organization themselves, but that is rare. Experience, Skills, and Personality Traits Some experience volunteering for nonprofits, along Salaries with passion, compassion, patience, dedication, and a Many Food Runners or Dispatchers are volunteers, and good personality to keep up relations with restaurants, those that are paid are greatly underpaid, so one must chefs, and caterers will be most helpful. be extremely dedicated to the work. Managers of nonprofit food banks and food deliv- Unions and Associations ery organizations often raise funds for their salaries, Local communities sometimes have small organizations rent, power bills, and other necessities, usually without of their nonprofits, and United Way groups may offer thinking about paying a food runner or collector. For advice and expertise. food runners that are paid, $18,000 to $25,000 is the national pay average, but such salaries are rare except in Tips for Entry super urban areas. 1. If your community already has a food runner system, volunteer, learn the ropes and routes, and Employment Prospects work your way into a job. Rarely do Food Runners or Dispatchers leave their jobs, 2. If there is no food runner program, talk to food unless they go on to become the manager of a nonprofit programs, caterers, and restaurant owners and food distribution organization. Most people in these find out if they would contribute to nonprofit positions love what they do and are dedicated to this food delivery organizations if you set up a pickup form of contributing to society. and delivery program.

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xvi-298_CO-Food&Bev.indd 87 5/4/10 6:17:30 PM xvi-298_CO-Food&Bev.indd 88 5/4/10 6:17:30 PM FARMING

xvi-298_CO-Food&Bev.indd 89 5/4/10 6:17:30 PM FARMER

CAREER PROFILE CAREER LADDER

Duties: A Farmer grows herbs, vegetables, and edible Landowner/Corporation flowers, and raises animals for home consumption or for sale, either through distributors, co-ops, Farmer or farmers’ markets. Some Farmers grow food on their own property, some lease from other property Farming Assistant or Worker owners, and others grow for the owner. Some small Farmers grow extra for food distribution organizations that serve the needy. Farming may also include aquaculture, or fish farming. younger, and get an agriculture-related degree at a Alternate Title(s): Grower four-year university. Salary Range: $30,000 to $80,000 and more for corpo- Experience—Work for someone else, talk to as rate farmers many Farmers—large and small—as possible before Employment Prospects: Good, especially for self- making the professional plunge, and visit farmers’ starters in nonurban areas markets to ask questions of farmer/vendors and the Advancement Prospects: Limited market manager. Best Geographical Location(s): Almost anywhere Special Skills and Personality Traits—Whether with dirt and water, although some crops grow bet- farming in your backyard or working for someone ter in some states and almost everything grows well else, a Farmer has to respect and enjoy growing in California food for himself or herself or for others. One must Prerequisites: have passion for working with dirt, growing and Education or Training—Apprentice on a farm, ask nurturing plants from almost nothing, improving questions at nurseries, take farming and business people’s lives, and working alone and communing classes at a community college or university, join with nature. Future Farmers of America in high school or 4-H if

Position Description Other Farmers look for good animals and machin- Conscientious Farmers may be the new rock stars of ery to buy, learn new technology, and keep up on new the food industry. Opportunity abounds for farming a farming methods. Many Farmers now need to master backyard or acreage, or even growing your own veg- computer programs that might tell them when to pick etables in pots on a balcony or terrace. There is money grapes, tomatoes, or corn or keep track of their inven- to be made and money to be saved. tory and employees. All Farmers have to take care of Farmers grow crops and raise animals for food tools, machinery, barns, and greenhouses. or clothing. Small Farmers usually grow for local On small organic farms, seeds and plants are often consumption, which saves energy and costs for long put in the ground by workers’ hands, while on large distance transportation, and sell from farm stands corporate farms machines plant and harvest crops. or community-supported agriculture organizations Spraying for pests is optional. (CSAs), to local grocery stores or at farmers’ mar- Crop Farmers grow fruits and vegetables, herbs, kets. Many small Farmers travel on a farmers’ market some grains, and harvest, pack, store, and ship or circuit, earning hundreds of dollars in cash at each deliver them. stop. Animal Farmers grow and nurture livestock includ- Farmers find the best sources for seeds, and have to ing chickens and turkeys, geese, sheep, goats, cows, decide when to plant, fertilize (if at all), and harvest, water buffalo, and other animals and even breed and and how to sell their crops. Many pursue organic or slaughter them and possibly sell milk to dairies and biodynamic seeds and farming practices. cheese makers.

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xvi-298_CO-Food&Bev.indd 90 5/4/10 6:17:31 PM Horticultural Farmers grow flowers for home and small Farmers, whether they own or lease land, make food decoration as well as shrubs and sod grass that around $50,000, although large corporate Farmers can arrives in rolls. make millions of dollars, including farm subsidies from Some aquaculture Farmers raise fish and shellfish, the U.S. government, which some collect without grow- without antibiotics and harmful substances that can ing anything. Farm employees make from $18,000 to contaminate wild fish. Generally, aquaculture Farmers $40,000. care for their ponds and floating nets in ocean or river Many veterans returning from Iraq have ventured waters, stock their ponds, feed the fish, and eventually into working at small farms to help their recovery and ship them to wholesalers or sell a few off the dock. do something positive and productive. Farmers need to work long hours every day with few One can also help to start one or several school gar- vacations and some danger. Plants and animals don’t dens, coordinate curriculm and growing programs, and take vacations from needing care, while female buffalo, organize farmers markets at schools where children and dairy cows, sheep, and goats need to be milked every the community can purchase vegetables. day. When crops are dormant or sold, Farmers repair machinery, paint the barn, order seeds, and occasion- Employment Prospects ally work at other jobs. Good, especially for self-starters who grow at home or Suburban to rural areas are, of course, the best locales on small plots of land. Anyone willing to work really for starting a farm, working for another Farmer, or hard outdoors can work in the farming industry for growing herbs for sale. With a trend toward “living” roof themselves or for someone else. gardens, enterprising souls might start big-city vegetable gardens on office building roofs or window ledges, Advancement Prospects either to eat and give away produce to friends, to sell to Either one works on someone else’s farm or starts his other tenants or for use in the company cafeteria. It is or her own; there isn’t much room for advancement in important to check with building officials to make sure either place. One could learn by working on another the roof can withstand the weight of both dirt and water person’s farm, save money, and lease or purchase one’s or that it is safe to put objects on the window ledge. own small plot. Some big and little cities have community gardens There is room for advancement when a Farmer hires where you can lease a plot and grow your own produce, many workers and promotes experienced individuals to either for personal consumption or for sale. For most manage or supervise a crew of employees as foreman or vegetables, light exposure and protection from winter manager. Moving to a bigger farm may yield higher pay weather are important, so a south-facing plot might and more responsibilities. Those who save their money produce the most vegetables. and invest or expand farms create their own higher jobs. Planting and working in vineyards is also considered farming, so getting on-the-ground experience in a vine- Education and Training yard or orchard would help someone decide whether Many high school adult education programs and com- to get into the field. In some locales, fruit or olive trees munity colleges offer courses in basic farming, agricul- have been planted between vineyard rows to increase ture, and viticulture. Any library or bookstore will have productivity and income. gardening books, so try to get one that has information Some self-starters have been able to begin their “farms” localized to your region. by growing herbs in pots on a porch, expanding to the backyard, and then leasing more land from a neighbor Experience, Skills, and Personality Traits while selling herbs to local restaurants and their branches. Growing vegetables or herbs on your balcony or in your Others rent a plot at a community garden and begin by backyard can be valuable experience to help you decide selling what they grow on-site or at farmers’ markets. how interested you might be in larger scale growing or New urban Farmers, whether on corporate rooftops farming. or in vacant lots, are the new wave for feeding staff or One needs to be fearless and curious and ask ques- whole neighborhoods. tions at nurseries and of Farmers, winegrowers, and the sources where one might want to sell produce. Salaries A Farmer also has to be able to entertain himself Farmers generally are independent and self-employed, or herself among the rows of plants or animals and be so do not receive traditional salaries and live on the happy with nature rather than surrounded by people. profit they make and the food they grow. Independent In fact, people who prefer communicating with plants

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xvi-298_CO-Food&Bev.indd 91 5/4/10 6:17:31 PM and animals to mingling with lots of people might be Tips for Entry especially good at farming. 1. If you are still in high school, join your local Farming is hard work, especially on organic or bio- Future Farmers of America (www.ffa.org), or 4- dynamic farms where things are sometimes done in old- H (www.4-h.org) if even younger. fashioned ways. On larger corporate or industrial farms, 2. Grow some vegetables, work at a community gar- sophisticated machines and computer programs make the den, rent a plot somewhere and start growing. work less backbreaking. Many plows are now equipped 3. Take a high school adult education or com- with closed-in cabs that have air conditioning, Wi-Fi, and munity college class in basic agriculture, farm- music, quite unlike older, dusty, windswept tractors. ing, and viticulture, as well as courses in math, biology, dairy science, horticulture, crop and Unions and Associations fruit science, fisheries biology, and hatchery Most counties have farm or farmers’ organizations, and management. Study bookkeeping, marketing, some Farmers even belong to their local chamber of economics, and learn how to use a computer. commerce. Dairy farmers may join the American Dairy One can also study these subjects gradually, so Association (www.dairyinfo.com) or the Milk Industry it is not necessary to take all of these classes at Foundation (www.idfa.org). once. Nationally, the American Farm Bureau claims to 4. Get a job at any low level helping someone be “the voice of agriculture” and has bureaus in most already in the farming business. counties (www.fb.org). The National Farmers Union 5. Help a farming vendor at a farmers’ market and makes similar claims (www.nfu.org). Both organiza- learn the retail side of farming at the most basic tions offer political, health, and agricultural news, and person-to-person level. both offer insurance. 6. Work for a CSA (community supported agricul- Growing Power is a nonprofit that promotes com- ture) organization. munity-based farming to help foster nutrition, education, and community (www.growingpower.org).

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xvi-298_CO-Food&Bev.indd 92 5/4/10 6:17:31 PM Community-Supported Agriculture (CSA) Manager

CAREER PROFILE Career ladder

Duties: Coordinate the farming, collect sponsors’, Farmer shareholders’, or members’ money, grow the food, supervise picking and packing, and deliver the farm- Community-Supported Agriculture fresh food directly to the doorstep of the subscriber Manager or consumer Alternate Title(s): Community Farmer Delivery Drivers Salary Range: $30,000 to $120,000 Employment Prospects: Limited, but lots of opportunity to start your own CSA or CSA delivery service Advancement Prospects: Limited Best Geographical Location(s): Outside big cities, delivering food or any other product that needs to although city folk love to receive delivery of CSA be delivered promptly products; suburban or commuter communities near Special Skills and Personality Traits—Have a pas- sophisticated food-aware cities sion for pure or organic food, a passion for other Prerequisites: people to experience organic food, for spreading the Education or Training—Farming knowledge, busi- word on the benefits of organic food, interest in alter- ness management training, and bookkeeping native lifestyles, knowledge of creative marketing and Experience—Farming, organizing of community delivery systems, get along well with other growers or members, relations with neighboring farms, and farmers, and have good organizational abilities

Position Description supervise picking and packing, and deliver the farm- For centuries Americans grew their own food and fresh food directly to the doorstep of the subscriber or traded or bartered with neighbors, meaning most peo- consumer. ple had access to a variety of fresh food or preserved They also work to retain members or sharehold- foods put away for the winter. Then we trended toward ers by sending out newsletters, recipes, educating them high-tech corporate farming to produce more for less about expectations and crop rotations, hold social at almost any health cost. Currently, consumers seem events and potlucks, get young people involved, focus to be returning to the basics of touching the dirt or at on the best vegetables to grow in the area, provide flow- least purchasing from someone who does. Hence, home ers, eggs, honey, and baked goods, and survey their farming and community-supported agriculture (CSAs) members and supporters. have become a worldwide movement. Each CSA Manager or farmer should decide on Community-supported agriculture involves “sub- modes of distribution, which might include using scription” sponsorship by which customers pay in on-farm pickup, selling at farmers’ markets, using an advance for the vegetables and eggs they will receive off-site distribution center, delivering to homes, and in the future, and thereby sponsor the farmer and help deciding whether to deliver once or twice a week. him or her finance everything from seeds and feed to CSAs may include a farmer, a membership coordi- water. By buying into a CSA, members become share- nator, and a driver, with the goal of linking farmers and holders or subscribers, sometimes help with farming or consumers for pickup or direct delivery of fresh organic harvest, and may even help deliver the produce. produce. CSA Managers coordinate the farming, collect spon- One may organize a CSA without being a grower. sors’, shareholders’, or members’ money, grow the food, He or she will pick up food products (vegetables, eggs,

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CO-Food&Bev - dummy.indd 93 5/14/10 10:25:29 AM or flowers) from farmers, pack them for delivery in a Employment Prospects warehouse or garage, and then deliver them to custom- Job prospects are limited, with possible opportunities ers or subscribers. in assisting the farmer or driving, but there is lots of CSAs are usually organized by farmers interested opportunity to start a CSA in most communities, espe- in creative and unconventional marketing and distri- cially when people are trying to limit their own auto bution ideas, groups of consumers who find a local fuel consumption. The best locations for employment farmer or farmers interested in a ready market, sev- include big cities and suburban or commuter commu- eral farmers who collaborate to sell together without a nities near nutrition and food-aware areas. middleman distributor, or by church groups, schools, and other community groups who bond together for Advancement Prospects this purpose. Advancement prospects are limited, but there are as A CSA Manager or farmer first meets with friendly many opportunities to start your own CSA in almost people to explain the CSA concept and become mem- every community in North America, and even start bers or supporters who commit to paying $400 to $700 a network of CSAs from which one might earn com- a year for home delivery of fresh, usually organic veg- missions. etables, flowers, and eggs, sometimes paying for the whole year in advance, other times paying monthly. By Education and Training paying in advance, CSA members share in the risk that While a person could certainly start a CSA without the crops will succeed, and many subscribers believe in farming or marketing experience, it would be smart their investments in pure and sustainably grown agri- to take marketing, business, culinary, and agriculture culture. classes to improve his or her chances of success. Most CSAs have a core group that serves as a board The best training would include spending time of guidance and helps make decisions with the farmer, growing vegetables and fruit sustainably or working for works to enlarge the group membership, sometimes someone who does, working with a nonprofit organiza- shares in the work, and discusses membership or share- tion that delivers food, knowing people in your com- holder dues or prices, crop selection, distribution, volun- munity and their culinary interests, and whether the teer activities and food fairs, e-mail lists and newsletters, community can financially afford the cost of delivered and special events such as harvest celebrations. organic foods that result from investing in a farmer and The CSA Manager or farmer then uses these his or her farm. advance funds to buy seed, new tools, fuel, and feed for the next season’s crop or herd. The CSA Manager Experience, Skills, and Personality Traits or farmer develops a business plan and a budget that A CSA Manager needs passionate commitment to or reflects real production costs and a fair salary to the interest in sustainably grown food and sharing it with farmer, the costs of land and equipment, labor costs, others. This person also needs a personality that can and insurance. convince others to be interested in and commit to sup- The CSA Manager or farmer develops a delivery port the community farm, and charm them into putting route that consumes the least vehicle fuel and makes up money to become a member or shareholder. the most of the trip to deliver vegetables, fruits, flowers, A CSA farmer should have farming experience, or at nuts, and eggs and determines how frequently he or she least experience growing food in a garden, and a CSA can deliver to each subscriber. Manager should have organizational skills and some Additionally, the CSA Manager or farmer avoids management and marketing experience. having to deal with marketing to big chain grocers and CSA farmers also have to be able to financially and can deal directly with consumers. He or she may also emotionally withstand bad crop seasons, poor harvests, consider branching out and including other farmers’ bad weather, or pests’ banquets. products. Unions and Associations Salaries Nationally, the American Farm Bureau claims to be “the Salaries come from membership, and range from voice of agriculture” and has bureaus in most coun- $30,000 to $120,000, depending upon how many of the ties (www.fb.org). The National Farmers Union makes duties the CSA Manager assumes, and whether he or similar claims (www.nfu.org). Both organizations offer she is the only employee or if just one among several political, health, and agricultural news, and both offer employees. insurance. The Biodynamic Farming and Gardening

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xvi-298_CO-Food&Bev.indd 94 5/4/10 6:17:31 PM Association offers information on CSAs and sustain- university to learn the conventional/industrial able and biodynamic farming and gardening (www. science of growing food. (Some argue that “back biodynamics.com). to basics” sustainable farming is the real “con- Other excellent sources of information include ventional farming,” and that corporate farming farmer John Peterson’s Web site, at www.angelic should be called “industrial farming.”) organics.com, and Local Harvest’s www.localharvest. 3. Attend your local farmers’ markets to meet sus- org.csa. tainable growers and ask if you might apprentice or work with them to learn how they do things. Tips for Entry 4. Find a location to grow on a larger basis and get 1. Grow vegetables in pots on your balcony or in your hands and feet dirty. your garden to learn all you can. 5. Find a local CSA and offer to drive, pack orders, 2. Study agriculture or horticulture either at a till rows, pick vegetables, or do any job that might community or junior college, adult school, or be available.

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xvi-298_CO-Food&Bev.indd 95 5/4/10 6:17:31 PM FARMERS’ MARKET MANAGER

CAREER PROFILE CAREER LADDER

Duties: Secures an indoor or outdoor location for mar- City or County Manager/Board of ketplace, makes rental arrangements with landlords Directors (which may include local government agencies), finds vendors, sets a financial system with vendors, Farmers’ Market Manager collects fees, advertises the market to the community, oversees cleanup, thinks up and coordinates Farmers’ Market Assistants or Volunteers special events and school visits, settles disputes among vendors and neighboring businesses, and deals with the board of directors if one exists Alternate Title(s): Farmers’ Market Director; Presi- Experience—Management experience; working for dent; Coordinator another farmers’ market or any retail operation is Salary Range: $18,000 to $80,000 great training for managing a farmers’ market, espe- Employment Prospects: Limited. There is usually only cially if you have worked with lots of varied person- one manger per farmers’ market. If there is no farm- alities passionate about their work. Other sales or ers’ market in your area, start one. marketing experience will be useful. Advancement Prospects: Limited Special Skills—Persuasiveness, diplomacy, tact, Best Geographical Location(s): Suburban cities on the patience, ability to help people work together, East and West coasts where healthy food awareness is knowledge of farming and compatible foods, con- strong, urban areas where farm food can be brought in tacts with and appreciation for arts and crafts that by vendors, or any town in America offer prospects. might complement food vendors Prerequisites: Education or Training—Bookkeeping courses, knowledge of nutritional food balances to get a full range represented, human resources familiarity

Position Description would close if they could not include vendors from out- A Farmers’ Market Manager has to find a venue that is side the close geographic area. attractive, suitable, well located, and available and get Many Farmers’ Market Managers include artists, permission of either a landlord or a city or county gov- woodworkers, egg ranchers, jewelry makers, seam- ernment to use a street or public property. The Farmers’ stresses, pie bakers, and preserve cooks in their market Market Manager also must find appropriate vendors lineups to augment offerings and make more money, that grow and offer a variety of foods that balance nutri- especially during holiday periods. tionally to offer consumers the widest range of healthy Some managers collect only set table or booth fees, foods possible. while others take a percentage of each vendor’s sales, Some farmers’ markets have boards of directors who which requires honesty in a situation where records of hire managers and decide if the market will sell only each sale are rarely kept. organic foods or not, which often creates a problem The Farmers’ Market Manager has to oversee because many small farmers grow organically but do cleanup and put the venue back to the way, or bet- not get certified because of the expensive and compli- ter than, it was when they arrived. The manager cated government application process. also puts on special events such as zucchini races, Another critical decision to be made is whether the Halloween costume contests for children, musical market will allow only local (say, in a five-mile radius) performances, visits by school classes, and just about growers and vendors or allow others from farther away. any other fun community event to attract and involve Sometimes and in some climates, farmers’ markets locals.

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xvi-298_CO-Food&Bev.indd 96 5/4/10 6:17:31 PM Salaries or growing vegetables, even on your patio or in your Farmers’ Market Managers make between $18,000 to garden, will make managing a farmers’ market eas- $80,000 a year. Those managers who are independent ier. Bookkeeping and knowledge of nutrition, organic and manage a single weekly farmers’ market earn at the farming, and food balances will be valuable. lowest rate since their income derives from vendors and not from a well-financed nonprofit foundation. Obvi- Experience, Skills, and Personality Traits ously their income increases if they can hold more than Working at other farmers’ markets or for another cre- one market a week, which some do particularly during ative retail operation is excellent training in dealing summer when crops are at their most bountiful. with the proud, individualistic personalities that turn Managers of large urban markets are paid higher up selling their pride and joy: the vegetables and eggs salaries that sometimes come from market profits and they have grown, and the knit caps, preserves, benches, sometimes from the nonprofit foundations that run and jewelry they have made. Diplomacy, patience, some markets. Some Farmers’ Market Managers are persuasiveness, ability to help people work together, paid by a board of directors, sometimes by the local knowledge of farming and food, and appreciation for government, and sometimes as a percentage of the ven- arts and crafts will help managers tremendously. dors’ take on a particular day. Unions and Associations Employment Prospects Most states and some regions have their own farmers’ Employment prospects are good. Farmers’ markets market associations. The North American Farmers’ always need help, and turnover is great in some markets Direct Marketing Association offered a national con- although rare in others. Boards of directors get in dis- vention for sharing ideas until it spun into the Farm- agreements with managers, and may look for new staff. ers’ Market Coalition. The coalition is an information Managers who basically run their own farmers’ markets center and an advocate for North American family stay for a long time. One can offer to help or to substitute farms; it promotes farmers’ markets and facilitates for vendors who may be sick or absent for some reason. networking among farmers and farmers’ market man- If there is no farmers’ market in your area, start one. agers (see www.farmersmarketcoalition.org and www. familyfarms.com for more information). Advancement Prospects The only way for independent Farmers’ Market Manag- Tips for Entry ers to advance is to add new markets to their repertoire, 1. Volunteer to work for a vendor or for a Farmers’ thereby multiplying their income. Some entrepreneurial Market Manager in your community and learn managers attempt to run several markets in one county all you can. or multiple counties with varying success, collecting a 2. Work at farming or growing to understand the percentage of vendors’ revenues at each one. business from the ground up. 3. Take marketing, human resources, and manage- Education and Training ment courses at a local community college, as Courses in management and human resources might well as any agriculture marketing courses you be helpful, although personal experience at retail sales can.

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xvi-298_CO-Food&Bev.indd 97 5/4/10 6:17:32 PM SCHOOL GARDEN FARMER OR DIRECTOR

CAREER PROFILE CAREER LADDER

Duties: A School Garden Director manages garden School Board or Principal coordinators at schools within a school district and conducts any commercial sale of products, while School Garden Farmer or Director a School Garden Farmer supervises learning programs and planting connected with the garden. The School Garden Director may also be responsible for School Garden Assistant raising funds for the program. Alternate Title(s): Edible Schoolyard Gardener; School Garden Coordinator; School Garden Farmer; School Garden Director; School Garden Supervi- in vegetable gardens or interest in learning about sor; School Garden Teacher gardening, good English skills and a second lan- Salary Range: $0 to $30,000 guage are helpful. Employment Prospects: Good Experience—To guide a school garden project, one Advancement Prospects: Excellent, within limits needs a couple of years working with vegetable gar- Best Geographical Location(s): Suburbs or rural areas dens, experience working at a farmers’ market, nurs- where schools have space for gardens. But even ery work, and some teaching experience. urban schools can create school vegetable gardens Special Skills and Personality Traits—Good orga- by building boxes, bringing in dirt, and using lunch nizing skills; love of the outdoors; love of teaching fruit and vegetable scraps to collect compost for children; diplomacy to deal with school officials, fertilizer. parents, teachers, and students; passion for nutri- Prerequisites: tious dietary habits; and an ability to create and Education and Training—Some education training nurture contacts and friendships with local farmers and experience with students, experience working who can give advice and guidance

Position Description to take home and often has to report finances to the School Garden Directors and Farmers work together school district officials. to coordinate development and management of school The School Garden Farmer may be a teacher at the vegetable gardens, as well as teaching students about school or a paid outsider with expertise in vegetable how to garden and the value of raising food from the growing who actually supervises teaching students ground up. about growing food and takes responsibility for the The garden director first works with the school dis- gardening practice itself and finding and coordinating trict to help the staff and school board understand the garden volunteers. importance of teaching children how to grow food, All of these jobs focus on guiding students through particularly where students believe carrots grow in cel- propagation and seed collection, planting, cultivation, lophane bags and milk grows in plastic-coated paper irrigation, discussion of the value of organic gardening cartons. This person has to find financial support for and eating, and maintenance of the garden, including the gardens, either from school officials or from outside helping to structure teaching plans on the benefits and sources such as local farmers or foundations, with the methods of serious gardening. hope that eventually the gardens will pay for themselves The garden director also should create good com- with sales of garden products to local restaurants after munication with the school community and general school needs are met, sales to students and parents community as well as garden volunteers, create events

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xvi-298_CO-Food&Bev.indd 98 5/4/10 6:17:32 PM around the garden such as celebrations of planting and Education and Training harvest, and attract and coordinate visits with and from While no particular education or training is required the media. for School Garden Directors and Farmers, some education and horticulture courses, experience with students, Salaries experience working vegetable gardens even on a home School Garden Directors and Farmers may have widely scale are important. English and a second language ranging salaries. In some cases, a volunteer will oversee could be helpful. the program or an individual garden, ranging from garden club members to master gardeners. Experience, Skills, and Personality Traits In some schools and school districts a teacher might Experience growing vegetables, working in a farmers’ receive a stipend to oversee the edible school garden, or market, nursery work, some teaching experience, or a school district might fund a director, a coordinator, or experience working with children will be handy. Love even individual school farmers. of the outdoors, a passion for teaching students the Hence, pay might range from $0 or $1,200 to value of good food and where it comes from, enjoyment $30,000, which might also depend upon whether the of solitary work, and a willingness to get dirty will be edible school garden is farmed for a season or year valuable. Organizational and diplomatic skills and abili- round. Members of the school community or sur- ties to create and nurture contacts and friendships with rounding residents might care for the garden during local farmers, potential donors, and customers will also school vacations and reap the benefits—and the veg- lead to success. etables—which they might consider enough payment for their work. Unions and Associations A primary source of information and support is the Employment Prospects Chez Panisse Foundation, created by Alice Waters, School vegetable gardens are increasingly popular owner of Chez Panisse Restaurant in Berkeley, Cali- throughout North America as both teaching tools and fornia. Waters and her foundation started the Edible sources of healthy food for students. Many school dis- Schoolyard movement (www.chezpanissefoundation. tricts are considering school vegetable gardens but most org). have not yet developed them. This leaves lots of prospects for garden entrepreneurs. Tips for Entry More and more schools are considering or plant- 1. Volunteer or get an entry-level job, even if it is ing school vegetable gardens for both educational and just watering plants, at a local nursery and learn kitchen use. If your school or school district does not about plants and vegetables. yet have a school garden, propose one to school officials 2. Take beginning courses in farming or horticul- and go through the steps recommended above, basically ture at a local community college. creating your own job. Such opportunities can develop 3. Volunteer to work at an existing school garden into good jobs for garden entrepreneurs. There is also or for a local organic farmer who uses labor- the possibility of working for a percentage of profits intensive practices. from a production garden. 4. Become friendly with school administrators, teachers, and parent-teacher organizations. Advancement Prospects 5. Propose a new school garden where one is A School Garden Director or Farmer can start with one needed. garden at one school and increase his or her responsi- 6. Web sites with information include the School bility and salary by developing gardens at more schools Garden Start-Up Guide (celosangeles.ucdavis. and for more school districts. This person can move up edu/garden/articles/school_startup_guide.html); further to coordinating school vegetable gardens in a the Edible Schoolyard (www.edibleschoolyard. whole school district, or at school districts throughout org/howto.html); California School Garden Net- one county or more. A person could also specialize in work (www.csgn.org); School Garden Registry developing learning gardens at private schools, charter (www.kidsgardening.com/school); and Canada’s schools, and for home school networks, or coordinate Office of Urban Agriculture (www.cityfarmer. school gardens in several school districts. org/schgard15.html).

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xvi-298_CO-Food&Bev.indd 99 5/4/10 6:17:32 PM GOVERNMENT AGRICULTURAL ADVISER

CAREER PROFILE CAREER LADDER

Duties: Help local small and large farmers or grow- State Secretary of Agriculture or ers by giving advice on how to grow healthy crops, County Director of Agriculture how to develop their crops into useful food or other products, provide information on government regu- Government Agriculture Adviser lations and how to package and market products safely, as well as which trade shows might be a good Farmer place to display or sell their products. The roles of state and county ag departments and marketing advisers vary by state and county. Alternate Title(s): Government Ag Adviser Salary Range: $70,000 to $135,000 Prerequisites: Employment Prospects: Limited at the state level, Education or Training—A college degree in agri- because not all states offer this position, but most culture, agricultural marketing or management, mar- counties have agricultural commissioners or the keting, or communications would be advantageous. equivalent. Experience—Get marketing experience, agricul- Advancement Prospects: Limited tural or farming experience, or try food-related Best Geographical Location(s): Agricultural states marketing. that offer the position, or in ag counties throughout Special Skills and Personality Traits—One needs the country. State agricultural advisers of any kind the ability to keep up with the latest requirements are often headquartered in the state capital, although and technologies of food product production, a in larger states they sometimes have satellite offices deep curiosity and passion for agriculture and agri- in the heart of farm country or in a big city where cultural products for both business and consumers, the state has other offices. Regional product asso- organizational skills to coordinate information, an ciations are usually located where the products are ability to get along with a wide range of people, grown, and county agricultural offices usually are in and a deep commitment to promoting agricultural the county seats. businesses.

Position Description ples include apple butter or juice from apples, almond Some state agriculture departments give advice to farm- butter and almond milk from almonds, wreaths made ers and growers on regulations and product develop- from pruned grape vines, vinegars, olive oil, wines, ment, and facilitate exposure and sale of those products jams and preserves from berry crops, or lavender cream abroad. In a few states where there is a state agricul- from lavender. tural marketing adviser, that person may actually travel Once the Government Agricultural Adviser gives around the world to market his or her state’s products. the farmer or grower advice on regulations, the adviser County agricultural advisers may be able to give might lead the grower or farmer to people and compa- more direct advice to local farmers since they tend to nies that process the foods into jarred products, ranging have more knowledge of local agricultural products and from jams to tomato sauce. Every step along the way to growing conditions. make value-added products creates business, and hope- Such government advisers sometimes offer exper- fully jobs and wealth, as well as taxes that would go into tise on what are called value-added products, meaning county and state government coffers. side products to be made from the food farmers grow, Agricultural marketing advisers can also supply beyond selling their vegetables or fruits directly. Exam- trade show contacts and schedules, dates when appro-

100 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 100 5/4/10 6:17:32 PM priate reports are due to state agriculture departments, through the grade levels. There is more opportunity how to get licensed and what the required licenses are to advance within county agricultural agencies or local for food, beverage, and condiment processors and pack- product organizations. An entrepreneurial marketer agers, and how to buy into county or state advertising could put together a group of local product organiza- publications or advertisements planned for magazines, tions to represent and increase his or her income with newspapers, or online. each added group. The state or county marketing adviser can give tips on what business help is available from the govern- Education and Training ment agency, give general advice short of improving A college degree in agriculture, agricultural marketing specific products, and sometimes supply sample press or management, marketing, or communications would releases from other companies without writing them be advantageous, along with background or courses in for an individual farmer or processor. nutrition, dietetics, and food science. At large trade shows state agriculture marketing advisers may give favored placement to that year’s new- Experience, Skills, and Personality Traits comer products, producers, and growers, so these new One can enter the job ladder in a state agricultural businesses have to be able to make enough of their marketing department as a secretarial assistant with- product to offer ample samples to entice retailers or out a whole lot of experience, at lower salaries than a restaurants to order their goodies. While sometimes marketer. One can learn and work up the ladder once expensive to attend, trade shows can offer great oppor- there. tunities to learn about what other people are making, Tact, passion for agriculture and its potential prod- how they do it, how they market in person or online, ucts, a strong desire to help people and give them and whether they sell wholesale or discounted online. information to better themselves, an ability to get In some states, the agricultural marketing adviser along with growers, farmers, and retailers, and a great might promote a cluster of new businesses in local or collection of contacts and e-mail lists accumulated regional newspapers and radio shows, or can be a great from venturing out into the farmland and trade shows resource for mountains of publications and Web sites are all helpful. with information about what quantities to plant and what food processors, packagers, designers, graphic art- Unions and Associations ists, marketers and test marketers, and consultants are The Grocery Manufacturers and Food Producers available for employ. Association (www.fpa-food.org) offers information on Salaries employment possibilities, public requirements, regulations, and communication. The National Association Salaries for Government Agricultural Advisers can for the Specialty Food Trade (www.specialtyfood.com) range from $70,000 to $135,000. puts on several Fancy Food Shows every year in several Employment Prospects locations around the United States. Prospects are limited because not all states have Govern- ment Agricultural Advisers, although many counties do Tips for Entry have someone who performs this function. Often there 1. Take any courses you can at a local community, are several local or state jobs in the agricultural field, junior, or state college in agriculture, agriculture which may include secretarial assistants, computer pro- production, organizational development, mar- fessionals, inspectors, and specialty crop advisers. keting, or communication. Local product associations that range from lettuce 2. Take any entry-level job in a state or county and eggs to nuts and poultry perform similar functions. department of agriculture to get your foot in the Private county, state, and national farm bureaus also door and learn. Aim for the marketing office if promote agricultural products, sometimes better than that is your interest. the government agencies do. 3. Find a way to attend a Fancy Food Show to see the vast array of products offered, ask producers Advancement Prospects lots of questions, and try to find and meet a state Advancement is limited within state government stric- agriculture marketing adviser. tures, through which one usually moves up slowly

FARMING 101

xvi-298_CO-Food&Bev.indd 101 5/4/10 6:17:32 PM xvi-298_CO-Food&Bev.indd 102 5/4/10 6:17:32 PM SPECIALTY FOOD PRODUCTS

xvi-298_CO-Food&Bev.indd 103 5/4/10 6:17:33 PM CHEESE MAKER

CAREER PROFILE CAREER LADDER

Duties: A Cheese Maker keeps up on latest milk products, Owner; Production Manager orders and purchases milk, supervises production of cheese from delivery through wrapping and shipping, Cheese Maker watches over product quality, trains Cheese Makers and apprentices, and occasionally markets cheeses. Cheese Maker’s Assistant or Apprentice Alternate Title(s): Head Cheese Maker; Production Manager; Assistant Cheese Maker; Cheese Maker Apprentice Salary Range: Minimum wage to $50,000 Experience—Food production experience in any Employment Prospects: Limited field will be helpful, but working one’s way up in Advancement Prospects: Limited cheese making is even better to learn all the steps in Best Geographical Location(s): Agricultural areas production. where cows, sheep, goats, and buffalo live Special Skills and Personality Traits—One Prerequisites: should have a love of making food and creating Education or Training—No experience or training edibles, have some scientific knowledge, a love is required to get foot in the door and start as an for working indoors, the strength to lift heavy apprentice; a food chemistry degree or experience weights, an ability to work in damp conditions, could help in large operations, but education and skill at learning, managing, and teaching others to training requirements vary by position. make cheese.

Position Description Myths abound about the origin of cheese 7,500 years There are at least three levels of Cheese Maker in any ago. Credit generally goes to an Arab nomad or a Greek cheese producing operation, with responsibilities that farmer, both of whom apparently saved milk in animal vary according to the size of the plant or business. More tissue pouches, resulting in the animal’s rennin causing and more artisinal cheese businesses are popping up the separation of curds and whey, resulting in cheese. throughout the United States and Canada. Workers along the line participate in receiving milk, In the few remaining union cheese making busi- cooking it, pasteurization and separation of butter fat, nesses, there are basically three to four positions includ- mixing ingredients (sometimes by hand, sometimes by ing apprentice, assistant cheese maker, head cheese giant computerized mixers), tests milk, adds rennet, maker, and the rare master cheese maker or consultant. allows milk to coagulate into curds, separates curds Nonunion commercial shops also have Cheese Maker to release whey, works to achieve desired firmness helpers, computer specialists, and categories of assem- and texture, drains the whey, adds spices or coloring, bly line jobs. presses curd into shapes, and wraps and places cheese In large industrial cheese making operations there on shelves to age. Aging is longer for dry cheeses such are rarely any unions, but there are lots of computer- as Asiago and Parmesan, and shorter for fresh cheeses, run steps and many minimum wage workers. including mozzarella. The Cheese Maker or head cheese maker oversees The Cheese Maker also oversees important humid- all steps in cheese making from finding and purchas- ity and temperature controls in refrigerated rooms or ing the best milk nearby to delivery, cheese production, in natural or constituted caves. Duration of minimum control of texture and appearance, packaging, and shelf aging of various cheeses is regulated by government life. The head cheese maker also hires, fires, and trains agencies. all cheese making personnel. The better the staff works Cheese making is both a repetitive and creative together, likes the job, and gets along, the better will be process, with each batch of milk and cheese product the cheese it produces. slightly different.

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xvi-298_CO-Food&Bev.indd 104 5/4/10 6:17:33 PM Some Cheese Makers raise their own sheep, goats, Experience, Skills, and Personality Traits buffalo, or cows, which gives the Cheese Maker control A love of good cheese will definitely help one to become of every facet of cheese making from what the animal a successful Cheese Maker. A calm, low-blood pres- eats and produces to what is done with the milk. sure personality that doesn’t mind repetition works well. A curiosity about food and cheese trends around the Salaries world, an interest in food science and chemistry, an abil- Cheese Makers who work for someone else’s com- ity to teach apprentices, perfectionist inclinations, and pany in a union shop often start as an apprentice for some experience in all steps of making cheese will help about $15 an hour or $31,000 per year and work their a person become a superior Cheese Maker. A working way up through assistant cheese maker, cheese maker knowledge of English and Spanish would be useful. 1, head cheese maker, and even consulting master cheese maker. Top salary is about $48,000. Union Unions and Associations shops pay all benefits; nonunion shops often pay no The American Cheese Society (www.cheesesociety. benefits. org) is an organization of small cheese producers who For a Cheese Maker in his or her own operation, pay focus on artisanal, handcrafted specialty or farmstead varies according to marketing and sales success. cheeses, often made organically from milk produced by organically raised animals. The American Cheese Employment Prospects Society welcomes Cheese Makers, distributors, retail- Employment prospects are limited, because cheese ers, academics, writers, chefs, dairies, and cheese fans making plants are limited in number. More and more and offers a job bank, national festivals, cheese compe- artisinal cheese making businesses are cropping up titions, and definitions of American cheese styles. throughout the country, although many of those employ The Teamsters Union (www.teamsters.org) repre- few people and are nonunion. sents about 35,000 Cheese Maker employees. Large cheese making plants, which are mostly nonunion, hire employees to watch machines in computer- Tips for Entry run operations or to line up labels, or inspect finished 1. Check out both the American Cheese Society and products. Teamsters Web sites to learn as much as possible. 2. Through their Web sites, or even your local tele- Advancement Prospects phone book, find the cheese making facility near- If one considers all levels of cheese making employees est to where you live. to be “Cheese Makers,” there are lots of advancement 3. Go to that Cheese Maker, buy some cheese, take prospects. A person may begin as a technician with no it home, and get an idea of what styles of cheeses knowledge of cheese making, learn, and work his or her they make. way up, but it takes several years. A full-fledged Cheese 4. Go back to the Cheese Makers, volunteer to clean Maker has little prospect of advancing, because he or up, sell retail at the counter if they have one, clean she is already at the top of the cheese ladder. One could up after the animals if they raise their own, offer to advance by moving to a better cheese company or to a sell at farmers’ markets, or do anything that seems larger one, if that is one’s interest. to need to be done to ingratiate yourself and learn. 5. Check out nearby cheese making programs at Education and Training community colleges, culinary schools, or cheese Many large cheese companies require a college degree making schools. in food chemistry or food technology and prefer- 6. Contact your county farm bureau or county farm ably some experience in cheese making or related adviser to learn about local areas where cows, dairy industry field. Food and culinary courses at a sheep, goats, and buffalo are raised and offer to junior or community college, or even in a culinary work for those farmers. school, will be helpful, from food sciences to market- 7. Get a job in the cheese department at a local ing. A few cheese making schools exist around North grocery store to learn what cheeses they offer and America. where the cheeses are made.

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xvi-298_CO-Food&Bev.indd 105 5/4/10 6:17:33 PM SAUSAGE OR HAM PRODUCER

CAREER PROFILE CAREER LADDER

Duties: A Sausage or Ham Producer procures the best Owner; Charcuterie Manager or Director meats, makes sausages or ham, and hires helpers, develops recipes, cures, smokes, and markets all Sausage or Ham Producer meat products, and takes responsibility for health permits and sanitation. Meat Apprentice or Assistant Alternate Title(s): Charcutier; Salumi Producer Salary Range: $25,000 to $60,000 Employment Prospects: Fair to moderate, with more opportunity in large sausage and ham production Prerequisites: plants than in the growing subindustry of small arti- Education or Training—Education at a culinary sanal salumi craftspeople and producers school where there are meat processing and produc- Advancement Prospects: Good tion courses; training on the job in butchering, recipe Best Geographical Location(s): Areas near where development, and marketing; or courses in growing pigs, sheep, and cattle are raised, food fan centers, animals in an agricultural school or program and ethnic communities where sausages and ham Experience—Recipe development, work with meats, are part of traditional diets. People from nation- or any food preparation experience would come in alities and ethnicities accustomed to eating sausages, handy. such as German, Swiss, Austrian, Polish, eastern Special Skills and Personality Traits—Liking pork European, Irish, and Jewish immigrants, have long products comes in handy, as does the ability to stand traditions of eating sausages so cities where they live chilly work conditions, interests in recipe develop- are good places to produce sausages; boutique gour- ment and creativity, some tolerance of repetition, met sausages are also becoming popular in several and physical strength for lifting. big cities and wine regions.

Position Description Charcuterie, a French word, also includes pork spe- Companies that produce sausages, salumi (sausage or cialties such as pâtés, rillettes, and galantines. Affettati cured meat), and ham range from enormous factories to in Italian means approximately the same thing as char- practically cottage industries. Pork sausages traditionally cuterie and includes ham. made use of pork trimmings, fat, some fillers, salt, and Salame is a cured sausage that is usually made of occasionally preservatives packed into a casing. Turkey, ground pork, lamb, turkey or chicken. Salami is more duck, chicken, beef, veal, and lamb are also used to make than one salame. Salumi includes salami and other sausage, and fillers might include soy flour or dried milk products. solids to stretch or give body to the contents. The longer Artisan salumi makers believe the best salumi, sau- sausages are dried, the firmer they become. A sausage sages, charcuterie, and ham come from the best raised with a larger diameter will remain moist longer than one animals, hopefully raised in open space, and nurtured that is smaller, so smaller sausages can dry faster. and fed hormone-free food on sustainably managed Salumi is an Italian word that means (usually) hand land and that the same standards should apply to pigs, salted and cured cuts of meat or sausages made mostly cattle, lambs, turkeys, goats, sheep, and chickens. Large from pork. These include various salami from lamb computerized sausage manufacturers may seek other or pork, coppa (spicy cured pork shoulder), cappic- ingredients. ola, lomo, lardo, Speck, chorizo, mortadella, salametto, Sausage producers, whether making charcuterie, bresaola (air-dried beef), prosciutto, culatello, sopres- salumi, or bologna, must understand and be capable sata (dried pork sausage), chorizo, benita, guanciale, selecting the finest animals for the money and of butch- jamon Serrano, and pancetta. ering those animals to use every part to eliminate waste.

106 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 106 5/4/10 6:17:33 PM Hence, some not-so-appetizing trim parts of those ani- local food safety guidelines and follow guidelines in mals go into sausages, leading to the trite saying that labeling sausages. “There are two things you don’t want to watch being In large plants a sausage producer has to operate made: sausages and laws.” large mixing machines and dump ingredients into the The sausage producer, whether in a small artisanal machine vats. In a small sausage or ham processing salumi factory or in a giant midwestern ham or sausage plant, the “big cheese” or sausage producer might be the processor, must make sure the entire operation keeps only employee or may supervise others. In a large plant, the most clean and sanitary conditions possible to pre- union or nonunion and often immigrant workers work vent contamination of vulnerable ingredients. at one or a few tasks in the process on assembly lines The U.S. Department of Agriculture and Food and are required to comply with all health and cleanli- Inspection Service have regulations and most states ness codes. and counties have strict licensing requirements that Someone has to hose down and clean workspaces dictate what materials sinks, counters, and processing and floors with antiseptics, eliminate contaminated air, machines as well as floors and floor coverings must be and wear gloves and uniforms to keep dirt or germs made of, regulations that also aim at health and sanita- from their street clothes from getting into the mix. The tion. These requirements include hairnets and some sausage maker trains all staff on how to make sausages gloves for workers, as well as white coats and occasion- and keep the plant cleaned properly. ally boots worn over or instead of personal shoes. In small sausage and ham producing companies, Curing meats began when people discovered that sometimes the sausage producer also has to handle pub- salt preserved meat so it could be consumed long after lic relations and marketing as well as sales calls on retail- an animal’s slaughter, using animal parts that could ers or wholesalers and distributors. Distributors often not be used in other ways. The meat, organs, and even require that a producer be able to make a minimum blood are ground, spiced, and encased. One needs a quantity so that the distributor can assure retailers that meat grinder, which vary tremendously in size, a meat they can have a constant fresh supply. Often it is difficult thermometer, and some spices, with the finished prod- for a new or small producer to meet those quotas. uct only as good as the ingredients. Web site and mail order catalogues can be produc- The sausage producer must know the desired ratio tive sources of orders and give a glimpse into seasonal of lean meat to fat and salt, which vary according to or holiday demand directly from consumers. Sausages what type of sausage he or she is making. This person become more popular for breakfast around Easter and must also consider whether to use sodium nitrate to Christmas, hams become more desirable before Easter, inhibit development of Clostridium botulinum or botu- Thanksgiving, Christmas, and New Year’s, corned beef lism, a deadly toxin, in addition to additions of herbs hits its demand peak in March around St. Patrick’s Day, and spices such as peppercorns, cloves, nutmeg, cin- and then sausages zoom up in popularity during sum- namon, ginger, basil, mustard seed, allspice, coriander, mer grilling season. cilantro, thyme, marjoram, parsley, chives, garlic, and even some fruit bits. Salaries Some sausage producers may have to butcher ani- A few large sausage and ham producing plants pay mals themselves to get just the ingredients they want no more than minimum wage, and some have been and must know what to do with the finer cuts of meat, closed down for mistreating employees, particularly whether selling directly to consumers, retailers, or res- non-English speaking new immigrants. Union shops taurants. pay more. A sausage producer with either a culinary After curing, ham and sausages can last a long time or college degree may earn from $30,000 to $58,000 in without spoiling. Many home sausage makers in cold rare cases. Sausage production owners earn whatever climates simply hang their homemade sausages from is left after paying for supplies, equipment, utilities, their basement or cellar rafters. packaging, marketing, and salaries or wages, which may Like a composer, a sausage producer must know range from $35,000 to $100,000. historic recipes in order to improvise and develop new sausage recipes and understand ingredients, techniques Employment Prospects such as grinding, mixing, brining, smoking, and salting, Fair to moderate, with more opportunity in large sau- and their scientific and culinary affects on the meat, fat, sage and ham production plants than in the grow- and other ingredients in the sausage. A Sausage or Ham ing subindustry of small artisanal salumi craftspeople Producer must also understand and enforce federal and and producers. Artisanal sausages are creeping into

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xvi-298_CO-Food&Bev.indd 107 5/4/10 6:17:33 PM supermarket coolers, with more and more interest Sausage making can be repetitious and scientific, so growing in healthier, lower fat, and preservative-free one must be able to stand tedium and have the ability to products. Small producers are cropping up through- follow recipes or formulas. One must also be strong and out the country, while most big producers are head- physically fit to lift and move quantities of meat, fat, quartered near stockyards. and spices, or have the ability to operate machinery that mixes ingredients. Advancement Prospects Computer skills will be most helpful to calculate If one starts one’s own sausage factory, advancement and set measurements and machinery in large ham and prospects are unlimited, although one is already at the sausage plants. top—maybe even at the bottom at the same time. A person who enters the sausage or ham business Unions and Associations with a college or culinary degree or meat product or The United Food and Commercial Workers Union butchering skills and experience should advance after (www.ufcw.org) represents poultry workers, meat cut- being on the job and learning specifics of sausage mak- ters, and packagers, sausage producers, ham smokers, ing or ham treatments. and workers who make hot dogs, bacon, and sausage If a person gets a job making sausage products with- and process chicken. The International Association of out any pertinent education or skills, he or she can still Culinary professionals might also be helpful (see www. learn on the job, work different parts of the process by iacp.com). working each step, and rise up the kitchen ladder based on newly acquired technical skills. Tips for Entry Computer skills will help one advance rapidly. 1. Take classes in a high school, community college, or cooking school in meat and meat cut- Education and Training ting, sausage making, terrines, pâtés, and Several courses of study can be handy in the sausage charcuterie to learn the process and find out if and ham businesses. Agricultural and culinary schools you like it. offer courses in meat science, processing, charcuterie, 2. Get a job as an apprentice in a local sausage fac- flavor, texture, balance, and lean-to-fat meat content. tory after visiting, making a tour, and observing. Be sure to notice the smell and decide if you like Experience, Skills, and Personality Traits it or if it bothers you. A successful Sausage Producer should love sausage and 3. Get your foot in the door, learn all you can of have a palate for good sausage or friends, associates, or every part of the sausage making or ham smok- employees who have good flavor palates and creative ing processes, work your way up, and then start recipe imaginations. your own sausage factory.

108 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 108 5/4/10 6:17:33 PM CONDIMENTS AND DRESSING MAKER

CAREER PROFILE CAREER LADDER

Duties: A Condiments and Dressing Maker develops Owner; Company President recipes; finds and purchases ingredients; supervises the making of sauces or condiments, as well Condiments and Dressing Maker as packaging and order fulfillment; hires and trains workers; schedules work shifts; controls quality; and Line Worker oversees the development of new products. Alternate Title(s): Owner; Production Manager; Supervi- sor; Sauce and Condiment Maker; Dressing Producer Salary Range: $18,000 to $100,000 Employment Prospects: Good to excellent Experience—Working with food in any situation; Advancement Prospects: Excellent bottling; working on sauce cooking lines; holding a Best Geographical Location(s): Anywhere, particu- supervisory role in any business; and experience in larly in vegetable growing areas and where good food quality control and sanitation standards would be is important culturally; proximity to transportation helpful. corridors; where real estate prices are good and taxes Special Skills and Personality Traits—A passion are low; availability of workers; and how welcoming for creating good food to improve people’s meals the local town is to new business or new employees comes in handy, as does the ability to manage rou- and residents tine work and at the same time have the spontaneity Prerequisites: to deal with emergencies. Education or Training—Courses in food science or technology, cooking, and computers would be ideal. Most employees get on-the-job training.

Position Description Many Condiments and Dressing Makers start with a Condiments and Dressing Makers make jams, jellies, bright idea, often developed while working in a restau- mustards, salsas, pasta sauces, salad dressings, fruit and rant or even in their home kitchen or garage. simple sugar syrups, vinegars, and chutneys. They have Condiments and Dressing Makers range from at- to develop recipes, design or get others to design pack- home jam makers who grow their own organic fruit, aging (meaning jars or bottles and labels), and develop boil up a potful in their own kitchens or garages, and or contract with a commercial kitchen for the produc- sell jams at farmers’ markets in some geographic areas, tion, warehousing, and distribution of their products. to enormous corporate businesses with famous brand Some Condiments and Dressing Makers develop names that procure ingredients from all over the world successful businesses to produce and distribute other and sell their products all over the world. people’s recipes or formulas and put those people’s label A Condiments and Dressing Maker has to develop, on the product as if they had made it. Subsequently the buy, or rent machinery or buy time on someone else’s producer might also handle warehousing and distribu- equipment to make full batches and standardize qual- tion to retailers and restaurants for the client. This way ity and formulas. One has to consider smooth versus Joe Blow’s Diner can sell its chocolate sauce with its chunky, thick versus thin, hot fill versus cold fill, con- own label, produced elsewhere under someone else’s tainer opening size, and foaming tendencies. If one is commercial kitchen license and certified health stan- going to sell commercially, one needs to make enough dards, without having to go to the expense of setting up product to enable distributors to keep shelves stocked, its own bottling equipment. which may mean one line that produces 35 to 60 bottles

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xvi-298_CO-Food&Bev.indd 109 5/4/10 6:17:33 PM per minute. Major companies such as Heinz, Nestlé, ceeds. You can move up within a company or move to and ConAgra can produce hundreds and thousands of a higher position at a company where owners and man- bottles per minute. agers have heard of your abilities. Ingredients need to be received, logged in with delivery and expiration dates clearly marked and noted, and Education and Training used appropriately to avoid spoilage or waste. Some line workers speak little English, have little edu- After products are made, they need to be packaged, cation, and have little training, although they often labeled, and sold, possibly beginning at farmers’ mar- have a strong desire to learn and succeed. Any cooking kets and eventually in supermarkets. A Condiments courses, especially food technology or food chemistry, and Dressing Maker needs to design or hire a designer will be most helpful. It’s also easy to learn sauce making to make a marketable label that sells the product inside from the bottom up and become a manager. Bilingual the jar or bottle, have the labels printed, and find the skills would help. right distributor or salesperson. There are so many small Condiments and Dressing Experience, Skills, and Personality Traits Makers, or people with ideas who have others pro- Whether a line worker, manager, or owner, a Condi- duce for them, that space on specialty food market ments and Dressing Maker must love the products, and supermarket shelves is quite competitive, and one have a strong interest in perfection and a taste for good might have to pay—or have their distributor pay—for food, and understand how the whole operation and good placement. production system works. Many kinds of insurance and local permits are The Condiments and Dressing Maker trains new required, so one must consult local government offi- employees and sometimes teaches them English and cials for proper licensing. new skills within the plant, needs a good sense of humor, should not mind repetitious work, should be Salaries a good organizer, and should be open to new ideas and Condiments and Dressing Makers make from mini- recipes whether they come from his or her own mind mum wage or about $15,000 on production lines to or from someone else. An extra element of intuition $60,000 for a manager and $150,000 as owners or man- helps producers know what sauces, dressings, and con- agers when business is good. diments will please customers of the moment and sell well. Employment Prospects Almost every community has someone making sauces Unions and Associations and condiments out of a home or on an assembly line, Condiments and Dressing Makers might profit from and many people try to start their own companies every membership in the Association for Dressings and year. Since small manufacturers often do “private label” Sauces (www.dressings-sauces.org), which holds meet- bottling and packaging, meaning altering formulas and ings and provides information on science, marketing, recipes or not according to someone’s taste and putting promotion, suppliers, and other resources. different labels on the jars or bottles, one can develop a Food technologists will gain from the Institute of product without actually owning a production plant. Food Technologists (www.ift.org). The entire com- Learners can work for someone else’s business and pany might join the National Association for the Spe- find out how recipes are developed, how ingredients are cialty Food Trade (www.specialtyfood.com), which prepared, how they are bottled or packaged, how they puts on annual Fancy Food Shows in New York and are marketed and distributed, and learn enough to start San Francisco. their own business. A manager might want to join the Association of Or a person may well enjoy the work so much Food Industries (www.afi.mytradeassociation.org) and that he or she stays on, looking forward to the scents any culinary employee is welcomed into the Interna- encountered each day at work. tional Association of Culinary Professionals (www. Some plant work varies by growing season, so work iacp.com). may not be full-time. Tips for Entry Advancement Prospects 1. To work for someone else, take any job you can Excellent if one is ambitious and learns at every step just to get your foot in the door. You can rise rap- along the assembly line, assuming the company suc- idly if you speak good English and learn fast.

110 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 110 5/4/10 6:17:34 PM 2. Take any culinary, sauce and condiment, or food ucts, and meet as many managers, producers, technology classes that may be offered at a local and owners as you can. Get their business cards, high school, community college, or culinary give some out yourself, and follow up with phone school. calls and e-mails. 3. Talk to career advisers at such a school and ask 5. Contact your county farm adviser or agriculture what realistic job placement services they offer, officer to find out where local small food com- perhaps even before you enroll. panies are and as much about them as possible. 4. Get yourself into a specialty food show or the These experts can also give you advice on what annual Fancy Food Shows in San Francisco or you need to do to meet local requirements to set New York to observe, taste a wide range of prod- up a new business.

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xvi-298_CO-Food&Bev.indd 111 5/4/10 6:17:34 PM FOOD AND FLAVOR CHEMIST

CAREER PROFILE CAREER LADDER

Duties: A Food and Flavor Chemist studies and focuses Plant Director on the science and chemistry of foods, how to improve flavors and content, and how foods inter- Food and Flavor Chemist act and deteriorate. Food and Flavor Chemists participate in developing recipes or formulas, as well as Assistant Chemist processing, preserving, and packaging. Alternate Title(s): Food Technologist; Food Scientist; Flavorist; Flavor Chemist Salary Range: $21,000 to $105,000 or to teach. The Society of Flavor Chemists also Employment Prospects: Excellent offers a flavorist training, and the Institute of Food Advancement Prospects: Excellent Technologists oversees 50 schools with food science Best Geographical Location(s): The best geographic programs. areas to find work as a Food and Flavor Chemist Experience—Any chemistry experience, particu- is near a research university, wherever the federal larly with processing companies, ingredient supply government’s U.S. Food and Drug Administration companies, baking and confectionary companies, (FDA) is researching food science, or where there retail food chains, or with dairy, meat, fish, fruit, are large commercial producers of food products. and vegetable companies The U.S. East Coast, midwest, and California offer Special Skills and Personality Traits—See food the most jobs. chemistry as art, be creative and curious, relatively Prerequisites: outgoing and competitive, motivated, have excellent Education and Training—A college degree in senses of smell and taste and have good odor and chemistry, biochemistry, biology, food science, or taste memories, work well under pressure, and enjoy chemical engineering, a master’s degree in food sci- precision and note taking ence or a Ph.D. are required to do detailed research

Position Description Some Food and Flavor Chemists use their knowl- Food and Flavor Chemists focus on the science and edge of how ingredients function and interact to work chemistry of foods, how to improve flavors and content for companies that produce everything from fillers and to make the food taste the way the public expects it to, thickeners to stabilizers and flavors for more efficient and study how foods interact and deteriorate. Food production and more appealing products. and Flavor Chemists participate in developing recipes Food and Flavor Chemists also study the properties or formulas, processing, preserving, and packaging, of proteins, fats, starches and carbohydrates, additives, thereby “improving” foods and flavors chemically. They and flavor components, using both natural and artifi- also study the processes of canning, freezing, heat pro- cial ingredients, sometimes to replace flavor removed cessing, packaging, and appearance, taste, aroma, and by reducing fat or sugar. freshness, as well as analyze, develop, and inject vita- Many Food and Flavor Chemists work in labs set mins, preservatives, and minerals into food. up like a combination of kitchen and chemistry lab and Often a potential Food and Flavor Chemist starts as equipped with the tools of both the culinary and chem- a lab assistant under a more experienced person, main- istry fields, whether working for the government, for tain tasting notebooks while learning the characteristics companies, or for universities. of flavor materials individually and as they affect one Food and Flavor Chemists also work to lengthen another. Next comes an apprenticeship, an interview, the shelf life of food products, develop and improve and eventually certification as a flavorist by the Society packaging and storage methods, work with produc- of Flavor Chemists (www.flavorchemist.org). tion plant engineers, make food product samples for

112 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 112 5/4/10 6:17:34 PM testing, and make sure products meet government in food science or a Ph.D. to do detailed research or health standards. to teach are required. The Society of Flavor Chemists Some examples of what chemists do include figur- also offers a flavorist training, and the Institute of Food ing out how to give cereals artificial flavors and colors Technologists oversees 50 schools with food science and making corn chips taste like salsa when there are programs. no fruit or other vegetables involved in the product, or how to put fiber back into cereals. Experience, Skills, and Personality Traits Chemistry experience is necessary, particularly with Salaries processing companies, ingredient supply companies, Most Food and Flavor Chemists earn from $21,000 to baking and confectionary companies, retail food chains, $105,000, depending upon how long they have been or with dairy, meat, fish, fruit, and vegetable companies. researching. Starting salaries often do not reflect the To succeed as a Food and Flavor Chemist it helps to see investment made in advanced education. During eco- food chemistry as art, be creative and curious, relatively nomic contractions, food processing companies have outgoing and competitive, motivated, have excellent shifted the research work to their suppliers, meaning senses of smell and taste, have a good odor and taste food ingredient supply companies. memories, work well under pressure, and enjoy precision and note taking. Employment Prospects Prospects are excellent, if one is willing to go where the Unions and Associations work is. During hard economic times, fewer new food The Society of Flavor Chemists (www.flavorchemist.org) products are created, but as soon as people have money works to advance the field by encouraging the exchange to spend employment possibilities increase again. of ideas and personal contacts, and sponsors meet- According to chip route delivery people, demand for ings, lectures, and symposia. It also sponsors a fellow- chips and beer increase as cheap entertainment during ship through the Institute of Food Technologists. The difficult economic circumstances. Institute of Food Technologists (www.ift.org) conducts Food trends keep Food and Flavor Chemists busy meetings and exchanges information, job possibilities, looking for ways to reduce fat and trans fat content, add training, and many other professional functions. healthy coloring, or add coloring and flavors to appeal to the public to sell more of a product. Tips for Entry 1. Enroll in any food science courses you can at a Advancement Prospects high school extension, community college, uni- With the appropriate university degrees, Food and versity, or culinary school. Flavor Chemists can become supervisors, inspectors, 2. Get a bachelor’s degree in food science, biology, regulators, marketing, sales, or even start their own or chemistry. research, testing, or food processing companies. 3. Be willing to work at the lowest level in the food chemistry industry and to move wherever the Education and Training jobs are. A college degree in chemistry, biochemistry, biology, 4. Learn all you can and work your way up in a field food science, or chemical engineering, a master’s degree of expertise.

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xvi-298_CO-Food&Bev.indd 115 5/4/10 6:17:35 PM WINEMAKER

CAREER PROFILE CAREER LADDER

Duties: Tests or tastes grapes in vineyard and decides Owner; Wine Master when they should be picked; oversees the crushing of the grapes (the crush) and stages of fermentation and Winemaker aging; schedules and perhaps does bottling, storage, and release of wines; oversees wine-making staff; Assistant Winemaker/Line Worker sometimes pours at public events to promote wines. Other jobs in the wine-making field include bottling line worker, labeler, and quality control worker. Alternate Title(s): Enologist; Vintner programs, or focused courses at community and Salary Range: $50,000 to $200,000, depending on junior colleges. A few Winemakers have worked region, size of winery, and experience their way up from “cellar rat.” Employment Prospects: Limited, although there are Experience—Home wine making and experience new wineries every week at every level of the wine making process make the Advancement Prospects: Limited best Winemakers. Best Geographical Location(s): California, Oregon, Special Skills and Personality Traits—Excellent Washington, British Columbia, and New York. Most sense of taste and smell, ability to solve problems and states now produce wine, so there are jobs every- manage people, ability to make accurate scientific where. observations, good communication and interper- Prerequisites: sonal skills, and possibly the abilities to fix machines Education and Training—A degree in enology or and equipment and raise money from investors chemistry from one of the specialized university

Position Description Winemaker, since négociants are not actually perform- The Winemaker position varies depending upon the ing all of a Winemaker’s functions. size of the winery, many of which start as a one-person Those functions include communicating with operation or, to the other extreme, a corporate winery winegrowers (viticulturists) on what they are growing; that makes millions of cases (each case holds 12 bottles) whether they use organic, sustainable, or biodynamic per year. growing methods; how their crops look for the har- In a small or boutique winery (defined as less than vest season including how the weather has affected the 5,000 cases), the Winemaker may be hired by the yield (with global climate change a strong factor pos- owner or may be the owner. If a Winemaker is the sibly affecting vines that need frost as well as those that owner, he or she is the chief cook and bottle washer, require hotter seasons where climates have leveled out); in fact. The position includes working with the vine- and what is the best harvest time for the grapes. Some yards from which the winery buys grapes, or work- growers and Winemakers can decide by walking into the ing with the viticulturalist who oversees the winery’s vineyard and eating a few grapes, while others scientifi- vineyards. In some cases, the Winemaker is also the cally test the pH, sugar, and acidity in a grape and even winegrower, whose whole family participates in prun- run the statistics through a computer program to make ing, picking, crushing, aging, bottling, marketing, and their decision. distribution. In a small winery the Winemaker supervises the The Winemaker may purchase grapes from others, crush and pressing of the grapes (no bare feet usually) buy “juice” from growers or those with a “crush pad,” and the settling of juice from pulp and the fermentation or from wineries that cannot sell their grapes or juice. If process, decides whether to use a gravity filtering pro- one buys the juice and blends it to create his or her own cess to remove solids, monitors the quality of the wine, wine, this person might be a négociant, rather than a places filtered (or unfiltered) wine in wooden casks,

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xvi-298_CO-Food&Bev.indd 116 5/4/10 6:17:35 PM imported or domestic oak barrels, or in metal tanks, and and microbiologists. New wineries constantly open up decides when to move from one container to another. new jobs at every level of the wine-making process. The Winemaker makes plans for bottling and may even bottle the wine himself or herself, or he or she may Advancement Prospects supervise cellar personnel (“cellar rats”) who perform If a Winemaker owns the winery where he or she works, all these functions. In a large winery a supervisor will that person already holds the top position. Otherwise, oversee the bottling line, which can process from five to Winemakers seem to move from winery to winery, hundreds of bottles of wine per minute. much like television news anchors, sometimes moti- The Winemaker also may oversee or monitor vated by higher pay, the prospect of having more con- vineyard and winery maintenance during the winter, trol over the entire process, or the hope of working for a confer with sales and marketing staff to make sure more exciting, innovative, or higher quality winery. the type, varietal, style, and quality of the wines will People working in various segments of the wine- match market demand, possibly oversee local, domes- making process always have the opportunity to learn, tic, and export wine sales, select and train cellar staff, study, and move up within the ranks. and even give tours and conduct tastings during which guests learn how to make wines and what their quali- Education and Training ties might be. A college degree in enology from a specialized university Depending on the region of the country and micro- program or a degree in chemistry or microbiology is usu- climates within that region, pinot noir grapes may be ally required. Some community colleges in geographic picked first, followed by various white varietal grapes, areas where wine grapes are grown and wine is made offer then cabernet sauvignon and other reds. In geographic excellent and practical courses that are helpful in both areas where wineries and vineyards abound, such as the home and commercial wine making. One can also learn Sonoma and Napa valleys, the September night air car- as a sort of apprentice to an accomplished Winemaker or ries a heady aroma of wine essence from the grape crush. wine master and work one’s way up the wine ladder. The In a large winery, the Winemaker may oversee sev- title of wine master or master of wine is also synonymous eral assistant winemakers who specialize in certain with sommelier (see www.mastersofwine.org). varietal wines, in addition to supervising large crews of cleaners, bottlers, label affixers, quality inspectors, Experience, Skills, and Personality Traits packers, and even teamsters who cart cases of wine A Winemaker must have on-the-job dirty-hands- around a facility and onto delivery trucks. on experience in wine making to attain the position Some Winemakers eventually become celebrities in because the experience becomes the knowledge. This certain circles and work hard to travel and promote person must have excellent senses of smell and taste, their wines, occasionally even calling on distributors the ability to assess chemical problems and analyze and and retail stores and restaurants. solve those situations, and have good communication A Winemaker may become a senior winemaker, or and interpersonal skills. a master of wine, who has passed a rigorous course and A Winemaker must also know wine varietals, cli- testing process (see www.mastersofwine.org for more mate influences, and how to produce and identify clas- information). sic wine styles. Depending on the size of the operation or the number of employees, he or she should also Salaries know how to fix pertinent machinery and know whom Winemakers’ salaries vary by size of the winery, region of to call to fix a water main break; it may take mechanical the country, and the Winemaker’s length of involvement talents to keep the machinery going. in the wine industry. Wineries in California and New York The Winemaker should have organization and moti- pay best, with Winemaker pay in hugely popular cult win- vational skills to keep people and operations running eries ranking up with the largest corporate- conglomerate smoothly and happily. salary. Median pay ranges from about $50,000 to $200,000, averaging far less than the romantic and glamorous image Unions and Associations of the job might lead one to believe. Many Winemakers belong to local winery associations in each wine region, such as the Sonoma Valley Vint- Employment Prospects ners & Growers Alliance. Winery workers might belong Most wineries employ only one Winemaker, although to the Brewery, Winery & Distillery Workers union. large operations hire several Winemakers, chemists, The American Society for Enology and Viticulture, or

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xvi-298_CO-Food&Bev.indd 117 5/4/10 6:17:35 PM ASEV (www.asev.org), serves enologists, viticulturists, 3. Take any job at a winery, from sweeping and and wine and grape producers and researchers. An hosing down to serving as cashier in the tasting outgrowth of the University of California and Califor- room, just to get a foot in the door. nia Winemakers, ASEV’s membership includes profes- 4. Take courses in enology, business, or viticulture sionals from wineries, vineyards, academic institutions, at a community college to find out how much and wine organizations. ASEV conducts a scholarship you are really interested. program and symposia and publishes a newsletter. 5. Get a job—any job—in a retail wineshop to learn about varietals and regional wines from all over Tips for Entry the world. 1. Find a home Winemaker in your community and 6. Enroll in a major wine program at a university ask if you can hang out, learn, and help. with a specialty major in wine making, enology, 2. Look up your local winery association, talk to marketing, or viticulture. local Winemakers and ask if you can apprentice.

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xvi-298_CO-Food&Bev.indd 118 5/4/10 6:17:35 PM WINERY CELLAR MASTER

CAREER PROFILE CAREER LADDER

Duties: The cellar master supervises the actually mak- Winery Manager or Owner ing of wine at a winery, as well as keeping all production equipment in good shape and managing the Wine Cellar Master entire plant operation and staff. A cellar supervisor manages the aging of wine. Operations Manager Alternate Title(s): Production Manager; Assistant Winemaker Salary Range: $40,000 to $50,000 Employment Prospects: Good and running large equipment, as well as computer Advancement Prospects: Good skills, give an advantage. Best Geographical Location(s): California, Oregon, Experience—Any experience in a winery, from the Washington, British Columbia, New York. Most bottom up, is most valuable, as well as hands-on states now produce wine, so there are jobs every- experience in food production or other bottling where. experience. Prerequisites: Special Skills and Personality Traits—Ability to Education or Training—A high school diploma; evaluate practical and technical problems, make community college courses in chemistry, science, decisions, and act quickly, as well as openness to math, and reading and writing in English will all be consulting others. Both physical strength and love helpful. Vocational training or training on repairing for operational details will bode well.

Position Description residue, and generally manages this whole part of the In a small winery, the owner might perform all func- winemaking cycle. tions of winemaker, Winery Cellar Master, and general As the wine develops in tanks and barrels the wine- cleanup and bottling crew. In a larger winery, with more maker makes decisions about how much oxygen should tiers of functions and employees, the cellar master runs be allowed to affect the juice, and the cellar master the winery mechanics while the winemaker oversees carries out the winemaker’s orders. Meanwhile, the cel- the winemaking itself. The cellar master’s duties might lar master makes sure the crew thoroughly cleans and vary according to which duties the winemaker wants to repairs delivery and crush equipment. delegate to the cellar master. The winemaker makes decisions about blending of In preparation for receiving grapes at harvest time, varietals, filtering, and other quality challenges, and the cellar master makes sure all receptacles, vats, tanks, the cellar master executes the winemaker’s orders and and barrels are in perfect shape, clean and free of out- gets the work done, either personally or by overseeing side matter. The cellar master and crew wash out all a crew. tanks and barrels; some have switched to steam clean- The Winery Cellar Master directs and manages the ing, which saves about two-thirds of the water con- maintenance and use of bottling equipment, whether sumption per barrel. Other wintertime duties include on-site or at another plant. If on-site, the cellar master making all mechanical repairs and checking all sanitary makes sure all hoses and piping are in good condition regulations and preparations to be ready to go when the and clean in order to move wine from barrels and tanks grapes come in. and into the bottling line. When the grapes arrive, work becomes extremely Cellar masters actively train new crew members, intense, sometimes affording workers little sleep. Once often including an assistant cellar master. the crush begins, timing is important. The cellar master In a small boutique winery, friends and family may supervises the transportation and unloading of grapes, put corks in the full bottles and affix labels by hand. In oversees the actual crush and pumping of juice and a large winery, computerized assembly line equipment

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xvi-298_CO-Food&Bev.indd 119 5/4/10 6:17:35 PM does the bottle washing and sanitizing, corks the bot- Experience, Skills, and Personality Traits tles, sticks on labels and places bottles in shipping boxes One can work one’s way up to cellar master even under the supervision of the winemaker or cellar mas- by starting at the very bottom of the winery ladder, ter. Bottling line workers constantly inspect every step whether by pruning vines, hosing down tanks, or shov- of the process, and the cellar master or other supervisor eling dirt. The more winery or food processing experi- inspects the bottling line. ence that involves machines the better. A cellar master has to have talent and skills to work Salaries with machinery, be able to tolerate damp conditions, Winery Cellar Masters make somewhere between $40,000 have person-to-person management skills and the abil- to $50,000, depending on the size and quality of the win- ity to motivate others, and a personality that thrives on ery, their experience, and their skill. Some cellar masters stress. This person must also like the smell of wine, love only work seasonally, while others work year-round. precision, and be passionate about winemaking and his Employment Prospects or her particular winery. With wineries opening and being sold throughout North Unions and Associations America, Winery Cellar Master jobs open up all the time, Few wineries are unionized but in those that are, work- although some employees stay forever at one winery. ers may belong to the Winery, Distillery and Allied Advancement Prospects Workers division of the United Food and Commercial A cellar master can progress up the winery ladder into Workers International (www.ufcw.org). almost any department since this person knows wine Most wine regions or counties where wine is grown production inside out. Hence, advancement prospects and produced have local trade associations. for assistant cellar masters are also good. A cellar master might advance as well by moving to a better or Tips for Entry larger winery where he or she might gain more respect 1. Volunteer to work crush or take any low-level job and higher pay. in a tasting room or anywhere else in the process just to get your foot in the door. Education and Training 2. Take pertinent classes at local high school adult A general, practical education that includes math, sci- programs, community college, junior college, or ence, computers, and some mechanical training are university with math, science, biology, chemistry, necessary. English language is a must, but Spanish may or just technical and mechanical courses to pre- come in handy. Some vocational courses in equipment pare you for work in a winery. and mechanics would also be useful. On-the-job train- 3. Visit wineries, ask questions, talk with the staff, ing and learning from those who know more from and learn anything you can, including about practical experience is another key to success. potential job openings.

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xvi-298_CO-Food&Bev.indd 120 5/4/10 6:17:35 PM WINERY CHEMIST

CAREER PROFILE CAREER LADDER

Duties: A Winery Chemist may test grapes in the vine- Winemaker yard to determine the perfect time for harvest, tests the juice during the crush and in the tanks and bar- Winery Chemist rels, and sometimes does high-tech chemical analysis on grapes, water, and other materials to tweak Assistant Chemist the wine as it ferments. Alternate Title(s): Wine Analyst; Lab Manager Salary Range: $35,000 to $60,000 if full-time Employment Prospects: Limited Experience—Sometimes one to five years’ wine, Advancement Prospects: Fair food, or environmental lab experience are required. Best Geographical Location(s): California, Oregon, Special Skills and Personality Traits—A Winery Washington, and other wine growing and producing Chemist must be passionate about scientific research areas and methods, get a thrill out of solving chemical, Prerequisites: scent, and flavor problems, not mind damp condi- Education or Training—Often a bachelor’s degree tions or chemicals in the air while enjoying repeti- in chemistry, food chemistry, biochemistry, or biol- tion and working alone. ogy is required. On-the-job training adds to one’s qualifications.

Position Description the winery in bottles. The chemist tests for malolactic Some wineries have a Winery Chemist who may ana- bacteria, foreign matter, and percentage of alcohol and lyze the grapes on the vine to determine if the sugar monitors quality control. The chemist also operates and content, acidity, alkalinity, and total acid are at peak maintains laboratory equipment, interprets data, and level for picking and starting the wine-making pro- reports on his or her findings. cess. At some other wineries, the owner or winemaker In one extreme case, one California firm uses com- simply goes into the vineyard and tastes the grapes. puter programs to analyze the chemicals that give wine One method is scientific, the other is more artistic and its taste, aroma, and texture and tells winemakers how dependent upon the taster’s palate. to alter their wines to attain high scores by critics. Where a chemist performs these functions, that Most wineries shun such analysis in favor of the art of person watches the sugar rise, acid fall, and pH levels wine making and wine growing, with some returning increase. Most large wineries, and many small winer- to organic and even biodynamic growing and wine- ies as well, post all of this information on specialized making practices. computer programs that tell the chemist and wine- Some Winery Chemists occasionally help with spe- maker when the perfect harvest moment is expected cial winery tours to explain the wine-making process or arrives. All of these factors will vary according to the to visitors. grape varietal and kind of wine it will be used to create. Timing is crucial. Salaries The Winery Chemist keeps testing for sugar, acid, Winery Chemists’ salaries in western wine regions are and pH throughout the process as the wine ferments. higher than throughout the rest of the country, and The chemist and winemaker examine the wine several usually range from $35,000 to $60,000 if working full times a day to check the sugar in bottling tanks, in stor- time. Many wineries hire chemists only when needed, age, and in bottles, as well as how the wine holds up to so their pay at each winery might be much lower, in the cold and heat to make sure it is stabilized before it leaves $20,000 to $35,000 range.

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xvi-298_CO-Food&Bev.indd 121 5/4/10 6:17:35 PM Employment Prospects conditions or chemicals in the air, enjoy repetition, sci- Employment prospects for full-time Winery Chemists entific accuracy, keeping meticulous records, and work- are limited. Often in a small winery the winemaker or ing alone. cellar master performs the chemist’s functions, which eliminates the job. The wineries that employ full-time Unions and Associations chemists also have assistant chemists, some of whom Few wineries are unionized but among those that are, work seasonally. Most job opportunities are in large workers may belong to the Winery, Distillery and Allied wineries, most of which are well known. Workers division of the United Food and Commercial Workers International (www.ufcw.org). Advancement Prospects The American Society for Enology and Viticulture A Winery Chemist might move up to assistant wine- (www.asev.org) publishes a newsletter, hosts a wine and maker or winemaker, either through formal classes or grape symposium, and grants scholarships to students. on-the-job learning. Another way to advance is to move to a larger, better, or higher-paying winery. Tips for Entry 1. Take any job you can in the lab, including hosing Education and Training down the floor, to get your foot in the door. Often a bachelor’s degree in chemistry, food chemistry, 2. Take any job at all in the winery, including in the biochemistry, or biology is required. On-the-job train- tasting room or office. ing adds to one’s qualifications. One can also learn the 3. Take classes at a local high school adult program, narrow field of wine chemistry at community colleges at a community or junior college, or at universi- with winemaking courses or in an enology program at ties in biology, chemistry, viticulture, wine mak- a university. ing, or any science to prepare yourself. 4. If there is a food processing plant but no win- Experience, Skills, and Personality Traits ery in your area, get a job there as a chemist or Some of the larger and more mechanical wineries biologist to see how you like the field. If you are require one to five years of wine, food, or environ- still passionate about wine chemistry, move to a mental lab experience. A Winery Chemist must have geographic area where there are many wineries knowledge of pertinent computer programs or have the to increase your potential job possibilities. aptitude to learn them quickly. 5. Check out various agencies and Web sites A Winery Chemist must be passionate about scien- that specialize in winery jobs, such as www. tific research and methods, get a thrill out of solving winejobs.com, www.boltstaffing.com, or www. chemical, scent, and flavor problems, not mind damp napasonomajobs.com.

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xvi-298_CO-Food&Bev.indd 122 5/4/10 6:17:36 PM WINERY PUBLICIST

CAREER PROFILE CAREER LADDER

Duties: Works with winery staff and executives to mar- Marketing Director ket and publicize the winery, pitches “free” stories to television and radio stations, magazines, and news- Winery Publicist papers, and occasionally writes advertising copy. Some publicists also organize publicity-oriented Assistant Publicist winery events to create press-worthy publicity, travel to promote the winery’s products, and represent the winery at trade shows and tastings. Alternate Title(s): Winery Marketing Director; Adver- especially in the food and wine industries, will tising Promotions Director or Coordinator; P.R. provide training. (Public Relations) Coordinator Experience—Press release writing, journalism expe- Salary Range: $30,000 to $80,000 rience, or writing advertising copy; word processing Employment Prospects: Limited to good experience (meaning writing on a computer); pub- Advancement Prospects: Good lic speaking experience, event planning, and some Best Geographical Location(s) for Position: Major knowledge of the wine industry and wine varietals wine-producing regions, although there are now should help. wineries in every state Special Skills and Personality Traits—Passion for Prerequisites: the wine industry and a winery’s product are essen- Education or Training—A college degree in tial, along with the ability to shuffle priorities as marketing, advertising, communications, graphic needed; great social and verbal skills, writing skills, design, English, journalism, or writing will be and computer skills including MS Word, Excel, helpful. Marketing or writing for any company, PowerPoint, Outlook, and Publisher.

Position Description tainability standards, new winemakers or other signifi- A Winery Publicist’s duties vary widely from staging cant staff or ownership changes, early or late harvests, wine-tasting events to writing press releases, leading new wine releases, awards and medals won, events such groups of visitors on tours, consultation on label, logo, or as big public holiday celebrations or small exclusive image design, or traveling around the country introduc- winemaker dinners, and even the acquisition or death ing a winery’s wines at trade shows or winemaker din- of the winery’s pet dog. ners, a popular method of reaching wine aficionados. A Winery Publicist might decide or execute some- A Winery Publicist creates the winery’s image or one else’s decision to put on a party or press confer- “brand” and decides how to appeal and sell to various ence to announce an important development. The audiences, keeping in mind that the winery must stand publicist should be in on every step of the event’s out compared to thousands of others. To do this, the organization in order to create the proper image, publicist works with the winemaker, winery owner, and sales, and news coverage, from invitations, public- webmaster to interpret and maximize their wine’s quali- ity, and decor to what food should be served with ties and appeals through labels, brochures, postcards, the winery’s wines. The publicist might even serve press releases, online and print newsletters, and social as host of the event, or he or she could easily take a media and advertising copy for both the winery’s Web behind-the-scenes functioning position to highlight site and print ads. The publicist also designs, writes, the winemaker or owner. assembles, and distributes press kits, and develops rela- If the winery does not have an event planner or tionships with wine writers. hospitality director or hire a contractor, the publicist Winery Publicists send out press releases via e-mail might make all arrangements for events, from selecting and printed snail mail to announce new organic or sus- decorations to hiring a caterer, ordering rental equip-

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xvi-298_CO-Food&Bev.indd 123 5/4/10 6:17:36 PM ment, and hiring musicians, and afterward publicizing Publicists can move up in management, especially the event and who attended. if they have trained in many aspects of the business, or Some publicists connect with industry trade asso- move to a larger winery where the position pays more. ciations, appellation or county vintners’ associations, local chambers of commerce, and serve as liaison for Education and Training and even demonstrator of the winery’s products at local A college degree in marketing, advertising, communi- events to promote tourism. Some even join the local cations, graphic design, English, journalism, or writing tourist board or association to represent the winery or will be helpful. Marketing or writing for any company, themselves. especially in the food and wine industries, will provide At some wineries, the publicist also coordinates the training. wine club membership, by which those who pay to join One can also learn these specific fields in commu- receive an agreed-upon number of bottles per month or nity and state colleges, as well as earn degrees in hospi- quarter from the winery. Working with the sales manager, tality or tourism with an emphasis in publicity. the publicist might also write and produce the winery’s online and printed catalogues and sale announcements. Experience, Skills, and Personality Traits Winery Publicists might also put together gift bas- Public relations and advertising experience in any field kets for VIP presents or for sale and oversee printing will be helpful, as might be teaching experience, because the winery’s image and logos on everything from wine- a publicist basically teaches the public and media about glasses to tote bags to baseball caps to sweatshirts and a product. A good publicist should be able to envision corkscrews. questions the public or media will have and answer The most successful Winery Publicist will be one them. Passion about the wine and winery, a love for who has worked other jobs within the winery and who creating fun or interesting events and media products, writes press releases so well for specific purposes that a availability for working odd hours at events, and gen- journalist, editor, or news reader does not need to do eral enjoyment of working with the public will be help- anything for it to be ready to print or read. ful. Computer skills are a must.

Salaries Unions and Associations Winery Publicists can make from $30,000 to $80,000 Local tourism bureaus, state and local winery and vint- or more depending upon the size of the winery, its ners’ associations, advertising and media clubs, local budget, its location, and its popularity. A publicist with food and wine groups, and chambers of commerce pro- an excellent reputation for “making” wineries may vide the best networking opportunities for publicists. earn more to put a new winery “on the map” or rescue an older one that is in trouble. Some publicists have Tips for Entry arrangements by which they make commissions from 1. Take any courses available in adult education, wine sold at specific events. Health and other benefits community or junior colleges, or state universi- vary by winery. ties to learn how to write, publicize, or otherwise Some Winery Publicists work for agencies in wine communicate. regions that handle several winery accounts. 2. Take classes in winery management or even science classes to learn how the business works. Employment Prospects 3. Ask a winery publicist if you can work as an Only one or two people, if any, work as publicists in assistant or even as an intern to learn the job. each winery. One can always start one’s own publicity 4. Get an internship at a local newspaper to learn company and start by publicizing a winery or two for how to write real news stories, thereby picking free just to get started and gain a positive reputation. up the format and content editors really want. 5. Take computer classes so that you know how Advancement Prospects Web sites are constructed and managed. A publicist’s role might expand as the winery grows, 6. Work in a winery tasting room or at any other job whereas some winery owners may think a publicist has in a winery to learn all you can and get experi- done so well and made them so famous that they don’t ence by volunteering to help the person in charge need the publicist anymore. of publicity. Work your way up from there.

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xvi-298_CO-Food&Bev.indd 124 5/4/10 6:17:36 PM WINERY SALES MANAGER

CAREER PROFILE CAREER LADDER

Duties: Recruits, hires, trains, and manages sales rep- General Manager; Owner resentative team and its support staff; develops sales and pricing program; coordinates and supervises Winery Sales Manager regional sales directors and staff; represents the winery at trade shows and tastings; sometimes thinks Regional Sales Person; Sales Assistant up, develops, and oversees special tasting events at the winery; works to retain sales outlets and develop new ones. May alternatively work for a wine or liquor distributor to sell or “carry” certain wine Prerequisites: labels to outside retail clients Education and Training—College degree, prefera- Alternative Title(s): Marketing Director; Wine Sales bly a bachelor’s degree in sales and marketing, busi- Representative; Marketing Specialist ness, or communications Salary Range: $30,000 to $110,000, with outside Experience—Two to five years’ wine sales experi- commissions and commissions from tasting room ence, although sales experience in other fields, espe- sales cially food and beverages, is useful Employment Prospects: Fair to moderate Special Skills and Personality Traits—Good com- Advancement Prospects: Good to excellent puter skills; leads by example and hard work; able to Best Geographical Location(s): Either in wine- be a self-starter with good goals, a good communi- producing regions if working at the winery or in cator, and a motivator; negotiation skills; works well big cities where distributors are located and lots with a team; good writing skills; driver’s license; able of wine is consumed; a good deal of travel may be to pass drug screening test; enjoy travel and enjoy included people and wine

Position Description box stores. If the winery has regional sales directors or A Winery Sales Manager directs sales, and may also reps, the sales manager will coordinate and motivate the serve as marketing director at a winery, combining sales reps to sell more and more wine, sometimes motivated and promotion of the winery and its wines. This person on a higher sales commission for the sales manager, and develops a marketing plan by figuring out the winery’s make sure the sales reps know how to get the best shelf target market, which depends on the wine itself, its placement for the wines. price, and how much of the wine will be produced, as The Winery Sales Manager might organize sales well as where and how to market and distribute the trips featuring the winemaker to impress buyers and wine, and submits the plan to the winery manager or potential customers, bring those customers and sales owner (which could be the same person). reps to the winery for more intimate sales pitches, orga- The plan and its execution will include the size and nize those events from winemaker lunches and dinners geographic territories of salespeople, sales goals by to luxurious stays at local inns, or organize winemaker region and sales from the winery’s tasting room, all dinners featuring local chefs who produce food best based on what is available. Marketing plans need to be paired with each of the winery’s wines served at the more aggressive in difficult economic times. meal. A large winery’s sales manager usually hires, trains, A Winery Sales Manager may represent the winery at and manages his or her team of “sales reps” who each trade shows and tastings; sometimes thinks up, devel- have responsibility for a certain geographic territory. ops, and oversees special tasting events at the winery; The sales manager may promote the wines throughout and works to retain sales outlets and develop new ones. the country, while a distributor actually represents the It might also be the sales manager’s duty to enter winery’s wines to large chain grocery, liquor, and big wines in judging contests, show or pour tastes of the

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xvi-298_CO-Food&Bev.indd 125 5/4/10 6:17:36 PM wine at the medal awards event, and generally cozy up Experience, Skills, and Personality Traits to wine writers. All sales experience is valuable, particularly experience A wine sales manager may alternatively work for a in the fine food and beverage industries. A winery sales wine or liquor distributor to sell or “carry” certain wine representative or manager must have a good taste palate labels to outside retail clients. and a passion for the wine in order to be able to discuss In a small winery, the sales manager might also be the wine’s finer qualities. Of course sales techniques, the tasting room manager and event planner, oversee solid knowledge of the wine and what it pairs best with, shipping and public relations, and personally travel and concern for the customer’s pleasure and buyer’s throughout the country to sell the wine to buyers, some- success in selling the wine are important. times accompanied by the winery owner or winemaker. A successful Winery Sales Manager must also be Generally, the Winery Sales Manager becomes an able to communicate with and lead others on the team, ambassador for the winery. have good writing and computer skills, a valid driver’s license, a passion for travel, and the ability to pass a Salaries drug screening test. Sales managers usually earn a base salary plus commission A winery sales rep or manager should also have on sales, which may mean a commission on all sales, from the physical strength to lift a case of wine (about 40 the tasting room to major contracts with national outlets pounds) and have an interest in precise reporting and and big box chain stores. Earnings range from $30,000 to record keeping. $110,000 and may run higher, depending on one’s individual arrangement. Generally, the higher one’s base pay, Unions and Associations the smaller is the percentage or sales one can earn on com- Since there are no unions for Winery Sales Managers, mission; commission often ranges from 15 percent to 40 the best associations he or she can make are with local percent. In difficult economic times, the base pay may be or regional winery and vintner associations, restau- lower and the commission percentage higher. rant associations, and chambers of commerce. Dona- Employment Prospects tion of wines for charity and nonprofit fund-raisers and tastings is a great way to make friends, although such There seems to always be opportunity in sales for sales requests can become so great that the cost outweighs representatives, but not everyone can be the Winery Sales the benefits. But goodwill and good relations can hardly Manager. At most, there is one per winery. A sales rep be replaced. who knows local restaurant clientele and has developed other solid contacts can always find a job selling wine. Tips for Entry Advancement Prospects 1. Get a job, any job, in a wineshop to learn all you Good sales representatives always have the possibility of can about wines, what goes into them, and where advancing to sales manager. Really good sales managers they come from. You will also meet people who can work their way into winery management. They can are in the wine business. earn more by moving to a similar level winery with bet- 2. Take marketing, sales, communications, and ter sales, higher price points, and more potential, or to a even computer courses at adult classes held in larger winery with greater sales. local high schools, community or junior college, or at a university. Education and Training 3. Talk your way into an internship at a local win- Currently many serious wineries prefer salespeople ery or wineshop, possibly with the winery’s sales and sales managers with a college degree, preferably a manager, while you get your bachelor’s degree bachelor’s degree in sales and marketing, business, or or simply to gain winery sales experience. Some communications. Some of the finer points of sales tech- schools may give credit for on-the-job experi- niques can only be learned on the job. ence earned while attending their program.

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xvi-298_CO-Food&Bev.indd 126 5/4/10 6:17:36 PM WINE CLUB DIRECTOR

CAREER PROFILE CAREER LADDER

Duties: Develops memberships; determines wines to General Manager be included in monthly or quarterly shipments, what financial levels of membership (investment) Wine Club Director might be, and what members get for those levels of membership; keeps extensive e-mail lists; designs Database Manager e-mails and mailers to membership; keeps track of all orders received and shipments to members; with the winemaker and winery owner or manager, plans other offerings to members these fields will be helpful. On-the-job or self-taught Alternate Title(s): Wine Club Manager; Sales Man- online marketing are useful. ager; Mail-Order Manager; Online Sales Manager Experience—Any tasting room experience, online Salary Range: $30,000 to $80,000, depending upon size marketing, and knowledge of the winery’s wines and of club and winery and commission rate clientele are important to understand target markets. Employment Prospects: Good Special Skills and Personality Traits—Computer Advancement Prospects: Good skills, including Excel or other spreadsheet software; Best Geographical Location(s): Wherever wineries are great communication skills to convince customers located, which is now throughout the United States to become wine club members and “own a piece” Prerequisites: of the winery’s future; a fun-loving and enthusiastic Education or Training—Marketing, sales, and personality; and enough charm to woo people into a communications courses or a college degree in financial commitment

Position Description plan their wine budgets. Residents of several states can- A Wine Club Director develops private lists of wine not purchase via wine clubs because their state govern- fans who know and truly enjoy a winery’s wines, works ments prohibit shipment of wine into their states, either to expand that list and develop memberships, deter- for religious reasons, to try to prevent minors from mines the wines to be included in monthly or quarterly purchasing, or to protect their own wine industry. shipments, what financial levels of membership (invest- Small wineries use the wine club membership to ment) might be and what members get for those levels enlarge their production, because they can use the pro- of membership, keeps extensive e-mail lists, designs jected or real income to develop and process wine and e-mails and mailers to membership, keeps track of all packaging. A small winery might have an employee or orders received and shipments to members, and, with tasting room manager run the wine club until it gets the winemaker and winery owner or manager, plans large enough to require a full-time director. other offerings to members. When the Wine Club Director and the winemaker or Winery wine clubs are among a winery’s most prof- owner meet to choose the wines to be shipped periodi- itable efforts for these reasons: the winery is guaranteed cally, they consider wines that haven’t sold well, “library certain sales, depending upon the number of wine club wines” (fine wines saved for a long time), and new members; and there are no middle people, such as sales releases. Then the Wine Club Director creates a print reps or distributors, so the winery makes all of the mailer and e-mail to send to club members, collects profit between its cost of making a bottle of wine and members’ payments by credit card, registers the orders, the retail price. oversees shipping, prepares a sales report for higher- Wine club members benefit if they live far from ups, and generally is the jolly communicator between their favorites wineries; they get to purchase wines at a the winery and winemaker and the club member. slight discount that might not be available to nonmem- The Wine Club Director also has to make sure the bers or outside the winery’s tasting room; and they can wines included in the shipment are the best they have

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xvi-298_CO-Food&Bev.indd 127 5/4/10 6:17:36 PM to offer and will make the member proud to serve and able at community and junior colleges. On-the-job or happy to consume. A wine club is sometimes only as self-taught online marketing can work. good as its last shipment, and the wine club director or manager gets much of the praise as well as blame. Experience, Skills, and Personality Traits Wine Club Directors occasionally set up special Any tasting room or marketing experience, online mar- winemaker dinners, often catered by a local restaurant keting, and knowledge of the winery’s wines and clien- or caterer, to treat wine club members to special wines tele are important to understand target markets. and foods as an extra benefit to membership. Other One should have good computer skills, including wine club member events can range from a Mexican spreadsheet software, great communication skills to Independence Day celebration to an annual Italian convince customers to become wine club members and festival. “own a piece” of the winery’s future, be fun-loving and enthusiastic, and have enough charm to woo people Salaries into a financial commitment. Wine Club Director salaries usually start with base pay A Wine Club Director should also have good writ- and add on commission for sales. Salaries range from ing and design skills to be able to develop a brochure, $30,000 to $80,000 depending upon size of the club, mailing, or e-mail that will instantly make the reader the winery, and the commission rate, the last of which want to join the club or order wine. Enjoying people is negotiable. If the job is only part-time, the person and having good verbal skills will help the Wine Club might also work in another part of the winery such as Manager deal with potential or complaining customers the tasting room and earn more for that posting. on the phone.

Employment Prospects Unions and Associations There is always room for wine marketers, because most While there are no real unions or associations of Wine (but not all) wineries want to sell more wine. The great- Club Directors, socializing in the winery’s community est opportunity is to find a winery that does not have a always helps, whether by joining a chamber of com- wine club and create one for it. One can also move from merce or a local winery or vintners’ association or vol- an existing job within a winery to creating or enhancing unteering to pour your winery’s wine at local charity a wine club. and nonprofit events. Get to know other Wine Club Directors in the area, from whom one can learn plenty. Advancement Prospects If a person works for a winery that has no wine club, Tips for Entry the potential to rise to Wine Club Director is great, with 1. Take all pertinent courses at local community or some initiative and computer skills. A Wine Club Direc- junior colleges. tor can advance within the winery by doing exceedingly 2. Visit local wineries and ask about their wine well, increasing winery sales tremendously, and making clubs, how they are run, and how they increase himself or herself valuable. Such a person could work membership. Then compare notes and ask to up the ladder to sales manager and even president of intern with the Wine Club Manager. the winery, or move to a larger volume winery or to one 3. Get a job in the winery’s tasting room, either pour- that pays a higher rate of commission. ing and/or selling wine, to get to know the wines and the clientele and therefore the target market. Education and Training 4. If the winery doesn’t have a wine club, offer to Marketing, sales, communications, desktop publishing, create and build one. Wine clubs are among a database courses, or a college degree in these fields will winery’s best sources of income and ways to be helpful. Most of the pertinent classes are also avail- develop new and loyal customers.

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xvi-298_CO-Food&Bev.indd 128 5/4/10 6:17:37 PM Winery Tasting Room Manager

CAREER PROFILE Career ladder

Duties: Manages the winery’s tasting room and staff, Sales Manager oversees purchase of all non-wine merchandise, trains tour guides and tasting room personnel, and Winery Tasting Room Manager helps the sales manager and events people to promote, organize, and put on public events that attract Tasting Room Team; Pourer/Server people to the winery Alternate Title(s): Hospitality Manager; Director of Retail Sales; Wine Educator Salary Range: $15,000 to $60,000 plus commissions Experience—Sales experience in any field, prefer- Employment Prospects: Limited to fair ably in food or wine industries, or any time spent Advancement Prospects: Good training and motivating staff Best Geographical Location(s) for Position: Wine pro- Special Skills and Personality Traits—Great com- ducing regions throughout the United States, keeping munication and computer skills, a passion for wine in mind that there now are wineries in every state and the winery where one works, great leadership Prerequisites: qualities, skills to motivate people and build a team, Education or Training—Some wineries require a an outgoing personality, ability to lift 40 pounds and college degree for tasting room managers, or practi- stand around for hours at a time. Wineries often hire cal experience in wine-making and the specific win- either attractive young men and women or retirees ery, or courses in marketing and communications. who can and want to work part time.

Position Description The tasting room manager selects and trains all staff A Winery Tasting Room Manager runs a winery’s tast- as the “face” of the winery to the public. His or her ing room, which usually is its showcase to the public success, and pay, hinge on how well tasting room staff where visitors gain an impression of the winery, its do, because everyone is on commission, including the wines, and the people who put their heart and soul into manager. the wine. Visitors often travel from one tasting room to The manager makes sure the pouring and sales staff another sipping, comparing wine, and hopefully pur- in the tasting room truly knows what goes into each chasing bottles of their favorites. wine, can describe it, and can refer visitors to other The tasting room manager assembles the best local attractions including restaurants. team possible to basically seduce the guest into tast- No job is too small for a successful Winery Tast- ing and purchasing wine, often including attractive ing Room Manager, who, especially at a small winery, young people or knowledgeable seniors who work might occasionally have to wash wineglasses, wipe the part time. counter, sweep the floor, or even clean the bathrooms. Most sales in a tasting room are retail, and the win- At the other end of the spectrum, a tasting room man- ery makes all of the profit since there are no middle ager may also become a roving ambassador for the people such as wholesalers and distributors. winery, pouring wine at charity or culinary events that A tasting room manager helps marketing or other gain excellent public exposure for the winery. A tasting executives lure people to the tasting room, organizes room manager’s hours may be irregular and include special events such as winemakers’ dinners, special weekends and some evenings. festivals, barrel tastings, and any other event that will Winery Tasting Room Managers also set the staff’s attract visitors who will buy wine. work schedule, salaries, wine discounts, decide whether

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CO-Food&Bev - dummy.indd 129 5/14/10 10:25:29 AM staff members get a free bottle of wine with their pay- wine-making process, its varietals and specialties, the check if they meet or pass their quotas, and decide how winery’s history, and the region’s history. many full- or part-time employees the tasting room should employ. Currently in major wine regions the Experience, Skills, and Personality Traits trend is to employ as few full-timers and as many part- Sales experience in any field, preferably in food or wine timers as possible to avoid paying health and other industries, or any time spent training and motivating benefits to staff. staff help. Working one’s way up the winery ladder, performing as many jobs in production as possible, can Salaries equip a tasting room manager with valuable knowledge. A Winery Tasting Room Manager’s salary ranges from Great face-to-face social, communication, and $15,000 to $60,000 plus commissions on everything people skills, computer skills, a passion for wine and sold in the tasting room, from bottle stoppers to wine. the winery where one works, great leadership qualities, Therefore it is in the manager’s best interest to hire and motivational and team-building skills, an outgoing per- keep happy the best sales staff possible, because he or sonality, and the ability to lift 40 pounds and stand on she will probably make a commission on what they sell, one’s feet for hours at a time make the best tasting room as will the staff making the actual sale. manager candidate.

Employment Prospects Unions and Associations At most there is only one tasting room manager in each Local and regional wine, culinary, and restaurant asso- winery, although there are more and more wineries ciations provide excellent networking possibilities in popping up throughout the country. In tiny boutique a field where there is no union representation. Such wineries the tasting room manager may be the spouse mingling and exposure helps to make the winery more of the winemaker. Passion for the specific wines or for familiar and popular with potential customers and the wine industry may help one get started working in members of the food and wine communities. a tasting room. Tips for Entry Advancement Prospects 1. Take some basic classes in wine-making and A successful Winery Tasting Room Manager has every marketing at a local community college to bring opportunity to work up to sales manager, public rela- yourself up to speed. tions manager, and even president of a winery. Or one 2. Visit tasting rooms and talk to tasting room staff can move to a larger winery with a larger base pay, to find the style of winery and wine that you like better commissions and wine discounts, more tasting most. room staff and sales, and therefore more commissions. 3. Offer to volunteer or intern in the tasting room One can start as a clerk in a tasting room and work up to get experience and learn about the winery’s to tasting room manager and beyond. history and specialties. 4. Visit wineshops or even the wine department of a Education and Training supermarket to figure out which wineries’ wines Many tasting rooms require a college degree, preferably you like. in marketing or sales, communications, or hospitality. 5. If you don’t live near a wine region, take a trip to Some wineries require a college degree for tasting room a nearby wine region and spend some time learn- managers, courses or practical experience in winemaking as much as you can. ing or the specific winery, or marketing and commu- 6. Take a job, any job, at a winery, learn on the job, nications courses. Winery Tasting Room Managers and work your way up. The more you know the must have a full knowledge of viticulture, the winery’s better.

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xvi-298_CO-Food&Bev.indd 130 5/4/10 6:17:37 PM VINEYARD MANAGER

CAREER PROFILE CAREER LADDER

Duties: Directs growing, cultivation, and maintenance Vineyard or Winery Owner; President of of vineyards; turns a conventional vineyard into a Vineyard Management Company sustainable or organic one as desired; coordinates with the winemaker and owners to schedule care of Vineyard Manager vines; oversees the vineyard crew and consultants; monitors water usage or dry farming; keeps up Vineyard Worker heavy equipment; schedules appropriate sampling or analysis of grape nutrients; estimates crop yield; maintains records; leads crew safety meetings; and coordinates with winery operations Alternate Title(s): Viticulturist Experience—Most wineries or vineyard manage- Salary Range: $35,000 to $90,000 with benefits ment companies require a few years of experi- Employment Prospects: Limited ence for a vineyard manager, although some start Advancement Prospects: Good as pruners and pickers or perform other hands-on Best Geographical Location(s): Wine producing jobs, knowledge of which is vital. regions throughout the United States, particularly Special Skills and Personality Traits—Fluency in on the West Coast English, Spanish, or other language; a love of work- Prerequisites: ing with other people as well as a love of the out- Education and Training—A bachelor’s degree in viti- doors; and an appreciation for the art and craft of culture is often required, along with knowledge of sus- vineyard pruning, planting, grafting, and thinning tainable, organic, and conventional (chemical) farming will be handy, as will willingness to work long and practices, according to the winery’s guidelines. odd hours seasonally.

Position Description Vineyard Managers also oversee all seasonal crews A Vineyard Manager directs vine purchases, planting, and work in the vineyard, teaching the workers the growing, cultivation, and maintenance of vineyards and particular vineyard’s standards and practice (which is may turn a conventional vineyard into a sustainable or where Spanish language abilities are often handy), stay organic one as desired. Wine can only be as good as the up to date on the latest science and research in viticul- grapes that go into it. ture, attend seminars and sometimes speak at them to The Vineyard Manager coordinates with winemaker share information and learn, maintain a computer data- and owners to schedule the care of vines; oversees the base, and help the wine-making team as requested. vineyard crew and consultants; monitors water usage or dry farming; oversees maintenance of all tractors Salaries and other heavy equipment; schedules appropriate Salaries for Vineyard Managers usually range from sampling or analysis of grape nutrients; estimates crop $35,000 to $90,000 with benefits, depending upon the yield; maintains records; leads crew safety meetings; size of the winery and its vineyards and whether one and coordinates with winery operations. works directly for the winery or vineyard or for a vine- Some of the detailed work the Vineyard Manager yard management company. The latter usually pays $10 oversees includes pruning, planting, grafting, spraying to $15 an hour based on seasonal work. (if used), hedging, leafing, thinning, management of cover crops planted to provide natural fertilization or Employment Prospects bug prevention, and netting to prevent birds and deer Vineyard management job availability is fair, because from devouring the grapes. some wineries hire only one Vineyard Manager, others

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xvi-298_CO-Food&Bev.indd 131 5/4/10 6:17:37 PM hire assistant vineyard managers who may oversee one Experience, Skills, and Personality Traits of many vineyards, and vineyard workers often move Most wineries or vineyard management companies from one vineyard to another from south to north require a few years of experience for a Vineyard Man- because of the weather. ager. Fluency in Spanish and English, love of working with other people, as well as a love of the outdoors and Advancement Prospects an appreciation for the art and craft of vineyard prun- Vineyard Managers and assistant vineyard managers ing, planting, grafting, and thinning will be handy, as are extremely important to any winery. Good vineyard will the willingness to work long and odd hours sea- management means good grapes, which means good sonally. A Vineyard Manager must be able to motivate wine. A good Vineyard Manager can move up into a crew outside and get along with the inside staff and other parts of a winery’s management team or to a win- winery team as well. ery with more vineyards to earn more money and get a promotion. Unions and Associations One can also “advance” by starting a vineyard man- There are no real unions for Vineyard Managers, agement company that employs vineyard workers and although the United Farm Workers (www.ufw.org) manages vineyards for several wineries or growers. represents some vineyard workers. Local vintners’ and Many wineries purchase grapes from vineyards owned vineyard growers’ associations offer great networking, by others and do not have vineyard managers. seminars, contacts, and support.

Education and Training Tips for Entry A bachelor’s degree in viticulture is often required, 1. Study viticulture at a community or junior col- along with knowledge of sustainable, organic, and con- lege or at a four-year university. ventional (chemical) farming practices, according to 2. Get any job available working in a small winery’s the winery’s guidelines. Often one should also be fluent vineyard to learn all you can or apprentice with in Spanish to communicate with some vineyard work- an established viticulturist. ers. It is also possible to learn on the job as a vineyard 3. Get any job in a winery to get your foot in the worker and rise to Vineyard Manager. Sometimes a door and slowly work your way toward the vine- Vineyard Manager also needs a state pesticide applica- yard and toward your goal. The more you know tor license if such substances are used in the vineyard. the better.

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xvi-298_CO-Food&Bev.indd 132 5/4/10 6:17:37 PM BEER BREWER

CAREER PROFILE CAREER LADDER

Duties: Oversees making of beer and the fermentation Brewery Owner process; supervises brewery workers, maintenance, and quality control; supervises bottling and labeling Beer Brewer of beer once it is produced Alternate Title(s): Brewmaster; Head Brewer Brewer Assistant Salary Range: $27,000 to $130,000 Employment Prospects: Good Advancement Prospects: Good Best Geographical Location(s): Throughout the Experience—At least three years’ on-the-job experi- United States, especially where barley and hops are ence in brewing are required to ascend to brewer or grown and breweries operate brewmaster, whether in a microbrewery or in a large Prerequisites: industrial brewery. Many jobs are available lower Education or Training—A knowledge of beer down the brewery ladder. styles and vocabulary, beer chemistry, and ingredi- Special Skills and Personality Traits—Ability to ents; knowledge of what goes into mass- produced taste lots of beer; self-motivation; good communica- beers as well as microbrews; a bachelor’s degree tion and team building skills, enjoyment of solving in microbiology, chemistry, biochemistry, or problems and multitasking; good computer skills; related sciences or even marketing are sometimes and enjoyment of working indoors. Spanish lan- required. guage skills could be necessary in a large brewery.

Position Description There are many other jobs available in a brewery The Beer Brewer or master brewer’s duties vary by the from line worker to heavy-equipment driver, as well size of the brewery. Generally, a brewer oversees the as jobs in warehousing, marketing, administration, making of beer and the fermentation process, super- finance, and human resources. vises brewery workers, maintenance, and quality control, and supervises the bottling and labeling of beer Salaries once it is produced. In a small brewery, the brewer Brewers and brewery workers make between $27,000 to might do everything, even sweep and hose down the $130,000, depending upon the size of the brewery and floor. In a large brewery, the brewer or master brewer size of the crew they supervise, or whether the brewer is more of a manager with beer-making knowledge is also the owner with only one or a few aides. Large and skills. breweries employ many minimum wage workers, while Most commonly, a brewer coordinates all the activi- the brewer or brewmaster in the same establishment ties of the actual brewing process, leads a culturally can earn much more. and linguistically diverse team, hires and trains staff to perform each function of beer making and bottling, Employment Prospects schedules beer making with sales and marketing, devel- Employment prospects are good if you live near a large ops recipes for new beers, learns old beer recipes, and brewery. Microbreweries come and go as the economy manages the ordering of all supplies. ebbs and flows. Many of the country’s largest breweries The brewer also trains bartenders if beer is served or have production plants throughout the United States. sold at the brewery, orders kegs and taps, and organizes cleaning schedules. On the fun and more public end of Advancement Prospects the process, the brewer represents the brewery at tast- Brewery workers can rise from the bottom of the barrel ings, clubs, and conferences and often appears in the to the top by hard work, good language skills, and fast media. learning. Beer Brewers and brewmasters are at the top

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xvi-298_CO-Food&Bev.indd 133 5/4/10 6:17:37 PM of the barrel already, so they can advance by moving Unions and Associations into management spots such as marketing and execu- The International Brotherhood of Teamsters represents tive positions, by moving to a larger brewery, or by most beer and soft-drink workers, particularly at the moving to a small brewery with big ambitions (and large corporate breweries, and provides training oppor- money). tunities, pay negotiations, and representation, hosts blogs, and runs giant conventions where members can Education and Training express their concerns (www.teamster.org). Home brew- A knowledge of beer styles and vocabulary, English ers can legally make up to 200 gallons of beer a year for and possibly Spanish, beer chemistry, and ingredients; private consumption and can find networking and lots knowledge of beer history and of what goes into mass- of information through the American Homebrewers produced beers as well as into microbrews; a bachelor’s Association (www.beertown.org). The Beer Institute is degree in microbiology, chemistry, biochemistry, or not really an association but its site offers lots of infor- related sciences, and marketing experience are some- mation and links (www.beerinstitute.org). The North times required. American Brewers Association offers information, a Experience, Skills, and Personality Traits beer fest, competition, and awards (www.northameri- A beer specialist or worker needs at least three years canbrewers.org). The American Brewers Guild has craft of on-the-job experience in brewing to ascend to Beer brewers’ apprenticeships, classes in brewing science Brewer or brewmaster, whether in a microbrewery or in and engineering, employment services and financial a large industrial brewery. Many jobs are available lower aid (www.abgbrew.com). The Master Brewers Associa- down the brewery ladder, and all require the ability to tion of the Americas (www.mbaa.com) offers abundant take directions and be patient. information, regional seminars, and advice for brewers A brewer or good brewery employee must have the of all size establishments. ability to taste lots of beer, have a passionate dedication to beer, be self-motivated and a multitasker, have good Tips for Entry communication and team building skills, enjoy solving 1. If you are passionate about beer, try making beer problems, have good computer skills, and enjoy work- at home. Many states allow the sale of home ing indoors. Spanish language skills could be necessary brewing kits. in a large brewery. 2. Read all you can about making beer. In a small brewery the brewer also might need to 3. Take beer classes at community or junior colleges. enjoy showing off his or her passion for beer and beer 4. Get a job in a brewpub or brewery, even if it is knowledge with customers who come to a tasting bar to cleaning kegs and equipment, learn all you can, sample the products. and work your way up the beer ladder.

134 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 134 5/4/10 6:17:38 PM RETAIL AND WHOLESALE FOODS AND GROCERIES

xvi-298_CO-Food&Bev.indd 135 5/4/10 6:17:38 PM SPECIALTY FOOD STORE BUYER/ MANAGER

CAREER PROFILE CAREER LADDER

Duties: Orders, inventories, oversees displays of Store Owner or General Manager imported and specialty food products, either for a department within a large grocery store or Specialty Food Store Buyer/Manager for the whole store if its entire stock is gourmet and specialty foods; hires, trains, and schedules other gourmet department managers or special- Sales Clerk or Stock Handler ists (such as a cheese buyer); circulates in community to make inventory known and to enlarge customer base; listens to and receives customers’ Prerequisites: special requests and determines if they would be Education and Training—Business management, popular; occasionally demonstrates products; and culinary, food chemistry, or marketing courses from may help develop a mail-order or online catalog community or junior colleges, or any food and cook- and business ing courses from culinary schools, or a strong ethnic Alternate Title(s): Gourmet Food Buyer; Organic culinary background Foods Buyer Experience—Any retail sales experience, particu- Salary Range: $34,000 to $110,000 larly in food, including stocking shelves or cooking Employment Prospects: Limited but increasing Special Skills and Personality Traits—Enjoy good Advancement Prospects: Excellent foods and discovering new products; have a love of Best Geographical Location(s): East and West coasts cooking and helping people learn about foods or where there is a large customer base of people find them products they read about or miss from either from different countries or who consider home; can prioritize tasks; can work well with oth- themselves to be gourmands and gourmets and ers; have a good personality to receive suggestions people who like to cook and serve fine and exotic and become friendly with customers with varied foods tastes to keep them coming back

Position Description from around the world. As economic times change and A specialty food buyer for a large grocery store or chain people are less likely to drive miles to find a special food and the buyer/manager of a small specialty, ethnic, or item, more stores are searching for and stocking foreign gourmet food store have similar duties. As Americans foods to meet customers’ requests. broaden their outlooks and look to foods from their Even though many of these delicacies are available ancestors’ homelands or simply look to try new tastes, online or by catalog, thousands of home cooks want to more specialty food stores crop up, and supermarkets, purchase something they find in a recipe, and they need sensing this trend, employ more people with knowledge it “now.” Hence, specialty food stores and specialty food of specialty foods to buy for this market niche. As con- departments in broader appeal stores grow constantly. sumers become more aware of good food and food that Neighborhoods where residents of particular is good for them, stores or organic markets hire spe- national or ethnic origins live often have distinct specialty buyers who know the local organic food growers cialty food stores that offer “foods from home,” includ- and sources to meet the public demand. ing canned sauces, dried spices, and even cookies or More Americans are looking for whole grains, biscuits. organic vegetables, fresh wild fish, arborio or organic Specialty Food Store Buyers and Managers usually basmati rice, specialty organic beans, triple-cream bries, have a goal to attract and cater to both the residents of specialty processed meats, pastas, and herbs and spices the neighborhood and to attract food fans from outside

136 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 136 5/4/10 6:17:38 PM the area who might come to purchase special ingre- of rungs up the ladder to climb. If a person is a specialty dients. Hence, a buyer or manager will need to speak food buyer in a chain grocery store, the person can English as well as the language of the neighborhood. climb to regional or national buyer. One can also move Specialty Food Buyers and Managers in large general up by going to work at another grocery, either a smaller grocery stores often try to purchase items that will meet and more specialized store or a larger chain store group. the needs of foodies who want to cook new foods as The more one learns, the more one is likely to advance. well as for people for whom the foods are native. They have to keep up on what is available and fashionable Education and Training and even stay ahead of the trends so they are equipped Business management, culinary, food chemistry, or when a fad hits. To do this, they may receive many spe- marketing courses from community or junior colleges cialty food distributors who call on them in the store, or or any food and cooking courses from culinary schools attend enormous Fancy Food Shows or other specialty will be helpful. Knowing sources and visiting local food shows on both coasts and occasionally in Chicago. farms and suppliers or traveling to a specific specialty Many specialty food departments and buyers offer food’s country of origin will produce enjoyable and sample tables where customers can try new tastes, usu- productive knowledge. ally with a good supply available and a coupon on the display table for easy purchase. Experience, Skills, and Personality Traits The Specialty Food Store Buyer or Manager orders Any retail sales experience, particularly in food, includ- everything in the specialty department, but might have ing stocking shelves or cooking, is beneficial. A Spe- separate assistant buyers for subspecialties of coffee and cialty Food Store Buyer/Manager should enjoy good tea, rice, cheeses, Asian foods, and various Latino or foods and discovering new products; should have a Middle Eastern foods. love of cooking and helping people learn about foods This person is also in charge of arranging appealing or finding them products they miss from home or read and clean displays of specialty foods and sample tables; about; have a good personality to take suggestions; and hiring, training, scheduling, and firing of staff; setting become friendly with customers to keep them coming up a catalog or online sales; getting the department’s back. goods into the store’s ads; creating awareness in the A specialty food buyer should be able to lift up to community of what products the store offers with easy 40 pounds and speak English as well as the language of recipes; and getting to know the customers and listening the specialty food store, whether Korean, or Italian, or to requests and comments to better serve their needs. whatever it may be. Good computer skills are a must. A Specialty Food Store Buyer or Manager has to make sure inventory moves and is always fresh and of Unions and Associations high quality and complies with state health and safety Small specialty food stores usually are not unionized, codes, and may even cut and wrap cheese, rotate stock, and a Specialty Food Store Buyer or Manager in a large and keep a spoilage log. grocery store may be categorized as management. Salaries If a person remains in a worker-level job instead of Specialty Food Store Buyers’ and Managers’ salaries becoming an executive, he or she may join the United vary and range from $34,000 to $110,000, depending Food and Commercial Workers International Union upon the size of the store, its location, whether the (www.ufcw.org), which represents retail store work- person receives commissions or straight salary, or is ers, meatpacking, poultry, food processing, and food an owner. These amounts may include benefits and manufacturing workers in insurance and compensation bonuses, or those may be paid on top of a salary. negotiations. Getting to know people in the community who buy Employment Prospects various ethnic foods might help a buyer understand Specialty Food Store Buyer and Manager jobs constantly the food’s uses, traditions, role in society, and even increase throughout North America. recipes, while drawing more locals to the store or place of business. Advancement Prospects If the Specialty Food Buyer is also the manager and Tips for Entry owner, the person is probably at the top of their ladder. 1. Take any job in any size grocery store you can If one starts as an assistant buyer or clerk, there are lots get, whether it is an ethnic market down at the

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xvi-298_CO-Food&Bev.indd 137 5/4/10 6:17:38 PM corner or wrapping cheese in a cold back room 4. Take any specialty food classes offered at nearby of a gourmet grocery store. adult education programs (often held in local 2. Talk your way into a pass to a fancy or gourmet high schools), community colleges, or cooking food show and collect contact and product infor- schools to learn about everything from locally mation, sampling as many nibbles as possible grown and cured olives or sausages to chocolate and asking sales representatives if they are sold and any ethnic foods. in your area. 3. Go to the store where specialty products are sold and talk your way into a job—any job—while explaining that you want to learn.

138 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 138 5/4/10 6:17:38 PM SUPERMARKET MANAGER

CAREER PROFILE CAREER LADDER

Duties: Runs entire store; ultimately orders all foods District Supervisor and supplies, sometimes via a head office; hires, trains, fires, lays off, and disciplines employees; gets Supermarket Manager involved in the community with local public relations; fills in at checking and bagging customers’ Assistant Manager/Department Manager purchases; works out payment for product placement and works with and juggles distributors for shelf space and special displays; oversees compliance with health and safety regulations; and coordinates advertising if it is a small enough store or chain business, human resources, or computer science; Alternate Title(s): Store Manager; Team Leader; Store on-the-job training is important as one works one’s Director way up the supermarket ladder. Salary Range: $45,000 to $100,000, if bonuses are Experience—A few years’ experience in the gro- added in cery business at as many kinds of jobs as possible Employment Prospects: Excellent, although one has to is mandatory, with store management experience start at the bottom of the grocery ladder or transfer elsewhere helpful from another store or chain Special Skills and Personality Traits—Ability to Advancement Prospects: Excellent build team spirit and encourage initiative and deci- Best Geographical Location(s): Anywhere in United sion making; have an even temperament and be able States or Canada to jolly up employees and customers; good com- Prerequisites: munication and computer skills; ability to multitask, Education and Training—A high school educa- juggling many grocery store problems at once and yet tion is acceptable, but advancement possibilities are have the entire store and staff look calm, organized, greater with a college degree in sales, marketing, and appealing at showtime when the doors open

Position Description bulk for many stores. Individual supermarket manag- A Supermarket Manager runs the entire store and ulti- ers have some leeway depending upon the store, its mately orders all foods and supplies, sometimes via the location, and the size of the supermarket chain opera- head office, and occasionally is allowed to stock local tion. At the other end of the process, the manager is products such as local authors’ books or local organic also responsible for all computerized inventories and growers’ fruits and vegetables. spreadsheets that track sales successes, failures, and The manager hires, trains, fires, lays off, and disci- occasionally trigger automatic reorders. plines employees; gets involved in the community with Supermarket Managers can make decisions on the local public relations, and sometimes joins service orga- test stocking of specialty items that may have been nizations such as Kiwanis, Rotary, Lions, or Soroptimist requested by several customers and then have to keep clubs. In a pinch he or she fills in checking and bag- track of how well that item sells. For instance, a particu- ging customers’ purchases. The manager also works out lar brand of tea that a cluster of customers request may payment for product placement and works with and be put on the tea shelves for a few weeks to see how it juggles distributors for shelf space and special displays; does. It has to pay its way in occupying shelf space and oversees compliance with health and safety regulations; will be removed it if doesn’t sell as well as a product that and coordinates advertising if it is a small enough store could also take that space. or chain. Local vendors may have to show evidence to the Often a supermarket’s central office does most of the manager of product liability insurance, organic certifi- ordering because it can get better deals by ordering in cation, and the ability to produce in adequate quantities

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xvi-298_CO-Food&Bev.indd 139 5/4/10 6:17:38 PM to fill potential demand, whether dealing with local to $80,000, more if the manager makes commissions or tomatoes, locally grown and produced wine, or a locally has a special bonus arrangement. produced and bottled pasta sauce. Managers usually receive full benefits, but fewer and Supermarket Managers also coordinate all staffing, fewer new supermarket employees get any benefits as walking the tightrope between having enough checkers they are hired part-time at minimum wage or slightly and clerks on hand to satisfy customers’ timing needs higher hourly pay. and having too many workers around when business is slow. They will also want to get stocking done so there Employment Prospects will not be hand trucks and stacks of cans in the aisle There is great turnover in the grocery supermarket during rush hour. business, especially with large box stores getting into More managers are hiring part-time workers at min- the grocery field. Managers move around in a sort of imum wage and in nonunion jobs to avoid paying ben- musical chairs, so there are lots of opportunities. efits and making long-term employment commitments, thus ostensibly cutting costs. Advancement Prospects Many entry-level employees need to be trained in Advancement prospects in the supermarket manage- sanitation, customer service, bagging techniques, lan- ment business are tremendous, although recently they guage skills, and even pronunciation of some products’ have become more limited—especially if a local super- names. The manager is responsible for all of these tasks market’s business declines because a new box store with and for keeping track of which employees are working a grocery department moves into the neighborhood. up to expectations. Through this process, the manager One usually has to start at the very bottom, work can determine which employees are worthy of promo- hard, learn, and work one’s way up the grocery store tion; some of these may even work their way up the ladder. Some union member department managers grocery ladder to manager one day. choose to remain in those jobs rather than move to New employees too young to sell alcohol work upper management in order to retain union protection, as baggers until they learn the procedures, and can benefits, and seniority. move up to checker when they have worked for several A person with the best possibilities for advancement months and are “of age,” which varies by state. will have experience from the warehouse or bagging A Supermarket Manager also coordinates all depart- stations and above as well as a degree in sales and mar- ment managers but is ultimately responsible for prod- keting, business management, human resources, psy- uct freshness and appearance of the store, as well as the chology, computer science, or even real estate. One can store’s operating budget and keeping up on develop- move up into corporate management and into departments in competitive stores. ments of real estate, advertising, human resources, Managers also have to stay up-to-date on new prod- purchasing, computer science, or even overall manage- ucts through catalogues, e-mailed advertisements, ment. social media, trade magazines, and online newsletters. Managers now also make arrangements and coor- Education and Training dinate concessions, such as rental and percentage deals A high school education is acceptable, especially for with national coffee and juice chains and banks that part-time entry-level work, but advancement possi- take space within the store to offer their products. bilities improve with a college degree with sales and Besides the store’s bottom line, a grocery store marketing, business, human resources, and computer becomes a local marketplace, historically and currently science, combined with on-the-job training to work regarded as a place of social contact and conversation. one’s way up the grocery ladder. High school students Thus, how the Supermarket manager conveys his or her can also start working as baggers, shelf stockers, or deli and the chain’s personality through personal conversa- workers. tions and the attitude the supermarket’s staff display is In-store training is available at every level, so how all-important. much one takes advantage of what is offered can mean the difference between doing well and not. Salaries Supermarket Manager salaries vary according to the Experience, Skills, and Personality Traits size of the store or chain of stores, the city in which it A few years’ experience in the grocery business at as is located, his or her experience, skills, and academic many kinds of jobs as possible are mandatory, with store degrees. Generally average salaries range from $45,000 management elsewhere extremely helpful and almost

140 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 140 5/4/10 6:17:38 PM crucial to rise to Supermarket Manager. If a person has many supermarket and grocery store workers up to the worked at another supermarket at any level, he or she management level. Big box stores often have no union will probably start near the bottom and advance faster representation. than other employees. During tough economic times, when some middle management union staffers were Tips for Entry out of jobs because the supermarket where they worked 1. Take any job in a small or large grocery store closed, those employees have had to take lower-level to get your foot in the door, whether it is bag- jobs at other stores just to retain their jobs and benefits, ging, sweeping, unpacking boxes and shelv- all through union negotiations. ing goods, or making deli sandwiches. Many An excellent Supermarket Manager needs the ability supermarket and grocery employees get a great to build team spirit and encourage initiative and deci- deal of satisfaction from dealing with food and sion making; have an even temperament and be able to people. jolly up employees and customers; good communication 2. Check out the full range of grocery stores in your skills at every level and computer skills; the ability to area, from tiny corner stores and specialty food multitask, juggling many grocery store problems at once stores to chain supermarkets and box stores. and yet have the entire store and staff look calm, orga- 3. Get a job in any of them to get started. nized, and appealing at showtime when the doors open. 4. Take classes in business management, computer science, communications, and human resources Unions and Associations at a high school adult education program, com- Supermarket Managers are management and do not munity or junior colleges, or at a nearby univer- have a union. The United Food and Commercial Work- sity to improve your chances for getting a job and ers International Union (www.ufcw.org) represents advancing within the supermarket system.

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xvi-298_CO-Food&Bev.indd 141 5/4/10 6:17:39 PM RESTAURANT SUPPLY BUYER

CAREER PROFILE CAREER LADDER

Duties: Selects all products and equipment to be sold by Restaurant Supply Purchasing Manager traveling salespeople and through print and online catalogs and e-mail solicitations; constantly researches Restaurant Supply Buyer new products and those available by all producers; anticipates what culinary clients might want or need; Purchasing Assistant/Salesperson negotiates deals on large orders; sometimes hires and trains company sales team, educating members on product benefits; attends trade shows to represent company; keeps up on competition and new products and new food preparation technologies. On-the-job Alternate Title(s): Merchandise Manager, Merchan- sales training is important. A bachelor’s degree in dise Director; Purchasing Agent marketing or business will help. Salary Range: $35,000 to $100,000 Experience—Sales, buying, or purchasing experi- Employment Prospects: Good ence will be valuable, as will culinary or food prepa- Advancement Prospects: Good ration experience Best Geographical Location(s): All large cities where Special Skills and Personality Traits—Passion there are lots of restaurants for cooking equipment; compulsive curiosity about Prerequisites: cooking and kitchen equipment and latest inven- Education or Training—There are few academic tions and trends; the ability to enjoy and travel to requirements to purchase equipment beyond famil- trade shows; and computer skills such as the MS iarity with the equipment, its functions, and benefits, Word, Excel, and Outlook applications

Position Description Experienced Restaurant Supply Buyers know the The Restaurant Supply Buyer selects all products and language of the industry, know how to read sales equipment to be sold by traveling salespeople and pitches they receive, know whether certain equip- through print and online catalogs and e-mail solicita- ment will comply with government regulations in tions helps create the equipment marketing company’s various states, tour equipment production plants to image by determining how up-to-date its equipment make sure the plants are clean and that the producer and presentations are. can keep up production if the buyer’s company cre- Salespeople for kitchen equipment and gadget ates demand, know how volume discounts work for producers seem to hound a Restaurant Supply Buyer both seller and buyer, and keep current on price levels because such a buyer is the key to an enormous res- and discounts. taurant market door. How the sales company builds its The buyer also sometimes tours restaurant kitchens catalog, how it deals with potential or current custom- to find out what chefs want in order to anticipate what ers, and how much it sells totally affects the producer’s culinary clients might want or need and tries to acquire success. If the Restaurant Supply Buyer for the dis- the best products for the money that are appropriate for tribution and sales company likes an item, he or she their clientele or potential customers. might buy it as well as help with co-op advertising The buyer negotiates deals on large orders and then and give it favorable positioning in print or online figures out how to market the products to his company’s catalogs. customers, and works to minimize transportation costs A Restaurant Supply Buyer aggressively and con- and maximize rebate opportunities. stantly researches new products and those available from Sometimes the Restaurant Supply Buyer actually all producers and, in fact, hears constantly from produc- hires and trains the company sales team once he or she ers’ representatives anxious to update and remind the has selected the products, educates the team on product buyer of their products’ virtues and advantages. benefits and intricacies and potential “special buys,”

142 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 142 5/4/10 6:17:39 PM and keeps sales staff abreast of what chefs seek to keep information and learns at every step of the way. One up with trends. can learn the business in a small local or regional com- A Restaurant Supply Buyer attends trade shows to pany and work one’s way into a larger company with represent the company he or she owns or for which larger responsibility, pay, and stock options. she or he works, and keeps up on competition and new developments and products while making new con- Education and Training tacts. If there are new food products, ranging from nuts While no specific education is required to be a Restau- to dried fruits, the buyer might set up tastings to find rant Supply Buyer, a degree or at least classes in sales, out if the producer can provide fresh products as well marketing, culinary or food production, and the res- as educate salespeople on the attractions and benefits taurant business will be advantageous. For higher-paid of those foods. In this case the buyer may help arrange buyer jobs, a bachelor’s degree in business or economics demonstrations for the vendor. or a combination with strong sales experience in the Local government agricultural advisers and buy- field are best. ers occasionally suggest producers create new “value- added” products, such as jams or condiments from Experience, Skills, and Personality Traits excess berries or tomatoes. A Restaurant Supply Buyer ideally should have a good The 3,000-member National Association for the five years of recent experience in purchasing kitchen Specialty Food Trade (www.specialtyfood.com) puts on equipment and products. Computer skills working with what it calls Fancy Food Shows each summer in New applications such as MS Excel, Word, and Outlook may York City and each winter in San Francisco. The asso- be required. Sales, buying, or purchasing experience ciation also produces an excellent magazine and Web will be valuable, as will culinary or food preparation site loaded with information, and both efforts signal the experience, a passion for cooking equipment, compul- next trend in equipment and food products. sive curiosity about cooking and kitchen equipment Any Restaurant Supply Buyer also has to read the and the latest inventions and trends, and an ability to financial pages of major American newspapers to keep enjoy and travel to trade shows. up on restaurant or supply company mergers, buyouts, bankruptcies, spin-off companies, layoffs, and clos- Unions and Associations ings. While there are no unions of Restaurant Supply Buyers, there are several useful associations, including the Asso- Salaries ciation of Food Industries (www.afi.mytradassociation. A Restaurant Supply Buyer for a distribution company org), the Snack Food Association (www.sfa.org), the usually earns between $35,000 and $100,000, some- Food Processing Supplies Association (www.iafis.org), times including benefits, stock, or profit sharing. and the Prepared Foods Association (www.preparedfoods.com), all of which provide newsletters, magazines, Employment Prospects seminars, and conventions. Prospects are good since nationwide restaurant supply companies need buyers throughout the company and Tips for Entry smaller companies are scattered around the country. 1. Learn all you can about food, cooking, kitchen Both kinds of companies may employ several buyers or equipment, and ingredients. purchasers, although in tough economic times restau- 2. Take business courses at a local community or rants, like everyone else, cut back on new purchases, so junior college in business, marketing, or com- new hires may be harder to find than in good economic puter programs. times. 3. Ask at local restaurants who their equipment suppliers are and arrange to meet someone from Advancement Prospects the company. Get to know that person, tag along A buyer who starts out at any level in a restaurant sup- with him or her, and learn what the job entails. ply company can move up in purchasing or any part 4. Try for a job assisting an experienced buyer and of management if he or she is constantly open to new work your way up.

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xvi-298_CO-Food&Bev.indd 143 5/4/10 6:17:39 PM RESTAURANT SUPPLY SALESPERSON

CAREER PROFILE CAREER LADDER

Duties: Calls on chefs and hotel and restaurant pur- Restaurant Supply District Manager chasing agents, taking samples or brochures about new equipment or exotic or improved food products; Restaurant Supply Salesperson goes to company briefings on new product lines; keeps up awareness of new products and watches out for what chefs say they might find interesting; Restaurant Supply Sales Assistant attends trade shows to know what the competition offers; keeps track of orders; relays orders via phone or e-mail; may even work solely on Internet sales Alternate Title(s): Sales Rep; Supplier Experience—Sales experience of any kind is good, Salary Range: $51,000 to $230,000, based on rate of especially selling to restaurants, or cooking in res- commissions taurants so one might know from the inside what Employment Prospects: Good, for entrepreneurs chefs might need. Many companies prefer to train Advancement Prospects: Good salespeople in that business’ sales methods. Best Geographical Location(s): Any urban area with Special Skills and Personality Traits—Passion for lots of restaurants, rural counties with diners and the food business, joy from helping others improve coffee shops, and even from home where one can their business, lack of fear of approaching people sell online without leaving the house cold, an optimistic outlook, and the ability to take a Prerequisites: “no” answer and turn it to a “yes” Education or Training—Culinary, business, computer program training, and marketing courses at any level will help.

Position Description of the catalog could determine whether a chef goes to A Restaurant Supply Salesperson first calls on prospec- that salesperson’s particular Web site or that of another tive clients—meaning chefs—to get acquainted and distributor. hopefully develop good working relationships. Rela- In communicating with a chef or food director, the tionships, even friendships, are extremely important in more knowledge a salesperson has of how a profes- sales, particularly to restaurant chefs, school head cooks sional kitchen works and how restaurants are run, the or dietitians, institution chefs, and hotel and casino more successful he or she will be. chefs. One sale to a client is good, but a salesperson’s Salespeople attend in-person or virtual company success relies on repeat business. meetings to introduce new products the company rep- Chefs and others in the business also shop online for resents, with product salespeople or sales reps present- everything from slicers, single burners, and biodegrad- ing their products and their virtues. Tasting new nut able flatware to nuts and apricots, sometimes to save mixtures or condiments might be a part of the job. money and sometimes even to avoid contact with a Salespeople can actually have some say in whether a salesperson. product will sell and whether it is ordered and put in A salesperson visits chefs “door-to-door” to estab- the catalog. lish a relationship, which may be followed up in person, Sometimes a salesperson will arrange for a lease by telephone, or by e-mail, or simply by the chef log- of kitchen equipment with the option to purchase it, ging onto a Web site and ordering directly. Hence, a particularly if the owner is a promising new chef with first impression of trust and the efficient presentation some backing. In rare cases, particularly with a famous

144 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 144 5/4/10 6:17:39 PM chef, equipment companies will install equipment for missions start rolling in. Once a person has worked his free just for the advertising and association—the com- or her own territory for a few years, he or she can earn pany will get publicity through the chef’s fame or media from $51,000 to $230,000, based on the rate of commis- exposure. sions and the kind and level of restaurants with which If a product is accepted to be sold, the distribution the person deals. Once a salesperson is known and company will either order a good supply or act as a trusted by chefs and purchasing officials, he or she can paper processor, relaying orders directly to the manu- almost reorder for these clients automatically—but that facturer. Occasionally an equipment manufacturer or is after many years of very hard work and travel. food packager takes orders in advance and produces according to the orders received. Employment Prospects A Restaurant Supply Salesperson has to be famil- There are many national and regional food and restau- iar with food crops and sources to know if and why a rant supply companies, although some regional ones product is or is not included in the company’s product have either been gobbled up by larger corporations or line and should be able to explain this to a chef. The have gone out of business recently. An entrepenuer can chef may want to know if a food product is organic or start a supply company, gathering a catalog of local pro- sustainably grown, and its country of origin. ducers to represent. While a restaurant supply company may carry around 50 to 100 products, a Restaurant Supply Sales- Advancement Prospects person may call on 50 to 100 clients, some monthly and Advancement prospects are excellent once one is in some weekly or even twice a week. the company’s sales force. As a salesperson, if one does Many restaurants have little storage and chefs often well one might rise to district supervisor over several want products as fresh as possible, so they may want to salespeople. A supervisor may receive a salary and/or order daily, twice a week, or weekly, which also keeps a percentage of the salespeople’s sales as a motivator to waste low. In some cases the restaurants get billed get them selling more. weekly or monthly or are on a cash-on-delivery basis with the supplier. The salesperson sometimes works Education and Training with the company’s credit manager to work out pay- Culinary, business, computer program training, and ment schedules that get the company paid while not marketing courses at any level will help. One might try offending or strapping the restaurant—all of it a delicate the other end of the sales spectrum first as a purchaser balance. It is, of course, in the best interest of the sales- of restaurant supplies for a distribution company or for person to keep the restaurant open and viable, help it a restaurant or group of restaurants or hotel. work out a pay schedule, and keep it ordering products, all of which means more commissions to the credit of Experience, Skills, and Personality Traits the salesperson. Sales experience of any kind is good, especially selling Salespeople who sell restaurant equipment also need to restaurants or cooking in restaurants so one might to have relationships with chefs and purchasing agents know from the inside what chefs might need. Many and keep them informed of their latest and greatest companies prefer to train salespeople in that business’ products. The salesperson also needs to know a client’s sales methods. To fully understand chefs’ needs, experi- restaurant’s kitchen in order to recommend new appli- ence in cooking in a commercial kitchen would be the ances or gadgets appropriate for the chef’s style of cook- best source of knowledge and a foundation for good ing and presentation. working communication. Salespeople often work by geographic territory, pos- Passion for the food business, joy from helping oth- sibly in a few counties or states; or may deal solely with ers improve their business, lack of fear of approaching an online catalog and Internet sales. people cold, an optimistic outlook, and the ability to Many Restaurant Supply Salespeople are trained on take a “no” answer and turn it to a “yes” are all needed the job by more experienced salespeople and eventually traits. will mentor up-and-coming sellers themselves. Most Restaurant Supply Salespeople enter a restaurant via the kitchen’s back door, and usually interrupt Salaries whatever people are concentrating on. This person When a Restaurant Supply Salesperson first starts on needs to be sensitive to the kitchen’s rhythm, have a the job, he or she is paid a living wage to get started, gift in hand, share a little trade gossip (salespeople and which is sometimes withdrawn as the person’s com- delivery people are full of gossip about what’s going

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xvi-298_CO-Food&Bev.indd 145 5/4/10 6:17:39 PM on in all the restaurants), and perhaps know each Tips for Entry kitchen’s timing. Any salesperson needs to know how 1. Learn all you can about food, ingredients, the to say just enough and when it’s time to “fold ’em and chemistry of food, kitchen appliances, and other close ’em.” equipment. The more you know about the cooking field, the more you know about chefs’ needs Unions and Associations and priorities. While there are no trade unions for Restaurant Sup- 2. Take classes in sales management, marketing, ply Salespeople, there are several trade associations. inventory, and computer programs. These include the Commercial Food Equipment Ser- 3. Track down a Restaurant Supply Salesperson, vice Association (www.cfesa.com), the Foodservice possibly by asking local chefs or restaurant own- Consultants Society International (www.fcsi.org), the ers who calls on them, and hanging around. Manufacturers’ Agents for the Food Service Industry 4. Ask that restaurant Supply Salesperson if you can (www.mafsi.org), the North American Food Equipment ride with or apprentice with him or her, while Manufacturers (www.nafem.org), the National Asso- trying to get a job at the best hotel or restaurant ciation of Wholesaler-Distributors (www.naw.org), and in your area. the National Restaurant Association (www.restaurant. 5. Get an apprenticeship or job at any level in pur- org). Most have newsletters, conventions, and lots of chasing for a restaurant, hotel, hospital, school information resources. district, large country club, casino, or resort.

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xvi-298_CO-Food&Bev.indd 146 5/4/10 6:17:39 PM COOKWARE AND EQUIPMENT

xvi-298_CO-Food&Bev.indd 147 5/4/10 6:17:40 PM COOKWARE STORE BUYER

CAREER PROFILE CAREER LADDER

Duties: Meets with salespeople to come to the store and Owner/Purchasing Manager schedules their visits, scours catalogues in print and online, attends trade shows to find the latest trends Cookware Store Buyer in public needs or desires, watches inventory and Web site and keeps track of what sells and doesn’t, Assistant Buyer/Clerk reorders or stops orders, often organizes seasonal promotions, and works with webmaster to coordinate online specials Alternate Title(s): Purchaser; Purchasing Manager spreadsheets, management, marketing, and design Salary Range: $40,000 to $100,000 will help Employment Prospects: Good in good economic Experience—Retail sales experience, particularly in times, more difficult in bad economic times the food or cooking fields, or being a home cook Advancement Prospects: Good helps one understand what cooks will look for, as Best Geographical Location(s): Throughout North well as trends in the business and the timing of America, wherever cookware is sold, whether in orders to meet holiday shopping. small local groceries, local kitchenware shops, Special Skills and Personality Traits—Passion for or at central buying offices for large retail chain cooking equipment and home cooking, interest in stores new culinary trends, the gift of gab, the ability to Prerequisites: turn a “no” answer into a “yes,” the freedom and Education or Training—General education, par- willingness to travel, and great computer skills either ticularly with courses in culinary arts, business, to develop a Web site or process orders

Position Description may sell to cooks of one economic bracket but not A Cookware Store Buyer can often get tremendous another. vicarious pleasure out of buying tons of cookware with Cookware buyers scour wholesalers’ and manufac- someone else’s money—unless, of course, the buyer is turers’ Web sites, catalogues, and e-mails, and go to gift also the store owner. and houseware trade shows a few times a year. The larg- The buyer schedules visits and meets with sales- est show buyers go to is the International Housewares people who come to the store, listens to their sales Show in Chicago (www.housewares.org) in January, at pitches, decides what to order, and eventually receives which 25,000 buyers from 100 countries may order and the items and checks delivery slips with carton con- 2,000 exhibitors from 30 countries sell their best goods. tents. Cookware inventory might include pots and pans What you see there are samples of equipment, and the of iron or clay or metal; kitchen utensils of all kinds, manufacturers take orders and produce the goods based from easy-grip varieties to some made of new materials; on orders taken. cookbooks; dish towels, aprons, placemats, and table- If buyers represent a large store or chain of cookware cloths; mixers, from reproductions of classics to mod- shops, salespeople will call on them to show off new ern design; bakeware; casseroles; celebrity name–brand items and find out when seasonal discounts or deeper pans and utensils, and glassware. “recession discounts” are planned. A Cookware Store Buyer has to know the store’s Seasons to consider and for which special products clientele and consider their needs and desires when are made, bought, and sold include Christmas, spring, ordering. Television cooking stars’ products may summer and fall. Christmas kitchen gifts are popular, sell in some parts of the country and not in others, followed by sales that clear inventory for spring, and while reproductions of old-fashioned cast-iron goods pre-wedding orders complete with bridal registries in

148 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 148 5/4/10 6:17:40 PM which prospective brides list gifts they would like for chains hire central buyers, with each local branch guests to give them as wedding presents. Summer sells staff having some input on what the local market lots of outdoor cookware from barbecues to plastic might purchase. and biodegradable utensils, plates and cups, and picnic baskets. Stores and their buyers progress through Advancement Prospects Mothers’s Day and Father’s Day, graduation time, tour- Once you get a job in a cookware shop and learn every- ist gifts for family and friends back home, or perhaps thing you can, you can work your way into the buyer wineglasses if the shop is in a wine region visited by position. After you do a good job at that, in some places tourists. you can progress to store manager or join a larger store Buyers might also attend the Fancy Food Shows in or chain of stores to have greater buying or purchasing San Francisco and New York if their stores carry oils responsibility and a better title and salary. A cookware and vinegars, pasta and pasta sauces, chocolate in vari- buyer in a large business may progress to general pur- ous forms or coffee (see www.specialtyfood.com). chasing manager. Many buyers prefer face-to-face contact, making choices of what products to carry. They bear a lot of Education and Training responsibility for their decisions, since the store owner A college degree of some sort, even in liberal arts, will rely on them to order what customers will buy. particularly with courses in culinary arts, business, Buyers also get caught up in a lot of office paper spreadsheets, management, marketing, and design work on their computers to check inventory, what has will help. sold and what has not. Stores with shorter lines of credit or less cash on hand may have to order more frequently Experience, Skills, and Personality Traits on a cash-on-delivery basis. Any retail sales experience, particularly in the food A Cookware Store Buyer often organizes seasonal or cooking fields, or being a home cook helps one to promotions and displays and works with the store’s understand what cooks will look for, as well as cooking webmaster to coordinate online specials to make sure trends and the timing of orders to anticipate trends and there is enough inventory to fill orders as they come in. holiday shopping. Occasionally people who have sold The buyer also orders all cookbooks and other books kitchenware for manufacturers or distributors switch to sold in the store, which means he or she also has to the retail buying side in order to travel less. follow the latest and best-selling cookbooks and trends A great Cookware Store Buyer needs to have passion and possibly order books either at gift shows or at large for cooking equipment and home cooking, an interest book shows. in new culinary trends, the ability to turn a “no” answer into a “yes,” the freedom and willingness to travel, great Salaries computer skills either to develop a Web site or pro- Cookware Store Buyers are usually salaried shop cess orders, terrific energy and enthusiasm, and quick- employees who work without commission but get thinking artistic and design skills to plan and create health benefits. Occasionally buyers are freelancers and store displays and promotions. have to put together a string of shops to make a living, in which case they would not get benefits. While it is Unions and Associations not called commission, many buyers receive a bonus at Cookware Store Buyers do not have a union or trade the end of the year based on a store’s sales and profits. association, although they might find the Web site Salaries range from $40,000 to $100,000, depending on of the International Housewares Association (www. the size of the store or the number of stores in a chain housewares.org) and its trade show helpful both for for which he or she is buying. Bonuses vary vastly, goods and for networking. meaning they will be lower in hard times and higher in Locally, a Cookware Store Buyer might join local good times, and depending on percentages of profits or culinary societies, a local chamber of commerce, wine sales agreed upon. or winery clubs or associations, and even local service clubs to find other people interested in cookware and in Employment Prospects food and wine. Employment prospects are good in good economic times and more difficult in bad economic times. In Tips for Entry small stores, the owner may double as buyer and 1. Get a job, any job, in a cookware shop in manager. Chain cookware shops and other large your community, or work in the cookware

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xvi-298_CO-Food&Bev.indd 149 5/4/10 6:17:40 PM department of a large store in your area just they use, and even take one to study the language to begin to learn what is available and how the of cookware ordering. buyer functions. 3. Collect some product catalogues to familiarize 2. Attend the housewares show in Chicago or the yourself with what supplies different manufac- Fancy Food Shows in New York or San Francisco turers, wholesalers, and distributors offer. to see (and possibly be overwhelmed) by what is 4. Research every cooking utensil or piece of equip- available and to meet cookware buyers and cook- ment you can on the Web to learn as much as ware store owners. Take a peek at the order forms possible.

150 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 150 5/4/10 6:17:40 PM COOKWARE STORE MANAGER

CAREER PROFILE CAREER LADDER

Duties: Runs the store and manages purchasing and Cookware Store Owner sales; organizes displays of merchandise; conducts promotions and advertising including everything Cookware Store Manager from window displays to Web sites; oversees hiring, training, evaluating, and firing of staff; schedules Cookware Store Clerk workers; sometimes also manages the online “store” Alternate Title(s): Cookware Department Manager; Culinary Director; Retail Director; Kitchenware Store Manager; Owner Experience—Any retail experience, cooking experi- Salary Range: $35,000 to $80,000 depending on com- ence, or window display or marketing experience mission agreements will help Employment Prospects: Fair Special Skills and Personality Traits—Enjoy food Advancement Prospects: Good and cooking; have a love of people and making them Best Geographical Location(s): Big cities, areas where happy; able to find a good team and motivate staff, affluent food fans live or gather, food and wine centers and have good computer skills Prerequisites: Education or Training—Courses in cooking, business management, marketing, and public relations

Position Description manager might oversee the development of a Web site Most people who have a home have a basic pot, pan, to increase sales. coffeemaker, and some cooking utensils, which are In a stand-alone cookware or kitchenware store, the basic kitchen needs. A Cookware Store Manager has manager probably is the first person there in the morn- to convince home cooks that they want or need lots ing before the store opens and the last one to leave at of other pots, pans, utensils, and other gadgets in all night. He or she opens the doors, turns on the lights, shapes, colors, and degrees of usefulness. makes sure everything is dusted, and that computers A Cookware Store Manager has to try to increase or cash registers are turned on and functioning, and sales of kitchenware to customers through clever win- checks to see that all staff are on time and in place. dow and store displays of merchandise, cooking dem- While some store managers love to be on the floor onstrations, special promotions, advertising, publicity, greeting customers, using personality and personal and purchasing. connection to help sales, they also have lots of office The manager might also be the owner, and has work to perform, such as keeping up with inventory, responsibility for attracting knowledgeable employees sales, profit and loss, making sure bills are paid, coor- and hiring, training, scheduling, evaluating, and firing dinating ads in newspapers, on Web sites, and even on of staff, from people who unwrap goods from shipping local radio or television stations, handling job inter- boxes and stack them safely in the back storage area to views and other human resources tasks, and coaching salespeople and clerks. staff to please customers. The manager will either serve as the store’s buyer Cookware and kitchenware store managers have to or purchaser or oversee the person who performs that plan for seasonal purchases, which seem to be gift- function. He or she might also be in charge of whoever giving times such as Easter, Mother’s Day in May, selects in-store or window displays, as well as manag- Father’s Day in June, barbecue equipment in summer, ing purchases and display and layout for the company’s fall preparation for the December holidays of Hanuk- online store if it has one. If the store doesn’t have one, a kah and Christmas, and several postholiday sales. In

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xvi-298_CO-Food&Bev.indd 151 5/4/10 6:17:40 PM tough economic times they also have to get creative to to manager, albeit slowly. People who get into the kitch- lure potential and even regular customers to part with enware business usually love it and stay. their money for the latest fad or gift. If one works in a chain of cookware stores, one may Cookware stores, like many retail operations, have do well and progress to department or headquarters to gear their stock to their customers, from designer buyer and into upper management of the chain. In the table linens to straw placemats and iron skillets to Cui- kitchenware department of a large store, one may prog- sinart coffeepots. ress to floor manager and general manager, and even up When new products come in, which usually is fre- the ladder to store manager. quently, the manager teaches the staff what there is to know about the new implement or gadget because Education and Training the more they know the better they can sell. Anyone Courses in cooking, business management, market- can sell what he or she loves better, so salespeople that ing, public relations, design and display, and human love to cook and cook well, respect the process, and get resources will all be helpful. excited over a new mandoline (slicer) or ergonomic can opener are employees managers look for. Experience, Skills, and Personality Traits A Cookware Store Manager succeeds if the rest of Any retail experience or cooking experience, a deep the team does well and succeeds. If salespeople work interest in entertainment of guests, or window display on commission, they earn the most if they sell well, and and marketing experience will help. A successful Cook- the manager, undoubtedly on commission, also prof- ware Store Manager should enjoy food and cooking, its by their success. The manager has to keep track of have a passion for making people happy, be good at financial success or lack of same, how each salesperson finding the right salespeople and motivating them, and does, and therefore how the whole store does. have good computer skills. If the cookware or kitchenware store is a department within a large store, many of the same circumstances Unions and Associations apply. The manager has to report to higher-up manag- There are no unions for Cookware Store Managers, ers, as would be required of a manager of a store in a although employees may belong to the United Food chain of cookware shops. and Commercial Workers (www.ufcw.org), which was made up from a combination of the Retail Clerks Union Salaries and Amalgamated Meat Cutters Union. Local food Many cookware or kitchenware store managers work and wine associations and chambers of commerce are on straight salary, while others work on salary plus open to membership by managers of local kitchenware commission. In the latter case, the manager makes stores. more money if the sales staff does well, so it benefits the manager to teach and help the staff. Salaries usually Tips for Entry range form $35,000 to $80,000, with benefits and com- 1. Take courses in business, cooking, marketing, missions negotiated in advance. design, and computers, most of which are available at local community colleges. Employment Prospects 2. Find all the cookware or kitchenware stores or Especially in hard economic times, cookware shop own- departments in your area and learn all you can ers might want to take over managerial duties themselves from visiting them. and not fill the position if a manager leaves. In many 3. Ask for any kind of job in the cookware shop or independent shops, the owner is the manager. Chain in the cookware or demonstration department of stores such as Sur la Table, Williams-Sonoma, and Crate a larger store or grocery store. and Barrel have managers for each branch, and a depart- 4. Be willing to take a temporary job during sea- ment store might have a manager for its cookware shop. sonal sales and do the best job the employers ever saw, gaining respect and possibly a full-time Advancement Prospects job for yourself. If one starts as a clerk or salesperson in a cookware or kitchenware store, one can work up the kitchen ladder

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xvi-298_CO-Food&Bev.indd 152 5/4/10 6:17:40 PM MAIL-ORDER CATALOG DESIGNER

CAREER PROFILE CAREER LADDER

Duties: Designs, produces, and works on distribution Mail-Order Manager or Store Owner of both mail-order and online catalogs, working with buyers or purchasing agents, designers, pho- Mail-Order Catalog Designer tographers, copywriters, printers, and technical experts (also see Online Culinary Catalog Designer Graphic Designer on p. 215) Alternate Title(s): Catalog Editor; Catalog Production Manager; Webmaster; Web Designer; Web Devel- oper; Graphic Designer Prerequisites: Salary Range: $50,000 to $100,000 if full time, less if Education and Training—Courses in advertis- freelance ing, communications, marketing, design, computer Employment Prospects: Good skills, and graphics Advancement Prospects: Good Experience—Experience in print production, Best Geographical Location(s): Everywhere in United design, copywriting, editing, and Web design States and Canada, because good products are Special Skills and Personality Traits—Love of min- grown, produced, or processed throughout North ute detail work and space relationships, organiza- America. If freelancing, one can work from home tional skills, ability to concentrate on a project, ability anywhere. to work with a team working on the same project

Position Description in an irresistible way. They have to synchronize deliv- Catalog designers are in demand for both print and ery dates, warehouse inventory, and product availability online catalogs because more people are distance shop- before the item can safely be placed in a catalog. ping, either by fingering through a print catalog or All items to go in the catalog have to be sorted, pho- browsing a Web site or online catalog. Once a customer tographed, written about, and assigned a coordinated starts to order from print catalogs, some of which are catalog or purchase number and price, with sale prices the size of magazines or even paperback books, he or marked where needed. she becomes inundated with piles of them in advance of Catalog design includes clustering items on the page holiday shopping. or in the overall layout to appeal to purchasers of the Even in the time of online shopping and expensive items nearby so that customers will purchase more than business, paper, and printing costs, mail-order catalogs they need or intended to—all part of merchandizing still provide sales for large companies. Some companies psychology. Food products get placed next to pans or publish catalogs monthly, quarterly, or annually, with salad bowls, and chocolate sauces appear next to baking periodic special-occasion and season-specific short pans or ice cream machines. catalogs. The catalog designer works with whoever is his or Food growers, food producers and processors, her supervisor, either a mail-order manager or even a kitchenware stores, and manufacturers and retail stores store owner, along with the photographer, copywriter, all create and send out catalogs at holiday times, from and tech staff who probably lay out the catalog with Easter to the Fourth of July to Halloween to Christmas special publishing software. Mock-ups or galleys have and Hanukkah. to be proofread and carefully inspected by several peo- A Mail-Order Catalog Designer or editor works ple to make sure copy and photos are all correct and with the company’s buyer, manager, and marketing attached to the proper item and in the right order. staff to coordinate design to meet the appropriate sea- Catalog Designers often begin to work on the next sonal needs and to get potential customers’ attention catalog as soon as the current one goes to press.

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xvi-298_CO-Food&Bev.indd 153 5/4/10 6:17:40 PM Salaries color, and graphics will be helpful. Classes or a degree A full-time Mail-Order Catalog Designer can earn from from an art or design school should lead to even greater $50,000 to $100,000, with benefits. A freelance designer opportunity. can work for several catalog operations and make a lot more or a lot less. Several food product businesses, like Experience, Skills, and Personality Traits other businesses, recently dismissed full-time employ- Any experience in print production, design, copywrit- ees and now hire freelancers to save salaries and avoid ing, editing, and Web design will be helpful. Experience paying benefits. Many of those laid-off designers now working in magazine publishing, newspaper advertis- earn more as freelancers, charging between $50 and ing layout, for advertising agencies, or in the design $150 per hour, depending upon their location and and production of brochures and fliers will be valuable, experience. particularly if you have good computer design skills. Designers can make more if they also do the compa- One needs to enjoy minute detail work and space ny’s Web site catalog. relationships, have organizational skills, enjoy concentrating on a project, and have the ability to get along Employment Prospects with and motivate a team working on the same project Employment prospects, specifically in the cookware with the same goals. and fine foods mail-order catalog field, depend on how many companies survive and continue to publish cata- Unions and Associations logs. While there are no specific unions for kitchenware or Companies have to weigh how catalog sales will help other catalog designers, local or regional advertising them when retail store sales decrease and, in good eco- clubs, wine associations, online blog groups, and even nomic times, how catalog sales will help them to sup- chambers of commerce all have designers as members plement sales, always considering how the cost of fuel with whom one can communicate, share experiences, influences customers’ driving and purchasing habits. and network.

Advancement Prospects Tips for Entry Once a graphic artist has a job designing mail-order 1. Visit Web sites of food and cookware produc- catalogs, his or her advancement depends upon the size tion companies and check out their design and of the company, whether it is one independent store- marketing ideas. front whether items in the catalog sell well, represents a 2. Visit kitchenware stores and departments to get a large chain of stores. good feeling of what is old and what is new and A successful Mail-Order Catalog Designer could which “old” items are “new” again. move up in the kitchenware or cookware business to 3. Ask to meet with the store’s owner, manager or editor of the catalog, marketing director, manager, and marketing director and find out what you might even president of the company in the right situation. do to help. Even take a job as a sales clerk to get On the other hand, in a small family-owned business, your foot in the door and work your way into the top spots may be held by family members. design. One can always move to a larger operation to get a 4. Contact existing mail-order cookware companies designer job with more financial gain, or propose to a and ask for a job, any job. smaller store that it expand its online presence and sales 5. Go to any pertinent trade shows, from the Fancy and thereby its market share. Food Shows to packaging and book shows, talk to staff at booths that interest you, and ask if they Education and Training do mail-order or online catalog sales. If they do, Courses at community or junior colleges in advertising, offer to help. If they don’t, offer to create catalogs communications, marketing, design, computer skills, for them.

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xvi-298_CO-Food&Bev.indd 154 5/4/10 6:17:41 PM KITCHEN DESIGNER

CAREER PROFILE CAREER LADDER

Duties: Works with homeowners, architects, real Architect; Kitchen and Bath Showroom estate “flippers” (people who buy houses inexpen- or Store Manager sively, fix them up, and sell them for a profit) and contractors to redesign or design a remodel of an Kitchen Designer older kitchen or design a new home or restaurant kitchen; keeps up to date on all kitchen fashion Drafting Assistant fads, new appliances, and accessories, countertop surfaces, flooring, cabinets, window boxes, usable recycled materials, windows and lighting, and oversees installation of everything he or she has rience to know firsthand what new appliances can designed and ordered accomplish Alternate Title(s): Kitchen Architect; Kitchen and Bath Experience—Work in a design firm, especially Designer; Interior Designer; Kitchen Planner in kitchen design; sales of kitchen appliances or Salary Range: $57,000 to $200,000 cabinetry; cooking experience; work for a Kitchen Employment Prospects: Good Designer or showroom; work for cabinet shop or Advancement Prospects: Good construction business Best Geographical Location(s): Western and south- Special Skills and Personality Traits—An interior ern states, particularly in wealthy communities or designer’s innate or learned ability to remember wealthy, upscale neighborhoods shapes and spaces; color memory; a passion for con- Prerequisites: stantly learning and remembering new products; Education or Training—Interior design, gen- good negotiation and mediation skills to act as a eral design, architecture, drafting, and cooking go-between between client and subcontractors and courses; any design experience and cooking expe- keep things calm between the principals

Position Description new homeowners, caterers, and even restaurant owners Many homeowners, developers, and investors believe and managers. that the best investment one can make in a house Any interior designer or kitchen specialist has to or condominium is to remodel the kitchen and the be able to listen to the client’s desires, needs, goals, and bathroom. Fads come and go as to what is the best budget, which can take several conversations or visits, countertop, flooring, stove, or other appliances, rang- and interpret those in order to come up with a pro- ing from Formica to slate, linoleum to earthen tile, posal. Some clients may want an expensive up-to-date professional gas range to countertop electric burners. kitchen with all the latest and finest appliances, while Kitchen Designers have to know what the latest is from others may want to create a new look as inexpensively the standpoints of fashion and utility, and how to blend as possible. Some clients may or may not cook but want those interests with the goals of the customer. Window it to look as if they do. In both cases, those who want quality and fashions also come and go, as does every to create an image will know what they want, and real other major ingredient of a kitchen, and companies cooks will usually know as well. All of these people will even come and go. A kitchen designer actually has to have ideas and need advice and individual recommen- work hard to evaluate quality, availability, and reliability dations. of products and their manufacturers. The designer carefully measures the kitchen space, Kitchen Designers do all sorts of work, from remod- taking into consideration which of the existing cabinets eling a condominium or apartment kitchen or planning and appliances will stay in place or be moved, and draw one with original architects and contractors to helping out a floor plan for the new design.

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xvi-298_CO-Food&Bev.indd 155 5/4/10 6:17:41 PM The Kitchen Designer and client might visit show- take the difference out of his or her own fee. Good rooms of appliance manufacturers or sales represen- kitchen and bath designers with good estimating skills tatives at design centers to view products of various can easily earn $57,000 to $200,000 a year, with earning suppliers, especially those recommended by the potential greatest in big cities, on the West Coast and in designer, including energy-saving stoves and ovens, the South. hoods, fans, refrigerators and freezers, and water sav- Kitchen Designers who work for design firms, retail ing sinks, faucets, compactors, and composters. Color showrooms or housing developers earn slightly more combinations and all this information can become con- modestly in the $57,000 to $100,000 range. fusing to a client, so the Kitchen Designer has to target those showrooms and brochures most in line with the Employment Prospects client’s tastes and needs. Employment prospects are good for freelance indepen- Next the Kitchen Designer draws another floor dent Kitchen Designers, but the person has to have plan, this time with the client’s selected materials and a circle of friends and contacts who have the income appliances in place. The plan can be a pencil sketch, to afford kitchen makeovers. If a designer works in a an architectural drawing, or a computer-generated showroom or for a retail store, he or she may work on a layout. fixed salary or strictly on commission. The client will want to know a realistic cost esti- Occasionally there are openings even in big box mate of the work, appliances, cabinets, and flooring that stores that may employ a kitchen designer to advise do- they have decided upon, so the designer has to make it-yourself customers. New housing developers, when a detailed estimate of all costs, which always change. they are building, often hire full-time Kitchen Design- The Kitchen Designer has to figure in the price of the ers, who are always working on the next development hard goods as well as time and labor estimates from project. subcontractors, craftspeople, and installers, as well as the designer’s own charges for design services and run- Advancement Prospects ning around. Happy clients can influence a Kitchen Designer’s rise in Designers keep up to date by reading trade maga- popularity, reputation, and success. If a designer works zines, snooping at other designers’ kitchens on house for a large firm, he or she can start in sales and move tours, perusing all the brochures and catalogs they up to lead designer and potentially go out on his or her receive from manufacturers or suppliers, touring the own as an independent kitchen designer. finest producers in North America and Europe, and Some Kitchen Designers who specialize in high-end going to trade shows. restaurants work up to owning and developing new res- Some kitchen and bath designers specialize in rooms taurants with varied success rates. for visually or physically disabled clients, some of whom have service dogs that can help with kitchen and bath- Education and Training room activities, or for short or tall customers. Community or junior college courses and even a degree All interior or Kitchen Designers have big card files, in design, architecture, and business management from Rolodex organizers, or online address books of their a university would be ideal. Some culinary schools offer favorite subcontractors and suppliers. As travel agents design courses, and the National Kitchen and Bath are said to be only as good as their last trip, Kitchen Association (www.nkba.org) offers a certificate instruc- Designers are only as good as their last kitchen. tion program for designers. Training as a formal or informal apprentice to an Salaries accomplished designer or architect will contribute to Kitchen Designers tend to work independently, or for one’s abilities as a Kitchen Designer. a housing developer, a design firm or showroom, or a Cooking classes will also help a potential designer kitchen or interior design firm. understand how appliances work and which ones will Independent designers may work for a set fee per actually deliver what a client wants. job or for quoted services, while some designers also collect a commission or kickback from manufacturers Experience, Skills, and Personality Traits or wholesalers. If they work for a set fee that includes Good experience may include work for a design firm, all subcontracted work, they can get in trouble if a especially in kitchen design; sales of kitchen appliances sub’s estimate is under reality and the designer has to or cabinetry; cooking experience; work for a Kitchen

156 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 156 5/4/10 6:17:41 PM Designer or showroom; and work for a cabinet shop or Unions and Associations construction business. Three national and international trade associations offer A kitchen and bathroom designer, or any interior networking, education, job placement, conferences, trade designer, needs a good memory of color, spatial rela- shows, and other helpful services: the National Kitchen tionships, fabrics and other materials, and knowledge and Bath Association (www.nkba.org), the American of the products available and the best subcontractor to Society of Interior Designers (www.asid.org), and the deal with each installation. International Interior Design Association (www.iida. A person needs to be able to get along with anyone com). and everyone on the job, from clients to workers, and not be bothered by people’s idiosyncrasies, which the Tips for Entry designer will definitely encounter along the design and 1. Take high school or community college courses remodel process. The designer will also need to be able in art, design, drafting, and culinary classes. to keep confidences, because clients will tell a kitchen 2. Hang out at a local cabinetmaker’s workshop, and interior designer all sorts of intimate details of get a job in a cookware or kitchenware shop or their lives, whether he she needs to know them or not. department, or work in a restaurant kitchen to A Kitchen Designer must have great passion for learn and experience what a client might need. constantly learning and recalling new products; good 3. Scoop up brochures and kitchen design maga- negotiation and mediation skills as a go-between from zines and research online to learn all you can. client to subcontractors, and be able to keep things 4. Offer to work as an apprentice for a cabinetmaker, calm between the principals, even in their own home. flooring expert, interior designer or Kitchen A certain degree of voyeurism might come in handy in Designer, for a wholesaler of kitchen supplies, or checking out other designers’ latest efforts. A designer in a design showroom to get experience and learn. may also need to be able to sublimate his or her own 5. Make yourself valuable by becoming expert in taste for that of the client. some part of the field.

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xvi-298_CO-Food&Bev.indd 159 5/4/10 6:17:41 PM Culinary Tourism and Agritourism Director

CAREER PROFILE Career ladder

Duties: Researches interesting organic, “green,” or Company Owner biodynamic farms; farm stands; dairies and cheese makers; restaurants; organic pastry shops and Culinary Tourism and Agritourism Director bakeries; farm-made fruit jams and pie stands; a pretzel or gourmet sausage vendors or facto- Farm Tour Manager ries; cooking schools; cookbook and kitchenware stores; wineries; breweries; distilleries; food and wine festivals; and farms where guests can stay and participate in the farming experience; and organizes tours by subject matter or by tourists’ ing, marketing, and business management might tastes and wishes help, along with any training in organization Alternate Title(s): Culinary Guide; Gourmet Guide; Experience—Little specifically since culinary Tour Leader and agritourism are relatively newly formal fields, Salary Range: $20,000 to $80,000 although any cooking, farming, baking, or wine- Employment Prospects: Limited making experience help make a good tour guide Advancement Prospects: Fair Special Skills and Personality Traits—Organiza- Best Geographical Location(s): Anywhere in the tional skills, knowledge of what is available in both United States or Canada, particularly where there culinary and agritourism in your area, passion for are small farms and wineries nearby and an abun- food, wine, and beer, and an affable, pleasant per- dance of food and wine fans or tourists sonality that gets along with people and gets fun out Prerequisites: of organizing and making people happy, as well as Education or Training—Courses in hospitality, has an ability to converse with and develop friend- agriculture, enology, cooking, “green” travel, farm- ships with farm bureaus, farmers, and other growers

Position Description age opportunities in their area or in other countries The positions of Culinary Tourism Director and Agrito- where they may specialize in travel. urism Director are slightly different. A Culinary Tour- For instance, if a group of travelers wants to visit ism Director researches and organizes tours depending all of the artisan cheese makers in a country, the tour upon the tastes and interests of their guests, including director needs to have relationships with those cheese interesting organic or biodynamic farms, farm stands, makers, managers, or owners, set up a tour schedule dairies and cheese makers, restaurants, organic pas- that suits host and guests and makes logistical sense, try shops and bakeries, farm-made fruit jams and pie organize transportation and rest stops that may include stands, pretzel or gourmet sausage vendors or factories, a meal at a specialty restaurant, plan an animal milking cooking schools, cookbook and kitchenware stores, experience if one affords itself, possibly provide ship- food and wine festivals, wineries, breweries, and dis- ping services for any goods purchased by guests who tilleries. don’t want to carry loads of food back to their homes, An Agritourism Director might do all of the above and arrange hotel, air and ground transportation (with as well as find small and interesting farms where guests insurance), and transfers. can stay overnight for a week or longer to experience A successful Agritourism Director develops a net- farm life, farmwork, harvesting, and cooking. work of specialty farms in their area with guesthouses Both directors have many responsibilities, including or cabins that provide meals, welcome guests as a way making themselves aware of all of the food and bever- to supplement farm income, and share some of their

160ââ Career Opportunities in the Food and Beverage Industry

CO-Food&Bev - dummy.indd 160 5/14/10 10:25:30 AM lives and farm secrets. This tour director will also usu- and a love of being outdoors is helpful. It also helps ally arrange all transportation and possibly coordinate to have great organizational skills, knowledge of what a succession of farm stays for some guests, often with is available in both culinary tourism and agritourism each stop offering a different kind of farm experience. in your area, a deep passion for food, wine, and beer and an affable, pleasant personality that gets along with Salaries people and gets fun out of organizing and making peo- Most Culinary Tourism and Agritourism Directors cre- ple happy. ate and run their own businesses, so their pay often relates to how hard and cleverly they work and orga- Unions and Associations nize. A director will charge a set fee for a tour that will The International Culinary Tourism Association was include payments required by the host and, in some created in 2001 by Erik Wolf and now links programs cases, charge or accept a commission on goods pur- worldwide, as well as sells his products to instruct chased by members of the tour group. Average take- people on how to be tour directors and benefit from home earnings usually range from $20,000 to $80,000. his organization. Otherwise, there is no union that covers culinary tourism and agritourism. Travel agent Employment Prospects organizations that might be helpful include Specialty While most tour directors and guides are self-starters, Travel Agents Association (www.specialtytravelagents. more and more county, state, and provincial govern- com) for agents that specialize in green and sustain- ments are developing culinary tourism and agritourism able tourism; American Society of Travel Agents departments. If there isn’t one in your area and there (www.asta.org); and the National Association of Travel should be, create it or approach government officials Agents (www.nacta.com). The American Institute of and propose that they let you start an office of culinary Wine and Food (www.globalchefs.com) and Women tourism or agritourism. for WineSense (www.womenforwinesense.org) might Advancement Prospects also be helpful. One can develop a network of culinary tourism or agri- Tips for Entry tourism companies in various regions or develop a salaried job with a county office, local visitors’ bureau, or 1. Educate yourself on all the finest farm, food, and tourism office. wine destinations and food and wine festivals in your area. Education and Training 2. Take a few courses in hospitality, tourism man- Courses in hospitality, agriculture, enology, cooking, agement, and cooking at a high school adult marketing, and business management might help, as education program, community college, cooking will training in organic or “green” farming and travel school, or junior college. practices. 3. Go to your local city hall, visitors’ bureau, or tourism office and find out what programs exist Experience, Skills, and Personality Traits and if they might help you create one. Any cooking, farming, baking, or winemaking experi- 4. Ask at your local visitors’ bureau or tourism ence help make a good culinary tour or agritour guide, office about jobs or volunteer opportunities.

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xvi-298_CO-Food&Bev.indd 161 5/4/10 6:17:41 PM FARM TOUR MANAGER

CAREER PROFILE CAREER LADDER

Duties: A Farm Tour Manager finds local farms and food Farmer producers who are willing to participate in farm tours or agritourism to help inform people of the advan- Farm Tour Manager tages of locally grown food; finds schools, teachers, and parents interested in facilitating school trips to Farm Tour Director and Driver local farms; develops a business plan and proposals for alternative tours; finds funding for the tours or charges for tours to pay expenses; and publicizes tours and creates events to attract visitors to local farms. be handy, along with a valid driver’s license and Alternate Title(s): Agritourism Manager, Agritourism automobile insurance Guide Experience—Agricultural, food management, nurs- Salary Range: $20,000 to $70,000 ery work, and teaching experience can be handy but Employment Prospects: Good are not required. Advancement Prospects: Limited Special Skills and Personality Traits—One needs Best Geographical Location(s): Try suburbs with diplomacy, charm, and persuasiveness to lure in small or large farms and semirural counties close to farmers to participate; good organizing skills and urban areas where food and wine quality are impor- the ability to entertain tourists; entrepreneurial skills tant considerations. Even big cities have neighbor- to devise and take advantage of city dwellers’ curios- hood farmers’ markets with produce brought in ity about fresh and healthy food; and an ability to from farms somewhat close. communicate with both farmers and tourists, who Prerequisites: may be very different kinds of people. Education or Training—Courses in tourism, communications, and agricultural management would

Position Description Farm Tour Managers also develop good working A Farm Tour Manager gets to know and reaches out to relationships with schools and teachers to guide school local working farmers to find those who are willing to students to farms, which is important to suburban com- have visitors—or at least might listen to the concept of munities, and even more important to students in urban having visitors—and educate these tourists about local areas who may think lettuce grows in cellophane bags sustainable farming, perhaps even sell them some fruit, and milk and juice grow in cartons. Teaching experi- vegetables, or eggs. ence or passion for farming and working with children The Farm Tour Manager gathers a group of local helps greatly with this group. The wonderment in the farmers and sets out to coordinate a sensible tour children’s eyes may be a lifetime reward for the tour that respects each grower’s schedule and tries to mesh manager and the farmer. those with a potential tour schedule, some of which Farm Tour Managers should develop a business plan could include other activities. The tour might also for their tourism business, including targeting markets include overnight farm stays where visitors can actu- and groups they want to entice to learn by touring local ally participate in farmwork, or dine on the farmer’s farms. Visitors may take home all kinds of vegetables cooking. pulled straight out of the ground, juices, fruit right off Local farmers might be interested in helping to edu- the trees, preserves, books, eggs, and even pies. cate people about healthful and tasty food, sell some of Commercial agritourism lives primarily on fees paid their products, and get some work and income from by tourists to visit the farms and occasionally even enjoy agritourists’ visits. a meal cooked on the farm and made up of products

162 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 162 5/4/10 6:17:42 PM from the farm. Farm Tour Managers often seek com- operation into other geographic areas or to more farms, munity subsidies of some sort, possibly from school leaving openings at various rungs on the ladder. Basi- districts, local farmers, farmers’ markets, a community cally, create your own tour, expand your tour, or expand foundation, or a county farm bureau. the geographic regions to be toured. Somehow the Farm Tour Manager’s expenses need to be covered as well as his or her wages, unless he or she Education and Training conducts farm tours for the fun of it without financial There is no specific educational requirement for being concerns. A manager’s costs might include automobile a Farm Tour Manager, but courses in tourism manage- and fuel, salary, telephone and cell phone, computer, ment, communications, organizational development, and liability insurance, which may cover both passen- and agricultural management could be helpful. gers in his or her car and injury on the tours. Farm Tour Managers need to think up fun gimmicks Experience, Skills, and Personality Traits and help farmers conduct them, such as Halloween Passion for farming, for good clean food, and for edu- pumpkin sales and costume contests, visits to u-pick cation are primary personality traits necessary to be farms, corn mazes, and zucchini races. The managers a successful Farm Tour Manager. One must have the also take responsibility for the publicity of tours and diplomatic and organizational skills to make farmers, special events in local newspapers and on local radio parents, school districts, and teachers want to be part of and television stations, newsletters online or in print, a farm tourism program, and be able to convince each and even occasional signage. party that there is great benefit to them as well as to the community. Teaching experience, volunteering in a Salaries local visitors’ bureau, and some farming or selling at a Since most Farm Tour Managers basically create their farmers’ market all could be helpful. own jobs, no salaries are guaranteed. People in this position have to raise money to pay themselves, so the Unions and Associations better they do in organizing support, the more they Most states have agritourism associations. The Farmers’ earn. Salaries may range from $20,000 to $70,000. Market Coalition (formerly the North American Farm- ers’ Direct Marketing Association) promotes and advo- Employment Prospects cates for farmer’s markets across the country (www. Imaginative people with passion for local farming and farmersmarketcoalition.org or www.familyfarms.org). educating people about the value of growing and purchasing food locally can create a position for themselves Tips for Entry with some entrepreneurial dedication. Occasionally 1. Volunteer at your local tourism office or bureau. there is turnover in this relatively new profession. 2. Volunteer or get a job with a vendor at a local farmers’ market and get to know the growers and Advancement Prospects farmers in the area. Moving up in the Farm Tour Manager business usually 3. Get to know family farmers in your county and happens in a few ways. The manager moves to a larger establish relationships with them. organization with more farms, vehicles, and tourists; 4. Investigate business license and insurance policy the manager enlarges his or her “stable” of farms and needs to start your own farm tour company. vehicles; or the manager adds more tours, vehicles, staff, 5. Get to know teachers at every school level, as well and regions in an entrepreneurial fashion to expand the as culinary and agricultural program directors.

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xvi-298_CO-Food&Bev.indd 163 5/4/10 6:17:42 PM xvi-298_CO-Food&Bev.indd 164 5/4/10 6:17:42 PM PUBLICITY, PUBLIC RELATIONS, AND MARKETING

xvi-298_CO-Food&Bev.indd 165 5/4/10 6:17:42 PM RESTAURANT OR HOTEL PUBLICIST/PR DIRECTOR

CAREER PROFILE CAREER LADDER

Duties: Tries to define and create news and stories about General Manager a restaurant or hotel to get publicity and attract customers to the property; builds networks of friends and Restaurant or Hotel Publicist/PR Director contacts among local, regional, and national media, as well as prominent and influential individuals within the community; works out marketing and publicity Publicist’s Assistant plans, including events, with general manager; creates print and online newsletters and develops e-mail lists of customers and potential customers Experience—Work for any public relations or Alternate Title(s): PR Person; Marketing Director; advertising agency or similar department for any Head of Public Relations business; work at a restaurant or hotel to gain famil- Salary Range: $30,000 to $120,000 iarity with demands and needs of the job Employment Prospects: Good Special Skills and Personality Traits—Love for Advancement Prospects: Fair the restaurant or hotel business; understanding of Best Geographical Location(s): Big cities with sophisti- what goes into making those businesses work; will- cated restaurants and hotels, wine regions, gambling ingness to work odd hours, enjoyment of working and resort areas, and wherever cruise ships are head- with other people and making professional friends quartered and connections; design skills; writing skills Prerequisites: Education or Training—Bachelor’s degree in writing, journalism, graphic arts, communications, or marketing

Position Description keep them quiet to keep those celebrities coming back Some restaurants and hotels have full-time publicists or without fear of crowds. public relations directors, while others retain freelance A publicist develops a vast network of media con- publicists who may have several other clients, and still tacts from local food, wine, and “society” editors to full- others have owners or managers who try to do their time and freelance wine and food magazine writers, public relations efforts themselves. restaurant reviewers, bloggers, and Tweeters. To do this, The Restaurant or Hotel Publicist or Public Relations the publicist invites these people to meals and special Director has responsibility for creating the property’s events at the restaurant or hotel or takes them out else- public image through “free media” such as editorial where, sends them bottles of wine or gift cards for over- stories in local newspapers, magazines, online bloggers, night stays, supplies passes to a cooking demonstration and Web sites. Some PR directors also manage advertis- or class, and carefully dribbles out little newsy tidbits to ing copy, design, and placement. to give each writer a particular “exclusive.” While a publicist works to get positive image stories The publicist also circulates in the community at into local newspapers and food and travel magazines, other hotel, resort, winery, or restaurant events, pos- his or her job also includes keeping bad or negative sibly joins local service clubs, and the local chamber of stories, such as a bad banquet meal or dirty sheets, out commerce, chats up the attendees, and creates contacts of the same media. Some restaurants and hotels want and a friendly image for the restaurant, hotel, or resort famous guests’ names publicized, while others prefer to he or she represents.

166 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 166 5/4/10 6:17:42 PM One of a publicist’s goals is to lure parties and PR people can also do well as freelance publicists, meetings of these community groups and leaders to representing several clients that don’t compete with one their restaurant or hotel to host special guests or even another in the restaurant, resort, and hotel fields. nonprofit groups’ benefit events, which can mean big sales of food and wine. The more guests the publicist Employment Prospects invites, and the more community and media guests Progressive restaurants, small and large chain hotels, are pleased with the food or accommodations, the historic inns, and other specialty properties most likely more a “buzz” builds around town or even around the will hire publicists or public relations directors. The world through current media that include Facebook community of highly professional PR people in these and Twitter. categories is made up of accomplished publicists, many Smart publicists also look for other “free media,” of whom know each other in a region of the United such as giving away a room for two for a few nights as a States or Canada, network often, and even inform one prize on a popular television quiz show or hugely popu- another of job opportunities. lar Web site, or donating a room or dining experience as a local big charity auction “lot” or prize, resulting in Advancement Prospects widespread publicity worth far more than the cost of Restaurant owners who expand to more than one res- the meal or hotel stay itself. taurant always need publicity; growing hotel chains A publicist often works with a hotel or resort’s gen- need consistent public relations directors; and both eral manager or with a restaurant owner or manager to opportunities can lead to a greater role and higher sal- plan publicity-driven promotional events, story place- ary for the publicist. Some owners cut publicists and ment, and even advertising to coordinate with events advertising in tough economic times while in the same and themes. situation others get aggressive and hire more public The publicist might also send out massive e-mails relations staff to gain a rung on the hospitality ladder. (e-blasts) to all customers, suppliers, potential cus- A publicist can advance within a company by tak- tomers, prominent entertainment characters and local ing on more responsibility or by moving to a larger or characters, civic officials, and leaders of local nonprofits more desperate restaurant or resort or hotel chain that to announce upcoming events, new menus, and even will pay more. Or the person can create his or her own include a recipe or two. Tweeting, or twittering, through agency and take on several clients in the same field. the Twitter site is also a good way to reach focused One danger for Restaurant or Hotel Publicists or “friends” or customers. Public Relations Directors is that occasionally they do The publicist might also write the company’s printed such a good job and make the entity so successful that or online newsletter and contribute to the corporation’s the business owner thinks they no longer need a PR publications, whether another print or online newslet- person because they “got there on their own merits.” ter or magazine. He or she also writes specific press releases touting new menus, new accommodations, Education and Training even new hotel sheets or decor, special events, and new One usually needs a bachelor’s degree in writing, copy- managers or chefs, all requiring competence in com- writing, journalism, graphic arts, digital photography, puter desktop publishing. communications, or marketing to succeed in the PR Often the publicist acts as a sort of communica- business. On-the-job training is often the best way to tor among employees or departments, smoothing over learn specifics and develop professional press releases. ripples and making everyone happy with optimistic and positive programs and attitude. Experience, Skills, and Personality Traits Experience that will help a good publicist includes Salaries working for any public relations or advertising agency Whether an owner of a single restaurant or large hotel or similar department for any business; working at a hires a full-time publicist depends on the community restaurant or hotel to gain familiarity with demands where the property is located, what can be accom- and needs of the job; working for a newspaper, radio plished by a local publicist, and the size of the restau- or television station; or even being a super Web worker rant, resort, or hotel. Salaries range from $30,000 to who knows how to manipulate the Internet. $120,000, depending on all those variables in addition One needs a deep love and passion for the restau- to the publicist’s experience, technical skills, event plan- rant or hotel business, an understanding of what goes ning skills, and other attributes. into making those businesses work, a willingness to

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xvi-298_CO-Food&Bev.indd 167 5/4/10 6:17:42 PM work odd hours, an enjoyment of making professional Tips for Entry friends and connections, and have design skills, accu- 1. Take classes in writing, communications, market- rate writing skills, and the ability to work with others. ing, and business, and learn computer skills and A publicist also needs the nerve to pleasantly tell a publishing programs at a community or junior client hard news, such as that the food isn’t good, cer- college or university if available. tain functions of a hotel aren’t delivering or working, 2. Ask the college’s counseling department for job or that the biggest convention of the year was canceled placement recommendations. because of the mayor’s position on something. 3. Online sources offer guidelines to writing press releases and how to succeed at public relations Unions/Associations work. Enroll in an online or in-person seminar at No publicist or PR director unions exist, but the writing press releases. National Restaurant Association (www.restaurant. 4. Introduce yourself to publicists for restaurants, org), the American Institute of Wine and Food (www. wineries, resorts, casinos, hotels, and cruise lines, globalchefs.com), and Women for WineSense (www. and ask if they know of any entry-level jobs in womenforwinesense.org) offers lots of publicity guide- the field or if they need an assistant. lines. 5. Attend any seminars on public relations given by Local advertising or press clubs, media associations, nonprofit groups, local newspapers, or online, chambers of commerce, and restaurant and wine associ- where you will also find job lists. ations can be helpful in the market local to the business.

168 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 168 5/4/10 6:17:42 PM HOTEL OR RESORT SALES MANAGER

CAREER PROFILE CAREER LADDER

Duties: Works to attract (or “sell”) bookings for meet- Director of Sales; Manager ings, weddings, holiday parties, and other events by individuals and groups, including hotel or resort Hotel or Resort Sales Manager dining rooms, banquet rooms, restaurants, and hotel rooms to event attendees; entertains local busi- Assistant Sales Manager; Assistant ness and social leaders; joins and circulates in service clubs and chambers of commerce; establishes contacts with travel agents, restaurant owners, PR people, and event planners; negotiates rates for both Experience—Any sales experience will help, as will hotel rooms and catering events working at almost any job in a hotel, resort, or res- Alternate Title(s): Marketing Director; Manager taurant Salary Range: $56,000 to $110,000, plus potential com- Special Skills and Personality Traits—Ability to mission get along with and charm others; ability to close a Employment Prospects: Fair deal; a love of detail work and pleasing others; pas- Advancement Prospects: Fair sionate knowledge of the hotel, resort, or restaurant; Best Geographical Location(s): Resort and gambling good negotiation skills areas; big cities that attract lots of tourists; wine regions; cruise lines Prerequisites: Education or Training—Courses in marketing, business management, communications, and hospitality will help

Position Description After establishing this contact, the sales manager has A Hotel or Resort Sales Manager may be the public to balance frequency of contact between being useful “face” of the hotel or resort to the local public and to and driving the prospective client nuts, the latter end- potential guests in nearby cities. ing in a negative response. The sales manager follows The sales manager’s goal is to book, or “sell,” rooms, up with e-mails, bulletins, online or print newsletters, parties, banquets, and other events to build up the enti- invitations to special events, a gift of a bottle of wine, ty’s business, sometimes working on commission. He or and occasional phone calls. she may also oversee the scheduling of such events to Besides joining a chamber of commerce, a sales avoid conflicts. manager should attend chamber monthly “mixers” or To reach this goal, Hotel or Resort Sales Managers “after hours” parties, which usually rotate among busi- schmooze and develop relationships with local lead- ness members, and even host one of these well-attended ers including chambers of commerce members, service events to impress the community with what his or her clubs, council members, leading citizens and socialites, property has to offer. country club leaders, travel agents, wine tour operators, If the sales manager joins a local or international culinary tourism directors, and certain restaurant own- service club, such as the Kiwanis or Rotary, he or she ers and managers. Occasionally a new Hotel or Resort should show up at weekly meetings, make friends, Sales Manager will make a cold call to someone he join a subcommittee, and become known as reliable or she does not know, and subtly invite the person to and generous by showing up for community work lunch, dinner, or to some special event. projects.

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xvi-298_CO-Food&Bev.indd 169 5/4/10 6:17:43 PM A good sales manager will become friendly with local ladder to sales manager. A single-property sales man- visitors’ bureaus or tourism associations, travel agents, ager can advance to general sales manager for a region hotel and resort managers outside of the area who can or entire chain of hotels and resorts, or leave to join make referrals, winery owners, and culinary tourism another, possibly larger, chain of hotels or resorts with directors who also can refer clients. If the sales manager a better reputation, and for a better job title and pay has a special interest in food, restaurants, and cooking, level. he or she might also join the American Institute of Wine and Food (www.globalchefs.com), Women for Wine- Education and Training Sense (www.womenforwinesense.org), or local culinary, While there is rarely a required degree for sales work, a wine, and wine growers’ societies or associations. solid background in marketing, business management, The Hotel or Resort Sales Manager might also help communications, and hospitality will help. the marketing director organize cooking classes or a series of cooking classes in the hotel or resort and offer Experience, Special Skills, package deals of the classes, including a room, meals, and Personality Traits recipes, and even a cookbook from the celebrity chef Any sales experience will help, as will working at almost who leads the class or from the resident chef. any job in a hotel, resort, or restaurant along with the ability to get along with and charm others, and close a Salaries deal, have a love for detail work and pleasing others, a Many Hotel or Resort Sales Managers receive a base passionate knowledge of the hotel, resort or restaurant, salary plus commission pay. Often sales managers and and good negotiation skills. their superiors work out how the commission will be paid as part of an employment contract. If the sales Unions and Associations manager is a good negotiator, his or her salary will Hotel or Resort Sales Manager jobs are usually consid- remain steady in months or quarters when sales (busi- ered “management” and not union eligible. Visitors’ ness brought in) does not meet the agreed-upon goals. bureaus, tourism offices, and culinary societies can pro- In good months or quarters when sales exceed the goals, vide networking and helpful information. the sales manager will receive a percentage of the sales over the base. Hence, salaries can fluctuate. Salaries Tips for Entry range from about $56,000 to $110,000, plus potential 1. Take courses in sales, business, and marketing. commission. 2. Get some experience in sales—selling almost anything. Overcoming fear in that first ice- Employment Prospects breaking sales pitch is most valuable. Sales managers are the top of the heap in resorts and 3. Talk your way into a sales job at a hotel or resort hotels, and have worked their way up probably serving and offer to work as the right-hand person to the in sales several other places. Sometimes a resort or hotel sales manager, and then learn all you can from chain will send an employee at one of their properties him or her. to another to take the sales manager position. While a 4. Take any job in a hotel or resort with the goal of new sales manager may not have local community con- learning all you can about the business and work tacts, he or she arrives with a set of portable skills and your way up. the ability to quickly ingratiate himself or herself into 5. Draw on any and all sales experience in your the community. background when applying for a sales job in a hotel or resort, including selling Girl Scout Advancement Prospects cookies, running lemonade stands, selling raffle A lower-level salesperson within a resort, casino, or tickets, clerking in wine tasting rooms, hawking hotel chain can certainly work his or her way up the newspapers, or anything else.

170 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 170 5/4/10 6:17:43 PM DESTINATION MANAGEMENT COMPANY ACCOUNT MANAGER

CAREER PROFILE CAREER LADDER

Duties: Organizes special events, tours, and special- Owner; Director of Sales event tours, from airline tickets and transfers to entertainment, local specialty visits, and trade Destination Management Company shows; as a destination management account man- Account Manager ager at hotel or resort, one’s responsibilities include attracting outside destination management com- Event Manager; Operations Manager panies to bring their guests to the hotel or resort, supplying meals and ground transportation, wine or culinary tours, and music tours or other entertainment; arranging and booking all of those tours and services; being available to clients during visit; Prerequisites: following up with clients to measure their satisfac- Education or Training—Hospitality or culinary tion with the trip; keeping up to date on tourism classes; study of communications and marketing trends; and coordinating and sending all pertinent Experience—Any work in hotels or resorts, travel invoices agencies, and event planning Alternate Title(s): Owner, Executive Team Member Special Skills and Personality Traits—Enjoyment Salary Range: $60,000 to $150,000 of precise and exacting detail work; love of the chal- Employment Prospects: Limited lenge of pleasing demanding and occasionally high- Advancement Prospects: Fair maintenance clients; have ability to get along with Best Geographical Location(s): Big cities, especially anyone and everyone; creativity; ability to respond with resort areas or wine regions nearby, major tour- pleasantly and quickly to plan changes; friendly and ism areas, culinary meccas cool headed

Position Description Some clients might want a themed tour or event, Account managers for destination management compa- ranging from racetracks, golf, or organic vegetable nies (or DMCs) organize and design special events and farming to history, art, music, spas, wine, brewpubs, or special-event tours from airline reservations and transfers fishing. to ground transportation (limousines, buses, vans, or even The DMC Account Manager makes all meal reser- off-road vehicles) and decor at a special events venue. vations and other arrangements, from catered events at At the hotel or resort end of the arrangements, the a winery to box lunches for hikes, always considering destination account manager works to bring in out- vegetarian alternatives, and banquets at hotels, resorts, of-town clients who might bring groups to the hotel or or restaurants. resort as the focal point of their business, conference, Usually either the in-house account manager or the retreat, or special interest tour. DMC Account Manager or both greet the traveling group Destination management companies organize and on arrival to facilitate all transfers, safe luggage move- schedule the entire tour from the home office, making ment and storage, and any special needs of the guests. frequent trips to the destinations to check on and learn The account manager stays close throughout the trip to about new or trendy opportunities, from new cooking troubleshoot and make sure everything runs smoothly. school classes and winemaker visits to exotic animal The account manager follows up with clients after collections and historic attractions. They also coordi- the trip to measure satisfaction, keep up-to-date on nate hotel rooms, catering, transportation, and other tourism trends, and coordinate and send all pertinent demands of the clients. invoices.

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xvi-298_CO-Food&Bev.indd 171 5/4/10 6:17:43 PM Such an account manager is judged mostly by his or should enjoy precise and exacting detail work; love her last trip or tour—they all have to be perfect. the challenge of pleasing demanding and occasionally high-maintenance clients; have the ability to get along Salaries with anyone and everyone; be creative; have the ability Salaries range from $60,000 to $150,000, and some- to respond pleasantly and quickly to plan changes; be times involve commissions based on sales. friendly; and have a cool head.

Employment Prospects Unions and Associations There are few management companies and they are Both the Meeting Professionals International group quite specialized, both in kind of tours and regions (www.mpiweb.org) and the Professional Convention they cover, although they have an international net- Management Association (www.pcma.org) offer loads work. Since these kinds of personalized tours and of online and personal networking, learning opportuni- services are fairly expensive, the customer base is rela- ties, and conferences in desirable locations around the tively small but affluent. Some of such clientele cut world. back in hard economic times, while others remain For the food and wine aspects of these tours, one untouched financially. should get involved in local culinary societies and win- Some resorts and hotels employ either in-house ery, vintner, or winegrower, associations to learn and Destination Management Company Account Managers get to know as many people as possible involved in the or work with freelancers. restaurant and wine businesses in the area. National organizations include the American Institute of Wine Advancement Prospects and Food (www.aiwf.org) and the International Asso- An account manager can rise to regional manager or ciation of Culinary Professionals (www.iacp.com), both national manager, can work toward salary or commis- of which offer networking, conferences, and all sorts of sion increases, move to another larger and more suc- learning opportunities. cessful company, or start his or her own company to Both of these organizations can give information advance. on how to “green” your tour; both to use less energy to travel and to visit the latest local “green business Education and Training efforts,” which may include an interesting winery, art Hospitality or culinary, communications, or marketing gallery, or stadium. classes will bring great advantage, as will a thorough knowledge of the geographic area where one wants to Tips for Entry organize tours. One can teach oneself by traveling a lot 1. Contact a local hotel and ask their public rela- and noticing organization details and how they can be tions person or manager if and which destination improved. management company they use, or if they hire in-house account managers. Experience, Skills, and Personality Traits 2. Look online for destination management compa- A successful account manager will have comprehensive nies to see if there are any near where you live or knowledge of the tour area from sports activities to in places where you might like to live and work. cultural events, restaurants, wineries, and other spe- 3. Get a job in a hotel or resort and work your cial attractions of the location. Any work in hotels or way into sales, a position that could put you in resorts, travel agencies, events planning, or in the culi- contact with destination management companies nary world will be most helpful. An account manager that could eventually hire you.

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xvi-298_CO-Food&Bev.indd 172 5/4/10 6:17:43 PM COOKING SCHOOLS, VOCATIONAL TRAINING, AND ACADEMIES

xvi-298_CO-Food&Bev.indd 173 5/4/10 6:17:43 PM COOKING SCHOOL DIRECTOR

CAREER PROFILE CAREER LADDER

Duties: Schedules all cooking classes; sets standards Owner/Executive Director/ and screens applicants; hires, trains, and schedules General Manager staff and volunteers; oversees writing and design of promotional brochures or Web sites; schedules pub- Cooking School Director lication of class catalog both in print and online Alternate Title(s): Cooking School Manager; General Cooking School Teacher, Staff, Manager Volunteer Salary Range: $25,000 to $80,000 Employment Prospects: Limited Advancement Prospects: Limited Best Geographical Location(s): Urban areas where there are lots of good restaurants, wineries nearby, Experience—Cooking instruction at any level, work and culinary schools or art schools with culinary in any business, or responsible positions in other departments fields all can help Prerequisites: Special Skills and Personality Traits—Diplomacy, Education and Training—Culinary training, high good team building skills, tendency toward perfec- school diploma or associate’s degree from a com- tionism, interest in details of organization, love of munity or junior college in business, management, teaching, passion for food and cooking, and a natu- communications, or human resources ral ability to teach

Position Description ingredients, has copies of recipes printed for hand- A Cooking School Director assesses the school’s audi- outs to class attendees, and finds and coordinates ence in its region and what target market audience it volunteers. can address and attract from outside the immediate The manager or director will also schedule in-class community. Sometimes that research is based on which assistants for the instructor, who usually will be either classes people attend and which they ignore. staff or experienced volunteers as sort of backup singers The Cooking School Director procures the finest to the star chef soloist. For hands-on classes, the man- teachers possible; schedules classes; designs and pub- ager oversees several tables of learners, assistants, and lishes the school’s brochure, pamphlet, print catalog, or instructors, makes sure guests are using implements online catalog with text, calendar, and class schedule; safely, and sees that each student understands what to and assigns teachers to classes closest to their fields of do and how to accomplish it. specialty. If the class includes tastes, samples, or an entire The manager or director sets a budget that has meal, the director or manager coordinates assistants, to include equipment and ingredient supplies for servers, and volunteers who set up all flatware and din- classes; teachers’ pay; utilities, insurance, rent or prop- nerware for the number of guests attending, serve all of erty taxes, and any other expenses. On the plus side, the courses, and help clean up afterward. the director also projects income from students’ fees, If the class is large, the manager/director might also catered events held at the cooking facility, and any arrange for angled overhead mirrors and well-placed rental of certified kitchen to canners or other aspiring video screens and cameras so that all guests can view food producers. the goings-on in the kitchen. The director may also handle registration and Cooking schools range from corporate burger decide which classes have enough students to proceed chains that have “cooking schools or universities” for and which do not, obtains recipes ahead of time from their future employees, to high school, community, and instructors and organizes or directs shopping for junior colleges, and private culinary school programs.

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xvi-298_CO-Food&Bev.indd 174 5/4/10 6:17:43 PM Instructors may include local chefs and specialists in pay themselves after other expenses are paid. Those who baking, chocolate, or Italian cuisine to local or regional work for an owner get paid from $25,000 to $80,000 television show hosts or even nationally famous cook- after the school builds its studentry and does well. ing personalities. Many just focus on good local cooks, and some of those good cooks teach people in their Employment Prospects homes, restaurants, grocery stores, cookware shops, Job openings for Cooking School Directors managers resorts, and even on cruise ships. Others teach to an are limited, but one can start teaching friends to cook in-person class with other learners watching online at in one’s own kitchen and eventually expand to open- home. ing a cooking school in a storefront, elegant resort, art Some cooking schools cater to professional cooks school, or other private institution. As more Americans or aspiring professional cooks, while others specialize seek jobs in the food industry, more cooking school in teaching home cooks, with classes growing as people leadership posts should open. prefer to cook at home instead of dining out. Many second-career people are looking for a new vocation and Advancement Prospects try cooking in a “casual” cooking school atmosphere One can move up within a cooking school or within a and progress to a more professional school. business or institution in which the cooking school is A director or manager keeps up to date on cook- located. A Cooking School Director can also move to ing trends and what latest fads might interest students, an academic program, to larger corporation’s school while balancing the teaching schedule with classics and to make more money, or just by building the program basics classes everyone can use at home or in a restau- where he or she is into the best cooking school any- rant. where. Local cooking instructors or chefs with followings usually make friends with the Cooking School Man- Education and Training ager or director so that they are high on the quarterly There is no strict education requirement to run a cook- or annual list of classes, and they often work with the ing school, but a sound culinary training in a high director to develop classes guests might like. school or an associate’s degree from a community or Well-organized cookbook authors and their pub- junior college will help, especially if you take business, lishers and publicists will want to fit into the school’s management, communications, and human resources schedule soon after their book comes out so they can courses. One might also serve as an assistant or “appren- sell them to the students and sign the books after class. tice” to a cooking school manager or director. It is the manager’s or director’s responsibility to keep Work to obtain a certificate from the International up relationships with the cookbook publicists to make Association of Culinary Professionals (www.iacp.com) sure the school gets on an author’s itinerary, which is as well. planned several months in advance. Directors and managers also stay in touch with other Experience, Skills, and Personality Traits cooking schools in other geographic areas so that they Cooking or cooking instruction at any level, work in can all get a broader view of methods and scheduling any business, or responsible positions in other fields all plans of chefs and authors who are touring. School can help. Nurturing teaching skills, whether innate or directors and managers often share this kind of infor- learned, and some knowledge of psychology go a long mation—as long as they are not in competition with way. one another. One must know food, some food chemistry, how Many directors and managers are also chefs and foods interact, food history, and what is available fresh, teach cooking classes in their own cooking schools, and organic, and locally. then plan others’ courses way ahead of time to allow Diplomacy, good team building skills, perfectionist for printing and mailing of the quarterly, half-yearly, or tendencies, interest in details of organization, love of yearly schedule. Many also review or plan ahead during teaching, a passion for food and cooking, and a natural their own “vacations” or downtime in their culinary ability to teach and lead others would be ideal. season. Unions and Associations Salaries The International Association of Culinary Professionals Cooking School Directors or managers sometimes are (www.iacp.com) offers networking, conferences, certi- also the owners of the establishment, in which case they fication, and annual vocational and avocational awards

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xvi-298_CO-Food&Bev.indd 175 5/4/10 6:17:43 PM of excellence for various culinary achievements, includ- Tips for Entry ing cooking schools. 1. Learn to cook as well as you can. The James Beard Foundation (www.jamesbeard.org) 2. Work in a restaurant or cooking school, starting operates James Beard House, where rising chefs cook with any job available and learn all you can. fund-raising dinners for the foundation. James Beard 3. Give small classes, even starting with your fam- House gives cooking demonstrations, master’s classes ily, in your own home kitchen. for professional chefs, and operates other programs, 4. Volunteer at a cooking school as a class or kitchen including an esteemed awards program. assistant. Local culinary associations, or even loosely con- 5. Work your way into a paying job by learning and nected chefs’ e-mail lists, offer educational programs, making yourself valuable. educational wine tasting, and valuable local networking. 6. Tour other cooking schools and look for jobs.

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xvi-298_CO-Food&Bev.indd 176 5/4/10 6:17:44 PM COOKING TEACHER

CAREER PROFILE CAREER LADDER

Duties: Cooking teachers plan classes, write outlines Cooking School Director and recipes, demonstrate cooking techniques, share secret tips, explain ingredients, their relationships, Cooking Teacher and the sources of ingredients, and tell learners about the effects of refrigeration and heat from different Cooking Teacher’s Assistant or Volunteer sources on the ingredients. Duties vary by whether the cooking teacher works at a high school, community college, cooking school, “cooking school” for a corporate food chain, or teaches in a winery, bakery, taught; culinary schools or any teaching training or or at his or her home or at someone else’s home. certificate; some knowledge of food chemistry Alternate Title(s): Cooking Instructor; Cooking Dem- Experience—Home cooking, cooking in restau- onstrator; Owner; Chef rants or hotels, and any teaching experience will Salary Range: $500 to $5,000 freelance per class for help—even at-home cooking classes cooking schools, up to $60,000 in public schools Special Skills and Personality Traits—An ability Employment Prospects: Fair to good to teach and share knowledge and insights with oth- Advancement Prospects: Good ers and organize a lesson plan with recipes; a sense Best Geographical Location(s): Big cities where good of humor; ability to entertain; a love of detail work; food is valued, wine regions, resort areas, or where a love of minutiae of ingredients; and perhaps a spe- you live cialty in a food category Prerequisites: Education or Training—Culinary courses at any level, from high school or art school program to self-

Position Description might rehearse in front of friends or family. If they are A Cooking Teacher’s job description varies according repeating a class in a new venue, they must look over to the kind of school or situation in which he or she the recipes and make sure their commentary applies to teaches. A high school Cooking Teacher deals with the new location. teenagers with varying degrees of interest and commit- Some cooking classes present an entire menu, from ment. A teacher at an upscale elegant cooking school or cold or hot soup to dessert, and usually include five or in his or her own home kitchen works with somewhat six recipes along with techniques for boning, foaming, affluent adult home chefs who are there because they or kneading, for example. Other ingredient-specific are willing to spend lots of money specifically to learn classes may teach nine ways to prepare chocolate, with techniques their friends may not know. recipes included. Recipes have to be precise and include A Cooking Teacher assesses his or her target market readily available ingredients or learners will be disap- or audience and their interests and plans a program or pointed. class at the technical level appropriate for the group. If a Cooking Teacher does offer a class with exotic The teacher selects a theme and sets a menu with reci- ingredients, he or she might have to bring those con- pes as a class plan. Sometimes the teacher rewrites and tents and any imported utensils or clay pots that she adapts recipes according to what ingredients are avail- or he will need, along with retail or online sources able in a geographic area. where learners can get the ingredients and implements All teachers need to have the ability to entertain in either in their city or by shopping online. If that person order to hold their students’ attention, making sure they teaches frequently at the cooking school, the institution have a good time and want to come back again. When might keep the supplies on hand, or the teacher can teaching a particular class for the first time, teachers give good warning to a local grocery store so that it can

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xvi-298_CO-Food&Bev.indd 177 5/4/10 6:17:44 PM order the ingredients knowing demand will increase Employment Prospects due to the class. Anyone who has cooking expertise, particularly with At many finer cooking schools, assistants or volun- food from a different culture or country or with bread teers prepare the mise en place, meaning they measure or chocolate, can become a cooking teacher, often start- and weigh all ingredients and place them in little bowls ing in one’s own home and eventually formalizing the or in quantities suitable for chopping on cutting boards instruction at a cooking school or restaurant. for the instructor, or with knives for each table if it is a If one has a good reputation for sharing culinary hands-on class. knowledge, local cooking schools—which are always The Cooking Teacher arrives at least an hour or two looking for fun teachers to fill their schedules and ahead of the class to check on preparations and make attract new students—will be interested. High school sure everything is there that he or she will need, includ- adult education programs also look for new instructors, ing his or her own cookbooks if the instructor wants to as do community and junior colleges. sell or sign them. Ingredients and implements should Cooking schools flourish and expand in good eco- be lined up in the order in which the teacher will use nomic times because learners have extra money to them according to the menu. spend, but schools often have to limit programs in bad Recipe copies should be passed out to students as economic times when students cut spending on their they arrive, along with any other information such as own pleasures. the instructor’s e-mail address and Web site. Assistants and volunteers should help pass out tastes Advancement Prospects of each item on the menu once it is cooked or prepared Advancement as a Cooking Teacher comes as one so that learners get an idea of what it should taste like attracts a following, more students enroll, and the when they try to make it at home. cooking school can charge a higher fee for the class, Teachers often invite students to speak out and after which the school can pay the teacher more. A ask questions, but the instructor needs to control the cooking school teacher can move up to culinary direc- rhythm of conversation and not talk too much or allow tor or cooking school general manager or director. one learner to take over the room. As groups get busy There are relatively few cooking school directors or making the menu’s recipes in a hands-on class, an ambi- general managers, and possibly just one of each at a ance that resembles chaos or pandemonium appears to cooking school. take over, with different learners capable of understand- Popular cooking school teachers also get requests ing or following directions at different rates. Everything to teach in homes and at other teaching venues, and should come together with the help of trained volun- some even develop a sort of circuit as traveling cook- teers and assistants and the instructor. ing teachers, especially if their written work appears in Some of the tasting goes on as each recipe is com- magazines or if they write cookbooks. pleted. In a large class, the cooking school kitchen staff might prepare the dishes in another kitchen and serve Education and Training a meal of the recipes all at once at the end of the class, A good Cooking Teacher needs to know basic cooking perhaps with a glass of local wine. This is when students techniques from experience or education. Some teach- and the Cooking Teacher get to know one another bet- ers do very well having taught themselves or learning ter and the teacher has the chance to further impress from family members, while others learn from struc- learners and encourage them to come back for their tured classes or watching cooking shows on television. next class or purchase his or her books. (TV cooking shows, however, teach about as much kitchen reality as TV “cop” shows teach about police Salaries beat reality—they both primarily entertain.) Fees collected by cooking schools for individual classes Culinary courses at any level, from high school or vary by the fame and reputation of the cooking teacher, art school programs to culinary schools or any teach- the cost of the ingredients, how much staff help is required ing training or certificate, and some knowledge of food as a backup, whether the class is a large room demonstra- chemistry will definitely help. tion or a small hands-on class, and the popularity of the subject. Television chefs get the largest pay, while a new Experience, Skills, and Personality Traits cooking instructor might be at the low end of the pay Home cooking, cooking in restaurants or hotels, and scale, ranging from $500 to $5,000 per class for cooking any teaching experience will help. Even at-home cook- schools and up to $60,000 annually in public schools. ing classes or teaching your children will contribute

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xvi-298_CO-Food&Bev.indd 178 5/4/10 6:17:44 PM to your ability to teach. Basically a person needs to be Tips for Entry passionate about sharing knowledge and insights with 1. Watch all the cooking shows on television that others, have a sense of humor and patience since not you can, especially Julia Child reruns. You are all students learn at the same rate, enjoy jollying people bound to learn something. up and entertaining, love detail work, love minutiae of 2. Find whatever classes at any level available ingredients, and occasionally have a specialty in a food in your area and take the classes. Check with category. A really good cooking teacher will constantly school principals, culinary program direc- look for new trends and ingredients in their specialties, tors, food editors, and want ads to find other whether that means availability of Moroccan spices or classes. handmade chocolate or tortillas. 3. Practice teaching cooking in your own home for friends and relatives. Unions and Associations 4. Videotape, or record in any video form, yourself The only unions for Cooking Teachers are in public teaching others to cook. schools, which are more general teachers’ unions or asso- 5. Write a résumé that includes all of your cooking ciations. Most cooking school teachers in private cooking experience, culinary travel, and cultural cooking schools work on a per-class contract or agreement basis. interests and influences. Started in 1978 as the Association of Cooking Schools 6. Send a DVD or other videography of you teach- to promote the interests of cooking schools and cooking ing along with your résumé to local cooking teachers, the International Association of Culinary Pro- schools to open the door for you. fessionals (www.iacp.com) now includes 3,000 mem- 7. Call or follow up. bers in 45 countries and offers certification, newsletters, 8. Volunteer at a local cooking school to assist in- e-mail bulletins, networking, and annual conferences. house chefs with prep, events, or visiting teachers.

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xvi-298_CO-Food&Bev.indd 179 5/4/10 6:17:44 PM COOKING TEACHER ASSISTANT

CAREER PROFILE CAREER LADDER

Duties: Prepares (preps), chops, minces, and measures Cooking Teacher foods for teachers to use in class recipes, assists the cooking teacher during class and gets anything Cooking Teacher Assistant needed, helps serve food the teacher has prepared during class, and helps to clean up after the class and Pre/Cleanup Worker or Volunteer return space to look as if no one had been there Alternate Title(s): Volunteer; Assistant Salary Range: $0 to $15 per hour Employment Prospects: Lots for free; limited for pay Experience—Lots of home cooking; learning at or Advancement Prospects: Good attending a variety of cooking classes to see what Best Geographical Location(s): Big cities where good you need to know; teaching at any level; restaurant food is valued, wine regions, resort areas, or any- experience handy but certainly not necessary where you live, with larger cooking schools needing Special Skills and Personality Traits—Patience more assistants for more teachers with sometimes demanding cooking instructors; Prerequisites: resilience and the ability to take criticism; ability Education or Training—Knowledge about cooking to take orders and follow directions precisely with- techniques, meaning all of the basics such as knife out correcting instructor or talking back; a general skills, blending and puréeing, measuring with exac- desire to please and learn titude, and knowledge of all equipment a cooking teacher will use

Position Description and instructions. If an assistant has questions, he or she Cooking Teacher Assistants are the heroines and heroes should ask them before the class, and even run through of cooking classes because they perform or coordinate the recipe, checking ingredients, before the class starts. all of the work that has to be finished before the class Before a class starts, the assistant, who may work starts to make it run smoothly. repeatedly with a teacher or even be requested by a For the class to run well, all of the prep work has teacher, makes sure the counters are perfectly clean, to be done ahead of time by someone. That person is that everything is available in the proper order and usually a cooking teacher’s assistant, many of whom quantities, and that there is water or other preferred are volunteers who show up to learn, sometimes from beverage available to the teacher. Some cooking teach- famous chefs who are teaching. So the assistant either ers even ask a trusted assistant to shop for certain ingre- does or oversees others who chop, mince, weigh, and dients for them. measure ingredients specified in recipes and put them Often teacher assistants serve samples of each recipe in small containers, all of which collectively are called or whole meals to students after they have cooked or mise en place and are ready to combine in the order after the teacher performs his or her demonstration. required by the recipe and the teacher. The assistant Assistants remove all equipment as it is used, wash it sets up trays of mise en place for hands-on classes so elsewhere, and have all utensils and cooking equipment that each learning table has its own set for students to returned to cabinets before the class leaves. Assistants use while making the recipes. often get extra, more personal conversation with cook- An assistant must do everything in the order the ing teachers, which is definitely one of the perks of cooking teacher wants it and not question or argue, volunteering or working in this role. even if the assistant is an accomplished cook and is If the teacher has cookbooks to be purchased and right. The teacher is the director or the general, and the signed, the assistant sometimes helps collect money or assistant is just that, who follows the teacher’s orders record credit cards and helps maintain the signing line.

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xvi-298_CO-Food&Bev.indd 180 5/4/10 6:17:44 PM Salaries Experience, Skills, and Personality Traits Many Cooking Teacher Assistants are volunteers who One can become a Cooking Teacher Assistant with work for the sheer joy of getting experience or getting just home cooking experience, by learning at or close to famous chefs, but some hope to gain experi- attending a variety of cooking classes to see what ence to eventually qualify as a teacher themselves. If a you need to know, and teaching at any level. Even cooking teacher assistant is paid, the hourly pay usually restaurant experience can be handy but is certainly ranges from minimum wage to $15, and some work in not necessary. the school office as well if they are lucky. Patience with sometimes demanding cooking instructors, resilience and the ability to take criti- Employment Prospects cism, an ability to take orders and follow directions While Cooking Teacher Assistant jobs are much sought precisely without correcting the instructor or talking after for the experience, there are loads of unpaid back, the sense to ask questions before the class starts, opportunities for volunteers. Sometimes the “pay” con- and a general desire to please and learn are the most sists of free cooking classes, meaning an assistant gets to important traits for an assistant, but he or she also attend another class without paying. needs to know basic knife skills and some culinary Some cooking teachers have their own assistants terms. who travel with them and either assist them for a class or oversee local cooking school teacher assistants and Unions and Associations their prep work. There are no unions for Cooking Teacher Assistants, but local culinary or cuisine societies and even wine Advancement Prospects groups offer excellent networking opportunities. The Being a Cooking Teacher Assistant is great groundwork International Association of Culinary Professionals for working one’s way up the kitchen ladder because (www.iacp.com) offers all sorts of information, pro- you learn many techniques, what they require, how to vides eventual certification, hosts conferences, and treat people, and how to balance entertainment with information. e-mails newsletters. Many assistants work up to giving their own classes Tips for Entry as they, too, develop followings. They also can become so useful to a particular teacher that he or she may hire 1. Take a few classes in adult education programs them to be their personal or full-time assistant. at high schools, community or junior colleges, A Cooking Teacher Assistant may also work in the private cooking schools, and even at your ideal school office, become more useful, work up to culinary cooking school where you would like to assist, director of the school and even manager or general and learn by observation how a cooking class manager. and an instructor work and what is required. 2. Volunteer to assist at any level at a private cook- Education and Training ing school in your area, even for no pay. While basic cooking technique knowledge is about 3. Become familiar with the good or popular teach- all that is required of Cooking Teacher Assistants, ers and try to become one of their assistants so one should have good knife skills, know blending and you can learn even more about the combination puréeing, measuring with exactitude, and understand of education and entertainment. all equipment a cooking teacher will use. The training 4. Find independent or private cooking teachers one receives assisting an accomplished cooking teacher through your local or regional newspapers and is great training in itself. offer to assist them.

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xvi-298_CO-Food&Bev.indd 181 5/4/10 6:17:44 PM TRAVELING COOKING TEACHER

CAREER PROFILE CAREER LADDER

Duties: Creates a series of cooking classes to give Owner; Cooking School Director throughout a region or around the country, or gives a similar class at distant locations where attendees Traveling Cooking Teacher would not overlap; plans the series and sells the classes, appealing to different markets, target audi- Class Assistant; Prep Assistant ences, and locales; pitches the classes to cooking schools, restaurants, and wineries; writes or rewrites recipes; takes along his or her own special utensils and cookware as needed; demonstrates pertinent restaurants and demand for good food, as well as cooking techniques; informs the school or other wine regions host what ingredients will be needed and may even Prerequisites: purchase them; and teaches how to cook a full menu Education or Training—Either self-taught, culi- or individual recipes to those who attend the class, nary education, or extraordinary cooking skills whether home cooks or professionals; signs and sells Experience—Home cooking classes, cooking expe- cookbooks rience in field teaching, real-life cultural experience Alternate Title(s): Guest Chef; Guest Cooking Teacher; in a culinary specialty such as exotic cuisines or Visiting Teacher; Chef bread baking; requirements vary by school Salary Range: $500 to $5,000 per class, plus possible Special Skills and Personality Traits—Expertise book sales in your field; ability to get along with and motivate Employment Prospects: Limited people; ability to entertain and teach; humor; tim- Advancement Prospects: Good ing; patience with people less knowledgeable who Best Geographical Location(s): Anywhere in the really want to learn; a passion for sharing culinary country, particularly big cities where there are good skills and knowledge

Position Description are testing recipes for their next cookbook. The tour Traveling Cooking Teachers, if they are lucky, try to itinerary should consider logical and economical travel plan their travel and cooking school itineraries a year in patterns and air or train fares, as well as the instructor’s advance or even further, partly because cooking schools’ health and well-being. Therefore, the trip must make catalogs and calendars are printed and posted up to sense in terms of energy, publicity, and money earned. three months ahead. A few super-popular chefs and TV When the tour is planned, the teacher creates or chefs have agents who do the booking for them. reviews existing printed materials and handouts, either Traveling Cooking Teachers starting out may begin to be reproduced by the cooking school or by the by getting to know directors or managers of local or area teacher and distributed to the students or e-mailed to cooking schools, and arranging one class at a time. If that each student. The teacher has to review each packet class works well, it is wise for the teacher to book another ahead of time to make sure the contents make sense for one for the future, and build on the first success to go to each audience and that the ingredients or alternatives another school not too far away and pitch a class there. are available locally or online. The teacher designs the teaching syllabus, which may A Traveling Cooking Teacher will tell each cooking include the menu, recipes, a list of ingredients, and online school what equipment and ingredients he or she will and local sources to buy special ingredients. The last item need, and either the school’s assistants or the cook- may require special attention to find local markets that ing teacher will do the actual shopping. The instructor carry required spices and grains or good substitutes. might bring or ship ahead his or her own set of knives Traveling Cooking Teachers often set up a tour based and other equipment that might be unique to his or her on their most recently published cookbook or when they cuisine or menu.

182 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 182 5/4/10 6:17:45 PM Popular traveling teachers might arrange for a full and the ability to entertain and bring in repeat students day or two- to three-day classes in one location, or to be successful. An interesting or unusual specialty sometimes two in one day, thereby limiting travel and such as Thai, Mexican, or North African helps as well, being able to charge more per class or for more classes. as does expertise in certain techniques in baking, choc- TV chefs often bring their own assistant, or the olate, vegetarian cuisine, or other ethnic cuisines. cooking school provides an assistant for the visiting teacher or chef. Experience, Skills, and Personality Traits All the prep is done before the class by assistants Taking home cooking classes, having cooking experi- who chop, mince, and weigh all ingredients, with equal ence in your specific field, teaching others at home, setups for each of the student workstations in a hands- garnering real-life cultural experience in a culinary on class. Learners receive the syllabus as they enter the specialty such as exotic cuisines or bread baking are teaching kitchen or room and are informed whether useful; requirements vary by school. Expertise in your they will be tasting each recipe as they go or have a field; the ability to get along with and motivate peo- complete meal at the end of the demonstration. ple; the ability to entertain and teach; humor; timing; Either the teacher or the cooking school manage- patience with people less knowledgeable who really ment might arrange for interviews on local radio or want to learn; and a passion for sharing culinary skills television or with a local food editor, which can result in and knowledge will all encourage cooking school man- even greater publicity and exposure beyond the school’s agers to hire a Traveling Cooking Teacher. immediate audience. Unions and Associations Salaries In the absence of an actual union of traveling cooking Traveling Cooking Teachers can put together a slim school teachers, the International Association of Culi- living, usually on a per-class contract basis with each nary Professions (IACP) provides the most information. school. Cooking classes serve to gain public exposure Started in 1978 as the Association of Cooking Schools to and publicity for aspiring cooking teachers, and those promote interests of cooking schools and cooking teach- with current or upcoming books to sell. ers, the IACP (www.iacp.com) now includes 3,000 mem- Often a school will reimburse teachers for the costs bers in 45 countries and offers certification, newsletters, of printouts if they do them themselves. Pay may range e-mail bulletins, networking, and annual conferences. from around $300 and $500 up to $2,000 per three- hour class. Famous television chefs command $10,000 Tips for Entry and more per class. Some schools pay for teachers’ 1. Try teaching friends or family in your home first. overnight accommodations and other expenses, and a 2. Set up free classes in other people’s homes as a few have inn rooms on-site. sort of warm-up for actually charging. 3. Ask people who attend to spread the word to Employment Prospects their friends everywhere to build some demand The hundreds of cooking schools in North America for your teaching services. and around the world always have their eyes and ears 4. Join the IACP and make use of its online “Educa- open for new instructor talent to spice up their sched- tion” section, which provides a list of cooking ules to attract more students or keep regulars coming schools by city. back. Cooking teachers often start with at-home classes, 5. Volunteer to cook, demonstrate, or teach at any and and when they successfully branch out, cooking school all nonprofit charity events and festivals to make managers will often tell others at other cooking schools your talents, food, and personality better known about instructors who do a good job. and to create demand for your teaching abilities. Advancement Prospects 6. If you travel for other purposes, look in your des- Advancement for traveling cooking teachers often tination’s local yellow pages for cooking schools, means gaining popularity, charging higher fees, writ- visit whatever schools are available and ask for ing magazine articles or cookbooks, and even starting the manager or director, introduce yourself, pres- a television show. ent your card or brochure that includes praiseful remarks by attendees and cooking school man- Education and Training agers, and ask to be considered to teach there in A Traveling Cooking Teacher can be self-taught, have a the future. Follow up the following week with a culinary education, or have extraordinary cooking skills phone call to nail down a date.

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xvi-298_CO-Food&Bev.indd 183 5/4/10 6:17:45 PM FOOD-SERVICE MANAGEMENT TEACHER

CAREER PROFILE CAREER LADDER

Duties: Teaches skills of restaurant or institutional food Vocational, College, or University Director management such as production costs, menu pric- or Department Head ing, and budgeting; facility maintenance and sanitation; inventory and ordering; pertinent computer Food-Service Management Teacher programs; human resources management and staff scheduling; institutional food planning, prepara- Foods Teaching Assistant/Computer tion, and new trends; and sometimes coordinates Science Teaching Assistant internships Alternate Title(s): Instructor; Assistant Professor; Pro- fessor; Culinary Arts Teacher Salary Range: $35,000 to $60,000 Employment Prospects: Good visible work experience and background in food Advancement Prospects: Good service may substitute for degrees Best Geographical Location(s): Throughout the Experience—Teaching food service at a high school United States, wherever there are community and or in adult education classes; professional food ser- junior colleges and wherever culinary or vocational vice management and cooking experience schools are Special Skills and Personality Traits—Excellent Prerequisites: teaching and communication skills, both oral and Education or Training—College bachelor’s degree written; a passion for sharing food and food service preferred; sometimes master’s degree; culinary certi- management knowledge; patience with slower or fication through a culinary academy or the Interna- less committed learners; an ability to entertain, be tional Association of Culinary Professionals; highly flexible, and enjoy detail work

Position Description Those students who take food service management Food-service management instructors teach a prac- classes sometimes have to be told basics, such as the tical, slightly less romantic side of the food service fact that they have to show up on time, clean and sober business. They teach in a few high school programs, (in more ways than one), in their uniform if there is adult schools at high schools run sometimes by nearby one, looking and acting professional and interested. junior colleges, community colleges, junior colleges, Food-Service Management Teachers teach every- culinary schools, and even hotel and hospitality thing from knife skills and how to make sauces to cus- schools. tomer relations and good service; how to make sure Food-Service Management Teachers have students facilities are clean and sanitary; inventory and order- who may have never cooked a meal, some who have ing procedures including computer programs that help taken culinary courses in high school, community col- with these tasks; seating chart computer programs; how lege, or elsewhere, and some who have great aspirations to work with the chef to create appropriate menus with and cooking experience. proper pricing; how to hire, train, schedule, and fire These teachers have to prepare their students for the workers; how to supervise assistant managers; how to careers they want, such as running cafés or restaurants, manage banquet and catering operations; cashiering feeding whole camps or high-tech company employees, and ordering by computer and processing paperwork and generally improving their culinary and manage- and bookkeeping; how to set up internships for stu- ment skills to run food service departments of every- dents at restaurants and hotels; and help cook or clean thing from delis to department stores. when needed—meaning “no job too small.”

184 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 184 5/4/10 6:17:45 PM Sometimes Food-Service Management Teachers also and hotel and hospitality schools require more specific oversee hands-on programs that include cooking in or certification. On the culinary side, culinary certifica- for a school cafeteria, café, or snack bar. On the cook- tion through a culinary academy or the International ing side, and according to a well-organized lesson plan Association of Culinary Professionals (IACP), or highly (cleared with superiors), practical skills taught include visible work experience and background in food service a how to poach eggs and make hollandaise sauce for may substitute for degrees. eggs Benedict, sandwich making, filling short orders, deli salad and sandwich making, and working with but- Experience, Skills, and Personality Traits ters, vegetables, potatoes, rice, legumes, meats, poultry, The best teacher of vocations is a person who has fish, and shellfish. The program assumes students have worked that business and has real-life experience. It never cooked before. Learners even make ice cream, is much easier to teach from experience, and easier to gelati, sorbets, tarts, cakes, and maybe even profiteroles relate real information to students if one has actually (cream puffs). done the job, with all of its glories and pitfalls. Working The Food-Service Management Teacher also needs in hotels, restaurants, nursing homes, school cafeterias, to know French culinary and kitchen hierarchy terms Little League hot dog stands, as a counter clerk, or for as well as French cooking terms while mastering early an active catering company all are great preparation for level classic methods, sauces, and even theory. teaching food-service management. The Food-Service Management Teacher even needs One has to know human resources law and prac- to know how to teach dining room and kitchen renova- tices, cooking techniques and skills, use of a wide range tion and decor; marketing; and even some basic equip- of equipment, safety and sanitation regulations and ment mechanics. methods, and business and restaurant menu planning and accounting, and have huge amounts of sensitivity Salaries to students. Salaries vary according to how long one has been teach- A Food-Service Management Teacher has to be alert ing and at what level of school, from high school to uni- to when certain students “don’t get it” or are falling versity hotel and management programs. They range behind, because not everyone is equally good at all fac- from $35,000 to $70,000. ets of the class or classes. A teacher cannot assume that all students have had the same home or public culinary Employment Prospects experience, some having grown up on frozen burritos Job prospects are good throughout the country, because while others help family members cook every day or go more and more people want to enter the food-service out weekly to restaurants. business, even in tough economic times, and therefore A Food-Service Management Teacher needs excel- there is a demand for schools to keep and even expand lent teaching and communication skills, both oral and their culinary programs and hire more Food-Service written; a passion for sharing food and food-service Management Teachers. management knowledge; patience with slower or less committed learners; the ability to entertain, be flexible, Advancement Prospects and enjoy detail work; and the derivation of pleasure As with teachers in any institution, there is always the from seeing happy and prepared students graduating. opportunity to move up to department head or chair, and even into school, college, or university administra- Unions and Associations tion. How far you can go rests on your college degrees, The International Council on Hotel, Restaurant and work experience in the kitchen (and in what kitch- Institutional Education (www.chrie.org) helps food ser- ens), seniority, and reputation as a teacher. You can also vice and hospitality teachers at high schools, commu- move up the culinary education ladder by moving to nity colleges, certificate programs, universities, graduate another school where you get a better title and more students, industry professionals, and food service lead- responsibility and pay. ers in all sorts of industries. Local teachers and culinary associations as well as Education and Training connections to food economists, food historians, and High schools and adult schools usually accept a col- food chemists can be helpful, as are the American lege or university bachelor’s degree as a prerequisite, Culinary Federation (www.acfchefs.org), the National while some community colleges, junior colleges, and Restaurant Association (www.restaurant.org), and the universities require bachelor’s and master’s degrees, IACP (www.iacp.com).

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xvi-298_CO-Food&Bev.indd 185 5/4/10 6:17:45 PM Tips for Entry 4. Get the degrees or certification you need to 1. Get any experience you can as a cook at any level teach. to have some real-life experience. 5. Be willing to start as an assistant teacher or teach- 2. Depending on your age, check out high school, ing assistant to work your way up. community and junior college, and university pro- 6. Prepare a résumé with photos showing your grams, and take courses at the one closest to you experience, or even make a Web site or personal that will help you accomplish what you want to do. blog that demonstrates what you have done. 3. Before enrolling, ask about job placement 7. Search job Web sites for Food Service Manage- services. ment Teacher job openings.

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xvi-298_CO-Food&Bev.indd 186 5/4/10 6:17:45 PM VOCATIONAL CULINARY SCHOOL DIRECTOR

CAREER PROFILE CAREER LADDER

Duties: Administers entire culinary program includ- Dean of Culinary School, Arts School, or ing hiring, training, firing, and supervising culinary Vocational School teaching staff; may design culinary program facility within larger vocational school; selects, orders, and Vocational Culinary School Director maintains equipment; reviews all teachers’ lesson plans; observes teachers and results to make sure Food-Service Management or students get what they need; manages department Culinary Arts Teacher budget; occasionally teaches a class Alternate Title(s): Culinary Program Director; Culi- nary Program Coordinator; Culinary Arts and Food Science Coordinator Salary Range: $40,000 to $70,000 Experience—Three to five years’ teaching and Employment Prospects: Good supervisory experience; professional cooking and Advancement Prospects: Limited to good food management experience from a hot dog stand Best Geographical Location(s): Throughout the coun- to the cafeteria at industrial plant try, because there are community and junior colleges Special Skills and Personality Traits—Ability and vocational schools everywhere to manage personalities and relationships as well Prerequisites: as jealousies and ambitions; leadership and team Education or Training—College degree; teacher building skills; understand academic budgets and training or credential for the community or junior state financing cutbacks; have a passion for teach- college level; culinary academy certification; human ing high school and post–high school students as resources training; marketing experience or classes; well as learners looking for a new career or change great background of professional cooking or teach- of career ing cooking classes

Position Description the department, which is important because of equip- A Vocational Culinary School Director basically runs ment needed in classrooms such as computers and soft- the culinary program. The director often works with a ware, stoves, mixers, “walk-in” refrigerators, and even board of directors of the program that advises and pro- spoons. He or she also needs to be able to teach food vides contacts that may lead to financial support and service management including calculation of all costs, interesting guest instructors for the program. menu pricing, and purchasing. The director also selects faculty when there are open- The director observes and evaluates teachers ings, trains new faculty in the ways of the particular throughout the year, with the goal of making sure stu- vocational school, supervises all instructors and their dents learn what they need to, occasionally guiding the guest chefs, and fires people when necessary or even instructor to teach better and more effectively. Directors possible, which is rare given current law. The director hire instructors to teach specialities such as nutrition, helps instructors develop curriculum and lesson plans, service management, food and beverage management, balancing classes and expertise so that students have baking and pastry, charcuterie and butchering, and the opportunity to get a full range of culinary experi- food presentation. ences and knowledge. As is true for many teachers and directors, both The director needs thorough knowledge of business academic and vocational, a Vocational Culinary School management, both to teach it and to run the finances of Director has to get teachers to plan way ahead, develop

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xvi-298_CO-Food&Bev.indd 187 5/4/10 6:17:45 PM their curricula, and list or requisition any equipment Employment Prospects and nonperishable ingredients needed. He or she has to As more and more people turn to culinary jobs for order a new stove in time to get it delivered and installed employment, whether as a first career, reentry into the if the old one broke down and can’t be repaired, and has job market, or as a career change, there is greater and to make requests of the dean or school officials for greater need for people to teach them how to func- replacement of parts or new equipment. tion in the culinary and hospitality businesses. Each The director has to estimate student enrollment school needs a director, and may need assistant direc- accurately and hire or lay off enough instructors to tors as the school adds departments or specialties to the teach the number of students who show up, while esti- curriculum. There are online opportunities as well as mating the cost of hiring these people, paying for the opportunities at high schools, community and junior functions they will perform, and getting supplies into colleges, cooking schools, and even new cooking school classrooms that are correct for the classes that will take programs at art schools that are spreading nationwide. place in that room. To make all this happen, the director has to submit a budget to the dean and to other Advancement Prospects higher-ups and even argue in its favor, particularly if One can move up within a vocational program possibly her or she is asking for more money or if enrollment from director to dean or into the school’s administra- has decreased in the culinary school. tion. A Vocational Culinary School Director can also The director administers the entire culinary pro- get “promoted” by taking a better job at another school gram including hiring, training, firing, and supervising with more potential. culinary teaching staff; may design a culinary program facility within larger vocational school; selects, orders, Education and Training and maintains equipment; reviews all teachers’ lesson Community and junior colleges and universities require plans; observes teachers and results to make sure learn- a bachelor’s degree. Vocational schools may con- ers get what they need; manages the department bud- sider practical experience in the food and hospitality get; and occasionally teaches a class. industries to be just as valuable. Community or junior The director reads magazines and online publica- colleges expect some teacher training or a teaching cre- tions to keep up to date on the industry, all facets of dential, while culinary academy certification, human culinary education and training programs, trends in resources training, marketing experience or classes, and vocational training and professional cooking, and goals experience in professional cooking or teaching cooking of newcomers to the food industry. classes are all valuable. Some schools may hire a locally Directors also try to go to trade shows, professional well-known hotel or restaurant chef with loads of prac- and food conferences, and local seminars to stay up tical experience and knowledge to share. to date. They also do all they can to keep informed about the culinary job market and new skills required, Experience, Skills, and Personality Traits and attend hospitality and restaurant conferences and A director should have three to five years’ teaching meetings. and supervisory experience, human resource manage- Vocational Culinary School Directors also try to ment, budget management, and professional cooking keep in touch with local restaurateurs, managers, chefs, and food management experience from working a hot hotel personnel, and winery owners and winemakers dog stand to running a cafeteria at an industrial plant. to get good advice and recommendations, as well as Teaching, hospitality, and cooking experience help a to help develop a job placement network for graduat- director understand the teachers they will direct and ing students. Local food, wine, and hospitality industry will help if the director is required to teach as well. managers can also offer advice and counseling to stu- One must have the ability to manage personalities dents. and relationships as well as jealousies and ambitions; have leadership and team building skills; understand Salaries academic budgets and state financing cutbacks; have a Salaries for Vocational Culinary School Directors are passion for teaching high school and post–high school often set by state standards, as are advancement steps students as well as learners looking for a new career or and salary increases, if one teaches at a state-run com- change of career; and have a great level of understand- munity or junior college or university. Generally, sala- ing for people looking for a job category in which they ries range from $40,000 to $70,000. can gain employment.

188 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 188 5/4/10 6:17:46 PM It is also important to have contacts and relation- Tips for Entry ships with hotels and restaurants in the area to help 1. If you don’t have cooking experience, volunteer arrange apprenticeships for serious students. at a local meals-on-wheels program or soup kitchen to learn the ropes. Unions and Associations 2. Enroll in community or junior college culinary Started in 1978 as the Association of Cooking Schools or hospitality courses including teaching voca- to promote the interests of cooking schools and cook- tional programs. ing teachers, the International Association of Culinary 3. Get involved with local culinary and wine asso- Professionals (www.iacp.com) now includes 3,000 ciations to meet people and keep up on local members in 45 countries and offers certification, trends. Join professional organizations and keep newsletters, e-mail bulletins, networking, and annual up with their online or print publications, such conferences. Many cooking and vocational culinary schools as the International Council on Hotel, Restaurant belong to the International Council on Hotel, Res- and Institutional Education (www.chrie.org), the taurant and Institutional Education (www.chrie.org), American Culinary Federation (www.acfchefs. including food-service and hospitality teachers at high org), the National Restaurant Association (www. schools, community colleges, certificate programs, uni- restaurant.org), and the International Associa- versities, graduate students, industry professionals, and tion of Culinary Professionals (www.iacp.com). food service leaders in all sorts of industries. 4. Check teaching and director job opportunities at Local teachers and culinary associations, food econ- all of the above Web sites. omists, food historians, and food chemists can be help- 5. Learn all you can about budgets and funding, ful to know, as are the American Culinary Federation sources of funding, and curriculum develop- (www.acfchefs.org) and the National Restaurant Asso- ment, possibly by joining your school’s curricu- ciation (www.restaurant.org). lum development committee.

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xvi-298_CO-Food&Bev.indd 189 5/4/10 6:17:46 PM APPRENTICE PROGRAM CHEF

CAREER PROFILE CAREER LADDER

Duties: Oversees chef trainees in a three-year or Executive Chef 6,000-hour apprenticeship program working in restaurant or hotel kitchens following study in Apprentice Program Chef any vocational culinary training program and particularly through the American Culinary Chef; Apprentice Chef Federation, which awards a certified culinarian degree; the U.S. Department of Labor coordinates some programs and awards journeyman chef certification through its Bureau of Apprenticeship Prerequisites: and Training Education or Training—Top-level culinary train- Alternate Title(s): Apprentice Chair; Apprentice ing and some teaching training combine for this Director; Chef-Teacher important job Salary Range: $32,000 to $50,000 Experience—Cooking in a variety of situations, Employment Prospects: Limited preferably from small to large kitchens to provide a Advancement Prospects: Limited broad range of knowledge to the apprentice, as well Best Geographical Location(s): Wherever there as any teaching experience or learning from good are community or junior college culinary pro- and bad features of their own apprenticeships grams, particularly in big cities with big hotels, Special Skills and Personality Traits—Patience, big kitchens, and large staffs, including banquets good English language skills, a passion for teaching and catering others and a willingness to share cooking secrets

Position Description acfchefs.org), which is registered with the U. S. Depart- Serious cooking apprenticeships are extremely impor- ment of Labor. tant parts of a chef’s training because they take the If a culinary student is lucky, his or her vocational would-be chef from the theory of the classroom to the program director will pair him or her with the most real-life hands-on work in the kitchen. suitable restaurant or hotel kitchen and arrange for the An Apprentice Program Chef guides the chef can- apprenticeship introduction. didate through a rigorous three-year or 6,000-hour The Apprentice Program Chef, and possibly some experience and should be certified as an apprentice of his or her assistants, interviews the chef candidates, supervisor. In small restaurants in small towns, a chef, sometimes gives written or live cooking tests, and owner, or head chef might take on a local apprentice as decides which aspiring chef(s) get accepted. a student helper. Upon completion of the apprentice- Once a candidate is accepted as an apprentice, he ship and classes, an apprentice may receive an associate or she works with the Apprentice Program Chef to of applied science degree in hospitality management organize a work schedule, occasionally integrated into from some learning institutions. a classroom schedule elsewhere. Often the apprentice’s Some of the top television chefs in the United first six months are probationary, so they can also be States have apprenticed in the world’s most famous the hardest, because an Apprentice Program Chef might restaurants, often “apprenticing” themselves to world- purposely make that period the toughest just to test the famous chefs for free and paying their own living candidate’s mettle. expenses just to be able to learn in the shadow of a The chef and candidate work together to make sure great chef. the apprentice gets to work all stations and come out of An Apprentice Program Chef in a restaurant or hotel the experience as well trained as possible. This means kitchen is supposed to follow guidelines and require- work at the soup station, making sauces, salads, meats, ments set by the American Culinary Federation (www. fish, poultry, game, and vegetables, baking, making des-

190 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 190 5/4/10 6:17:46 PM serts, and butchering, which may include making char- supervise all apprentice programs within the hotel or cuterie or salumi. The program chef will also make sure restaurant group. the apprentice learns about recipe development, presentation, budgets, purchasing, how to work as a team, Education and Training and how to supervise parts or all of a kitchen crew. An Chef training comes from culinary schools, community apprentice might even learn or master skills such as ice and junior colleges, art institutes, and actually working carving and tallow sculpting, cake decorating, and the in restaurants in as many varied positions as possible. artistry of garnishing and food display. An apprentice director should have top-level culinary While Apprentice Program Chefs may have more training and some teaching training, which may include than one apprentice under their culinary wings, appren- the American Culinary Federation’s certificate. tices come in handy because they enter the kitchen having been through some academic or vocational culinary Experience, Skills, and Personality Traits courses and higher up the culinary knowledge ladder Cooking experience from a variety of situations, prefer- than an entry-level employee. If you become an appren- ably from small to large kitchens, provides Apprentice tice you may also “earn while you learn” on the job. Program Chefs a broad range of knowledge to impart Apprentice Program Chefs may also have the job to apprentices, as will teaching experience or good and of executive chef or head chef and therefore already be bad features of their own apprenticeships. really busy. Apprentices need to work with sensitivity A successful apprenticeship director should have to pressures on their supervisor and his or her other good English language skills, perhaps speak Spanish, responsibilities. have a passion for teaching others, and have a will- Many Apprentice Program Chefs or directors gener- ingness to share cooking secrets with those much less ously fill out the full culinary picture for aspiring chefs informed. by using their contacts to arrange field trips to local organic or biodynamic farms or vineyards, cheese mak- Unions and Associations ers, fishing centers, artisan bakeries, and wineries. Chef Some cities have culinary workers unions, particularly directors might also encourage apprentices to enter in large hotels. Some food-savvy communities have cooking and baking contests for the experience, and local culinary societies, which are mostly made up of possibly a chance to experience early public success. food fans rather than food workers. The American Culinary Federation (www. acfchefs. Salaries org), the National Restaurant Association (www. An Apprentice Program Chef or chef-teacher may get restaurant.org), and the International Association paid for supervising apprentices in addition to their of Culinary Professionals (www.iacp.com) offer net- executive chef or sous-chef salary, totaling more than working, learning programs, online newsletters, job any other kitchen employee. The pay for running the pages, conferences, and some local chapters for per- apprentice program may range from $32,000 to $48,000, sonal interaction. even if that is the chef’s only job. Tips for Entry Employment Prospects 1. Contact local culinary programs at high schools, Most communities with restaurants and large hotels community or junior colleges, culinary schools, have apprentice programs, or could do so through the or universities to find out if they have or need American Culinary Federation’s many chapters. Each apprentice programs and offer to take on a stu- hotel or restaurant has the opportunity to provide an dent or to organize an apprenticeship. Apprentice Program Chef to help with students or grad- 2. If you are employed as a chef in a restaurant or uates in local high school, adult school, community or hotel and there is no apprenticeship program, junior college, or culinary school apprentice programs. suggest to the owners or managers that you create and supervise one through the American Advancement Prospects Culinary Federation’s certification program. Apprentice Program Chefs might find that they enjoy 3. If you already work in a kitchen where there is working with learners more than cooking and can get an Apprentice Program Chef or director, offer to an exciting job teaching full time at a culinary school. help and perhaps take on learners in addition to Within a hotel or restaurant chain, one could rise to the one(s) he or she already teaches.

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xvi-298_CO-Food&Bev.indd 191 5/4/10 6:17:46 PM CULINARY ACADEMY INSTRUCTOR

CAREER PROFILE CAREER LADDER

Duties: Teaches professional culinary skills and busi- Culinary Academy Director or Dean ness management to prepare students for internships, work, and management of restaurants and Culinary Academy Instructor catering companies; helps with internship and job placement Academy Chef/Learner Alternate Title(s): Cooking School Teacher; Culinary Arts Teacher; Chef Salary Range: $45,000 to $80,000 for full time Employment Prospects: Limited but improving Advancement Prospects: Good Experience—Two to seven years’ on-the-job cook- Best Geographical Location(s): Wherever there are ing experience, some teaching experience, profes- culinary academies or full-time cooking schools, sional cooking experience in a variety of skills or with numbers growing and branching out to art stations institutes across the United States Special Skills and Personality Traits—Excellent Prerequisites: verbal and written communication skills, great Education or Training—Associate’s or bachelor’s conflict resolution skills, ability to build teamwork, degree in hospitality or related field; training in spe- computer skills, a love and passion for food and cialty field teaching, patience with beginners (or anyone else)

Position Description Some instructors teach full time, although more Culinary Academy Instructors or teachers work either and more schools are hiring part-time chef instructors full time or part time and teach learners both tech- to teach their own specialties. For instance, a baking niques and real-life skills to become chefs in restaurants program within a culinary school might hire instruc- and other settings. It is hoped that a group of instructors to teach how to make artisan breads, baked goods tors with varied specialties will combine to give the and pastry, advanced patisserie and display cakes, sugar students a full picture and experience of what it is like work, plated desserts, and chocolate, confections, and to cook in a high-pressured and hot kitchen. centerpieces. Most cooking schools teach students all facets of Most culinary schools include internships in restau- the professional kitchen, including salads and pantry, rants or large hotel kitchens as part of their required garde-manger, stocks and soups, sauces, butchering, curriculum, so an instructor who comes to a program meats, poultry, fish and shellfish, dairy and eggs, bread with good contacts among the area’s best chefs can be a and pastry, and the processeses of sautéing, roasting, real asset to the culinary academy. and braising. Often students spend a few weeks on each Many culinary schools have a café of some sort topic and learn by both reading and doing. where students can begin to cook for the public as Sanitation, health regulations, kitchen safety, tools soon as they have learned basic skills, with beginning and equipment, ordering and inventory, menu pricing, students cooking breakfast or lunch, more advanced and the computer programs that go with these subjects students doing dinner, baking students making breads, are usually taught in a classroom—as are business man- and pastry students making desserts and pastries. agement skills, if one is lucky. While cooking instructors need to be somewhat The executive chef or director of the academy has patient with beginners, cooking schools and kitchens to make sure all necessary courses are put in the cur- run by strict rules and standards, many of which are riculum and supervises the teachers, while the school’s dictated by the chef or teacher. The instructor enforces administrators often stick to hiring and firing staff. rules with the threat of expulsion; these rules include

192 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 192 5/4/10 6:17:46 PM cleanliness, showing up on time clean and sober and and managers of the school, and even a national direc- excited to work hard, and not smoking. tor in a chain of cooking schools or at a chain of art As with music or visual arts, students need to learn institutes with culinary programs. the basics before launching into cooking or even creating recipes. One has to learn proper knife skills, which Education and Training are much more involved than carving the Thanksgiving Culinary Academy Instructors get their jobs mostly turkey, and eventually even acquire one’s own set of based on their level of chef skills, expertise, and expe- knives or tools. rience. It is handy to have an applied science degree Since a kitchen’s hierarchy dictates that the chef is or bachelor’s degree in hospitality or a related field, a always right, Culinary Academy Instructors have to chef’s certificate, and training in a field of specialty. teach that point while also trying to actually be right. Skills in kitchen management and teaching experience An important kitchen principle that students need to in a classroom setting all contribute to one’s chance learn is that they must follow the instructor’s orders of being hired to teach in a culinary school. Some without questioning or arguing. The next chef/instruc- specialty programs require a bachelor’s degree in hos- tor might teach just the opposite, but the student has to pitality or a certificate from an accredited culinary follow that person’s orders as well while in that class and program. be able to work either way. A Culinary Academy Instructor might apply to Experience, Skills, and Personality Traits the school he or she thinks is the best one around, Some schools expect two to seven years of on-the-job as culinary students will look for the school with the cooking experience, some teaching experience, as much best reputation for internship and job placements, with professional cooking experience as possible in a variety graduates working at the finest restaurants and hotels. of skills or stations, as well as great skills at working After all the training, a culinary academy instructor with others and motivating learners. might help with actual job placement at restaurants and An instructor should have excellent verbal and hotels appropriate for the graduate’s skills. written communication skills, great conflict resolution skills, the ability to build and teach teamwork, com- Salaries puter skills, a love and passion for food and teaching, Some culinary academy instructors make between and patience with beginners or anyone else. $45,000 and $80,000 for full-time, year-round teaching. Many “part time” positions in specialties pay $500 Unions and Associations to $20,000, depending upon the commitment (whether Some individual instructors as well as cooking schools the course is a few hours or a month), the instruc- and culinary academies belong to the International tor or chef’s experience and reputation, what advanced Council on Hotel, Restaurant and Institutional Educa- degrees or certifications the chef has, or whether the tion (www.chrie.org) and to the International Associa- chef hosts a television show. tion of Culinary Professionals (www.iacp.com).

Employment Prospects Tips for Entry As more and more people look to food careers as entry- 1. Start by giving a cooking class in your home level occupations or as reentry professions and some kitchen to find out how you like teaching others cooking schools close, more cooking schools pop up, and being ultra-organized. even at art institutes around the country. Some culinary 2. Make sure you have the credentials listed above, schools are adding campuses and new programs. All of from professional cooking experience to degrees these schools need highly skilled professionals to teach. or certification. 3. Use your connections at the culinary academy or Advancement Prospects program you attended and work your way into Restaurant chefs and culinary instructors play a kitchen assisting an instructor or teaching there yourself. version of musical chairs. Chefs and instructors move 4. If you are a chef, teach a class or two at a local to better opportunities all the time, which leaves open- cooking school and build a following of food fans ings for others or for new instructors with sophisticated while perfecting your teaching and entertaining training. Instructors can move up to become directors skills.

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xvi-298_CO-Food&Bev.indd 195 5/4/10 6:17:47 PM NUTRITION COUNSELOR, UNIVERSITY OR SCHOOL DISTRICT

CAREER PROFILE CAREER LADDER

Duties: Creates and disseminates a nutrition program Health Education Director/ that includes best-eating practices and current Superintendent health information for high school, college, and university students, as well as staff and faculty; works Nutrition Counselor, University or with a team of medical doctors, nutritionists, psy- School District chiatrists, nurses, psychologists, and school cooks to make healthy foods available on campus and to steer Nutrition Intern or Assistant people to those healthy selections; teaches students of nutrition, culinary science, and others to educate their peers; produces e-mail and print campus newsletters full of good nutrition advice; teaches Association; state registration; continuing education nutrition classes; continues his or her education for to keep up license or registration; computer science constant updates to keep certification/registration; knowledge provides nutritional counseling Experience—Customer service, an internship that Alternate Title(s): Registered Dietitian; Nutritionist gives exposure to all facets of nutrition counseling, Salary Range: $30,000 to $55,000 and cooking or food service Employment Prospects: Good Special Skills and Personality Traits—Ability to Advancement Prospects: Fair communicate with students and adults; realistic Best Geographical Location(s): Throughout the knowledge of food fads; sensitivity to touchiness of United States; wherever there are high schools, col- needs for counseling such as fitness and weight; a leges, and universities of all levels passion for helping others; fascination with minutiae Prerequisites: of food science; knowledge of at least English and Education or Training—At least a bachelor’s degree Spanish languages in some regions; computer skills; in nutrition and dietetics, public health nutrition, willingness to follow school protocols; willingness to food and nutrition, or health science, followed by keep up to date on the latest developments by read- an internship overseen by the American Dietetic ing online and print publications

Position Description disabilities, and uniquely American weight problems. A university or high school Nutrition Counselor has More Americans are overweight than ever before, with lots of responsibilities, including newly recommended incorrect eating and lack of exercise thought to be the ones. Traditionally, the Nutrition Counselor gives out culprits responsible. information in person or on paper flyers about proper Other health problems faced by college and uni- eating habits and how nutrition can help intellectual versity students include anorexia, bulimia, depression and physical success. In order to do this, he or she and other neuroses, bipolar problems, AIDS/HIV, works with doctors, nurses, school cooks, psychiatrists various forms of cancer, high blood pressure, and and psychologists, staff and students to let people know high cholesterol—the last two may have genetic what a balanced healthy diet is and how it can be help- causes but are more likely due to bad nutrition. Staff ful. Now Nutrition Counselors also have to communi- and faculty often have some of the same problems, cate through Web sites, e-mail, and even Twitter. sometimes due to eating unhealthy food on campus Nutrition Counselors help students, staff, and fac- for years, even though most school districts, colleges, ulty with all sorts of special needs that can be addressed and universities are taking some steps toward offering with nutrition, including stress, illness, hangovers, healthier foods.

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xvi-298_CO-Food&Bev.indd 196 5/4/10 6:17:47 PM A college or university nutrition counselor is respon- the dietitian or nutritionist might have a role in what- sible for educating students informally about nutrition, ever statement of advice goes out to students, staff, and and perhaps formally in a nutrition, health science, or faculty. fitness class. Some dietitians have motivated school districts and While too few students ever take advantage of the universities to incorporate organic foods into their meal information Nutrition Counselors provide, they could plans, plant vegetable gardens on the institution’s prop- get important facts on eating disorders, exam and erty, and teach students the value of organic foods and breakup stress, concerns about sexually transmitted how to grow them, even in some dormitory window diseases, and classic first-semester weight gains. boxes. Nutrition Counselors have several education roles: When schools can afford to send them out, or when teaching in classes; disseminating information through they go on their own time, a nutrition counselor may various media; deputizing students to learn about nutri- spread the nutrition word out into the larger commu- tion and have them make presentations in classes, dorm nity by going to health fairs, farmers’ markets, showing rooms, and other venues; and counseling by personal videos and DVDs at surrounding schools, and speaking appointment. to local service clubs such as Kiwanis, Rotary, Lions, The Nutrition Counselor might also evaluate a stu- and Soroptimists, as well as breakfast clubs. dent’s current diet, make recommendations of eating Finally, a Nutrition Counselor continues his or her style changes, explain how food can affect wellness, education for constant updates to keep certification or energy, and mental clarity, demonstrate healthy cook- registration, toward which teaching outside classes or ing, make home visits and take clients or students on even lecturing in cruise ships might count. grocery store shopping trips to show them what foods to buy and what foods to avoid. Salaries Students who might be interested in nutrition and Salaries for full-time nutrition counselors or school food’s influences on physical and behavioral health dietitians range from $30,000 to $55,000 a year, depend- include those who want to be nutritionists, food chem- ing upon the nutritionist’s experience and tenure and ists, doctors, public health officials or researchers, and the depth and breadth of his or her responsibilities. even chefs. All of these learners stand the chance of making great spokespeople for good nutrition. Employment Prospects Since a school or university Nutrition Counselor is High school, college, and university nutrition and also a dietitian, he or she may also advise on the school’s dietetics programs, as well as culinary programs, are food production, steering the kitchen staff toward growing in interest among students who are looking for offering healthy alternatives to french fries, pizza, and careers that are “safe” in a volatile economy. In tough pastry. In schools where salad bars and pasta bars have times school districts tend to hire one nutritionist or been installed, many students have actually migrated to dietitian for the whole district, and cooks and head healthier foods and, therefore, toward health. cooks at the individual school level, and colleges cut Often school teams working on health, nutrition, back in all departments. Bottom line: good job pros- and fitness include the school district dietitian or nutri- pects in good times. Nutrition Counselors tend to stay tionist, a representative of a physical education pro- in their positions for a long time. gram, school cooks, and parents. A nutrition team scans publications in the field Advancement Prospects and sends out links or copies of potentially interesting Advancement for a university Nutrition Counselor articles to faculty members, staff, student leaders, stu- might mean more teaching and climbing up the aca- dent offices, and students in the field. Interesting topics demic ladder, advancement in school administration, might include easy vegetarian cooking, healthy fro- or moving to a larger institution where the pay may be zen and microwavable foods, and easy ethnic recipes. greater. Pay increases may come if a Nutrition Coun- Nutrition’s role in stopping flu and colds from spread- selor gets advanced degrees in nutrition or related fields ing and information on eating disorders are popular such as counseling and education. flyer or brochure topics. The Nutrition Counselor often writes and arranges Education and Training for printing and distribution of materials or for posting Most colleges and universities require at least a bachelor’s them on the department’s or school’s Web site, bulletin degree in nutrition and dietetics, public health nutrition, boards, and kiosks. In the case of a sudden epidemic, food and nutrition, or health science, followed by an

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xvi-298_CO-Food&Bev.indd 197 5/4/10 6:17:47 PM internship overseen by the American Dietetic Associa- group of dietitians and nutritionists. The ADA provides tion. A Nutrition Counselor must be a registered dieti- accreditation and certification, coordinates undergrad- tian (R.D.), have state registration or certification, and uate and dietetic internship programs, facilitates net- keep abreast of advancements and new developments. working and online and face-to-face multidisciplinary Many Nutrition Counselors get advanced degrees and continuing education, hosts an online career center take computer classes outside of work or from their with job placements, publishes online and print peri- department’s resident technical expert. odicals, and holds conferences to help students and seasoned nutritionists and dietitians. Experience, Skills, and Personality Traits The American Association of Nutritional Consul- Nutrition Counselors are required to do internships and tants (www.aanc.net) offers information and member- have a broad range of experience in the field. They must ships without accreditation. have excellent customer service skills and be extremely sensitive to college and university students living away Tips for Entry from home for the first time and wanting to be inde- 1. If you are in high school or community or junior pendent, but recognizing they need help. college, consult a counselor and ask for guidance A Nutrition Counselor needs the ability to commu- toward classes that will lead you to being a nutri- nicate with students and adults in ways each feels com- tionist or dietitian. fortable, have a realistic knowledge of food fads and 2. Ask the same counselor what community col- peer pressures both to eat bad food and to stay thin; leges, junior colleges, or universities have the sensitivity to the touchiness of needs for counseling such best programs in health education, public health, as fitness and weight; a passion for helping others; fasci- and nutrition and dietetics. nation with the minutiae of food science; knowledge of 3. Check out scholarships via the American Dietetic at least English and often Spanish languages; computer Association either in your state or nationally, for skills; and a willingness to follow school protocols. educational materials, good schools, scholarship Dietitians and Nutrition Counselors combine psy- possibilities, and eventual job placement through chology with a knowledge of food, health, and fitness to its online career center. provide emotional support for people in need of help. 4. If you are already studying at a university with a nutrition program or a public health program Unions and Associations with dietetics or nutrition within it, get to know The American Dietetic Association (ADA; www. the leaders of the department who can lead you eatright.org) is the most prominent and productive to good internships and possible employment.

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xvi-298_CO-Food&Bev.indd 198 5/4/10 6:17:47 PM DIETITIAN, RETIREMENT RESIDENCE

CAREER PROFILE CAREER LADDER

Duties: Works with residence cook/chef and food-ser- Residence Administrator or Director vice director to plan nutritious, interesting, and enticing meals for retirement residence assisted-living and Dietitian, Retirement Residence independent-living clients and residents; helps plan nutritious meals or substitutes for nursing care resi- Staff Dietician or Cook dents; oversees food service operation at all levels; hires and trains head chef, cooks, dining room manager; responsible for meeting all health codes and public health requirements for food service at facility Experience—Any food-service or restaurant expe- Alternate Title(s): Food-Service Director or Coordina- rience or management, particularly in an institu- tor; Director of Dining Services; Nutritionist; Con- tional setting and especially in hospital and nursing valescent Home Dietitian; Management Dietitian facilities (although food service at corporate offices Salary Range: $26,000 to $70,000 would also be useful) Employment Prospects: Good Special Skills and Personality Traits—Passion for Advancement Prospects: Good good food and food science and for taking a role Best Geographical Location(s): Almost anywhere in in clients’ wellness and health through appropriate the United States or Canada food; concern for residents and their well-being; Prerequisites: diplomatic skills to coordinate multiple dietary Education or Training—Bachelor’s degree in food requirements and staff at all levels; good organiza- science, food-service systems management, or tional and motivational skills to manage full range nutrition from an accredited university with some of food service staff business or food-management courses; registered dietitian status

Position Description themselves or eating snacks in their rooms, or enjoy- Retirement residences range from small independent- ing three meals a day in the “restaurantlike” dining living residences to large and expensive complexes room, which means the dietitian has to be able to basi- where residents purchase their “home,” usually while cally run a restaurant at that level. A mâitre d’ greets healthy, and look forward to several levels of medical residents and seats them at the same tables for each care and assistance as they age. Many of these facilities meal, where they join friends and even play cards after provide small kitchens in individual rooms, offer group meals. Some residential dining rooms have a buffet dining in a dining room, and provide food service when that includes all sorts of comfort foods from mashed necessary in their in-house care facilities, often until potatoes to gelatin in addition to a daily menu. In some the end of life. areas, there is a trend toward using seasonally grown At these residences, the registered dietitian is respon- local produce for healthier ingredients. Some dietitians sible for dining room service for healthy residents as have motivated hospitals and retirement residences to well as those with individual dietary needs, from no- incorporate organic foods into their meal plans and salt to no-gluten to low-cholesterol regimens. even to plant vegetable gardens on the institution’s At the same time, many healthy residents want to property. eat as well as they used to cook or better, and like the Dietitians work closely with the chef to produce ambiance of being in a nice and comfortable restaurant healthful holiday meals to suit all religions and ethnici- or resort. Healthy residents have choices of cooking for ties and change the menu seasonally, and even weekly,

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xvi-298_CO-Food&Bev.indd 199 5/4/10 6:17:47 PM depending upon what is available and according to residence concept is growing. Facilities are cropping what their clients might expect. up under the sponsorship of all sorts of organizations, The Retirement Residence Dietitian also works with from churches and service clubs to university alumni the chef to plan theme parties to entertain residents, associations. With difficult economic prospects, some with the food following the theme within some dietary hotels and unsold condominium developments could constraints. Residents also hold private parties and cel- be converted to retirement residences, which would ebrations, from bridge parties to anniversaries, and hire expand the need for Retirement Residence Dietitians. the entire food staff to cater the event. Residents are charged separately for special events, which can be a Advancement Prospects good source of income for the residence when Medi- A Retirement Residence Dietitian can rise within an care cuts and insurance payments, coupled with rising institution’s management hierarchy, progress to function- prices, cause food budget tightening. ing as dietitian for a whole chain of retirement residences, As residents age they usually require more care, move to a larger or more elegant home to get a better title which may be handled in their rooms, or they may be and pay, or strike out on his or her own as a freelance moved to an assisted-living section of the retirement dietitian consultant with several client residences. residence. At this level, the dietitian has a more clinical or scientific role in planning individual nutrition and Education and Training intake of essential nutrients, while residents also usually A dietitian or food service director of a retirement resi- want “regular” foods and meals. dence should have a bachelor’s degree in food science The dietitian and food-service department often or nutrition from an accredited university with some redecorate the dining room to spruce up appearances business or food-management courses and have reg- and cheer up residents. They also have the responsibil- istered dietitian status through the American Dietetic ity to meet or exceed local and federal public health Association (www.eatright.org). Others need a master regulations with up-to-date kitchen equipment, menus, of business administration degree, or training as a chef. portions, grease vents, and even refrigerator temperatures, and be ready at any time for health inspectors’ Experience, Skills, and Personality Traits surprise visits. Any food service or restaurant experience or manage- The next higher level of health care within the resi- ment, especially in institutional settings such as hospitals dence requires more intense nursing care and nutritional and nursing facilities, possibly including food service at control by a clinical nutritionist helping plan residents’ corporate offices, would be handy. One also needs to intake. The final level of care may mean residents spend understand and work with the physiological changes in their time in wheelchairs, hospital beds, and even need- senior citizens’ tasting abilities while searching for sub- ing help feeding themselves, with food following doc- stitutes to provide flavor within dietary limitations. tors’ specific dietary orders that consider each patient’s Such a food-service director needs to have great dietary needs and abilities to digest and absorb. The empathy for our aging population, both as a group and dietitian, chef, and food-service staff must provide what for individuals, some of whom may miss their “usual” the doctor orders in an appealing way if possible. foods and families. He or she also needs to be almost The Retirement Residence Dietitian still hires and obsessively attentive to detail, food science, and cleanli- fires staff, works to motivate the food-service team, and ness according to regulations. keeps track of some menu planning and ordering. A good Retirement Residence Dietitian needs a passion for good food and food science and for taking a Salaries role in clients’ wellness and health through appropri- Salaries vary by size and elegance of the retirement resi- ate food; have genuine concern for residents and their dence, its number of residents and range of care offered, well-being; have diplomatic skills to coordinate mul- which determine the range of menus and kinds of meals tiple dietary requirements and staff at all levels; have to be offered. Salaries range from $28,000 to $55,000 for good organizational and motivational skills to build a a fairly “normal” or medium-sized residence with about real team of food service staff. 250 live-in clients. Unions and Associations Employment Prospects The American Dietetic Association (www.eatright.org) As American boomers age, with possibly unprecedented is the nations most prominent and productive group of wealth and inestimable needs for care, the retirement dietitians and nutritionists. ADA provides accredita-

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xvi-298_CO-Food&Bev.indd 200 5/4/10 6:17:47 PM tion and certification, coordinates undergraduate and Dietitian or nutritionist, because many chefs get dietetic internship programs, encourages networking, great pleasure out of making people happy with sponsors online and face-to-face multidisciplinary con- food when, in some instances, they don’t have tinuing education, hosts an online career center with a whole lot of joy in their lives; or other chefs job placements, publishes online and print periodicals, simply like to please lots of people and contribute and holds conferences to help students and seasoned toward their health. nutritionists and dietitians. 2. Work toward a nutrition or dietetics degree The American Association of Nutritional Consul- through an accredited college or university or the tants (www.aanc.net) offers information and member- American Dietetic Association. ships without accreditation. Its membership includes 3. Talk to a counselor at a school that has good personal trainers. nutrition or dietetics departments. 4. Volunteer or work part time at a retirement resi- Tips for Entry dence to find out if you like it. 1. If you are studying the culinary arts, you might consider becoming a Retirement Residence

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xvi-298_CO-Food&Bev.indd 201 5/4/10 6:17:48 PM Food-Service-Company Dietitian

CAREER PROFILE Career ladder

Duties: Plans, runs, and markets food-service manage- Regional Vice President; ment to health care facilities, retirement residences, Director of Development some school districts, prisons, airlines, corporate cafeterias, chain restaurants, and some hospitals; super- Food-Service-Company Dietitian vises services of food; advises on hiring, training, and firing; supervises dietetian interns; helps develop new Staff Nutritionist menus of nutritious and popular foods; supervises nutrition service staff including kitchen staff, delivery assistants, and diet aides; helps with research projects Alternate Title(s): Clinical Dietitian; Registered Dieti- Experience—Food-preparation experience, food- tian; Executive Dietitian service experience, and experience as a clinical Salary Range: $40,000 to $80,000 dietitian Employment Prospects: Good Special Skills and Personality Traits—Good com- Advancement Prospects: Good munication skills, including listening and writing; Best Geographical Location(s): Anywhere in North computer skills; ability to be a good team motivator America where there are health-care facilities, air- and player; understanding of business and financial line hubs, major high-tech production facilities, and management; love of food and health and an ability prisons to impart those to help people understand what they Prerequisites: need to eat and that your company can provide what Education or Training—Bachelor’s degree in nutri- they need tion and dietetics, a completed internship, and American Dietetic Association registration as a registered dietitian

Position Description guidance interns, help to hire and fire other dietitians, Many hospitals, prisons, retirement residences, airlines and oversight of support staff. and corporations hire commercial food service com- Sometimes the Food-Service-Company Dietitian panies to prepare and deliver packaged meals or run approaches an institution when he or she knows that their kitchens, cook, make up patient or client trays, company wants to improve its dietary program or supply cafeterias, and basically manage the human change from in-house cooking to outside food-service resources segment of hiring, training, and firing food- sources, or simply cold-calls on the chance of getting service employees. Other hospitals and institutions a foot in the door to replace the current food service actually run their own food service and have in-house company. Such a decision on the part of the institution dietitians and chefs who oversee kitchen staff that is often dictated by finances, so in that case the dietitian cook from scratch and deliver trays to patients and helps to convince the relevant administrators that his or clients. her food-service company can deliver better and more An executive dietitian or Food-Service-Company nutritious food at lower cost than another company can Dietitian helps create a desirable and healthy food plan or than the institution spends to cook in-house. for an institution and then actually goes out and sells In order to develop an appropriate plan proposal, the plan to the institution as part of a marketing team. the Food Service Company Dietitian will often meet The program they try to sell includes management, with nursing leaders or other executives, physicians, research to improve dietary programs, oversight and kitchen and dining room managers, and possibly a

202ââ Career Opportunities in the Food and Beverage Industry

CO-Food&Bev - dummy.indd 202 5/14/10 10:25:30 AM patient or client representative to find out the real needs Americans shy away from caring for elders at home, of the institution, which may run from special diets to demand for health-care and elder-care facilities will rehabilitative and ethnic foods. increase, as will demand for registered dietitians. Once the Food-Service-Company Dietitian develops a plan and proposal to run the institution’s food-service Advancement Prospects program, he or she presents or pitches it to the institu- One can advance within the food-service company into tion’s executives, including a bid to provide the service. upper management, or increase the size of one’s geo- The hospital, nursing care facility, retirement residence, graphical territory to become regional manager and or corporation will compare bids, services, and food general manager at greater salary. One can also move to plans and decide whether the program is developed eco- a higher-paying company. nomically and with sensitivity to their institution’s needs. Responding in some cases to public demand, some Education and Training dietitians have motivated food-service companies to Any dietitian needs a college degree in nutrition and incorporate organic foods into their meals and even to dietetics, a completed internship, and registration with plant vegetable gardens on the institution’s or compa- the American Dietetic Association (ADA) as a regis- ny’s property. tered dietitian (RD). After a company is selected to provide food services, the dietitian in charge helps place the best dietitian, Experience, Skills, and Personality Traits nutritionist, manager, chef, and other kitchen help pos- A Food Service Company Dietitian should have food sible in the institution’s kitchen, all within the budget. preparation experience, food service experience, and The executive dietitian also helps with hiring, and fir- experience as a clinical dietitian. This person needs to ing of food-service staff. love the job for all the right reasons and enjoy travel as Food-Service-Company Dietitians also participate well. He or she should have good communication skills, in research and keep up on discoveries of what foods including listening and writing; computer skills; be a are best to improve which physical or medical problem good team motivator and player; have an understand- or situation by reading the latest information through a ing of business and financial management; have a love variety of print and online publications. of food and health and an ability to translate those to Executive dietitians also help their profession by help people understand what they need to eat and that supervising and mentoring dietitian interns, since all their company can best provide what is needed. dietitians are required to complete six months to a year of approved medical internship before they can even apply Unions and Associations to take certification tests. Interns need on-the-job experi- The ADA (www.eatright.org) is the nation’s most prom- ence in nutrition and dietetics and nutritional health care inent and productive group of dietitians and nutrition- including working with the best foods to prevent or deal ists. The ADA provides accreditation and certification, with cancer, diabetes, heart disease, stroke, and Alzheim- coordinates undergraduate and dietetian internship er’s disease among many other health challenges. programs, provides networking, and online and face- Many Food-Service-Company Dietitians have to to-face multidisciplinary continuing education, posts travel a lot (which is a blessing to some and not to oth- an online career center with job placements, publishes ers) to sell their program wherever the clients are. online and print periodicals, and holds conferences to help students and seasoned nutritionists and dietitians. Salaries As a professional who is also a salesperson, a Food-Ser- Tips for Entry vice-Company Dietitian starts at around $40,000 while 1. For some practical experience at nutritious food learning the business side, and progresses to $70,000 production, volunteer at a local meals-on-wheels or more, depending upon financial arrangements with or other community food program. the company. One might also get health insurance and 2. Contact a local or state ADA chapter and ask other benefits, bonuses, or commissions. about scholarship help. 3. Enroll in dietetics or a nutrition program at a Employment Prospects community or junior college. Advance your edu- Health care and food care are two industries that cation by completing a degree in an accredited continued to grow during recent recessions. As our dietetics or nutrition curriculum at an accredited population ages, baby boomers live longer, and many university.

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CO-Food&Bev - dummy.indd 203 5/14/10 10:25:30 AM 4. Go to your local hospital or retirement residence 5. Ask for a job or apprenticeship in the food- and ask if they cook in-house or use a food- service department. service company to plan and provide food. Make 6. Move on to a job with the food-service company an appointment to meet with the dietitian and and work your way up. ask for career or next-step advice.

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xvi-298_CO-Food&Bev.indd 204 5/4/10 6:17:48 PM HOSPITAL CLINICAL DIETITIAN

CAREER PROFILE CAREER LADDER

Duties: In a hospital, clinical, or retirement residence Food Services Director setting, reviews patients’ records and plans appropriate nutrition provisions with food-service depart- Hospital Clinical Dietitian ment to serve patients’ needs; researches and plans nutrition therapy according to disease and medi- Staff Dietitian cal problems; provides nutritional consultation to individual patients; presents seminars for hospital staff and sometimes for patients in and out of the facilities; works with physicians, physical therapists, Prerequisites: occupational therapists, pharmacists, speech thera- Education and Training—Bachelor’s degree in pists, nurses, and social workers; reports to hospital dietetics, nutrition, or institutional management; or health-care administrators; sometimes also acts completed required internship; registered dietitian as food service director status with the American Dietetic Association Alternate Title(s): None Experience—Clinical experience at various levels; Salary Range: $35,000 to $60,000, with bonuses for any practical food-service experience experience and academic degrees, and signing Special Skills and Personality Traits—Passion for bonuses to work in difficult environments food and nutritional science and for helping people Employment Prospects: Very good improve their health through diet; patience; good Advancement Prospects: Very good empathetic and caring communication skills to deal Best Geographical Location(s): Throughout North with ill patients and persuade them that dietary America, with facilities increasing as population changes might help make them better ages; the more hospitals and retirement residences or nursing homes in an area, the more jobs there are

Position Description A Hospital Clinical Dietitian communicates between Clinical dietitians work in many environments, espe- the doctors and food service to consider and plan what cially in hospitals and residential care facilities, although foods patients can tolerate or need to get better, whether they also work for clinics and health-care groups. Oth- their problems are due to chronic disease, emotional ers work for large corporations that either manage sev- problems, accident or trauma, diabetes, hypertension, eral hospitals or provide certain services to health-care obesity, or any other condition. The dietitian researches facilities on a “for hire” basis. and plans nutrition therapy according to disease and There are many levels of nutrition workers who medical problems. support a Hospital Clinical Dietitian, such as dietary Working with a patient’s doctors, nurses, and other assistants, cooks, dietary clerks and managers, dietary medical staff, the clinical dietitian goes over a patient’s workers who set up the food on trays in the kitchen, medical history and immediate problems with the food dietary hosts who deliver and return trays of food, and service manager and nursing staff, and then follows pediatric dietitians who specialize in nutrition for peo- up with nursing staff to evaluate whether the patient is ple 17 and younger. eating what they should or returning it untouched and In a hospital, clinical, or retirement residence setting follows the patient’s progress. the clinical dietitian reviews patients’ records, confers Constantly researching and reading both print and with their doctors and nurses, and plans appropriate online publications for the latest trends and discoveries nutrition service with the food service department to in nutrition, the clinical dietitian updates medical and serve patients’ needs. other staff on the latest information and even offers

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xvi-298_CO-Food&Bev.indd 205 5/4/10 6:17:48 PM seminars for hospital staff so that everyone is on the If a dietitian works in a hospital setting, he or she same nutritional page. can improve his or her salary or title sometimes by Some dietitians have motivated hospitals and retire- moving to a larger or better financed medical institu- ment residences to incorporate organic foods into their tion or research company. meal plans and even to plant vegetable gardens on the institution’s property. Education and Training A clinical dietitian in a large hospital may have A hospital Clinical Dietitian needs a bachelor of science other dietitians working to assist his or her goals, and degree in dietetics, nutrition, or institutional manage- may supervise an entire team from basic cooks to tray ment and must have completed the required internship servers and cleaners. A dietitian will put on seminars and obtained registered dietitian status with American for hospital staff and sometimes for patients in and Dietetic Association. One can enter the field at a lower out of the facilities and work with physicians, physical level without these degrees. therapists, occupational therapists, pharmacists, speech therapists, nurses, and social workers. He or she also Experience, Skills, and Personality Traits reports to hospital or healthcare administrators. A Hospital Clinical Dietitian will need clinical experience Many Hospital Clinical Dietitians provide nutri- at various levels, and even practical food-service experi- tional consultation to individual patients, including ence will help. A person who has worked in all parts of a giving them diet plans to take home, following up with facility’s food-service and dietetics departments, perhaps phone conversations, or giving seminars for other peo- while getting undergraduate and graduate degrees, will ple who may be in similar situations. be even better equipped to do a good job. In some hospitals, the clinical dietitian is also the A dietitian in health-care facilities should have a pas- food-service director, in charge of food ordering, prep- sion for food and nutritional science and for helping peo- aration, and appropriateness for standard and special- ple improve their health through diet. He or she should ized diets. also have great patience; good sympathetic and caring communication skills to deal with ill patients and per- Salaries suade them that dietary changes might help make them The head clinical dietitian in a hospital will earn from better, and have great powers of persuasion to convince a $35,000 to $60,000 depending upon advanced degrees, patient that he or she should follow a particular regimen experience, size of the hospital, dietary budget, and to improve his or her health after they leave the facility. whether the employer is a large corporation or a small hospital, and region of the country. Unions and Associations The American Dietetic Association (www.eatright.org) Employment Prospects is the nation’s most prominent and productive group of Hospitals have to feed people, and more and more hospi- dietitians and nutritionists. The ADA provides accredi- tals try to provide the best nutrition at the lowest cost as tation and certification, coordinates undergraduate and a part of patient care. Some hospitals make the effort to dietetic internship programs, provides networking, fea- provide nutritious and tasty food to encourage patients tures online and face-to-face multidisciplinary continu- to eat properly while still under the hospital’s influence. ing education, posts an online career center with job As our population ages, clinics, medical centers, placements, publishes online and print periodicals, and trauma centers, and hospitals, or the corporations that holds conferences to help students and seasoned nutri- provide their food, need more clinical dietitians to tionists and dietitians. advise them. The better your credentials, the better the The American Society of Hospital Food Service opportunities and salaries. Administrators (www.ashfsa.org) has chapters throughout the United States and offers a job bank, conferences, Advancement Prospects a newsletter, scholarships, and even a cookbook. A hospital or care center’s clinical dietitian can work up the management ladder to assistant administrator and Tips for Entry even CEO. If working for an outside corporation that 1. Volunteer at a local meals-on-wheels or other provides dietary services and food service, a dietitian charitable food operation to learn the basics of can rise to overseeing several hospitals in a region, or producing nutritious food by doing it. even throughout the country and on to general man- 2. Visit a local hospital and volunteer to work as agement in the corporation. close to the dietitian and food service as possible.

206 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 206 5/4/10 6:17:48 PM 3. Enroll in the appropriate food science and nutri- 5. Check relevant Web sites for job leads, such as tion courses at a local college or university. the American Society of Hospital Food Service 4. Get the required B.S. degree in nutrition or Administrators’ site (www.ashfsa.org). dietetics and get registered with the American Dietetic Association.

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xvi-298_CO-Food&Bev.indd 207 5/4/10 6:17:49 PM SPORTS NUTRITIONIST

CAREER PROFILE CAREER LADDER

Duties: Teaches athletes, groups of athletes, coaches, and Sports Health Director teams about good nutrition in general, and specifically to fuel bodies for particular sports and expenditures Sports Nutritionist of energy; teaches athletes how to use nutrition to improve their performance; translates the latest sci- Nutrition Intern entific nutritional information to practical advice for athletes; helps malnourished athletes (including junk food addicts) improve their diets for better health, performance, or to gain or lose weight; advises injured a mandatory internship, and registration with the athletes on how to alter their diets to stay healthy and American Dietetic Association or a master’s degree not gain weight while not training; provides nutrition in nutrition or exercise physiology from an accred- education for health and wellness programs, athletic ited university teams, and community groups; keeps up to date on Experience—Two years’ experience in nutrition skills and professional knowledge to best serve clients; counseling, preferably with emphasis on sports develops healthy menus for “team tables” nutrition; experience working with children, teens, Alternate Title(s): Sports Dietitian; Team Nutritionist or any other age group to learn good communi- or Dietitian; Trainer cation across generations; experience with school Salary Range: $25,000 to $70,000 teams as a nutritional aide, adviser, or trainer Employment Prospects: Good and improving Special Skills and Personality Traits—Great com- Advancement Prospects: Good munication and counseling skills; self-motivation Best Geographical Location(s): Throughout North and the ability to work independently; good time America where there are school sports teams or management and organizational skills; good com- other sports competitors, serious athletics from puter skills; knowledge and passion for food ser- swimming to long-distance running, or any other vice quality and safety; ability to persuade athletes sports activities including race car driving and others to change their dietary habits to improve Prerequisites: their skills; knowledge of regional foods that athletes Education and Training—Bachelor’s degree in may have eaten all their lives that may or may not be clinical nutrition, kinesiology, or food and nutrition, healthy for their current purposes

Position Description regulations of each sport’s league, as well as those of the A Sports Nutritionist teaches individual athletes and National Collegiate Athletic Association, Anti-Doping groups of athletes about good nutrition in general, and Agency of the USDA, and the World Anti-Doping specifically to condition and fuel their bodies for par- Agency to know which drugs and dietary supplements ticular sports, and what the expenditures of energy are are banned or restricted. for recreational and professional athletes. Sports Nutritionists might act as consultants to To do this, a Sports Nutritionist has to understand individual athletes, all teams within a school, or sev- sports and the particular sport on which he or she is eral teams in just one sport, or to athletic programs, advising, assess body mass, fat, and muscle mass of coaches, parents, and athletic trainers. the athlete or athletes, evaluate energy balances, and A Sports Nutritionist explains to athletes the rea- become aware of the athlete’s possible eating disorders sons why proper diet and nutrition serve their inter- or symptoms. ests by improving performance, speed, and endurance. In order to advise athletes on their nutritional hab- With sensitivity to and knowledge of regional or ethnic its, a Sports Nutritionist also has to know the rules and dietary habits and personal allergies, a Sports Nutri-

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xvi-298_CO-Food&Bev.indd 208 5/4/10 6:17:49 PM tionist teaches athletes how to use optimal nutrition to best serve his or her clients. He or she often provides and hydration (water) to improve their performance. nutrition education for health and wellness programs, Sometimes this means changing an athlete’s eating hab- athletic teams, and community groups, and even ath- its drastically after appropriate testing, which is where letes’ family members. tact and communication skills come in handy, perhaps A Sports Nutritionist might even teach an athlete creating personalized meal and snack plans to improve or a whole team how to cook at home, such as how to athletic performance and long-term health. make pasta with sauces and prepare salads and fruits, Some individuals and sports require intake of lots always advising not to drink alcohol, all with varied of carbohydrates to keep up energy during strenuous success except with the most serious athletes. training or a race while others may require more pro- tein. Some athletes have superstitious eating practices Salaries from which they won’t vary no matter how it might Sports Nutritionists’ earnings vary greatly, from $25,000 improve their performance. One race car driver con- to around $70,000 or more, depending upon the size of sumes nutrition-free little candies and cola before a race the team, the school if one is involved, and the promi- because that is her habit and her good-luck meal. Other nence of the athletes. Some Sports Nutritionists free- athletes require wild non-farmed salmon, or pasta with lance and give nutritional advice to various teams or a special tomato sauce. companies and have a private consultancy or training Many athletes know how to eat at home, but have business on the side to supplement their income. dietary problems on the road when they travel to races or games, which is exactly when they need the best Employment Prospects foods as recommended by their nutritionist. A nutritionist might work for a group specializing in Some famous athletes carry their foods or chefs with various disciplines of sports medicine, or freelance them on trips, while others have been known to eat while working for a team or school. More athletes are from other athletes’ trays. A Sports Nutritionist could aiming for sports careers, so nutritionists who follow advise these athletes on proper snacks to take along for news of natural foods and supplements and diet to their athletic survival and, to have peak energy before improve performance are in high demand. One might their event, to avoid fatty burgers and fries, which are get hired by a company that provides nutrition advice many Americans’ security foods away from home. to sports teams or clubs. Many athletes diet often to keep their weight down and their fat mass ratio under control, witch can lead to Advancement Prospects malnourishment. A Sports Nutritionist can improve ath- One can always move up in the management of a team, letes’ diets for better health, performance, or to gain or health club or chain of health clubs, or company that lose weight while preserving their strength and energy. provides sports nutrition services, or even write one’s Athletes who stop their normal training activity due own cookbook with nutrition advice. to injury or retirement can gain useless weight if they continue to consume the same calories as when they Education and Training were exercising, since they are not burning their normal A Sports Nutritionist needs a bachelor’s degree in clini- number of calories. It is always hard to eat less if you are cal nutrition or food and nutrition, a required intern- used to consuming lots of food. The Sports Nutritionist ship, and registration with the American Dietetic tries to teach the inactive athlete what foods to eat and Association or a master’s degree in nutrition or exercise which ones to avoid during this period, or for life if he physiology from an accredited university. or she retires from the sport. Sports Nutritionists might also recommend vitamin Experience, Skills, and Personality Traits and dietary supplements within the league rules and the A Sports Nutritionist should have two years’ experience law, may develop training table menus, and helps plan in nutrition counseling, preferably with an emphasis budgets for purchase and preparation of appropriate on sports nutrition; experience working with children, foods. Some Sports Nutritionists even write cookbooks teens, or any other age group to learn good communi- aimed at all sorts of athletes, family members, sports cation with them; and experience with school teams as fans, and casual sports enthusiasts. a nutritional aide, adviser, or trainer. A Sports Nutritionist translates the latest scientific Such a nutritionist might also have to teach teen- nutritional information to practical use for athletes and agers and college students that they need to change keeps up to date on skills and professional knowledge their sleeping and eating habits, which takes adaptable

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xvi-298_CO-Food&Bev.indd 209 5/4/10 6:17:49 PM communication and counseling skills and the ability to ductive group of dietitians and nutritionists. The ADA talk athletes into believing all of this is good for them provides accreditation and certification, coordinates and their athletic future. undergraduate and dietetian internship programs, A Sports Nutritionist also needs to be self-motivated and provides career networking, online and face-to- and have the ability to work independently; possess face multidisciplinary continuing education, an online good time management and organizational skills; have career center with job placements, online and print good computer skills; have knowledge and a passion for periodicals, and conferences to help students and seafood service quality and safety; have the ability to per- soned nutritionists and dietitians. suade athletes and others to change their dietary habits to improve their skills; and should have knowledge of Tips for Entry regional foods that athletes may have eaten all their 1. If you are a school athlete or serious sports fan, lives that may or may not be healthy for their current get to know a local team nutritionist or team or purposes. school trainer and offer to help at games or races to learn from that person by participation. Unions and Associations 2. Ask a local trainer or Sports Nutritionist what The National Association of Sports Nutrition (www. nearby schools offer basic courses to get you nasnutrition.com) issues licenses lists college and uni- started into the nutrition field. versity sports nutrition degree programs, sports nutri- 3. Work at a local restaurant that features locally tion job openings, and seminars. grown or organic foods to learn the chef’s out- The International Society of Sports Nutrition look on nutrition. (www.sportsnutritionsociety.org) puts on sports and 4. Look up sports nutrition clinics online or in your performance nutrition conferences, a newsletter, and local yellow pages, drop in, and ask if you could certification tests. volunteer or work for them while you start nec- The American Dietetic Association (ADA; www. essary courses at a nearby college or university. eatright.org) is the nation’s most prominent and pro- 5. Volunteer to help coaches of local teams.

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xvi-298_CO-Food&Bev.indd 210 5/4/10 6:17:49 PM CULINARY OR BEVERAGE COMPUTER SERVICES

xvi-298_CO-Food&Bev.indd 211 5/4/10 6:17:49 PM WEBMASTER AND SOCIAL MEDIA DIRECTOR, CULINARY BUSINESS

CAREER PROFILE CAREER LADDER

Duties: Consults with clients on what they can Owner or Media Services Director achieve with a Web site and blog, or through Facebook and Twitter and other social media to Webmaster and Social Media Director, appeal to and communicate with a larger public Culinary Business and increase business; designs Web site or blog or both; teaches pertinent people at the client busi- Technician, IT expert ness how to operate and update the Web site, blog, or Facebook page; possibly sets up sales order mechanisms such as a “shopping cart” on a Web site or blog; creates electronic social network of ever-expanding “friends” who will know more and ing from self-taught to high school, community and communicate with one another about the culinary junior colleges, extension classes, to undergraduate or wine business to graduate degrees in communications or computer Alternate Title(s): Web Designer; Web Consultant; science Social Media Consultant Experience—Work for a busy Web designer or with Salary Range: $34,000 to $150,000 or more annually, friends or a marketing director of a food establish- with hourly fees from $90 to $200 ment or winery Employment Prospects: Excellent Special Skills and Personality Traits—Knowl- Advancement Prospects: Very good edge of the sophisticated computer programs and Best Geographical Location(s): Big cities where there willingness to constantly check the latest develop- are sophisticated restaurants, nearby wine regions, ments; ability to work mostly alone but get along and almost anywhere, and food and wine–related with others; excitement at working in the food or Web design opportunities around the world, which wine worlds; enjoyment of net spying on competing can be accomplished from one’s or home food or wine businesses; ability to keep up on latest Prerequisites: design and marketing theories and techniques; love Education or Training—Computer and social net- of graphic arts and design; patience with clients who work device training from all sorts of sources, rang- are not net-savvy; and excellent computer skills

Position Description low cost. The only real cost is the Webmaster and Social All culinary businesses need some sort of Web presence Media Director. these days, including farmers, restaurants, chefs, food In-house webmasters often work in the market- packagers, food and wine magazines, and food distribu- ing department, with more complicated parts of Web tors, to say nothing of wineries and wine brokers. Local, development farmed out to outside consultants. Out- national, and international culinary organizations also side freelance Web consultants can work for several need Web sites and blogs, and all of the above either have clients and don’t have to work in the culinary business or are having someone develop social networking capa- every day. They may need good “work-from-home” bilities via Facebook or Twitter. Restaurants, farmers’ skills as they may run a business from their home office markets, cooking schools, culinary travel consultants, or bedroom—which may be the same room. and wineries all can advertise their events and schedules Some webmasters will also set up blogs for the client and can book reservations with credit cards online. to encourage interactive conversations among consum- All of these methods are highly efficient ways to ers, or will set up a blog instead of a Web site. To get communicate and expand exposure of a food entity at the Web site, blog, or Facebook profile development

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xvi-298_CO-Food&Bev.indd 212 5/4/10 6:17:49 PM in process, the Webmaster and Social Media Director do restaurants that use “clean” food and wineries. A meets extensively with the client, spends time at the Web, blog, Facebook, and Twitter expert with extensive culinary or winery business getting to know it and how knowledge of food and wine will be in great demand it works, and thinks about how best to accomplish the because this kind of technology is usually not a spe- client’s goals. cialty of food and wine people. Webmaster/Social Media Directors often need to educate clients about the benefits of the Web and blogs, Advancement Prospects as well as Facebook, Twitter, and other social networking A person with great knowledge of food or wine and sites, while explaining design needs (which may involve the ability to build a Web site or blog and get a busi- tactics different from those used to create a printed ness onto Facebook and Twitter will find all sorts of brochure), helping the client check out competing or advancement possibilities, either within the company, exemplary Web sites, and describing the intricacies of e- doing work for all of a large business’s sub-labels, or as tailing, or selling and maximizing sales on the Internet. a freelancer doing work for several businesses. One can While designing someone’s Web site or blog, the always move to a larger company with higher salaries, webmaster might create a new company logo or incor- bigger benefits, and more perks. porate an existing one, or even include logos of other companies the business owns with “click-throughs” or Education and Training links that go directly to each entity’s Web site and, as A webmaster, blog designer, and social networking links, increase traffic, business, and income for all of media consultant needs computer and social network the sub-businesses. device training from all sorts of sources, ranging from Webmasters and blog designers need to keep up to self-learning to high school, community and junior col- date on the latest computer programs, shortcuts, and leges, extension classes, degrees in communications or ways to move their clients’ Web sites and blogs to high computer science, picking up skills on the Internet, or placement on search engines. learning from friends and colleagues. The webmaster or blog designer and client come One also needs some graphic design training that together again to view designs the webmaster or designer includes some tutorials on Web design programs, uni- has created and discuss whether they are best suited to versity extension classes at night or on weekends, and achieve the client’s goals. The final design might include some apprenticelike work with an experienced web- a blog, ads for the company or related companies, and a master. “store” or “checkout” by which Web site or blog visitors can purchase the company’s food or wine or make a res- Experience, Skills, and Personality Traits ervation. Sites that sell alcohol directly must have means Experience working for a successful webmaster or to avoid sales to underage consumers or to areas that designer, particularly one that does work for a market- prohibit alcohol sales by mail. ing director of a food establishment or winery, would be ideal, as are a passion for detail and a willingness to Salaries be a team player. An in-house Webmaster or Social Media Director One should know sophisticated computer programs can earn $34,000 to $150,000 or even more, depend- and love to constantly check and monitor the latest ing on the person’s experience, the size of the com- developments in design and programming. One needs pany, whether the project is starting from scratch, and to like to work mostly alone but get along with others; whether the person works full time or part time. have excitement for the worlds of food and wine; enjoy Freelance webmasters and social media consultants net spying on competing food or wine businesses; love make from $90 to $200 per hour and beyond and can to keep up on the latest design and marketing theories have multiple clients. and techniques; have an eye for graphic arts and design; Several Web design companies specialize in restau- have patience with clients who are not net-savvy; have rant, food, and winery Web sites and blogs. the ability to become so absorbed in a project that one can work all night; and have excellent computer skills. Employment Prospects Experience in the food and wine fields—from cook- Everyone in every business seems to need a webmaster, ing to sweeping winery floors—will make a webmaster and with the movement toward organic, sustainable, or blog designer even more successful because he or she and biodynamically grown vegetables, more growers will understand the terminology and the ambiance of need Web sites to tell how they use these methods, as any culinary or wine business.

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xvi-298_CO-Food&Bev.indd 213 5/4/10 6:17:49 PM Unions and Associations 2. Talk to the school counselor or instructor about There are several new organizations that provide job possibilities. resources, online programming courses, conferences, 3. Visit your favorite restaurants and wineries or and job banks for webmasters and designers. They local food producers and offer to work for them. If include the: HTML Writers Guild (www.hwg.org), Web they have not been thinking of hiring a webmaster Design and Development Association (www.wdda.org), or Facebook consultant, create something to fix and AIGA (formerly the American Institute of Graphic their needs (but not a complete project) to intrigue Arts) (www.aiga.org). them, showing them how valuable you can be. 4. Monitor all pertinent Web sites to learn as much Tips for Entry as you can about the latest Web site and social 1. Take classes in high school, adult continuing ed media developments. programs, community or junior colleges, univer- 5. Develop an attractive résumé or portfolio, both sities, or online to develop your webmaster and in content and design and including several design skills, as well as the ability to communi- other Web sites you worked on before or simply cate via Facebook and Twitter. created as samples.

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xvi-298_CO-Food&Bev.indd 214 5/4/10 6:17:50 PM ONLINE CULINARY CATALOG DESIGNER

CAREER PROFILE CAREER LADDER

Duties: Designs Web sites and online catalogs of kitch- Owner/Client of Business enware, menus, books, and other products; works with the client to define and refine the message he Online Culinary Catalog Designer or she wants to convey and what the company wants to accomplish; prepares sample layouts with graphics, Graphic Designer or IT technician colors, merchandise and a “checkout” or “buy now” feature; works with the client’s merchandise, and marketing managers; chooses and installs appropriate software and hardware at the company; keeps up to date Experience—Any and all computer experience and on the latest pertinent programs; trains staff on how to graphic design, and some experience working with fulfill catalog orders, making sure the warehouse has merchandise suppliers and their marketing teams stock of or access to the merchandise; remains available Special Skills and Personality Traits—Ability to for updating, troubleshooting, and training of staff work mostly alone but able to communicate with Alternate Title(s): Web Designer; Catalog Programmer marketing departments and merchandise producers; Salary Range: $35,000 to $100,000 annually, or $20 to creativity, with new ideas for online appeal; knowl- $200 per hour edge of merchandise groupings and the psychology Employment Prospects: Excellent of colors, sales, and graphic design Advancement Prospects: Good Best Geographical Location(s): Anywhere Prerequisites: Education or Training—Constantly updated computer training; graphic design courses; work experience with online or print catalog designer

Position Description merchandise they want to sell and how much of it, Online culinary catalogs sell a variety of products how wide or broad an appeal they want to project, and often specialize in certain fields. Some sell cook- and whether the business that could be created with ing school courses or culinary tours, while others sell an online catalog can be backed up with existing or organic foods, cookware, cookbooks, recipes, or all warehoused merchandise. Some online catalogs actu- of the above combined with aprons, pans, and even ally function to determine what quantities of an item kitchen garden equipment and seeds. should be manufactured according to the orders that Some online catalogs present all of the cookware come in. and merchandise created in the name of a television Ultimately, the designer creates Web sites and online superstar chef and project a specialized image of the catalogs of kitchenware, menus, books, and other prod- salesperson or chef, while others pull together cook- ucts; works with the client to define and refine the mes- ware of a special interest, such as clay pots or antique sage he or she wants to convey and what the company utensils, depending upon the client’s interest, store, tele- wants to accomplish. vision program, or goals. They also need to decide what kind of a “checkout” Initially, an Online Culinary Catalog Designer or “buy now” feature the client wants, and whether the meets with the clients and their marketing and mer- client wants payment through an online service, through chandizing managers if they have them. Together they credit cards, or through offering to send paper bills to figure out what the clients’ goals are, what kind of customers reticent to give out credit card information.

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xvi-298_CO-Food&Bev.indd 215 5/4/10 6:17:50 PM Some payment formats may require making arrange- works and stars. At the same time, these businesses ments at a local bank for that function to work. want to pay less for the service. After agreeing on a basic format, the designer pre- Hence, a freelance Online Culinary Catalog Designer pares sample layouts with graphics, colors, merchan- might have to work for more clients—but there are more dise, and a “checkout,” “add to shopping cart,” or “buy clients who need help throughout North America. now” feature. The designer figures out where to “house” the site, what other businesses the company might want Advancement Prospects to link to and from, what related businesses’ or adver- Full-time in-house online catalog designers have every tisers’ logos will show (if any), and where Google ads (if chance to rise within the marketing and merchandising any) will figure into the general design. departments. They can also move to a company that The designer then works closely with the market- will produce more catalogs for which they can do the ing director or copywriter to coordinate copy (the online design work, or to a larger company with a big- words, or text) with the graphic art. He or she also ger catalog of merchandise to try to sell online. chooses and installs appropriate software and hard- Freelance designers may earn more by going to work ware at the company, keeps up to date on the latest in-house for a company, by getting more clients, by pertinent programs, and trains staff on how to fulfill slowly growing their business to serve better and bigger catalog orders, and works with the merchandise man- catalog merchandisers, and by hiring assistant design- ager to make sure the client’s warehouse has stock of ers to enable them to take on more work. Advancement or access to merchandise or with a cooking school often depends on demonstrated quality of design as manager to maker sure that the school’s classes can well as originality. handle the signups. The designer might also set up regular e-mail blitzes Education and Training to attract customers to the Web site or blog. A successful Online Culinary Catalog Designer will In some cases the Online Culinary Catalog Designer need to constantly update his or her skills with com- has to make sure merchandise is available, particularly puter training, graphic design courses, and program- if the designer works full time for the company. Free- ming, and work with an experienced online or print lance designers usually work with someone within the catalog designer to learn as a sort of apprentice. Con- client company who has that responsibility. stant practice and monitoring others’ work is essential. The Online Culinary Catalog Designer has to make himself or herself available for updating, troubleshoot- Experience, Skills, and Personality Traits ing, and the training of staff, and answering what may An Online Culinary Catalog Designer needs a mastery seem like pesky or simple questions that appear com- of any and all computer and graphic design skills and plex and mysterious to those who are not computer some experience working with merchandise suppliers designer professionals. and their marketing teams. Such a designer has to enjoy working mostly alone but also communicating with Salaries marketing departments and merchandise producers, be There are many jobs in the design line, with the Online creative with new ideas for online appeal, have knowl- Culinary Catalog Designer at the top. Depending upon edge of merchandise groupings and the psychology of experience, the region of the country where they work, colors, and understand the relationship between sales and the size of the client company, a full-time designer and graphic design. might make between $35,000 and $100,000 a year, or $20 to $200 per hour. Freelance designers or consul- Unions and Associations tants, who can work for many clients at the same time There are several new organizations that provide but usually with no health or retirement benefits, work resources, online programming courses, conferences, for $20 an hour to $200 an hour. and job banks for webmasters and designers. They are the HTML Writers Guild (www.hwg.org), the Web Employment Prospects Design and Development Association (www.wdda.org), As the U.S. economy suffered in recent years, more culi- and AIGA, a designers’ organization (www.aiga.org). nary enterprises have turned to Web sites and online catalogs for communication, from cooking school class Tips for Entry schedules and restaurant menus and reservations to 1. Seek out your favorite online catalogs and notice giant cookware companies and cable television net- at the bottom of the page who the designer is

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xvi-298_CO-Food&Bev.indd 216 5/4/10 6:17:50 PM and contact him or her for advice or guidance on 5. Approach the designers of your favorite Web entering the field. sites and blogs and ask for a job, either paid or as 2. Take high school and community or junior col- a volunteer. lege courses in graphic design, catalog design, 6. Approach a cooking school, bakery, cookware and computer skills to learn the basics. shop, or restaurant and offer to design a sample 3. Talk to teachers to ask for suggestions or refer- Web site and catalog of their courses, products, ences for local Web site and blog designers. services, or merchandise. 4. Approach local Web site and blog designers and 7. Prepare an attractive résumé and portfolio with ask if you might volunteer or work for them to samples of your work. learn what they know in the design field.

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xvi-298_CO-Food&Bev.indd 217 5/4/10 6:17:50 PM CULINARY ASSOCIATION DATABASE MANAGER

CAREER PROFILE CAREER LADDER

Duties: Develop, expand and customize a culinary Owner; Membership Manager association’s database and e-mail list, sometimes with subdivisions by specialized interests; gather Culinary Association Database Manager as much information as possible on members and potential members or potential customers; enter vital communication data in the database including Word Processing, Spreadsheets or Graphics Technician name, address, e-mail address, Web sites, and phone numbers; compile data for mailing labels for snail mail as well as e-mail addresses to send information and membership and renewal forms; program soft- Prerequisites: ware to ask for renewal fees and to mine culinary Education or Training—Database computer train- blogs for participants ing (which can be self-taught) from community col- Alternate Title(s): Computer Manager; Membership leges or online sources and graphic design classes, Manager along with the latest updates for avoiding spam and Salary Range: $15 per hour to $100,000 per year integrating data Employment Prospects: Limited Experience—Any computer database experience, Advancement Prospects: Limited either informal or professional, bringing together Best Geographical Location(s): Many computer and merging a variety of lists database or design jobs can be done from home Special Skills and Personality Traits—Must love anywhere in the world. To manage a culinary asso- detailed work, minutiae, and working alone; have ciation database, it might help to be close to cooking the ability to listen to culinary association leaders schools, restaurants, hotels, and even sauce or cook- and discern what they want and need and translate ware manufacturers, but not necessary. that into a useful database

Position Description developing and updating their membership databases. As more and more people get involved with and inter- Other local culinary associations may be made up of ested in their food, its sources, and how to grow it, more local chefs, growers and purveyors, food writers, or interest groups are organizing to share information and pastry chefs. form associations of common food interests. Some large box stores create databases of custom- At the same time, giant Web sites and blogs are com- ers or members who are interested in organic foods, so municating about food and food sources and creating there is enormous potential if one wants to help develop enormous databases of people, e-mail addresses, and and manage culinary databases. similar interest Web sites and blogs. Culinary associations might use their databases to Cooking schools need databases of customers who send out newsletters, cooking class schedules, culinary like to take classes or potential learners to whom they tasting schedules, kitchen gardening class schedules, e-mail news and bulletins to sell enrollment, as well as or to announce a new book or blog, or even a text aprons, books, and other items. Restaurants develop message. databases of customers or anyone who has ever shown a The database manager might work with the newslet- hint of interest in their restaurant(s) and to whom they ter or catalog editor, copywriter, and the president of might sell merchandise and cookbooks. the association to plan how to meet the group’s needs Even local culinary societies, made up of food fans and possibly how to set up the database so that the and gourmands who like to eat and cook, need help association members can maintain it.

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xvi-298_CO-Food&Bev.indd 218 5/4/10 6:17:50 PM Culinary associations can either use and pay a mem- complicated and how many levels of data the informa- ber who knows how to create a database, hire a full- tion includes. Database managers employed full time time database manager, or hire someone part time to do earn annual salaries of $50,000 to $100,000. the work, possibly continuing on contract to maintain and update the data. Employment Prospects The Culinary Association Database Manager will A person with up-to-date database expertise can become develop, expand, and customize a database and e-mail known as easy to work with and efficient with time and list, sometimes with subdivisions by specialized inter- pick up lots of freelance work in a certain geographic ests. He or she will gather as much information as pos- area. As economic times get tough, organization mem- sible on members and potential members or potential berships drop out because people save their money and customers, include vital communication data in the hold off on renewing memberships, which means the database including name, address, e-mail address, Web association needs all the more help in eking those neces- sites, and cell phone numbers, compile data for mailing sary membership dues out of its remaining group. While labels for snail mail as well as e-mail addresses to send associations and organizations may need more help, information and membership and renewal forms, and they tend to cut back and want more work for less. As will program the database to ask for renewal fees and to the economy improves, directors get excited and opti- mine culinary blogs for participants. mistic and are more willing to hire database managers. Information put into the database might also include members’ or customers’ fax numbers, their professional Advancement Prospects affiliations, personal data if they wish, services they As the economy improves and as associations and orga- might like to market, and personal food profiles includ- nizations grow, officers may be willing to pay more to ing preferred specialties. freelancers for more work. If a database manager works Such a database should be programmed to know within a culinary organization or company, he or she what month of the year members last paid their dues can think up other marketing roles to perform, possibly and trigger an automatic snail mail or e-mail asking either saving his or her job or increasing both pay and a them to renew their membership, often with not-too- role in the company. This person might also work up to subtle sales pitches for merchandise or new classes. marketing manager and even to an executive post in a Many organizations are moving from print newslet- large association or company. ters to e-mail to save money, paper, and trees, but each A freelance culinary Database Manager can approach database should be capable of printing address labels or every food-related concern in his or her immediate sending e-mails to announce meetings or personalized geographic area to expand clientele, or pitch services to e-mails to individual members or customers. individual culinary members of the association, such as As databases grow, organizations and associations a chef with a restaurant or a winemaker with a winery. may need to decide whether to keep maintenance in- house or whether to hire an outside database manager. Education and Training When the organization gets truly big, members might One should have database computer training (which want to divide into subgroups, with some members can be self-taught) from community colleges or online joining more than one. The database manager will need sources and graphic design classes, along with the latest to integrate these interests so that members with more updates in avoiding spam and integrating data. Training than one interest will receive all the information they in the latest versions of database software such as File- want as efficiently as possible. Maker Pro and Microsoft Access spreadsheet programs The Culinary Association Database Manager might like Micrsoft Excel and Lotus 1-2-3, as well as familiar- also emerge into the role of setting up a blog for mem- ity with the newest association management software bers to communicate about a wide range of food-related and membership software are important. Server data- topics. base applications like Oracle and Microsoft SQL Server may be used. A background in data management and Salaries bookkeeping could also be helpful. As a freelancer or full-time staffer, a Culinary Asso- ciation Database Manager earns from $12 an hour to Experience, Skills, and Personality Traits $100,000 annually, if the freelancer or full-timer assem- It would be ideal to have computer database experi- bles several good clients, based partly on the size of the ence, either informal or professional. The ability to membership to be integrated into the database and how bring together and merge a variety of lists and keep

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xvi-298_CO-Food&Bev.indd 219 5/4/10 6:17:50 PM careful records of agreements and sources of lists will ary of database terms, and international conferences in be handy. some interesting places. Also check out the California Love for food and food-related organizations and Data Base Management Association (www.cdbma.org). associations makes this job easier. A Culinary Associa- tion Database Manager must also love detail work and Tips for Entry working alone. He or she should also have the ability to 1. Learn everything you can either at schools or listen to culinary association leaders and discern what online about database management. they want and need and translate that into a useful 2. Get as familiar as possible with the latest pro- database. One needs to be flexible to handle a variety of grams mentioned above. changes in goals and ideas from association officers and 3. Find a database manager in your community and have a personal need to meet deadlines and be on time. ask to help, either as a volunteer or as an apprentice, hopefully in the culinary or wine fields. Unions and Associations 4. Approach culinary groups, restaurants, cooking Data Management International (www.dama.org) offers schools, or cookware stores in your area and talk conferences, courses, certification, an online diction- your way into creating a database for them.

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xvi-298_CO-Food&Bev.indd 220 5/4/10 6:17:51 PM WRITING AND PUBLISHING

xvi-298_CO-Food&Bev.indd 221 5/4/10 6:17:51 PM COOKBOOK AUTHOR

CAREER PROFILE CAREER LADDER

Duties: Develops expertise on a culinary topic or the Publisher ability to research the topic thoroughly; writes a book proposal and submits it to an agent or cook- Cookbook Author book publisher; writes the book while testing all of the recipes; submits the manuscript and then edits Cookbook Test Cook or Researcher or adapts it according to the editor’s wishes after some negotiation; coordinates photo shoots with a photographer and food stylist; reads and corrects galleys; works on index; helps coordinate publicity tours and travels Experience—Restaurant chef experience, kitchen Alternate Title(s): Cookbook Writer gardening experience, food writing for newspapers Salary Range: $5,000 to $15,000 for first book; up to or magazines, teaching cooking classes, and writing $100,000 to $1,000,000 if a famous chef or television original recipes or adapting recipes by other chefs star chef or authors Employment Prospects: Limited Special Skills and Personality Traits—Ability to Advancement Prospects: Good know one’s market or adapt to the potential read- Best Geographical Location(s): Anywhere in the world ing market; enjoyment of working alone; almost Prerequisites: obsessive accuracy; a willingness to test and retest Education or Training—General education, recipes to get them right; a love of precision; enjoy- English, journalism, creative writing, and reading ment meeting people and helping them enjoy for style and content cooking

Position Description published on the same cookbook topic as your idea, Cookbook publishers want to know what a potential noticing the date of publication or how long ago the author’s “credentials” are as an expert in whatever cook- potentially competing cookbook was published, who ing genre he or she proposes to describe in a book. It wrote it, and who published it. helps tremendously to teach cooking classes with a spe- Your next job is to write a book proposal and sub- cialty, cook at a specialized restaurant, maximize one’s mit it to an agent or cookbook publisher. These days, national origin or ethnic background, or write about publishers like to use literary agents as first screeners food in or from a distinct part of the country. of book proposals. Many agents have contacts with or Initially a Cookbook Author develops expertise on worked for cookbook publishers, while a few agents a culinary topic or demonstrates the ability to research specialize in cookbook representation. the topic thoroughly. You can collect recipes from a Ask someone you know who has a cookbook place where you cook as a volunteer, such as a local published, or a cooking school director or teacher, meals-on-wheels organization; collect recipes from res- what agent he or she uses or who his or her contact taurant chefs for a regional cookbook; collect recipes or editor is at a cookbook publishing house. Using and adapt them for your own cooking classes; collect other people’s contacts and connections is usually recipes while cooking for a teen center or Boys & Girls much more successful than just sending a manuscript Club; adapt recipes to cook from your own kitchen “blind,” without any contacts or references whom the garden; or travel and study the culture of cooking in recipient knows. another country, especially one not already the topic of If you are fortunate and get representation by a a cookbook. legitimate agent, first try out your ideas on that per- The first thing you should do is check online book- son, draft a proposal and a sample chapter, and send sellers to find out if there are already books written and it to the agent for comments and suggestions, both by

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xvi-298_CO-Food&Bev.indd 222 5/4/10 6:17:51 PM e-mail and with a hard copy by snail mail. Check your If the photo shoots are done in the author’s home, he pride at some nearby door and follow the agent’s rec- or she might either prepare the food or watch while a ommendations for any changes. A good agent knows food stylist arranges the food and lighting. If the photos what publishers want to see and what tickles their are taken in the publisher’s test kitchen, the author may imagination. not choose to be there. If you are a first-time book author, you can find After the book is set in type, which is now done by books on how to write a book proposal or read good computer, the publisher sends the galleys (page print- ideas online. Generally, a good book proposal should outs) to the author, who then reads and corrects galleys include an overall description of your concept with and sends the whole bundle back to the publisher, all persuasive discussion of why it will become popular of which is done according to a publishing schedule. and sell well; an outline or table of contents of chapters There probably is no time to add recipes or new ideas to and recipe divisions; some tasty sample recipes to make the book at this stage. the editor drool on first reading with descriptions that The author works on the index, which is much eas- show you can write; sample photographs; and a selec- ier than it used to be due to the “sort” features in most tive résumé that shows your irresistible expertise and publishing applications. If the author doesn’t want to experience in your field of choice. work on the index, the publisher might hire an indexer Make the proposal double-spaced with numbered at the author’s expense. pages and correct grammar and spelling. Before the book is published and distributed to Once the agent is satisfied with your proposal, bookstores, the publisher helps coordinate publicity he or she will send it to the editor(s) for whom he tour plans, if the company can afford to send the author or she thinks the book is most suitable. Do not hold on tour. If not, the author should contact bookstores, your breath waiting to hear from your agent. The sale starting with his or her home area, and set up his or her could take months or years, so go on with your life and own book signings and cooking demonstrations if pos- improve your credentials. A good agent will negotiate sible. If you set up this tour yourself, be sure to arrange the best deal for you, but be sure to ask all the questions interviews with local food editors and radio and televi- you have. sion news stations. You can also announce your book Once you have a contract, you now have to actually or your appearances via social media sites such as Face- write the book while testing all of the recipes, think- book and Twitter, as well as by e-mail to personal and ing of potentially beautiful photo shots along the way. professional lists of contacts. An author’s recipe testing can be expensive because the ingredients may have to be specially ordered and Salaries because if a recipe doesn’t work you might have to Authors receive an “advance on royalties,” meaning purchase the ingredients more than once and adapt the a figure that calculates to the agreed-upon percent- recipe to one that does work for home use. Some Cook- book Authors invite friends whose palates they respect age of what the total book sales the publisher expects, to sample the food and comment, then adapt the recipe according to the contract. Print runs (numbers of cop- using their critiques. Others just share the food with ies printed) usually are around 3,000 for a first-time neighbors or with a local food pantry. author, and increase with second printings if initial Some already successful Cookbook Authors hire sales are brisk or as an author becomes better known assistants to do prep and cleanup work, and even shop- and more popular. Advances for first books range from ping, but this assistant really needs to know food to get $5,000 to $15,000, and up to $100,000 to $1,000,000 the right ingredients the first time. When writing cook- and more if the author is a famous chef or television books about cuisines of other countries, a cookbook star chef, with an agent keeping about 15 percent of author might need to hire a translator to interpret a everything. recipe or list of ingredients from another language. After completing the cookbook, the author submits Employment Prospects the manuscript and then edits or adapts it according to Independent cookbook writing is almost always free- editor’s wishes after some negotiation. The publisher’s lance, except if one writes for a series, which may be art director will help coordinate photo shoots with the for a set fee and may exclude royalty payments. During photographer and a food stylist, if the latter is needed. tough economic times especially, a freelancer needs to Occasionally the photography expense comes out of the be an expert in a culinary field or be a prominent food author’s advance against eventual royalties. writer to get a book deal.

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xvi-298_CO-Food&Bev.indd 223 5/4/10 6:17:51 PM Advancement Prospects Unions and Associations Success breeds success in the cookbook world. One The International Association of Culinary Profession- book that does well leads to opportunities to write more als (www.iacp.com) is the best organization of its kind, cookbooks and magazine articles. Such success may with the most services and a terrific annual conference also lead to teaching in cooking classes or receiving where one can make loads of contacts and learn from higher pay, appearing on television shows, and garner- others. ing larger book advances. Tips for Entry Education and Training 1. Become an expert in a culinary specialty, or begin As a Cookbook Author one needs a good general edu- to research a field about which little, if anything, cation, including English, journalism, or creative writ- has been written. ing. The best writers have lived a bit and read a lot. 2. Find local chefs and food editors in your area Cookbook Authors should study successful cookbook who have written a cookbook and contact those writers’ work and learn from it, including the recipes persons, perhaps asking if you can interview and cultural information. them and even assist them in preparation or cleanup for their next book to learn as you help. Experience, Skills, and Personality Traits 3. Find out the names of these writers’ agents and To be a successful Cookbook Author, or even get a editors for future contact. cookbook published, one should have restaurant chef 4. Ask someone you meet or know to suggest names experience, kitchen gardening experience, food writing of agents or editors you should contact for help. experience for newspapers or magazines, or be a veteran 5. Find literary agents who specialize in cookbooks teacher of cooking classes, writer of original recipes, or or in reference books at your local public library expert in adapting recipes by other chefs or authors. and contact them. One should have the ability to know one’s market or 6. Check out agents on the IACP Web site as well adapt to the potential reading market; enjoy working and contact them, enticing them to look at and alone; be almost obsessively accurate; be willing to test represent your book to publishers. and retest recipes to get them right; love precision; and 7. Look online for writing coaches who specialize enjoy meeting people and helping them enjoy cooking. in cookbook development.

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xvi-298_CO-Food&Bev.indd 224 5/4/10 6:17:51 PM COOKBOOK EDITOR

CAREER PROFILE CAREER LADDER

Duties: Reads book proposals and selects those he or Senior Editor/Publisher she thinks have potential; presents favorites as well as new book ideas to the publisher’s acquisitions Cookbook Editor committee, including the marketing department; contacts successful cookbook authors and proposes Editorial Assistant new book ideas; helps negotiate book contracts; works with authors and advises them on how to make their books better, including rewrites; reviews manuscripts and sends them out to copy editors; passion for good food; basic cooking knowledge; works with marketing, graphics, and photography passion for learning more about food; knowledge professionals and sometimes plans tour schedules of food chemistry; familiarity with good literature; with the marketing department knowledge of editing, grammar, and copyediting Alternate Title(s): Senior Editor; Assistant Editor; Experience—Any publishing experience; recipe Editor-in-Chief writing; cooking experience Salary Range: $28,000 to $100,000 or more Special Skills and Personality Traits—Passion for Employment Prospects: Limited detail; the sensitivity to know what the public is Advancement Prospects: Limited looking for in advance of them looking for it; an Best Geographical Location(s): New York City and ability to deal with writers without hurting their San Francisco Bay area feelings but getting constructive revisions out of Prerequisites: them; a passion for seeing a project to completion Education or Training—College major in English, creative writing, journalism, or communications;

Position Description mittee in order to make it as salable as possible to the Within the realm of cookbook and other book edi- committee and then as a published book to the cook- tors there are several positions under the title “editor,” book market in the real world. Editors should check as including editor in chief, senior editor, editor, acquisi- well as possible to make sure the work is original and tions editor, assistant editor, and copy editor. not plagiarized. Some editors perform many or all of these func- A Cookbook Editor might initiate a book by con- tions, while others have more specific responsibilities. tacting successful cookbook authors and proposing Being an editor does not necessarily mean one actually new book ideas that the editor thinks the writer may be edits books. the best person to write, either because of the author’s Generally, a Cookbook Editor reads book proposals expertise, the region of country where the author lives, and selects those he or she thinks have potential, often his or her ability to research new topics, or his or her being the first screener of an incoming book. The editor past success at writing other cookbooks. receives proposals and manuscripts from literary agents Once a proposal or cookbook is approved by higher- and cookbook authors, and may even advise the author ups, the editor relays a financial offer and deadlines to how to revise a proposal before the editor takes it to the the author’s agent or directly to the author for the start acquisitions committee. of negotiations. The editor may ask the author for more An editor may present a proposal and new book work samples or a complete chapter with recipes to ideas he or she finds worthy of publication to a senior make sure the writer is capable of bringing in original editor and to marketing department specialists before recipes. (Julia Child once said, however, “There is no actually showing it to the publisher’s acquisitions com- such thing as a new recipe.”)

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xvi-298_CO-Food&Bev.indd 225 5/4/10 6:17:51 PM When the parties agree to terms, the contract is Some Cookbook Editors work for the few publish- finalized, with deadlines, and sent to the author for him ers that produce only cookbooks, while others work or her to sign first. A contract can still be withdrawn up for large publishers that do everything from fiction until the moment the publisher’s representative or edi- and nonfiction to how-to books in the cookbook tor signs it after the author sends his or her signed copy department or publisher’s imprint. Even specialized back to the publisher. cookbook publishers are getting gobbled up by large As the writer faces the reality of actually having to houses. write and pull the book together, the editor usually is available for advice and consultation and may request Advancement Prospects the book in chapters or batches to look it over as the Much like the old stories of movie stars being discov- writer goes along. This way the editor can advise the ered at soda fountains, Cookbook Editors can start at author early on of any possible adjustments in writing the reception desk and become an editor. It is, indeed, style, voice, and attitude and whether they are appropri- possible to start as a receptionist and rise to editor if ate for the market. one has the right university credentials and keen inter- The editor works with authors and advises them on est and abilities. how to make their books better, including rewrites, and As a Cookbook Editor develops a list of reliably suc- an author should always try to accept editors’ sugges- cessful authors who repeatedly write popular books or tions whether he or she likes them or not. One has to have or develop television shows, that editor may be trust one’s editor, and editors should earn authors’ trust, promoted within the publishing house. More and more which requires gentle handling. After all, the editor agents will bring new authors to this sort of editor, liked the work well enough to gamble his or her reputa- and with good judgment and hard work the editor can tion on the book’s success. move up the publishing ladder. A good editor might When the Cookbook Editor receives the full manu- also advance by moving to a better, bigger, or smaller script, he or she reads all of it slowly, making sugges- specialized publisher. tions for consistency of style, explanations of culinary terms, recipe directions, and literary abilities. Education and Training An editor might work with marketing, graphics, and A college major in English, creative writing, journalism, photography department to create the appropriate lay- or communications and a good general education will out and image for the cookbook. The editor marshals be necessary, because so many editorial applicants have the book through the design and production process those qualities. and sometimes even helps plans a tour schedule with the marketing department and author. Regardless of how Experience, Skills, and Personality Traits long it takes the author to write the cookbook, the gesta- Any publishing, recipe writing, and cooking experience tion period of the book after it is submitted to the pub- will be helpful, along with editing experience, no matter lisher is usually nine to 18 months before it comes out. how informal or formal and including your high school or college newspaper or yearbook, a local newspaper, Salaries magazines, and even as a food or wine editor for a local Editors’ salaries range from as low as $25,000 to as high publication. as $200,000 depending on length of experience, suc- One needs a passion for good food, basic cooking cess of previous books, contacts with existing successful knowledge, a desire to learn more about food, knowl- authors, ability to spot and bring in hot new authors, edge of food chemistry, familiarity with good literature, and the editor’s newness or status on the publishing knowledge of editing, grammar, and copyediting, a pas- house ladder. sion for detail, sensitivity to know what public is looking for in advance of them looking for it, the ability to Employment Prospects deal with writers without hurting their feelings but get- As more people get recipes off the Internet and fewer ting constructive revisions out of them, and a passion cookbooks are published, the prospects for finding for seeing a project to completion. work as a Cookbook Editor narrow. While there is a An editor needs an extra sensor to know what plethora of English graduates from excellent universi- authors and which books will be popular and lasting, ties, some of them have to start their publishing climb meaning the editor needs to know the potential market at the front reception desk. extremely well.

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xvi-298_CO-Food&Bev.indd 226 5/4/10 6:17:52 PM Unions and Associations 3. Attend book fairs wherever they are, especially Without a real union for cookbook authors and edi- those that feature food and wine books and cook- tors, many may meet lots of people and keep up on books, such as the Book Exposition of America. the latest trends by joining the International Associa- Learn from publisher exhibitors and ask lots of tion of Culinary Professionals (www.iacp.com) among questions, perhaps making valuable contacts. other culinary organizations. You might also find other 4. Take a look at your favorite cookbooks; look Cookbook Editors on Facebook or Twitter. inside and find the publishing company, check its Web site, learn as much as you can about it, Tips for Entry and approach the company for a job, any job. 1. Take any job at all in a publishing house, whether 5. Ask your local librarians and bookstore own- it is at a food or wine magazine company, a small ers what cookbooks and cookbook authors sell local publisher, or a large corporate publisher of well and approach their publishers. You might cookbooks and other books. Receptionist jobs consider checking online bookstores that rank are great positions in which to learn how the overall sales of all books and then apply for a business works and maybe get a little editing or job. reading thrown your way. 6. Ask local chefs what cookbooks inspire them and 2. Work your way up to editorial assistant, to assis- if they know cookbook authors or editors whom tant editor, and then to editor. you can contact to learn from.

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xvi-298_CO-Food&Bev.indd 227 5/4/10 6:17:52 PM FOOD EDITOR

CAREER PROFILE CAREER LADDER

Duties: Coordinates style and balance of subject mat- Managing Editor ter within the food section of a newspaper, magazine, cable television and radio programs, phone Food Editor apps, and Web sites; brings in freelance writers occasionally; writes stories on food; edits other Staff Writer/Columnist people’s work in the field within the publication or show; works with graphic artists to select or set up photography to go with stories; represents the publication or station before the public; occasionally various computer publishing programs, food chem- hires, supervises, or coordinates staff and freelance istry, wine, and nutrition writers Experience—Writing and editing; culinary experi- Alternate Title(s): Food and Wine Editor ence, ranging from home cooking to catering, res- Salary Range: $100 to $100,000, depending on size of taurant work, teaching, and writing cookbooks institution Special Skills and Personality Traits—Passion for Employment Prospects: Limited food and possibly wine; knowledge of food ingredi- Advancement Prospects: Limited ents and recipes and how they work; familiarity with Best Geographical Location(s): Throughout the various cuisines; interest in sustainably grown and country organic ingredients; relationships with local chefs Prerequisites: and food sources; interest in food trends, both local Education or Training—Study of language, gram- and international; ability to get along with and moti- mar, and style; expertise in communications and vate freelance writers

Position Description community newspapers compared to New York Times Working with the managing editor, editor in chief, and readers. possibly publisher, the Food Editor coordinates the Food Editors consider the season, and even the style and balance of subject matter within the food weeks, as they plan and write stories they hope will be section of a newspaper, magazine, cable television or of greatest interest to their readers, listeners, and view- radio programs, phone app, or Web sites, and usually ers. They also have to think about the kinds of foods writes stories as well. Such subject matter or balance their community prefers, whether it is pork and corn, might include restaurant and chef gossip, restaurant lobster and clams, or vegetables and artisan breads. reviews, recipes, kitchen gardening, and possibly wine The Food Editor sets the theme or focus of each and cocktails. edition, with many newspapers traditionally publishing Food Editors need to know their publication’s or their food sections on Wednesdays. Some newspapers station’s audience or market, the vernacular of the com- have several staff writers in the food section, while oth- munity, the financial income of the audience, and the ers have one person who either does it all or develops a audience’s level of education, food awareness, and taste. network of freelance writers, often with distinct inter- Some food editors set out to raise a community’s food ests or specialties. awareness. A Food Editor will edit all of the stories submitted Some readers and listeners prefer Saveur, Food & to him or her by freelancers and staff writers, consult Wine or Cooks Illustrated, some Facebook and the Food on other stories in the publication or program that deal Network, while others prefer Fox or auto racing televi- with food or wine, select outside material from wire sion and publications. Each of these outlets will have services or press releases, and locate other “filler” mate- different audiences with different tastes, as will small rial as needed. Few Food Editors accept blind submis-

228 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 228 5/4/10 6:17:52 PM sions, that is, unsolicited articles from writers with no forms editing functions for free, aside from whatever he connection to the editor. or she is paid as a writer, because the local entity cannot Food Editors also write stories, personalized columns, afford to pay for a Food Editor. and occasionally save the best subjects or events to cover In the last few years, some Food Editors’ and staff for themselves. Some Food Editors have a particular writers’ salaries have been cut or eliminated, and some interest in the food field and may write a regular or even magazines have even shut down entirely. weekly story or report electronically on that subject. Typical salaries might range from zero up to Food Editors also may alter content for the pub- $100,000 or more for top magazines and electronic lication or network’s Web site to make material more media, depending on the size of the town or city, circu- relevant to audiences outside their locale and of more lation numbers, viewers, and location or region of the general interest to those people. country. Food Editors also work with staff and freelance photographers to capture the best of food and food events Employment Prospects for publication, Web viewing, and television. They also Food Editor jobs in print publications are decreasing decide which photos or drawings should be used, and as newspapers and magazines disappear, while Food may even work with a food stylist and photographer to Editor jobs on the Internet proliferate. You can even set up the photos and page designers to lay out print or start your own blog or Web site and name yourself Web site pages. Food Editor. When copy and photos are done, the Food Editor makes sure they go together and sends them on to com- Advancement Prospects posing and layout, which is nearly all done by computer You can always approach your local newspaper if it and people who specialize in these crafts. doesn’t have a food section or Food Editor and propose Food Editors need to dine at various restaurants, that you start one, telling company officers that it will spreading the business within the food community. A draw advertisers. few Food Editors still get expense accounts or company If you talk them into starting a food section, or credit cards to do this, but many do not. If the Food already work at one, you can work your way up to Food Editor doubles as wine editor, he or she may also get Editor or from Food Editor to lifestyle editor, managing lots of tasting opportunities and complimentary bottles editor, and maybe even editor in chief. Or you can sim- of wine that come with the winery’s expectation that the ply move to a larger publication or network with better editor will write about them favorably. pay and circulation, more listeners or viewers, and spe- A wide range of magazines may have Food Editors, cialized departments. from food magazines to those focusing on gardening, Starting a blog or Web site with connections to Face- cars, wine, fashion, lifestyle, and even entertainment. book and links to other food sites can propel you into Food Editors also represent the publication or sta- prominence in the food world. tion before the public at events, which helps develop a reputation for the editors and the company they rep- Education and Training resent. Such activities include food festivals, radio and To be a successful Food Editor, one should be well- television food show appearances, phone apps and informed on language, grammar, and style; study Facebook-like entities, as well as judging at cook-offs communications and various computer publishing pro- and wine tastings. Some Food Editors sit on panels, grams and be familiar with graphic design; know food both local and national, on farming and food supply, chemistry; have wine expertise; and be familiar with and work to influence local, state, and federal elected basic nutrition. officials on decisions about food policy. In the few remaining real food section departments, Experience, Skills, and Personality Traits the Food Editor sets work schedules, reviews writers’ Writing, editing, and culinary experience, rang- performances, recommends promotions and salaries, ing from home cooking to catering, restaurant work, sets freelancer fees, and nurtures various writers to teaching, and writing cookbooks or other books will make their work better. all be helpful. A good Food Editor should have a passion for food Salaries and possibly wine; knowledge of food ingredients and For some small-town community newspapers and radio recipes and how they work; familiarity with various and television stations, the Food Editor actually per- cuisines; interest in sustainably grown, organic, and

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xvi-298_CO-Food&Bev.indd 229 5/4/10 6:17:52 PM locally grown ingredients and sustainable and organic have not graduated with a bachelor’s degree in growing practices; have good relationships with local English, journalism, creative writing, or commu- chefs and food sources; an interest in food trends, both nications. local and international; and the ability to get along with, 2. Contact the Food Editor, if there is one, at your motivate, and nurture freelance writers. local newspaper and see if she or he could use some volunteer or slightly paid help as a great Unions and Associations way for you to learn. The Association of Food Journalists (www.afjonline. 3. If your local paper doesn’t have a food writer, com) brings together full-time, part-time, and freelance section, column, or blog, talk them into letting food journalists who spend most of their time writing you start one, partly on the basis that it will about food. attract advertisers from the restaurant and wine industries. Tips for Entry 4. Establish your own food blog, Web site, Facebook 1. Take writing and editing courses either through page, or Twitter or other social media presence. an adult school or community colleges if you

230 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 230 5/4/10 6:17:52 PM FOOD WRITER

CAREER PROFILE CAREER LADDER

Duties: Develops expertise on local foods or specialty Food Editor foods, restaurants, recipes, and food festivals to write stories and articles for newspapers, magazines, Food Writer and Web sites and occasionally for radio, television, and cable TV food shows Research Assistant Alternate Title(s): Food Journalist; Food Editor; Food and Wine Writer; Food and Wine Editor Salary Range: $10,000 to $80,000 Employment Prospects: Fair Experience—Any writing and editing experience; Advancement Prospects: Good experience writing recipes; word processing experi- Best Geographical Location(s): Almost anywhere in ence; home cooking, restaurant, or food gardening North America, with major cities most likely to experience all will be helpful host newspapers with food sections and magazines Special Skills and Personality Traits—Passion for Prerequisites: food and telling people about food discoveries; knowl- Education and Training—General education with edge of the food industry, both organic and conven- creative writing, English, journalism, or communi- tional; enthusiasm for food activities in the region or cations major; kitchen experience; kitchen garden nationally; deep curiosity about what’s going on in the experience; familiarity with local restaurants and local food and wine community and all of its gossip; chefs an ability to cook is handy but not required

Position Description job, about prominent leaders in the community, and Food writing is a specialization within journalism and about winery owners and winemakers, and be open to communications that requires a passion for food and community members’ dining experience reports. how it works. Food sections traditionally have employed food Food Writers write for daily, weekly, and biweekly writing staff, although as newspapers struggle with a newspapers, magazines, Web sites, and even for broad- downturn in advertising, they turn to freelance Food cast stations including radio and television. Writers more and more often since freelancers do not For a local or regional newspaper, a successful Food receive any benefits such as health insurance and there- Writer needs to either live in the area or be a very quick fore cost less than staff Food Writers. study from a distance of the food scene. Every region Food Writers develop expertise on local foods or has food styles, some of which derive from the coun- specialty foods. They also need to know how to write tries of origin from which residents or their ancestors recipes or occasionally translate a chef’s recipe from came. Also, every region can grow crops defined by large quantities to amounts usable in a home kitchen. soil, weather, and tradition. Often local or regional Food Writers should be able to tell readers where ingre- specialties develop according to what is grown in the dients are available locally or online. The also need to area and what people have to cook and eat at the least be up on any food festivals to write stories and articles expense. (sometimes called “pieces”) for newspapers, magazines, Food Writers need to know the details of what is and Web sites and occasionally for radio, television, and grown, cooked, and sought after in their area, as well as cable TV food shows. food trends in the area and elsewhere that their audi- Food editors in every medium figure out what sto- ence might learn from or appreciate. ries they need and assign them to staff Food Writers or Food Writers need to keep track of all chefs in their freelancers, sometimes with plenty of advance notice geographic area and have an ear for gossip about the and sometimes with very little. A large city newspaper musical-chairs movement of kitchen chefs from job to might reach out to a Food Writer across the country to

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xvi-298_CO-Food&Bev.indd 231 5/4/10 6:17:52 PM write about local foods in his or her home state to juice Education and Training up the food section’s content and make it more interest- To be a successful Food Writer, one needs a general col- ing to readers. lege education with a creative writing, English or other Writers also get their assignments based on the food language, journalism, or communications major. One editors’ familiarity with the writers’ specialties and food should have kitchen experience, kitchen garden experi- knowledge. Editors also work with writers to perfect ence, and familiarity with local restaurants and chefs. stories after submission. Working under editors, both helpful and annoying, will The Food Writer writes the story, checks facts, and teach a Food Writer how to do and not to do things. hopefully tests all recipes before submitting it to the editor. Occasionally the editor will return the story to Experience, Skills, and Personality Traits the writer with suggestions or orders for changes, which Any and all writing and editing experience, experi- can frustrate the writer. Occasionally such changes can ence writing recipes, word processing experience, home either make the story better or inaccurate. cooking, restaurant, or food gardening experience will be helpful. To be able to demonstrate your experience, Salaries keep all of your published articles (several copies) and Freelance Food Writers’ income varies widely from any online links to blogs and Web sites for which you around $10,000 to $100,000, depending upon how long have written. they have been writing, their reputation, and the size A good Food Writer needs a passion for food and of the publication or program for which they write. A for telling people about food discoveries; knowledge small-town Food Writer usually gets paid per story in of the food industry, both organic and conventional; the $25 to $200 range, while a well-known freelancer enthusiasm for food activities in the region or nation- who sells stories to big glossy magazines can make ally; and a deep curiosity about what’s going on in the much more. If a Food Writer has a contract for regu- local food and wine community and all of its gossip. lar periodic writing, he or she can count on a certain An ability to cook and test recipes is important but income, unless of course the magazine folds. not required. Some famous food and restaurant critics rarely cook and dine at home on ice cream and choco- Employment Prospects late chip cookies. Most newspapers have once-a-week food sections, often on Wednesdays, that they need to fill, since Unions and Associations many restaurants and grocery stores advertise their The Association of Food Journalists (www.afjonline. specials in coordination with the food section. While com) brings together full-time, part-time, and freelance some newspapers get their food stories from wire ser- food journalists who spend most of their time writ- vices or online “feeds,” they often also want a local ing about food. The American Institute of Wine and angle, which gives local food writers a chance to fill Food (www.aiwf.org), the International Association of in the gaps. Culinary Professionals (www.iacp.com) are two other Food magazines and magazines focused on travel, organizations that Food Writers may join. cars, home décor, fashion, and all sorts of other interests accept stories on food. Food networks, PBS, and Tips for Entry local television programs need someone to write the 1. Write on a blog or start a food blog to try out scripts for food-oriented shows. Even radio stations your skills and warm up. sometimes allow food shows. Unfortunately, during 2. If you have greater aspirations, talk your way into recent economic problems, all media have cut back on writing a monthly or weekly column for your all writers. local newspaper, accept all advice the editors give you, and gradually move your way up. Advancement Prospects 3. Be willing to write for free in your local newspa- If you start a food section and write for it in a local per to get started. newspaper, you may advance to food editor. Otherwise, 4. Join local food groups, dining groups, or food or food editor positions only open when a person working cuisine societies to get to know people and offer in that job retires or leaves for whatever other reason. to write for their newsletters. Once established as a food editor, one could move into 5. Join the Association of Food Journalists, the other editing positions at the media outlet, or create American Institute of Wine and Food, and the one’s own food blog. International Association of Food Journalists.

232 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 232 5/4/10 6:17:53 PM LITERARY AGENT

CAREER PROFILE CAREER LADDER

Duties: Guides authors and writers to perfect their book Agency Owner proposals, advising on proposal design and content; usually has a representation contract with writer; Literary Agent tries to connect the food writer with best food editor for him or her at the publishing house most likely to Agent Assistant/Editorial Assistant take the book; presents the proposal and sells it to one or more editors; compares offers if there is more than one and discusses pluses and minuses with the writer; negotiates for better money and conditions of languages and literature; internship in publishing contract than those initially offered; encourages and houses to understand how the business works and nudges writer through the book writing process to make contacts that carry through to wherever in Alternate Title(s): Agent; Book Agent; Representative publishing the contact moves Salary Range: $10,000 to $100,000+; 15 percent of all Experience—Work with publishers and editors or earnings (including advance and royalties) of each have fabulous contacts with them book, sometimes including foreign and electronic Special Skills and Personality Traits—Skills at rights mentoring writers; picking winners among manu- Employment Prospects: Limited scripts and authors; love of gossip and the musical Advancement Prospects: Fair chairs qualities of publishing houses; appreciation Best Geographical Location(s): Agents work from for language; love of food and appreciation for anywhere in the world, but New York, Boston, and different approaches to food, recipes, and food the San Francisco Bay area are publishing centers culture Prerequisites: Education or Training—Bachelor’s degree in liberal arts, English, creative writing, journalism, or other

Position Description Agents may make suggestions about style, grammar, Literary Agents are the supermarketers or marketeers and the order of chapters, as well as whether a book is of book proposals and books to publishers on behalf truly a new or good idea—and sometimes they are not, of writers, including food writers. Agents nurture and much to the shock of the author. coach writers to improve their proposals, often tailored Literary Agents serve as cheerleader, moral sup- to a particular specialized editor in the food-book pub- porter, mother and father, sister and brother, nurse and lishing world. super salesperson, making the writer and his or her In the process of coaching a writer, Literary Agents proposal irresistible. may seem harsh in their “constructive criticism,” which Literary Agents often circulate at literary events, may be hard for a new writer to take. The agent has the book conventions, and even cooking conferences and writer’s and his or her own best interest at heart, for the food writing workshops to meet new authors and keep better the proposal, the better the publisher’s offer, and up connections with food-related publishing editors. the more money the writer and agent make. Food writers often talk to other food writers and friends A writer must trust his or her literary agent and take for recommendations of their agents, especially if these his or her advice, or move on to another agent. If the acquaintances are successful. agent cannot mold a writer to suit his or her ideas of Many agents require a contractual relationship with what needs to be done to a proposal to make it salable, their writers, which usually stipulate that the agent the agent might drop the client. Agents and writers must gets 15 percent of all revenue from the book, including share trust and respect for a good working relationship. the advance on royalties, royalties themselves, foreign

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xvi-298_CO-Food&Bev.indd 233 5/4/10 6:17:53 PM rights, electronic rights, and maybe even any television As the economy suffers and book sales decrease, or film rights. publishing houses get smaller as do literary agencies. Once a proposal is complete, the Literary Agent tries to connect the food writer with the best food editor for Advancement Prospects the project at the publishing house most likely to take Once a Literary Agent gets a reputation for finding suc- the book. The agent presents the proposal and tries to cessful authors and selling great books, he or she is in sell it to one or more editors. If there are multiple offers, great demand, both among writers and by publishers the agent discusses them with the client and negotiates who count on agents for the first level in the screening for better money and conditions of contract than those process. offered initially. If there is only one offer, the agent If a Literary Agent represents consistent winners, and writer talk about whether to accept it and how to meaning cookbook or food authors who win James improve it, after which the agent goes back to the edi- Beard House, International Association of Culinary tor to negotiate for better terms and eventually signs Professional, or other awards for their books, authors the contract. The writer and agent may also turn down will clamor to get into their stable of writers. Both the offer. of these groups and the Culinary Institute of America It is also important that Literary Agents encourage publish member and participant directories that list and nudge writers through the book writing process, agents and their contact information. from bringing writers out of depression and writer’s block to cheering them on when they are doing great and Education and Training gently motivating them to work harder and faster when A great Literary Agent for food writers should have a behind on deadlines. Good Literary Agents will see the bachelor’s degree in liberal arts, English, creative writ- writers through the entire process, including demanding ing, journalism, or other languages and literature; have payment from publishers when necessary and making worked in publishing houses to understand how the sure sales and royalties are reported properly. business works and to make contacts that carry through to wherever the contact moves; or have worked with Salaries magazines and newspapers or in public relations and Agents usually collect 15 percent of all income from advertising firms. a book, so their payment can range from a few hundred dollars for a first cookbook to $15,000 for a well- Experience, Skills, and Personality Traits known cookbook author, or even $150,000 for a top An ideal Literary Agent should have worked with pub- television network star’s book—that being 15 percent of lishers and editors or have fabulous contacts with them; $1,000,000, which is rare. love to work with food writers and nurture them into Advances are paid in increments, generally one- being excellent writers; have a knack for picking win- third upon signing, one-third when the manuscript is ners among manuscripts and authors; have a love of submitted, and the final third when the book is com- gossip and understanding of the musical-chairs quali- plete. Alternatively, an advance may come in two parts, ties of publishing houses; have an appreciation for lan- one upon signing and the other upon completion and guage; and love food and different approaches to food, submission of the manuscript. Usually the publisher’s recipes, and food culture. check goes directly to the agent, who takes his or her A great agent will also be a great marketer and cut and then writes a check to the writer for his or her understand legal and marketing language and terms. 85 percent. Unions and Associations Employment Prospects The Association of Authors’ Representatives (www. Independent agents often are people who worked for aaronline.org) is the largest literary and dramatic agents’ large publishers or literary agencies and struck out on organization in the country. Food writer agents often their own for one reason or another. They have to be belong to the International Association of Culinary patient as they build up clientele and sell their first few Professionals (www.iacp.com) and the Women Chefs books. and Restaurateurs (www.womenchefs.org) and attend If a Literary Agent works for a large agency, he or the Fancy Food Shows in New York and San Francisco, she usually starts with a base salary and may get com- sponsored by the National Association for the Specialty mission on top of that. Food Trade (www.specialtyfood.com).

234 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 234 5/4/10 6:17:53 PM Tips for Entry volunteer or entry level work so you can learn 1. Get low-level jobs in or around writing or edit- the agency business and possibly work your way ing, even at a local newspaper, to build experi- into a job. ence and a résumé. 3. Once you are into the agency, ask to work with 2. Find a literary agency in your area (see www. food or cookbook agents and gradually work aaronline.org) who works with chefs and culi- your way up the cookbook ladder. nary authors and approach the agency for any

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xvi-298_CO-Food&Bev.indd 235 5/4/10 6:17:53 PM FOOD HISTORIAN

CAREER PROFILE CAREER LADDER

Duties: Researches and chronicles history of food, locally Curator/Publisher or around the world; conducts oral history interviews of folk cooks and cultural chefs; collects old photos, Food Historian recipes, stories about food and cooking, and other documentation; collects old cookbooks and studies Historian’s Assistant or Archivist social aspects of food; collects old recipes, cooking utensils, and pamphlets; consults with museums, television shows, movie scriptwriters, and directors; writes books and magazine articles about food history be required to teach at the college or university level Alternate Title(s): None or to get substantial research grants, with a master’s Salary Range: Freelancers earn from $200 an hour to degree or Ph.D. in progress $3,000 a day as consultants, while the few college or Experience—Working on a research project for an university level posts pay from $30,000 to $60,000 historian, food historian, or academic or media proj- annually, with book advances and royalties separate ect; work as an assistant to a researcher in almost Employment Prospects: Limited any subject to get research process experience Advancement Prospects: Limited Special Skills and Personality Traits—Passion for Best Geographical Location(s): Anywhere for writing detailed research and organization; computer skills food historians, but freelance lecturers and consultants such as word processing and spreadsheet creation; should be able to travel to where services are needed a good memory; skills in asking questions that draw Prerequisites: out historical experiences; energy to dig deep into Education and Training—Either a degree in his- old files and go anywhere to interview subjects; abil- tory or an advanced degree in another subject will ity to write clearly and grammatically

Position Description the geographic locale to do on-site interviews and truly Food Historians thrive on discovering new old facts absorb the “flavor” of a region’s cuisine and culinary about foods, their origins, and how they have been history. A Food Historian holds oral history interviews grown, harvested, and cooked through history. of folk cooks and cultural chefs, which means traveling Food is part of culture, whether it is a regional or to where those sources live. national culture. We think categorically of French and It is also important for a Food Historian to try to rec- Italian food in general. But each little region and even reate recipes as closely as possible using the same level town in France and Italy has its specialties, often based of ingredients and kitchen implements as in the period upon what grows best in the area. about which he or she is researching and writing. As nations primarily of immigrants, the United Food Historians collect old photos, recipes, sto- States and Canada have food specialties and tradi- ries about food, old lifestyle books and cooking, and tions that stem from where our ancestors came from, other documentation. If they do not have all of this where the residents of a community came from, what kind of documentation they need, local libraries and is grown where we live, and whether we live on the museums are good sources, and more and more small coasts or near lakes and rivers with access to fish and museums include a small kitchen set up to look like seafood. a historic kitchen in the area. Collecting old recipes, All of these factors can be bases for research by Food cooking utensils, and pamphlets has become increas- Historians, on a local, regional, or national basis. Using ingly popular and will be handy to do good research. computer research one can even investigate the food Local historic societies also gather culinary history history of a place far away, although one needs to be in and can be excellent sources of information. Some

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xvi-298_CO-Food&Bev.indd 236 5/4/10 6:17:54 PM local, regional, and state museums include old mills Employment Prospects that have historic milling and bread making informa- There are few jobs for Food Historians, although tion, for example. one can create a personal or regional specialty, espe- Occasionally Food Historians get hired to write bro- cially where nothing has been researched or written chures and pamphlets for museums, state parks, and before. One can develop a good reputation for accurate landmarks or as consultants to museums to assure the research and good speaking skills, build a following, accuracy of their food history section. and improve one’s employment prospects. One can also The best Food Historians work with “original” start one’s own historic food blog or Web site. sources, meaning doing personal interviews, reading firsthand diaries, locating cookbooks or finding old Advancement Prospects recipes, or digging up personal accounts of the food As one builds a reputation and following, one can culture of a period. become in greater demand both for university and Some Food Historians research and write or con- casual lectures to historical societies, as a consultant to sult about the entire food history of a geographic area, museums or more than one museum, or actually get a while others select a time period, and research and teaching job at a culinary school or university. write about the history of a region’s food during that period, or look into one food item’s use throughout Education and Training history. To be successful, Food Historians need either a degree While many historians learned their research skills in history or an advanced degreed in another subject in college, research techniques have changed substan- to teach at the college or university level or to get sub- tially. Few libraries have well-fingered card files and stantial research grants, with a master’s degree or Ph.D. most everything one needs is somehow available on in progress. Experience cooking and culinary research the Internet, except for most of those rare old dusty will be most helpful to give practical working advice as cultural out-of-print books that food researchers a consultant. need. If a Food Historian writes a book about food his- Experience, Skills, and Personality Traits tory that includes old recipes with ingredients now Any experience working on a research project for a hard to find, it is important to update those ingredients historian, Food Historian, or academic or media proj- to the closest things available and adapt the recipe, ect, whether paid or not, will help. One can work as perhaps printing it next to the original recipe to show an assistant to a researcher in almost any subject to get the difference. research process experience and learn how to catalog Occasionally Food Historians consult with muse- records and photos, both in files and on a computer. ums and curate kitchen exhibits, or hire a designer A good Food Historian needs a passion for detailed or model maker to help carry out their plans. Food research and organization; computer skills such as word Historians even get hired to consult on animated films processing and spreadsheets programs; a good mem- and other movies and television shows to authenticate ory; skills in asking questions that draw out historical terms, utensils, recipes, and general kitchen design. experiences; energy to dig deep into old files and go Well-known Food Historians often have the chance anywhere to interview subjects; and true love of old to lead travel groups to interesting culinary destinations food ways and cultural culinary history. around the world. Unions and Associations Salaries There are no real unions or associations for Food Most Food Historians work as freelancers, meaning per Historians, but the American Folklore Society (www. job, whether it is writing an article or a book; advising afsnet.org) has a “Foodways” section that offers publi- television or movie writers, producers, and directors; cations, while Oldways (www.oldwayspt.org) connects putting together a show or display for a museum; or old basic food and culinary practices and principles leading travel groups to specific regions around the to modern day needs. The International Association world. Freelancers earn from $200 an hour to $3,000 a of Culinary Professionals (www.iacp.com) has a food day as consultants. The few college or university level history committee, and Food History News (www. posts pay from $30,000 to $60,000 per year, with book foodhistorynews.com) is essentially a one-woman advances and royalty income separate. food history event source.

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xvi-298_CO-Food&Bev.indd 237 5/4/10 6:17:54 PM Tips for Entry 4. Read food histories and contact the authors to 1. Read everything you can in old cookbooks and ask all the questions you can, even offering to at the library on the history of food culture or help with their next project. culinary history. 5. Attend any events where you might learn more 2. Get to know any local food history buff or profes- about food history and research, or where pub- sional and offer to volunteer or assist this person. lishers’ representatives will speak or appear. 3. Visit any local museums you can get to and learn all you can, offering to put together a local food or kitchen section if they don’t have one.

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xvi-298_CO-Food&Bev.indd 238 5/4/10 6:17:54 PM FOOD PHOTOGRAPHER

CAREER PROFILE CAREER LADDER

Duties: Works with cookbook author, art director, food Editor/Publisher section editor, marketing director, movie and television director, blogs and Web sites, and food stylist to Food Photographer plan and photograph food for various media; photographs food and food-related subjects; sometimes Photographer’s Assistant designs layouts for brochures, cookbooks, advertising, magazines, and press kits; hires food stylist; shoots photographs for food production company Alternate Title(s): Art Director; Commercial Photo- Experience—Any photographic experience that con- grapher tributes to a portfolio, either digital or in print; work Salary Range: $15,000 to $80,000 and possibly more with professional photographers, preferably food pho- Employment Prospects: Fair tographers; publication of photos in any discipline Advancement Prospects: Good Special Skills and Personality Traits—Artistic tal- Best Geographical Location(s): Major food-produc- ents to see light, angles, color relationships, shad- ing areas; major cities where advertising agencies ows, and highlights, and know how to manipulate exist and publications are produced; coastal cities them; love for food and photography; passion for where television and movies are produced chefs and what they do; great contacts and working Prerequisites: relationships with food stylists, art directors, edi- Education and Training—Art school study tors, and producers; the ability to coax clients into emphasizing photography; photography school; helping and making the most of what is to be photo- apprenticeships or interning with major profes- graphed; good communication skills to understand sional photographer; familiarity and comfort with what the client wants, what the medium’s goals are, Adobe Photoshop or other photo-perfecting com- and the audience and to explain to the client how to puter programs get to those goals

Position Description like to use. Another alternative is to photograph in Food Photographers are professional or commercial the cookbook author’s or chef’s home or restaurant photographers who focus on photographing food for kitchen. magazines, newspapers, cookbooks, blogs, Web sites, It is rarely required for a Food Photographer to have advertisements for foods or kitchen gadgets, and even a darkroom these days, but a fine digital camera is for television food shows and movie scenes. essential, as is lighting equipment. One also needs a Food Photographers generally work on a freelance setup with culturally-appropriate pans and utensils, basis and are hired by art directors, marketing direc- dishes, glassware, and linens, although a food stylist tors, layout specialists, and even get recommended by may well provide these props. Some good friends to cookbook authors who know their work or who know pose enjoying the repast will also come in handy for another author whose publisher used their work. some situations; sometimes models or actors are used. The photographer often selects a food stylist to set One thing that separates Food Photographers from up the food if the cookbook author or chef whose work others is a specialized knowledge of lighting and how is being photographed does not want to set up his or various elements of food, from texture to colors and her creation for the photograph. Photographers may reflections, influence the photo and how they can be have and use their own specialized studio equipped manipulated to enhance the outcome. with the best appliances and countertops, or they may Once all the arrangements have been made, includ- have a favorite commercial or restaurant kitchen they ing an advance trip to the site of the photo shoot,

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xvi-298_CO-Food&Bev.indd 239 5/4/10 6:17:54 PM getting to know the cookbook author or chef, and plan- A well-established Food Photographer may have ning alterations in angles and lighting depending on the assistants and charge for their time while collecting setting, Food Photographers have to work long days to a percentage of those charges. He or she has to invest get just a few good photos. With digital cameras, Food in equipment, and works intensely for a few days at a Photographers often take hundreds or thousands of time. Most earn between $15,000 to $80,000 or more images to get the best usable photos. And if they want annually. to use only natural lighting, they work from sunrise from sunset. Employment Prospects If working with an art director and food stylist, the Lots of food photography is done for Web sites, blogs, Food Photographer participates in planning the shots, magazines, newspapers, cookbooks, video, television, possibly with a photographic assistant to move lights, and even movies, although some of it is done by “unof- clean and deliver the appropriate lenses, and assemble ficial” or “technically unqualified” photographers who the pans, utensils, table linens, and glassware, and even do it for free just to get their work on the Web. move things around or out of the way on a cookbook Many photographers who focused on other subjects author’s kitchen counter. and topics have turned to food photography because The food stylist or the cookbook author might cook of opportunity—there is always someone trying to sell the food to be photographed, and the photographer food-related products. Food writers can occasionally and assistant set up a pretend scene to measure lighting double as photographers with some newspapers as edi- and other needs. Some Food Photographers, especially tors have less money to spend on staff or freelance those who have been to culinary school, serve as the photographers. Writers taking their own photos may food stylist on shoots as well. receive a small fee for their photos. When Polaroid film was still available, Food Pho- Anyone who gets photography published should ask tographers used to take preliminary shots to test the for credits, whether he or she gets paid or not. scene setup. With digital cameras, that step is no longer necessary and they can just click, click, click and see Advancement Prospects an instant view of what they will get in the photo and As a Food Photographer’s skill and reputation get to determine what lighting and other adjustments need to be better known, his or her work comes into greater be made. demand, and he or she can charge more under the old After the shoot, Food Photographers work at their supply-and-demand economic system. As one’s skills computers, tweaking the shots with photo enhance- increase, so do the calls and e-mails for more work. ment programs, and then e-mail their best efforts to the cookbook author, marketing director, art director, or Education and Training other client for selection or approval. An ambitious Food Photographer should study at an Since the first senses that can be triggered in food art school and emphasize photography; go to a special- appeals are sight and smell, Food Photographers need ized photography school, either as an undergraduate or to be up-to-date and even ahead of popular food trends graduate; work at apprenticeships or as an assistant with to attract the public’s eye. Stacked foods, recycled paper a major professional photographer; and have familiarity packaging, and heart-healthy trends can influence pur- and comfort with Adobe Photoshop or other photo- chases through photography. Photographers have to perfecting computer programs. seduce consumers into wanting to look deep into a cookbook, read information on a cereal package, or Experience, Skills, and Personality Traits even visit a restaurant’s Web site. Any photographic experience that contributes to a As newspapers’ budgets tighten, there are more portfolio is valuable, either digital or in print. Work as opportunities for freelance writers to also take their an apprentice or volunteer with professional photog- own photos and get them published with their stories. raphers, preferably Food Photographers, learning different styles and values from different experts, always Salaries helps. Most Food Photographers are freelancers, meaning One needs artistic talents to see light, angles, color they work for themselves, work sporadically, and relationships, shadows, and highlights, and know how sometimes are in great demand. Food photography to manipulate them. One should have a love for food is a true specialty, so if one is good, one can do very and photography; have a passion for chefs and what well. they do; have the ability to develop great contacts and

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xvi-298_CO-Food&Bev.indd 240 5/4/10 6:17:54 PM working relationships with food stylists, art directors, Tips for Entry editors, and producers; have the ability to coax clients 1. Approach any local publication, whether it is into helping and making the most of what is to be a newspaper, cooking school with a catalog, or photographed; and have good communication skills to periodic color magazine and offer to take photos, understand what the client wants, what the medium’s even for free. goals are, who the audience is, and be able to explain to 2. Find a photographer of any kind in your area and the client how to get to those goals; and be able to work ask to apprentice or assist them to learn, possibly as part of an artistic and marketing team, with the abil- for free, occasionally for pay. ity to take criticism and deal with artistic personalities. 3. Take any and all photography classes you can find, especially those that focus on food or other Unions and Associations “still” photography. The Advertising Photographers of America (www. 4. Watch Web sites and food blogs for trends in apanational.com) offers professional forums, com- photography. petitions, health insurance access, a credit union, and 5. Watch forward-looking chefs in local restaurants financial advice. The American Society of Magazine Pho- and observe what direction their creativity takes tographers (www.asmp.org) is a trade organization that them. offers information on rights protection, ethics, and pro- 6. Study the work of successful food photographers motion standards as well as camaraderie. The Interna- and contact them. tional Association of Culinary Professionals (www.iacp. 7. Study food photographs published in maga- com) has a photography section. Local chapters of some zines and on food packages, including in adver- groups offer more localized information and forms. tisements.

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xvi-298_CO-Food&Bev.indd 241 5/4/10 6:17:55 PM FOOD STYLIST

CAREER PROFILE CAREER LADDER

Duties: Works with photographer, author, art direc- Art Director; Producer tor, editors, and directors to plan food to be photographed; shops for the food; cooks or arranges food Food Stylist for the shoot; provides props for the shoot along with any extra equipment from tables to umbrellas Stylist’s Assistant; Graphic Artist to the guests for television, movies, blogs, Web sites, slick magazines, and newspapers Alternate Title(s): Photographer Salary Range: $25,000 to $150,000 annually or $450 to $1,000 per day; possibly more still, print, television, or movie photography or Employment Prospects: Limited filming Advancement Prospects: Limited Experience—Work as a chef for restaurants, cater- Best Geographical Location(s): Anywhere or in urban ers, or cooking schools or wine areas where major food and wine publica- Special Skills and Personality Traits—Artistic tions are located or where television programs and flair; knowledge of colors and tricks for how to movies are produced fake them; patience and precision; physical stam- Prerequisites: ina to stand for long hours; knowledge of other Education or Training—Culinary training; study tricks of the trade; constant alertness and focus at a culinary school; photographic training in on the job

Position Description might work consistently with each other if they work Food Stylists combine visual art and design with culi- well together and are successful. Alternatively, the pho- nary art and science to cook, arrange, and display food tographer might be full-time staff on a publication or for photos, video, movies, brochures, blogs, and Web with a television show production company and hire sites. This may involve television commercials, stars’ the Food Stylist as a freelancer. guest appearances on news or reality shows, photo When a job is contracted, the Food Stylist confers shoots for cereal boxes, kitchen or buffet scenes for with the photographer and designer and then purchases movies, cookbook illustrations, dramatic dining scenes, the food, cooks it, arranges it, and sees through the whole display art for magazines and newspapers or blogs and session until the entire shoot is complete. Food Stylists do Web sites, print catalogs for cookware stores, and even not just simply cook what is in a recipe. They often have for stand-up cardboard display racks. to find unusual ingredients that might not even be in the Sometimes the Food Stylist, and even some cook- recipe but will enhance the appearance of the food. book authors, shop for the food to be used in a pho- In styling food for photography, the look of the food tographic shoot and prepare it only as well-cooked as is much more important than its true taste, and a Food absolutely necessary, color ingredients to enhance their Stylist needs to know tricks to highlight the food as appearance, and arrange the food in the most advanta- subject matter. Some of these tricks include using heavy geous way possible to maximize or minimize light and cream instead of milk on cereal, adding powdered aspi- color to make the product even more appealing than it rin to make champagne fizz more, and putting red lip- may be in real life. stick on less-than-perfect strawberries. Food Stylists work with photographers and there- Food Stylists work long, rigorous days (10 to 12 fore need to keep up good relations with them, as well hours) when they work, often creating the same dish as with art directors and layout and set designers. Some over and over to get just the right light, color, and photographers hire Food Stylists directly, so the two texture relationships that the photographer or director

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xvi-298_CO-Food&Bev.indd 242 5/4/10 6:17:55 PM have in mind. As hours progress, the food may need an agency or company full time or raise their freelance to be prepared again and again if it flops, dents, cracks, fees. collapses, or changes color. Altering design placement of pomegranate or sesame seeds with tweezers is a com- Education and Training mon use of tools of the trade. A successful Food Stylist needs professional culinary In the world of cookbooks, Food Stylists may get to training including study at a culinary school; photo- work with art directors and designers to plan out the graphic training in still, print, television or movie pho- shape of the text to feature the dish photographed. tography, or filming, and even classes specifically in Occasionally a Food Stylist may suggest another food styling or nutrition. ingredient that will make the dish look better in a photograph, and the cookbook author may or may not want Experience, Skills, and Personality Traits to incorporate that addition into his or her recipe. To be a great Food Stylist one needs to have worked as Food Stylists should have agreement ahead of time a chef for restaurants, caterers, and cooking schools, with others involved in a photo shoot and know exactly have trained as a photographer, and maybe even what will be prepared and photographed in order to worked with or for successful photographers, direc- shop for and perhaps practice cooking the dish, and tors, and film camera people. Some hotel banquet have all props organized to take to the photo session. staffers get special training in how to improve a buffet They should also have a vast stored collection of china, or food display. bowls, glasses, place mats, tablecloths, picnic supplies, One needs to have an artistic flair and think of food silverware, and even appropriate looking “guests.” as fashion; know colors and the tricks of how to fake Sometimes a stylist will rent appropriate props from reality; have patience and precision; know other tricks a local rental center. Other handy tools might include of the trade; and have great stamina to stand for long tweezers, knives, cotton swabs, bamboo skewers, pins, hours and be constantly alert and focused on the job. dental floss, scissors, paintbrushes, needles and thread, One also needs to be constantly curious about food a blowtorch, toothpicks, and eyedroppers. Don’t forget trends and ingredients, fads in table accessories, and the first aid kit. know what ingredients and other appearance enhancers The photo shoot might be in the photographer’s stu- are available at what stores. dio, the author’s kitchen, in a publication’s test kitchen, or even in a restaurant kitchen, which the photogra- Unions and Associations pher should scope out ahead of time. Some Food Styl- The International Association of Culinary Profession- ists employ architects and craftspeople to help design als (www.iacp.com) is the best place to find other Food food sets. Stylists, as well as networking, conferences, general information, and camaraderie. Salaries Food Stylists can earn $25,000 to $150,000 or more per Tips for Entry year working full time, or $450 to $1,000 per day as a 1. Go to cooking school and/or work for a good freelancer. Full-time Food Stylists often get benefits and chef. have to work on other food testing and arranging proj- 2. Find a Food Stylist, especially a successful one, ects in a company’s kitchen. and offer to work as an assistant, apprentice, or intern for free or for pay. Employment Prospects 3. If that Food Stylist has too many clients, happily One can do fairly well as a freelance Food Stylist in accept any he or she wants to toss your way and some areas, especially if one knows successful photog- make the most of the opportunity. raphers and is willing to work for blogs and Web sites 4. Enjoy combining your artistic and culinary skills in addition to magazines, restaurants, newspapers, ad into a single career. agencies and television and movie directors and pursue 5. Watch food magazine trends for food (fashion) work through other avenues. styling and technique changes. 6. Ask your local chamber of commerce or advertis- Advancement Prospects ing club if any photographers specialize in food, Food Stylists may do so well and become so popular and ask them if they would like to take a budding and in such high demand that they can either work for Food Stylist under their wing.

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xvi-298_CO-Food&Bev.indd 243 5/4/10 6:17:55 PM RECIPE DEVELOPER

CAREER PROFILE CAREER LADDER

Duties: Creates recipes for chefs, cookbooks, food Test Kitchen Manager; Freelance packagers, or culinary equipment companies; develops specific dishes; adapts existing recipes by add- Recipe Developer ing ingredients and changing procedures; writes and publishes cookbooks and newspaper stories; con- Assistant Cook sults for publishers, television shows, and movies; develops recipes for food advertising, from package exteriors to pamphlets, food shows, and blogs Alternate Title(s): Product Consultant; Chef Experience—Cooking in a restaurant or for a Salary Range: $25,000 to $70,000; higher if well-known caterer; working for publications, preferably in food, in industry either writing or testing; working for a freelance Employment Prospects: Good, especially as assistant food consultant, food stylist, or chef or other entry-level position Special Skills and Personality Traits—Great writ- Advancement Prospects: Good ing and communication skills; ability to juggle writ- Best Geographical Location(s): Urban areas or where ing and cooking under pressure; ability to assume magazines are published, or where large food prod- voice of publication or company for which you uct companies need to develop or test recipes; any- work; self-motivation and enjoyment of experimen- where for freelance work tation; ability to keep good records; flexibility; abil- Prerequisites: ity to get along with people in other departments Education or Training—A degree from a culinary or make good relationships with chefs, publishers, school or accredited cooking program or a college editors, and producers so that they ask you back to degree in nutrition, home economics, or food sci- do more work ence; knowledge of varied ingredients

Position Description kitchen when the food company can’t afford to have Food producing and packaging companies all have a full-time person or its own kitchen. Hence, a well- Recipe Developers who work in test kitchens to create equipped freelance recipe consultant can do well. recipes using the company’s products. In fact, some Recipe Developers create the best looking foods pos- hire Recipe Developers and food chemists to create sible that include a company’s products so that a food the recipes that sometimes become the food products stylist or photographer can reproduce the dish or food themselves. and use the image to sell the product. They also develop Food, gardening, and other lifestyle magazines hire recipes for cereal boxes, frozen food packages, blender Recipe Developers to come up with new recipes and manufacturers, flour and sugar bags and boxes, or even perfect them in the company’s test kitchen. In these to sell artichokes and olive oil. cases, the Recipe Developer will either have to write the Recipe Developers need to be able to look ahead and recipes or work with a recipe writer to present a recipe project themselves into their audience’s or the consum- the public can actually understand. er’s life to imagine what that person is looking for, what Some public relations firms that specialize in mar- will attract consumer’s eye in a marketplace, and what keting foods, food products, and the packaging of food- will seduce the consumer into buying one particular related merchandise have Recipe Developers to create product over another. Thus, a Recipe Developer has to food images in the firm’s test kitchen. be up to date on food trends and in some cases set food Smaller food producers might retain a Recipe trends by making recipes and foods irresistible. At the Developer who has his or her own locally certified test same time, the Recipe Developer has to consider cost,

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xvi-298_CO-Food&Bev.indd 244 5/4/10 6:17:55 PM flavors, colors, availability of ingredients, preference for out if they or home cooks can recreate the dish the way organic or conventional ingredients, food chemistry, it is supposed to be. If not, the Recipe Developer and and how ingredients work together, and how all of this editors have to go back and retest and rewrite the recipe blends with the company’s product, if there is one. so that it can be accomplished in a home kitchen. Recipe Developers also have to consider their target While some cookbook authors, chefs, and Recipe audience and make sure whoever that is can obtain Developers use the latest high-tech equipment, many ingredients easily, prepare them easily, and recreate the use appliances and equipment similar to what most recipe photo in a nutritious way. consumers have at home to replicate real-life cooking. Recipe Developers also work for supermarket chains Toward the end of the process, a Recipe Developer that offer hot or cold prepared foods, baked goods, may work with a marketing department, an art director “grab ‘n’ go” foods, and even frozen burritos and toaster or designer, a photographer, a food stylist, and even a pastries. With the help of a food chemist, some try to Web site or blog designers to help convey the new recipe find ways to make foods last without using preservatives to the public in the most attractive manner possible. and chemicals that may be harmful to one’s health. Recipe Developers might also write their own cook- Some Recipe Developers and companies focus on books—cookbook authors often develop their own special-diet foods and ingredients, using organic foods, recipes. They might also create special recipes for a natural spices and nothing with a name that consists of television show or movie, as well as for posting on their more than two syllables, while others specialize in reci- own blog. pes for weight-watching consumers and figure out how to load the food with flavorful ingredients to replace the Salaries fat people may like or expect. Full-time Recipe Developers in a test kitchen might Recipe Developers may experiment with sauces, make between $25,000 to $70,000 or more, while free- spices, meats, vegetables, milk products and substitutes, lancers and part-time consultants can make less or and baking ingredients to come up with the latest prod- more if they can amass several clients. Test kitchen staff uct that can be sold to the public as “the greatest thing or assistants to Recipe Developers make less, usually since sliced bread.” One may take many attempts at cre- in the range of $10 to $25 an hour. “Name” chefs with ating something new before achieving one’s goal. Other television shows can practically demand their price as developers specialize in regional or ethnic cuisines for Recipe Developers, especially if they lend their name to national or special markets. the product or if it is developed specifically to be mar- Occasionally, Recipe Developers are employed to keted under their names. adapt a name chef’s restaurant recipe to work in mass- market packaging and sales. Employment Prospects As Julia Child said, “There is no such thing as a new Big food companies also need Recipe Developers and recipe.” However, one can amplify and adapt recipes their assistants to create new products to sell to the pub- that exist and change them to meet new needs and goals lic to keep up with food trends and increase or maintain and to use and create new products. the company’s share of the market. Over decades we Tasters at the publishing company, food producer, have seen the fruits of their labors from development kitchen equipment manufacturer, marketing and pack- of canned and frozen foods to microwavable diet meals aging company, or public relations firm all will taste and dinner kits. each version of a new recipe until it is perfected by the On the other hand, food producers, like many other Recipe Developer and his or her assistants to set the companies, try to cut jobs and pare down staff during taste trend or fad of the near future. economic hard times. Recipe Developers must take meticulous notes of what they put into each attempt, documenting heat, Advancement Prospects times, and altitude of cooking in order to develop a Once one is a Recipe Developer, it is fairly easy to formula for larger scale production. One also has to move up the test kitchen ladder. It’s possible to become include comments made by other testers and tasters to manager of the kitchen, a cookbook author, director get the best result. or publications or marketing, or even achieve a higher A developer or food chemist may actually write the management spot within the company. recipe for a brochure, ads, boxes, labels, and wrappers, Sometimes such promotions take a chef out of the as well as for magazines, newspapers, blogs, and Web kitchen, much as a teacher often leaves the classroom sites. Then recipe testers will follow the recipe and find when becoming an administrator.

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xvi-298_CO-Food&Bev.indd 245 5/4/10 6:17:55 PM One can also move to another company that pays publishers, editors and producers so that they ask you more or start one’s own independent test kitchen where back to do more work if you are a freelancer. there is a possibility of working for many clients. Unions and Associations Education and Training Food scientists, food chemists, home economists, and Most sophisticated test kitchens expect prospective Rec- chefs are organized through the International Associa- ipe Developers to have a degree from a culinary school tion of Culinary Professionals (www.iacp.com). Home or accredited cooking program, or a college degree in economists belong to the American Association of nutrition, home economics, food science, or chemistry, Family and Consumer Sciences (www.aafcs.org), which and have knowledge of varied ingredients from many has credentialing and educational programs as well as countries, both organic and conventional. Professional conferences where loads of networking goes on. restaurant chefs, especially big names, can develop recipes but will need test kitchen developers to translate the Tips for Entry restaurant recipe to quantities suitable either for home 1. Try working with sauces, spices, and baking cooking or massive commercial production. materials at home and amplifying other people’s recipes to find out if you really like the work. Experience, Skills, and Personality Traits 2. Plan to achieve an associate’s degree or higher Recipe Developers should have the experience of cook- in culinary arts, nutrition, or home economics, ing in a restaurant or for a caterer and have an excellent study food history and ingredients, and go to a palate to which they apply imagination and creativity, school with a good job placement reputation. which can only be done with familiarity with potential 3. Write any food stories or articles you can for ingredients. publications and include your original and well- One has to be patient and able to deal with many tested recipes. Some editors will test the recipes other people’s suggestions and brilliant ideas and themselves, but testing is your responsibility at employ a great deal of tact. It’s also handy to be able to the entry level. come up with recipes that look so good when cooked 4. Enter recipe and cooking contests and learn from that the company doesn’t need to hire a food stylist other entrants, using your success to get you a before photographing. first Recipe Developer job. Ingredient manufac- It helps if a person has worked for food publications turers often sponsor cook-offs or other cooking as a writer, taster, or tester. Working for a freelance food contests. consultant, food stylist, or chef is also great experience. 5. Offer to work as an intern or apprentice at a culi- One needs great writing and communication skills, nary school, for a food producing company, or the ability to juggle writing and cooking under pressure even an organic grower to learn all you can. and assume the “voice” (attitude, language, and style) 6. Look for your perfect Recipe Developer job, get of the particular publication or company for which an entry-level position at the company as an one works. It helps for you to be good self-starter and assistant no matter how far down the kitchen enjoy experimentation, be able to keep good records, ladder, and work your way up. be flexible and able to get along with people in other 7. Start your own food blog and post your recipes departments, and make good relationships with chefs, on it.

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xvi-298_CO-Food&Bev.indd 246 5/4/10 6:17:56 PM RECIPE TESTER

CAREER PROFILE CAREER LADDER

Duties: Tests recipes written by others for commercial Recipe Developer/Writer use or publication on, food labels, cookbooks, magazines, and newspapers, or in television shows and Recipe Tester movies; helps the food editor make sure recipes work and ingredients are available; corrects recipes, makes Test Kitchen Assistant changes, and retests the corrected recipe until perfect Alternate Title(s): Test Kitchen Cook Salary Range: $0 to $30,000 Employment Prospects: Fair; better if freelance work- Experience—Extensive home cooking or experience ing from home as an intern or volunteer at a cooking school; any res- Advancement Prospects: Good taurant experience is handy but not necessary Best Geographical Location(s): Urban areas where Special Skills and Personality Traits—Ability to television shows are produced, magazines and news- write clearly, be trustworthy to fulfill commitments papers are published, and where cookbook authors on time, and employ language that is suitable for the live or get published; anywhere in North America project; familiarity with ingredients and any new since so much communication is possible online products available and where to find them; about Prerequisites: how food works and how recipes work Education or Training—Food and cooking knowledge; a high school diploma; basic reading, writing, and comprehension abilities

Position Description Many food magazines use their own test kitchens, After a recipe developer delivers what he or she thinks is although with expenses rising and profits dropping, the perfect recipe or formula, Recipe Testers try out the several are soliciting volunteer Recipe Testers on their recipe to find out if and how it works, with the ultimate Web sites and via e-mail. goal of making sure the recipe developer’s instructors When a recipe is designed to use a particular prod- produce what he or she thinks it does or if it matches uct, say for a food manufacturer, the recipe might call photos someone wants to use on food packages, in by name for other ingredients produced by the same magazines, in newspapers, or on blogs and Web sites. company. Recipe Testers have to make sure all of those Whether working in a fully equipped professional ingredients are available to home cooks in the regional test kitchen or at home, a Recipe Tester tries the recipe, market where the product will be distributed, or nation- sometimes several times, to make it work for the home wide if that is pertinent. cook, who is usually the target market. If one writes about food for a newspaper or maga- Sometimes recipes don’t work due to altitude of zine, or even about wine where recipes are included, cooking, ingredient conflicts or quantities, ingredient one will either test recipes or the publication will test omissions, overcooking or undercooking, or simply them in their test kitchen. Travel guide authors who errors in the direction. include recipes also need to either test recipes submit- Cookbook authors sometimes look to friends they ted, adjust the formulas, make many calls to straighten know can cook to test recipes, or to an online chat room out confusion on quantities, or hire someone else to test with which they are familiar to find Recipe Testers. In recipes. many such cases, volunteers are all too happy to some- Recipe Testers need to be honest and brave enough how contribute to an author’s efforts, and may receive to subtly tell chefs, authors, and recipe developers that no payment besides fun, or they may get a copy of the their work might be imperfect by asking picky little cookbook once the book is published. questions. Testers must point out when something is

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xvi-298_CO-Food&Bev.indd 247 5/4/10 6:17:56 PM left out of the ingredient list but shows up in the recipe to work more often and charge more, or even get full- directions, or where directions are unclear, as a recipe time jobs. Cookbook recipe testing should be done in a that calls for chopped scallions (green onions) without home environment, since book purchasers will mostly specifying whether the recipe developer or chef means be using home kitchens. the white bottoms, green tops, or entire plant. Home Recipe Testers have to face being asked to test Education and Training a baked goods recipe with a hot oven in the middle of While degrees are rarely required for Recipe Testers, summer, a summer zucchini squash or outdoor barbe- one should have extensive food and cooking knowl- cue recipe in the snows of winter, or use fruits or veg- edge; a high school diploma, with special interest in the etables when they are just plain out of season. high school’s culinary program if possible; and basic In some cases, Recipe Testers will see if packaged reading, writing, and comprehension skills in English. processed foods work in home cooking, or how organic grains bake into breads and into gluten-free pizza. A Experience, Skills, and Personality Traits freelance Recipe Tester may specialize in gluten-free, Extensive home cooking or experience as an intern sugar-free, wheat-free, or organically grown foods. or volunteer at a cooking school or meals-on-wheels Most home Recipe Testers have to shop for ingre- program would be helpful, as would any restaurant dients, keep careful track of quantities purchased and experience. their cost, test each recipe two or three times or until it Basic cooking skills such as sautéing, roasting, bak- works perfectly more than once as written or rewritten, ing, braising, and frying. The ability to write clearly, and make recommendations to the client. trustworthiness to fulfill commitments on time, ability to use language that is suitable for the project, familiar- Salaries ity with ingredients and any new products available Full-time Recipe Testers work for food product com- and where to find them, and curiosity about how food panies, big magazines and newspapers, and for food works and how recipes work are all crucial. One should stylists for television and movies where those jobs still also never be afraid to ask the cookbook author or rec- exist, with salaries up to around $30,000. ipe developer questions that might improve the recipe Freelancers work for around $10 to $15 an hour, or or its presentation. may be offered a flat fee that includes food, time, transportation, and communications costs. Unions and Associations Volunteer Recipe Testers, of which there are many, There are no specific unions for Recipe Testers, but work for the fun of participating in the process with large corporations where test kitchens exist may have fine cookbook authors, magazine editors, and even unions that cover various departments. Local and food stylists, and may or may not receive the author’s regional culinary associations may offer networking new cookbook as compensation. and seminars, as does the International Association of Culinary Professionals (www.iacp.com). Employment Prospects Where magazines and food corporations, fast-food cor- Tips for Entry porations, chain grocery stores, and equipment man- 1. Offer to test recipes for your local newspaper if ufacturers develop recipes, they probably have a test they print them, either for pay or as a volunteer kitchen and need Recipe Testers, for which there are to build your experience and résumé. often ads online. 2. Attend local culinary or chef society meetings to Freelance opportunities abound but pay less on a meet people who might need recipes tested or part-time basis. who might know suppliers or authors who do. 3. Look online for several recipe-testing opportuni- Advancement Prospects ties, some paid and some volunteer. Once a Recipe Tester is employed, he or she can climb 4. Ask local growers and food manufacturers or the test kitchen ladder possibly to recipe developer, specialized local canners if they could use a Rec- kitchen manager, marketing director, designer, or into ipe Tester. other management positions. 5. Contact publishing houses that produce cook- Freelancers can gain a reputation for excellence and books and ask if they need Recipe Testers or if accuracy and come into greater demand, allowing them any of their cookbook authors do.

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xvi-298_CO-Food&Bev.indd 248 5/4/10 6:17:56 PM 6. Contact large corporate food companies, can- 8. Anyone with a food blog or Web site may need a ners, and even coffee chains to find out if they Recipe Tester. need Recipe Testers. 9. Start your own food blog or Web site and be your 7. Try local television stations to find out if they can own recipe developer and tester. use Recipe Testers for any food shows or to work with their chef guests.

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xvi-298_CO-Food&Bev.indd 249 5/4/10 6:17:56 PM xvi-298_CO-Food&Bev.indd 250 5/4/10 6:17:56 PM APPENDIXES

xvi-298_CO-Food&Bev.indd 251 5/4/10 6:17:56 PM APPENDIX I CULINARY SCHOOLS AND ACADEMIES

ALABAMA Montgomery, AL 36108-3105 Arizona Western College Phone: (866) 753-4544 Box 929 Bishop State Community http://www.trenholmtech.cc.al.us Yuma, AZ 85364 College Phone: (888) 293-0392 414 Stanton Street Wallace State Community http://www.azwestern.edu Mobile, AL 36617 College Phone: (251) 405-7000 P.O. Box 2000 Central Arizona College E-mail: [email protected] Hanceville, AL 35077-2000 8470 North Overfield Road http://www.bscc.cc.al.us Phone: (866) 350-WSCC Coolidge, AZ 85228 http://www2.wallacestate.edu Phone: (800) 237-9814 Culinard—The Culinary E-mail: carol.bennett1@centralaz. Institute of Virginia College ALASKA edu 436 Palisades Boulevard http://www.centralaz.edu Birmingham, AL 35209 Alaska Vocational Technical Phone: (205) 943-2136 Center (AVTEC) International Culinary School http://www.culinard.com P.O. Box 889 at The Art Institute of Seward, AK 99664-0889 Phoenix Faulkner State Community Phone: (800) 478-5389 2233 West Dunlap Avenue College E-mail: [email protected] Phoenix, AZ 85021-2859 1900 Highway 31 South Bay http://www.avtec.alaska.edu Phone: (602) 331-7500 Minette, AL 36507 E-mail: [email protected] Phone: (800) 231-3752 Chez Alaska Cooking School http://www.aipx.aii.edu E-mail: [email protected] 2092 Jordan Avenue http://www.faulkner.cc.al.us Suite 585 International Culinary School Juneau, AK 99801 at The Art Institute of Jefferson State Community Phone: (907) 790-2439 Tucson College E-mail: [email protected] 5099 East Grant Road The Culinary Arts and Hospitality http://www.chezalaska.com Suite 100 Institute Tucson, AZ 85712 2601 Carson Road University of Alaska —Tanana Phone: (866) 690-8850 Birmingham, AL 35221 Valley Campus http://www.artinstitutes.edu Phone: (205) 853-1200 3750 Geist Road E-mail: [email protected] Fairbanks, AK, 99701 Phoenix College http://www.jscc.cc.al.us Phone: (907) 455-2800 1202 West Thomas Road E-mail: [email protected] Phoenix, AZ 85013 Lawson State Community http://www.tvc.uaf.edu Phone: (602) 285-7800 College E-mail: scott.robinson@pcmail. 3060 Wilson Road SW ARIZONA maricopa.edu Birmingham, AL 35221 http://www.pc.maricopa.edu Phone: (205) 925-2515 Arizona Culinary Institute http://www.ls.cc.al.us 10585 North 114th Street Pima Community College— Suite 401 Desert Vista Campus Trenholm State Technical Scottsdale, AZ 85259 5901 South Calle Santa Cruz College Phone: (866) 294-2433 Tucson, AZ 85709 1225 Air Base Boulevard http://www.azculinary.com Phone: (520) 206-4500

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xvi-298_CO-Food&Bev.indd 252 5/4/10 6:17:57 PM E-mail: [email protected] Bakersfield College Phone: (415) 216-4376 http://www.pima.edu 1801 Panorama Drive E-mail: [email protected] Bakersfield, CA 93305-1299 http://www.baychef.com Scottsdale Community College Phone: (661) 395-4011 9000 East Chaparral Road http://www.bakersfieldcollege.edu California School of Culinary Scottsdale, AZ 85256-2626 Arts–Hollywood Phone: (480) 423-6241 Bauman College Holistic 6370 West Sunset Boulevard E-mail: karen.chalmers@sccmail. Nutrition and Culinary Hollywood, CA 90028-7323 maricopa.edu Arts Natural Chef Training Phone: (866) 230-9450 http://www.scottsdalecc.edu Program–Berkeley http://www.csca.edu 901 Grayson St. Scottsdale Culinary Institute— Berkeley, CA 94710 California School of Culinary Le Cordon Bleu program Phone: (800) 987-7530 Arts–Pasadena 8100 East Camelback Road E-mail: [email protected] 521 East Green Street Suite 1001 http://www.baumancollege.org Pasadena, CA 91101 Scottsdale, AZ 85251 Phone: (626) 229-1300 Phone: (480) 990-3773 Bauman College Holistic E-mail: [email protected] E-mail: [email protected] Nutrition and Culinary http://www.csca.edu http://www.chefs.edu Arts Natural Chef Training Program–Penngrove Chaffey College P.O. Box 940 ARKANSAS 5897 College Park Avenue Penngrove, CA 94951 Chino, CA 91710 Ozarka College Phone: (800) 987-7530 Phone: (909) 652-8000 218 College Drive E-mail: [email protected] E-mail: [email protected] P.O. Box 10 http://www.baumancollege.org http://www.chaffey.edu Melbourne, AR 72556 Bauman College Holistic Phone: (870) 368-7371 Charles A. Jones Skills and Nutrition and Culinary http://www.ozarka.edu Business Education Center Arts Natural Chef Training 5451 Lemon Hill Avenue Program–Santa Cruz Pulaski Technical College Sacramento, CA 95824 3912 Portola Drive Arkansas Culinary School Phone: (916) 433-2600, ext. 1000 Suite 10 13000 Interstate 30 http://www.scusd.edu/adult_ Santa Cruz, CA 95062 Little Rock, AR 72210 education Phone: (800) 987-7530 Phone: (501) 812-2860 E-mail: [email protected] E-mail: [email protected] Chef Eric’s Culinary Classroom http://www.baumancollege.org http://www.pulaskitech.edu 2366 Pelham Avenue Cabrillo College Los Angeles, CA 90064 CALIFORNIA 6500 Soquel Drive Phone: (310) 470-2640 Aptos, CA 95003 E-mail: cheferic@culinaryclassroom. American River College Phone: (831) 479-6100 com 4700 College Oak Drive http://www.cabrillo.edu http://www.culinaryclassroom.com Sacramento, CA 95841 Phone: (916) 484-8011 California Capitol Chefs Chef Is Chef Culinary School E-mail: [email protected] Association 4100 Cahuenga Boulevard http://www.arc.losrios.edu P.O. Box 214171 North Hollywood, CA 91602 Sacramento, CA 95821 Phone: (800) 708-9512 Art Institute of California– Phone: (916) 326-5020 E-mail: [email protected] San Francisco E-mail: [email protected] http://www.chefischef.com 1170 Market Street http://www.capitolchefs.org San Francisco, CA 94102 City College of San Francisco Phone: (415) 865-0198 California Culinary Academy 50 Phelan Avenue http://www.artinstitutes.edu/ 350 Rhode Island Street San Francisco, CA 94112 sanfrancisco San Francisco, CA 94103 Phone: (415) 239-3154

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xvi-298_CO-Food&Bev.indd 253 5/4/10 6:17:57 PM E-mail: [email protected] Epicurean School of Culinary Phone: (310) 752-4700 http://www.ccsf.edu Arts—West Hollywood E-mail: [email protected] 8500 Melrose Avenue http://www.artinstitutes.edu/ College of the Desert Los Angeles, CA 90069 losangeles 43-500 Monterey Avenue Phone: (310) 659-5990 Palm Desert, CA 92260 E-mail: [email protected] International Culinary School Phone: (760) 773-2571 http://www.epicureanschool.com at The Art Institute of http://www.collegeofthedesert.edu California–Orange County Glendale Community College 3601 West Sunflower Avenue Columbia College 1500 North Verdugo Road Santa Ana, CA 92704-7931 11600 Columbia College Drive Glendale, CA 91208 Phone: (714) 830-0200 Sonora, CA 95370 Phone: (818) 240-1000 http://www.artinstitutes.edu/ Phone: (209) 588-5135 E-mail: [email protected] orangecounty E-mail: [email protected] http://www.glendale.edu http://www.columbia.yosemite.cc. International Culinary School ca.us Grossmont College at The Art Institute of 8800 Grossmont College Drive California–Sacramento Contra Costa College El Cajon, CA 92020 2850 Gateway Oaks Drive 2600 Mission Bell Drive Phone: (619) 644-7550 Suite 100 San Pablo, CA 94806 E-mail: [email protected] Sacramento, CA 95833 Phone: (510) 235-7800, ext. 4408 http://www.grossmont.edu Phone: (916) 830-6320 E-mail: [email protected] http://www.artinstitutes.edu/ http://www.contracosta.cc.ca.us Institute of Technology–Clovis sacramento 564 West Herndon Avenue Culinary Institute of America– Clovis, CA 93612-0105 International Culinary School Greystone Phone: (559) 323-4216 at The Art Institute of 2555 Main Street E-mail: [email protected] California–San Diego Saint Helena, CA 94574 http://www.it-colleges.edu/clovis.php 7650 Mission Valley Road Phone: (800) 333-9242 San Diego, CA 92108 http://www.ciachef.edu Institute of Technology– Phone: (858) 598-1200 Modesto http://www.artinstitutes.edu/sandiego Cypress College–Anaheim 5737 Stoddard Road Campus Modesto, CA 95356-9000 International Culinary School 1830 West Romneya Drive Phone: (209) 545-3100 at The Art Institute of First Floor E-mail: [email protected] California–Sunnyvale Anaheim, CA 92801 http://www.it-colleges.edu/modesto. 1120 Kifer Road Phone: (714) 808-4640 php Sunnyvale, CA 94086 E-mail: [email protected] Phone: (408) 962-6400 http://www.cypresscollege.edu Institute of Technology– http://www.artinstitutes.edu/ Roseville sunnyvale Diablo Valley College 333 Sunrise Avenue 321 Golf Club Road Suite 400 International Culinary School Pleasant Hill, CA 94523 Roseville, CA 95661-3482 at The Art Institute of Phone: (925) 685-1230, ext. 252 Phone: (916) 797-6337 California–Inland Empire– E-mail: [email protected] E-mail: [email protected] San Bernardino http://www.dvc.edu http://www.it-colleges.edu/roseville. 630 East Brier Drive php San Bernardino, CA 92408 Epicurean School of Culinary Phone: (909) 915-2100 Arts–Anaheim International Culinary School http://www.artinstitutes.edu/ 270 South Clementine Street at The Art Institute of inlandempire Anaheim, CA 92805 California–Los Angeles Phone: (310) 659-5990 2900 31st Street Kitchen Academy–Hollywood E-mail: [email protected] Santa Monica, CA 90405 6370 West Sunset Boulevard

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xvi-298_CO-Food&Bev.indd 254 5/4/10 6:17:57 PM Los Angeles, CA 90028 Modesto Junior College Campbell, CA 95008 Phone: (323) 460-4022, (866) 548- 435 College Avenue Phone: (866) 318-CHEF 2223 Modesto, CA 95350 E-mail: [email protected] http://www.kitchenacademy.com Phone: (209) 575-6789 http://www.pcichef.com/3.html http://www.mjc.edu Kitchen Academy–Sacramento San Diego Culinary Institute 2450 Del Paso Road Napa Valley Cooking School at 8024 La Mesa Boulevard Sacramento, CA 95834 Napa Valley College La Mesa, CA 91941 Phone: (888) 807-7222 2277 Napa-Vallejo Highway Phone: (619) 644-2100 http://www.kitchenacademyca.com Napa, CA 94558 E-mail: [email protected] Phone: (207) 253-3000, http://www.sdci-inc.com Laguna Culinary Arts (800) 826-1077 San Francisco Baking Institute 845 Laguna Canyon Road Upper Valley Campus 480 Grandview Drive Laguna Beach, CA 92651 1088 College Ave South San Francisco, CA 94080 Phone: (949) 494-4006 Saint Helena, CA 94574-1366 Phone: (650) 589-5729 E-mail: admission@lagunaculinary Phone: (707) 967-2900 E-mail: [email protected] arts.com E-mail: [email protected] http://www.sfbi.com http://www.lagunaculinaryarts.com http://www.napavalley.edu San Francisco Culinary/Pastry Lake Tahoe Community National Culinary and Bakery Program College School California Apprenticeship 1 College Drive 8400 Center Drive Coordinators Association South Lake Tahoe, CA 96150 La Mesa, CA 91942 760 Market Street Phone: (530) 541-4660 ext. 334 Phone: (619) 461-2800 Suite 1066 E-mail: [email protected] E-mail: natlschools@national San Francisco, CA 94102 http://www.ltcc.edu schools.com Phone: (415) 989-8726 http://www.nationalschools.com http://www.calapprenticeship.org Laney College 900 Fallon Street The New School of Cooking San Francisco State University Oakland, CA 94607 8690 Washington Boulevard (Hospitality & Tourism Phone: (510) 834-5740 Culver City, CA 90232 Management) http://www.laney.peralta.edu Phone: (310) 842-9702 1600 Holloway Avenue E-mail: annesmith@newschoolof San Francisco, CA 94132 Long Beach City College cooking.com Phone: (415) 405-7700 (press 5) 4901 East Carson Street http://www.newschoolofcooking.com E-mail: [email protected] Mailstop R15 Long Beach, CA 90808 Orange Coast College San Joaquin Delta College Phone: (562) 938-4111 2701 Fairview Road 5151 Pacific Avenue http://www.lbcc.edu Costa Mesa, CA 92626 Stockton, CA 95207 Phone: (714) 432-0202 Phone: (209) 954-5516 Los Angeles Mission College E-mail: [email protected] E-mail: [email protected] 13356 Eldridge Avenue http://www.orangecoastcollege.edu http://www.deltacollege.org Sylmar, CA 91342 Phone: (818) 354-7665 Oxnard College Santa Barbara City College http://www.lamission.edu 4000 South Rose Avenue 721 Cliff Drive Oxnard, CA 93033 Santa Barbara, CA 93109-2394 Los Angeles Trade-Tech Phone: (805) 986-5800 Phone: (805) 965-0581 College E-mail: [email protected] E-mail: [email protected] 400 West Washington Boulevard http://www.oxnardcollege.edu http://www.sbcc.net Los Angeles, CA 90015 Phone: (213) 763-7331 Professional Culinary Institute Santa Rosa Junior College E-mail: [email protected] 700 West Hamilton Avenue 1501 Mendocino Avenue http://www.lattc.edu Suite 300 Santa Rosa, CA 95401

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xvi-298_CO-Food&Bev.indd 255 5/4/10 6:17:57 PM Phone: (707) 527-4685 Colorado Springs, CO 80906 Warren Occupational Technical http://www.santarosa.edu Phone: (719) 502-3300 Center E-mail: [email protected] E-mail: [email protected] 13300 West 2nd Place http://www.ppcc.edu Lakewood, CO 80228 Shasta College Phone: (303) 982-8600 11555 Old Oregon Trail Culinary School of the Rockies E-mail: [email protected] P.O. Box 496006 Table Mesa Shopping Center http://sc.jeffco.k12.co.us Redding, CA 96049-6006 637 South Broadway Phone: (530) 242-7500 Suite H CONNECTICUT http://www.shastacollege.edu Boulder, CO 80305 Gateway Community College Tante Marie’s Cooking School Phone: (303) 494-7988 http://www.culinaryschoolrockies. 60 Sargent Drive 271 Francisco Street com New Haven, CT 06511 San Francisco, CA 94133 Phone: (203) 285-2154 Phone: (415) 788-6699 The International Culinary E-mail: [email protected] E-mail: [email protected] http://www.gwcc.commnet.edu http://www.tantemarie.com School at The Art Institute– Colorado Institute of Gastronomy and University of San Francisco 1200 Lincoln Street Culinary Arts McLaren School of Business Denver, CO 80203 University of New Haven 2130 Fulton Street Phone: (800) 557-7216 300 Orange Avenue Malloy Hall E-mail: [email protected] West Haven, CT 06516 San Francisco, CA 94117-1045 http://ai.cookingschools.com/ Phone: (203) 932-7362 Phone: (415) 422-6236 artinstitutes/colorado.php http://www.newhaven.edu E-mail: [email protected] http://www.usfca.edu Johnson and Wales University Lincoln Culinary Institute– at Denver Branch Campus Westlake Culinary Institute 7150 Montview Boulevard 1760 Mapleton Avenue 4643 Lakeview Canyon Road Denver, CO 80220 Suffield, CT 06078 Westlake Village, CA 91361 Phone: (303) 256-9300 Phone: (866) 672-4337 Phone: (818) 991-3940 http://www.jwu.edu/denver E-mail: [email protected] E-mail: [email protected] http://www.ctculinary.com http://www.letsgetcookin.com Pueblo Community College 900 West Orman Avenue Lincoln Culinary Institute— COLORADO Pueblo, CO 81004 Main Campus Phone: (719) 549-3071 Colorado Mountain Culinary 85 Sigourney Street E-mail: [email protected] Institute Hartford, CT 06105 http://www.pueblocc.edu 831 Grand Avenue Phone: (800) 762-4337 Glenwood Springs, CO 81601 E-mail: [email protected] School of Natural Cookery Phone: (800) 621-8559 http://www.ctculinary.com P.O. Box 19466 http://www.coloradomtn.edu Boulder, CO 80308-2466 Lincoln Technical Institute Cook Street School of Fine Phone: (303) 444-8068 Center for Culinary Arts– Cooking E-mail: [email protected] Cromwell 1937 Market Street http://www.naturalcookery.com 106 Sebethe Drive Denver, CO 80202 Cromwell, CT 06416 Phone: (303) 308-9300 University of Denver Phone: (860) 613-3350 http://www.cookstreet.com Daniels College of Business http://www.lincolnedu.com 2101 South University Boulevard Culinary Institute of Colorado Denver CO 80208 Lincoln Technical Institute Springs Phone: (303) 871-3416 Center for Culinary Arts– 5675 South Academy Boulevard E-mail: [email protected] Shelton CC17 http://www.daniels.du.edu 8 Progress Drive

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xvi-298_CO-Food&Bev.indd 256 5/4/10 6:17:57 PM Shelton, CT 06484 Phone: (813) 873-2112 Phone: (561) 842-8324 Phone: (203) 929-0592 http://www.artinstitutes.edu/tampa E-mail: dpantone@floridaculinary. http://www.lincolnedu.com com Atlantic Technical Center Manchester Community College 4700 Coconut Creek Parkway Gulf Coast Community Great Path Coconut Creek, FL 33063 College Manchester, CT 06045 Phone: (754) 321-5100 5230 West Highway 98 Phone: (860) 512-3000 E-mail: martin.wilcox@ Panama City, FL 32401 E-mail: [email protected] browardschools.com Phone: (850) 769-1551 http://www.mcc.commnet.edu http://www.atlantictechcenter.com http://www.gc.cc.fl.us

Naugatuck Valley Community Charlotte Technical Center Hillsborough Community College 18150 Murdock Circle College Port Charlotte, FL 33948 750 Chase Parkway Dale Mabry Campus Phone: (941) 255-7500 Waterbury, CT 06708 P.O. Box 30030 http://charlottetechcenter.ccps.k12. Phone: (203) 575-8040 Tampa, FL 33630-3030 fl.us/index.cfm http://www.nvcc.commnet.edu Phone: (813) 253-7202 Daytona State College E-mail: [email protected] http://www.hccfl.edu Norwalk Community College 1200 West International Speedway 188 Richards Avenue Boulevard Norwalk, CT 06854 Daytona Beach, FL 32114 The International Culinary Phone: (203) 857-7000 Phone: (386) 506-3000 School at The Art Institute E-mail: [email protected] E-mail: [email protected] of Fort Lauderdale 1799 Southeast 17th Street http://www.ncc.commnet.edu http://www.daytonastate.edu Fort Lauderdale, FL 33316 DELAWARE First Coast Technical College– Phone: (954) 463-3000 A Division of St. Augustine http://www.aifl.artinstitutes.edu Delaware Technical and Technical Center Community College 2980 Collins Avenue Johnson and Wales University 400 Stanton-Christiana Road St. Augustine, FL 32095 at North Miami Newark, DE 19713 Phone: (866) 462-3284 1701 Northeast 127th Street Phone: (302) 453-3757 E-mail: [email protected] North Miami, FL 33181 E-mail: [email protected] http://www.fcti.org Phone: (305) 892-5310 http://www.dtcc.edu/stanton- E-mail: [email protected] wilmington F. K. Marchman Technical http://www.jwu.edu Education Center University of Delaware 7825 Campus Drive Keiser University Center for Hotel, Restaurant, and Institutional New Port Richey, FL 34653-1211 Culinary Arts–Melbourne Management Phone: (727) 774-1700 Campus Raub Hall http://mtec.pasco.k12.fl.us 900 South Babcock Street 14 West Main Street Melbourne, FL 32901 Newark, DE 19716 Florida Community College at Phone: (321) 255-2255 Phone: (302) 831-6077 Jacksonville http://www.keiseruniversity.edu/ E-mail: [email protected] 4501 Capper Road culinary http://www.hrim.udel.edu Jacksonville, FL 32218 Phone: (904) 766-6703 Keiser University Center for FLORIDA E-mail: [email protected] Culinary Arts–Sarasota http://www.fccj.edu Campus The Art Institute of Tampa 6151 Lake Osprey Drive Parkside at Tampa Bay Park The Florida Culinary Institute– Sarasota, FL 34240 4401 North Himes Avenue A Division of Lincoln College Phone: (866) 534-7372 Suite 150 2410 Metrocentre Boulevard http://www.keiseruniversity.edu/ Tampa, FL 33614 West Palm Beach, FL 33407-3155 culinary

APPENDIX I 257

xvi-298_CO-Food&Bev.indd 257 5/4/10 6:17:57 PM Keiser University Center for Pensacola Junior College Phone: (863) 453-6661 Culinary Arts–Tallahassee 1000 College Boulevard http://www.southflorida.edu Campus Suite 12 1700 Halstead Boulevard Pensacola, FL 32504 Southeastern Academy Tallahassee, FL 32309 Phone: (850) 484-1641 233 Academy Drive Phone: (850) 906-9494 E-mail: [email protected] Kissimmee, FL 34742-1768 E-mail: [email protected] http://www.pjc.edu Phone: (407) 847-4444 http://www.keiseruniversity.edu/ culinary Pinellas Technical Education Valencia Community College Center–Clearwater P.O. Box 3028 Lake Technical Center–Eustis 6100 154th Avenue Orlando, FL 32802 2001 Kurt Street North Clearwater, FL 33760 Phone: (407) 299-5000 Eustis, FL 32726 Phone: (727) 538-7167 http://www.valenciacc.edu Phone: (352) 589-2250 E-mail: [email protected] E-mail: [email protected] http://www.myptec.org William T. McFatter School of http://www.laketech.org Culinary Arts Pinellas Technical Education 6500 Nova Drive Lincoln College of Technology– Center–Saint Petersburg Davie, FL 33317 West Palm Beach Campus 901 34th Street South Phone: (754) 321-5700 2410 Metrocentre Boulevard Saint Petersburg, FL 33711-2298 E-mail: marsha.williams@ West Palm Beach, FL 33407-3155 Phone: (727) 893-2500 browardschools.com Phone: (561) 842-8324 http://www.myptec.org http://www.mcfattertech.com http://www.lincolnedu.com Robert Morgan Vocational Manatee Technical Institute GEORGIA 5603 34th Street West Technical Institute 18180 Southwest 122nd Avenue Bradenton, FL 34210-3509 Atlanta Area Technical School Phone: (941) 751-7900, ext.2018 Miami, FL 33177 1560 Metropolitan Parkway E-mail: [email protected] Phone: (305) 253-9920 Southwest schools.net E-mail: [email protected] Atlanta, GA 29866 http://www.manateetechnical http://rmec.dadeschools.net Phone: (404) 225-4575 institute.org/CulinaryArts E-mail: [email protected] Sarasota County Technical http://www.atlantatech.org Mid Florida Technical Institute Institute 2900 West Oak Ridge Road 4748 Beneva Road Augusta Technical College Orlando, FL 32809 Sarasota, FL 34233 3200 Augusta Tech Drive Phone: (407) 251-6000 Phone: (941) 924-1365 Augusta, GA 30906 http://www.mft.ocps.net E-mail: [email protected]. Phone: (706) 771-4000 k12.fl.us E-mail: [email protected] Notter School of Pastry Arts http://www.sarasotatech.org http://www.augustatech.edu 8204 Crystal Clear Lane Suite 1600 Sheridan Technical Center Chattahoochee Technical Orlando, FL 32809 5400 Sheridan Street College–Mountain View Phone: (407) 240-9057 Hollywood, FL 33201 Campus E-mail: [email protected] Phone: (754) 321-5400 2680 Gordy Parkway http://www.notterschool.com E-mail: kim.curry@broward Marietta, GA 30066 schools.com Phone: (770) 509-6349 Orlando Culinary Academy http://www.sheridantechnical.com E-mail: [email protected] 8511 Commodity Circle http://www.chattcollege.com Suite 100 South Florida Community Orlando, FL 32819 College College of Coastal Georgia Phone: (407) 888-4000 600 West College Drive 3700 Altama Avenue http://www.orlandoculinary.com Avon Park, FL 33825 Brunswick, GA 31520

258 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 258 5/4/10 6:17:57 PM Phone: (912) 279-5700 Hilo, HI 96720 Phone: (208) 769-3300 http://www.cgcc.edu Phone: (808) 974-7611 E-mail: [email protected] E-mail: [email protected] http://www.nic.edu The International Culinary http://www.hawaii.hawaii.edu School at the Art Institute of Selland College at Boise State Atlanta Kapiolani Community College University 6600 Peachtree Dunwoody Road NE 4303 Diamond Head Road MS 2005 Atlanta, GA 30328 Honolulu, HI 96816 1910 University Drive Phone: (770) 394-8300 Phone: (808) 734-9466 Boise, ID 83725 http://www.artinstitutes.edu E-mail: [email protected] Phone: (208) 426-1431 http://www.kcc.hawaii.edu E-mail: [email protected] Le Cordon Bleu–Atlanta http://www.selland.boisestate.edu College of Culinary Arts Kauai Community College 1927 Lakeside Parkway 3-1901 Kaumualii Highway ILLINOIS Tucker, GA 30084 Lihue, HI 96766-9591 Phone: (888) 549-8222 Phone: (808) 245-8311 College of Dupage E-mail: tkazenske@atlantaculinary. http://www.kauai.hawaii.edu 425 Fawell Boulevard com Glen Ellyn, IL 60137 http://www.atlantaculinary.com Leeward Community College Phone: (630) 942-2592 96-045 Ala Ike E-mail: [email protected] North Georgia Technical Pearl City, HI 96782 http://www.cod.edu College–Blairsville Campus Phone: (808) 455-0011 121 Meeks Avenue E-mail: [email protected] College of Lake County– Blairsville, GA 30512 http://www.lcc.hawaii.edu Grayslake, Vernon Hills, Phone: (706) 439-6300 Waukegan http://www.northgatech.edu Maui Culinary Academy at 19351 West Washington Street Maui Community College Grayslake, IL 60030 North Georgia Technical 310 West Kaahumanu Avenue Phone: (847) 543-2823 College–Currahee Campus Kahului, HI 96732 E-mail: [email protected] 8989 Highway 17 South Phone: (808) 984-3225 http://www.clcillinois.edu Toccoa, GA 30577 E-mail: [email protected] Phone: (706) 779-8100 http://www.mauiculinary.com Cooking and Hospitality E-mail: [email protected] Institute of Chicago, Inc. http://www.northgatech.edu IDAHO 361 West Chestnut Chicago, IL 60610 Savannah Technical Institute College of Southern Idaho Phone: (312) 944-0882 5717 White Bluff Road 315 Falls Avenue http://www.chicnet.org Savannah, GA 31405 P.O. Box 1238 Phone: (912) 443-5700 Twin Falls, ID 83303-1238 Elgin Community College http://www.savannahtech.edu Phone: (208) 733-9554 1700 Spartan Drive E-mail: [email protected] Elgin, IL 60123 Ursula’s Cooking School, Inc. http://www.csi.edu Phone: (847) 697-1000 1764 Cheshire Bridge Road E-mail: [email protected] Atlanta, GA 30324 Idaho State University http://www.elgin.edu Phone: (404) 876-7463 921 South 8th Avenue E-mail: [email protected] Pocatello, ID 83209 French Pastry School http://www.ursulacooks.com Phone: (208) 282-3327 226 West Jackson Boulevard E-mail: [email protected] Suite 106 HAWAII http://www.isu.edu/ctech Chicago, IL 60603 Phone: (312) 726-2419 Hawaii Community College– North Idaho College E-mail: info@frenchpastryschool. Hilo Campus 1000 West Garden Avenue com 200 West Kawili Street Coeur d’Alene, ID 83814 http://www.frenchpastryschool.com

APPENDIX I 259

xvi-298_CO-Food&Bev.indd 259 5/4/10 6:17:58 PM The International Culinary Phone: (618) 235-2700 Phone: (219) 981-1111 School at the Illinois E-mail: [email protected] http://www.ivytech.edu/northwest Institute of Art Chicago http://www.southwestern.cc.il.us 350 North Orleans Street Ivy Tech State College– Chicago, IL 60654-1593 Triton College North Central Phone: (312) 280-3500 2000 Fifth Avenue 220 Dean Johnson Boulevard http://www.ilic.artinstitutes.edu River Grove, IL 60171 South Bend, IN 46601 Phone: (708) 456-0300, ext. 3624 Phone: (574) 289-7001, ext. 5325 Joliet Junior College E-mail: [email protected] E-mail: [email protected] 1215 Houbolt Road http://www.triton.edu http://www.ivytech.edu/ Joliet, IL 60431-8938 southbend Phone: (815) 280-2542 William Rainey Harper E-mail: [email protected] College Vincennes University http://www.jjc.edu 1200 West Algonquin Road 1002 North First Street Palatine, IL 60067 Vincennes, IN 47591 Kendall College Phone: (847) 925-6707 Phone: (800) 742-9198 900 N. North Branch Street http://www.harpercollege.edu E-mail: [email protected] Chicago, IL 60642 http://www.vinu.edu Phone: (866) 667-3344 INDIANA E-mail: [email protected] IOWA http://www.kendall.edu Ivy Tech Community College of Indiana–East Central Des Moines Area Community Lexington College Campuses in Anderson, Marion, College–Ankeny Campus 310 South Peoria Street Muncie (main campus) 2006 South Ankeny Boulevard Chicago, IL 60607 4301 South Cowan Road Ankeny, IA 50023 Phone: (312) 226-6294 Muncie, IN 47307-9448 Phone: (515) 964-6200 http://www.lexingtoncollege.edu Phone: (765) 289-2291 http://www.dmacc.edu http://www.ivytech.edu/eastcentral Lincoln Land Community Indian Hills Community College Ivy Tech Community College of College 5250 Shepherd Road Indiana–Indianapolis 525 Grandview Springfield, IL 62794-9256 50 West Fall Creek Parkway North Building #7 Phone: (217) 786-2200 Drive Ottumwa, IA 52501 http://www.llcc.edu Indianapolis, IN 46208-5752 Phone: (800) 726-2585 Phone: (317) 921-4516 E-mail: [email protected] Moraine Valley Community E-mail: [email protected] http://www.ihcc.cc.ia.us College http://www.ivytech.edu/ 9000 West College Parkway indianapolis Iowa Lakes Community Palos Hills, IL 60465-0937 College–Emmetsburg Phone: (708) 974-4300 Ivy Tech Community College– Campus http://www.morainevalley.edu Northeast 3200 College Drive 3800 North Anthony Boulevard Emmetsburg, IA 50536 Robert Morris College–Insitute Fort Wayne, IN 46805 Phone: (712) 852-3554 of Culinary Arts Phone: (888) 489-5463 E-mail: [email protected] 401 South State Street http://www.ivytech.edu/fortwayne http://www.iowalakes.edu Chicago, IL 60605 Phone: (312) 935-6800 Ivy Tech Community College of Iowa Western Community E-mail: [email protected] Indiana–Northwest College http://www.robertmorris.edu Campuses in East Chicago, Gary 2700 College Road (main campus), Michigan City, Council Bluffs, IA 51503 Southwestern Illinois College Valparaiso Phone: (712) 325-3200 2500 Carlyle Avenue 1440 East 35th Avenue E-mail: [email protected] Belleville, IL 62221 Gary, IN 46409 http://iwcc.cc.ia.us

260 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 260 5/4/10 6:17:58 PM Kirkwood Community College Elizabethtown, KY 42701 E-mail: [email protected] 6301 Kirkwood Boulevard Phone: (270) 706-8702 http://www.bpcc.edu Southwest http://www.elizabethtown.kctcs.edu Cedar Rapids, IA 52404 Chef John Folse Culinary Phone: (319) 398-5517 Jefferson Community and Institute at Nicholls State E-mail: [email protected] Technical College University http://www.kirkwood.cc.ia.us 109 East Broadway 107 Gouaux Hall Louisville, KY 40202 P.O. Box 2099 Scott Community College Phone: (502) 213-5333 Thibodaux, LA 70310 500 Belmont Road E-mail: [email protected] Phone: (985) 449-7091 Bettendorf, IA 52722 http://www.jefferson.kctcs.edu E-mail: veronica.veillion@nicholls. Phone: (563) 441-4001 edu E-mail: [email protected] Owensboro Community and http://www.nicholls.edu/jfolse http://www.eicc.edu Technical College 4800 New Hartford Road Delgado Community College KANSAS Owensboro, KY 42303 615 City Park Avenue Phone: (270) 686-4400 New Orleans, LA 70119-4399 American Institute of Baking http://www.octc.kctcs.edu Phone: (504) 671-5012 1213 Bakers Way E-mail: [email protected] P.O. Box 3999 Sullivan University–Lexington http://www.dcc.edu Manhattan, KS 66505-3999 Campus Phone: (785) 537-4750 2355 Harrodsburg Road Louisiana Culinary Institute E-mail: [email protected] Lexington, KY 40504 5837 Essen Lane http://www.aibonline.org Phone: (859) 276-4357 Baton Rouge, LA 70810 http://www.sullivan.edu/lexington Phone: (225) 769-8820 Johnson County Community http://www.louisianaculinary.com College Sullivan University–Louisville 12345 College Boulevard Campus Louisiana Technical College– Overland Park, KS 66210-1299 (includes: National Center for Baton Rouge Campus Phone: (913) 469-8500 Hospitality Studies) 3250 North Acadian Thruway E-mail: [email protected] 3101 Bardstown Road East Baton Rouge, LA 70805 http://www.jccc.edu Louisville, KY 40205 Phone: (225) 359-9204 Phone: (502) 456-6505 E-mail: [email protected] Kansas City Kansas Community E-mail: [email protected] http://www.ltc.edu College Technical Education http://www.sullivan.edu/louisville Center Louisiana Technical College– 2220 North 59th Street West Kentucky Community Lafayette Campus Kansas City, KS 66104 and Technical College 1101 Bertrand Drive Phone: (913) 627-4100 4810 Alben Barkley Drive Lafayette, LA 70506 http://www.kckats.com P.O. Box 7380 Phone: (337) 262-5962 Paducah, KY 42002-7380 http://www.ltc.edu KENTUCKY Phone: (270) 554-9200 E-mail: [email protected]. Louisiana Technical College– Bowling Green Technical College kctcs.edu Shreveport/Bossier Campus 1845 Loop Street http://www.westkentucky.kctcs.edu 2010 North Market Street Bowling Green, KY 42101 Shreveport, LA 71107 Phone: (270) 901-1000 LOUISIANA Phone: (318) 676-7811 E-mail: [email protected] E-mail: [email protected] http://www.bowlinggreen.kctcs.edu Bossier Parish Community http://www.ltc.edu College Elizabethtown Community and 6220 East Texas Street Nunez Community College Technical College Bossier City, LA 71111 3700 La Fontaine Street 610 College Street Road Phone: (318) 678-6000 Chalmette, LA 70043

APPENDIX I 261

xvi-298_CO-Food&Bev.indd 261 5/4/10 6:17:58 PM Phone: (504) 278-7467 L’Academie de Cuisine Holyoke, MA 01040 http://www.nunez.edu 16006 Industrial Drive Phone: (413) 538-7000 Gaithersburg, MD 20877 E-mail: [email protected] Phone: (301) 670-8670 http://www.hcc.mass.edu MAINE E-mail: [email protected] Eastern Maine Community http://www.lacademie.com International Institute of College Culinary Arts 354 Hogan Road Lincoln College of Technology– 215 Bank Street Bangor, ME 04401 Columbia Campus Fall River, MA 02720 Phone: (800) 286-9357 9325 Snowden River Parkway Phone: (508) 675-9305 E-mail: [email protected] Columbia, MD 21046 E-mail: [email protected] http://www.emcc.edu Phone: (410) 290-7100 http://www.iicaculinary.com http://www.lincolnedu.com Southern Maine Community Massasoit Community College College MASSACHUSETTS One Massasoit Boulevard 2 Fort Road Brockton, MA 02302 South Portland, ME 04106 Berkshire Community College Phone: (508) 588-9100 1350 West Street Phone: (207) 741-5500 E-mail: [email protected]. Pittsfield, MA 01201 E-mail: [email protected] edu Phone: (413) 499-4660 http://www.smccme.edu http://www.massasoit.mass.edu http://www.berkshirecc.edu York Community College Boston University Newbury College 112 College Drive 129 Fisher Avenue 808 Commonwealth Avenue Wells, ME 04090 Brookline, MA 02445 Boston, MA 02215 Phone: (207) 646-9282 Phone: (617) 730-7076 Phone: (617) 353-9852 E-mail: [email protected] E-mail: [email protected] E-mail: [email protected] http://www.yccc.edu http://www.newbury.edu http://www.bu.edu North Shore Community MARYLAND Bristol Community College– Fall River Campus College Allegany College of Maryland 777 Elsbree Street 562 Maple Street 12401 Willowbrook Road Fall River, MA 02720 Hathorne, MA 01937 Southeast Cumberland, MD 21502- Phone: (508) 678-2811 Phone: (978) 774-0050 2596 E-mail: [email protected] E-mail: [email protected] Phone: (301) 784-5005 http://www.bristol.mass.edu http://www.northshore.edu E-mail: [email protected] http://www.allegany.edu Bunker Hill Community MICHIGAN College Anne Arundel Community 250 New Rutherford Avenue Baker College of Muskegon College Boston, MA 02129-2925 1903 Marquette Avenue 101 College Parkway Phone: (617) 228-2000 Muskegon, MI 49442-3404 Arnold, MD 21012-1895 http://www.bhcc.mass.edu Phone: (231) 777-5200 Phone: (410) 777-1999 http://www.baker.edu E-mail: [email protected] The Cambridge School of http://www.aacc.edu Culinary Arts Grand Rapids Community 2020 Massachusetts Avenue College–Secchia Institute for Baltimore International Cambridge, MA 02140 Culinary Education College Phone: (617) 354-2020 151 Fountain Street Northeast 17 Commerce Street http://www.cambridgeculinary.com Grand Rapids, MI 49503 Baltimore, MD 21202 Phone: (616) 234-3690 Phone: (410) 752-4710, ext. 120 Holyoke Community College E-mail: [email protected] http://www.bic.edu 303 Homestead Avenue http://www.grcc.edu

262 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 262 5/4/10 6:17:58 PM Henry Ford Community Schoolcraft College Phone: (888) 348-5222 College 18600 Haggerty Road http://www.twincitiesculinary.com 5101 Evergreen Road Livonia, MI 48152 Dearborn, MI 48128 Phone: (734) 462-4400 Minnesota State Community Phone: (313) 845-6390 E-mail: [email protected] and Technical College– E-mail: [email protected] http://www.schoolcraft.edu Moorhead http://www.henryford.cc.mi.us 1900 28th Avenue South Washtenaw Community College Moorhead, MN 56560 The Macomb Culinary Institute 4800 East Huron River Drive Phone: (218) 299-6500 at Macomb Community Ann Arbor, MI 48106-0978 E-mail: kim.brewster@minnesota. College Phone: (734) 973-3300 edu 44575 Garfield Road E-mail: [email protected] http://www.minnesota.edu Clinton Township, MI 48038-1139 http://www.wccnet.edu Phone: (586) 445-7999 Saint Cloud Technical College E-mail: [email protected] MINNESOTA 1540 Northway Drive http://www.macomb.edu Saint Cloud, MN 56303 The Art Institutes International Phone: (320) 308-5000 Monroe County Community Minnesota E-mail: [email protected] College 15 South 9th Street http://www.sctc.edu 1555 South Raisinville Road Minneapolis, MN 55402-3105 Monroe, MI 48161 Phone: (612) 332-3361 Saint Paul College Phone: (734) 384-4150 http://www.aim.artinstitutes.edu 235 Marshall Avenue E-mail: [email protected] Saint Paul, MN 55102 http://www.monroeccc.edu Hennepin Technical College– Phone: (651) 846-1600 Brooklyn Park Campus http://www.saintpaul.edu Mott Community College 9000 Brooklyn Boulevard 1401 East Court Street Brooklyn Park, MN 55445 South Central Technical Flint, MI 48503 Phone: (952) 995-1300 College–North Mankato Phone: (810) 762-0200 E-mail: deisenreich@hennepintech. Campus E-mail: [email protected] edu 1920 Lee Boulevard http://www.mcc.edu http://www.hennepintech.edu North Mankato, MN 56003 Phone: (507) 389-7200 Northern Michigan University Hennepin Technical College– E-mail: jim.hanson@southcentral. 1401 Presque Isle Avenue Eden Prairie Campus edu Marquette, MI 49855 13100 College View Drive http://www.southcentral.edu Phone: (906) 227-1000 Eden Prairie, MN 55347 http://www.nmu.edu Phone: (952) 995-1300 MISSISSIPPI E-mail: rick.forpahl@hennepintech. Northwestern Michigan College edu Hinds Community College Great Lakes Culinary Institute http://www.hennepintech.edu 3925 Sunset Drive 1701 East Front Street Jackson, MS 39213-5899 Traverse City, MI 49686 Hibbing Community College Phone: (601) 366-1405 Phone: (231) 995-1197 1515 East 25th Street E-mail: [email protected] E-mail: [email protected] Hibbing, MN 55746 http://www.hindscc.edu http://www.nmc.edu Phone: (218) 262-7200 E-mail: [email protected] Mississippi University for Oakland Community College http://www.hcc.mnscu.edu Women Culinary Arts The Culinary Studies Institute Institute 27055 Orchard Lake Road Le Cordon Bleu College of W-Box 1639 Farmington Hills, MI 48334-4579 Culinary Arts Minneapolis/ Columbus, MS 39701 Phone: (248) 522-3700 St. Paul Phone: (662) 241-7472 E-mail: [email protected] 1315 Mendota Heights Road E-mail: [email protected] http://www.oaklandcc.edu/culinary Mendota Heights, MN 55120 http://www.muw.edu/culinary

APPENDIX I 263

xvi-298_CO-Food&Bev.indd 263 5/4/10 6:17:58 PM MISSOURI Lincoln, NE 68520-1299 Phone: (702) 895-1052 Phone: (402) 471-3333 E-mail: [email protected] East Central College E-mail: [email protected] http://www.unlv.edu 1964 Prairie Dell Road Union, MO 63084 Phone: (636) 583-5193 NEVADA NEW HAMPSHIRE http://www.eastcentral.edu Community College of Atlantic Culinary Academy– Southern Nevada McIntosh College Ozark Technical College 3200 East Cheyenne Avenue 23 Cataract Avenue 1001 East Chestnut Expressway North Las Vegas, NV 89030-4428 Dover, NH 03820 Springfield, MO 65802 Phone: (702) 651-4060 Phone: (800) 624-6867 Phone: (417) 447-7500 E-mail: [email protected] http://www.mcintoshcollege.edu http://www.otc.edu http://www.csn.edu The Balsams Culinary St. Louis Community College– Apprenticeship Program Forest Park Creative Cooking School of Balsams Resort Hotel 5600 Oakland Avenue Las Vegas 1000 Cold Spring Road St. Louis, MO 63110 7259 West Sahara Ave Dixville Notch, NH 03576 Phone: (314) 644-9100 Suite 2 Phone: (877) 225-7267 E-mail: [email protected] Las Vegas, NV 89117 E-mail: [email protected] http://www.stlcc.edu Phone: (702) 294-0600 http://www.creativecookingschool. http://www.thebalsams.com com MONTANA Southern New Hampshire The International Culinary University University of Montana–College 2500 North River Road of Technology in Missoula School at The Art Institute of Las Vegas Manchester, NH, 03106 909 South Avenue West Phone: (800) 668-1249 2350 Corporate Circle Missoula, MT 59801 E-mail: [email protected] Henderson, NV 89074-7737 Phone: (406) 243-7882 http://www.snhu.edu E-mail: thomas.campbell@ Phone: (702) 369-9944 umontana.edu http://www.artinstitutes.edu/ White Mountains Community http://www.cte.umt.edu lasvegas/culinary College 2020 Riverside Drive Le Cordon Bleu College of NEBRASKA Berlin, NH 03570 Culinary Arts–Las Vegas Phone: (603) 752-1113 or Central Community College– 1451 Center Crossing Road (800) 445-4525 Hastings Campus Las Vegas, NV 89144 http://www.wmcc.edu 550 South Technical Boulevard Phone: (888) 551-8222 P.O. Box 1024 http://www.vegasculinary.com Hastings, NE 68902-1024 NEW JERSEY Phone: (402) 463-9811 Truckee Meadows Community Atlantic Cape Community http://www.cccneb.edu College College 7000 Dandini Boulevard 5100 Black Horse Pike Metropolitan Community Reno, NV 89512-3999 Mays Landing, NJ 08330-2699 College–The Institute for Phone: (775) 673-7000 Phone: (609) 343-5000 the Culinary Arts E-mail: [email protected] E-mail: [email protected] P.O. Box 3777 http://www.tmcc.edu http://www.atlantic.edu Omaha, NE 68103-0777 Phone: (402) 457-2400 University of Nevada–Las Vegas Bergen Community College E-mail: [email protected] William F. Harrah College of Hotel 400 Paramus Road http://www.mccneb.edu Administration Paramus, NJ 07652 Box 456013 Phone: (201) 447-7195 Southeast Community College 4505 Maryland Parkway E-mail: [email protected] 8800 O Street Las Vegas, NV 89154-6013 http://www.bergen.cc.nj.us

264 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 264 5/4/10 6:17:58 PM Brookdale Community Phone: (505) 224-3000 E-mail: admission@ frenchculinary. College–Culinary Education http://www.cnm.edu com Center http://www.frenchculinary.com 101 Drury Lane Santa Fe Community College Asbury Park, NJ 07712 6401 Richards Avenue The Institute of Culinary Phone: (732) 988-3299 Santa Fe, NM 87508-4887 Education http://www.brookdale.cc.nj.us Phone: (505) 428-1435 50 West 23rd Street E-mail: [email protected] New York, NY 10010 Hudson County Community http://www.sfccnm.edu Phone: (212) 847-0701 College http://www.iceculinary.com 161 Newkirk Street NEW YORK Room E222 The International Culinary Jersey City, NJ 07306 Adirondack Community School at The Art Institute Phone: (201) 360-4640 College of New York City E-mail: [email protected] 640 Bay Road 75 Varick Street http://www.hccc.edu Queensbury, NY 12804 16th Floor Phone: (518) 743-2200 New York, NY 10013-1917 Middlesex County College E-mail: [email protected] Phone: (212) 226-5500 2600 Woodbridge Avenue http://www.sunyacc.edu E-mail: [email protected] http://ainyc.artinstitutes.edu Edison, NJ 08818-3050 Alfred State College Phone: (732) 548-6000 10 Upper College Drive E-mail: MMaciolek@middlesexcc. Jefferson Community College Alfred, NY 14802 edu 1220 Coffeen Street Phone: (607) 587-4215 http://www.middlesexcc.edu Watertown, NY 13601 E-mail: [email protected] Phone: (315) 786-2277 http://www.alfredstate.edu Morris County School of E-mail: avickers@sunyjefferson. Technology The Culinary Institute of edu 400 East Main Street America at Hyde Park http://www.sunyjefferson.edu Denville, NJ 07834 1946 Campus Drive Phone: (973) 627-4600 Hyde Park, NY 12538-1499 Mohawk Valley Community http://www.mcvts.org Phone: (845) 452-9430 College E-mail: [email protected] 1101 Floyd Avenue Passaic County Technical http://www.ciachef.edu Rome, NY 13440 Institute Phone: (315) 339-3470 45 Reinhardt Road Erie Community College– http://www.mvcc.edu Wayne, NJ 07470 City Campus Phone: (973) 790-6000 121 Ellicott Street Monroe College http://www.pcti.tec.nj.us Buffalo, NY 14203 434 Main Street Phone: (716) 842-2770 New Rochelle, NY 10801 Salem County Vocational http://www.ecc.edu Phone: (914) 632-5400 Technical Schools http://www.monroecollege.edu 880 Route 45 Erie Community College– P.O. Box 350 North Campus Monroe Community College Woodstown, NJ 08098 6205 Main Street 1000 East Henrietta Road Phone: (856) 769-0101 Williamsville, NY 14221 Rochester, NY 14623 http://www.scvts.org Phone: (716) 634-0800 Phone: (585) 292-2000 http://www.ecc.edu http://www.monroecc.edu NEW MEXICO The French Culinary Institute The Natural Gourmet Cooking Central New Mexico 462 Broadway School Community College New York, NY 10013-2618 48 West 21st Street 525 Buena Vista Drive Southeast Phone: (212) 219-8890 or New York, NY 10010 Albuquerque, NM 87106 (888) FCI-CHEF Phone: (212) 645-5170

APPENDIX I 265

xvi-298_CO-Food&Bev.indd 265 5/4/10 6:17:59 PM E-mail: info@naturalgourmet Routes 30 and 86 Phone: (336) 578-2002 school.com Paul Smiths, NY 12970-0265 http://www.alamancecc.edu http://www.naturalgourmetschool. Phone: (518) 327-6227 com E-mail: [email protected] The Art Institute of Charlotte http://www.paulsmiths.edu Three Lake Pointe Plaza New School Culinary Arts 2110 Water Ridge Parkway 131 West 23rd Street Schenectady County Charlotte, NC 28217-4536 New York, NY 10079 Community College Phone: (704) 357-8020 Phone: (212) 255-4141 78 Washington Avenue http://www.artinstitutes.edu/charlotte http://www.newschool.edu Schenectady, NY 12305 Phone: (518) 381-1200 Asheville Buncombe Technical New York City College of E-mail: [email protected] College Technology http://www.sunysccc.edu 340 Victoria Road 300 Jay Street Asheville, NC 28801 Brooklyn, NY 11201 State University of New York Phone: (828) 254-1921 Phone: (718) 260-5500 Cobleskill Agriculture and E-mail: [email protected] E-mail: hospitalitymgmt@citytech. Technical College http://www.abtech.edu cuny.edu State Route 7 http://www.citytech.cuny.edu Cobleskill, NY 12043 Cape Fear Community College Phone: (518) 255-5700 411 North Front Street New York Food and Hotel E-mail: [email protected] Wilmington, NC 28401 Management School http://www.cobleskill.edu Phone: (910) 362-7000 154 West 14th Street http://www.cfcc.edu New York, NY 10011 State University of New York Phone: (212) 675-6655 Delhi College of Technology Central Piedmont Community http://www.nyfoodandhotelschool. 2 Main Street College com Delhi, NY 13753-9978 P.O. Box 35009 Phone: (607) 746-4400 Charlotte, NC 28235 New York Institute of E-mail: [email protected] Phone: (704) 330-2722 Technology http://www.delhi.edu http://www1.cpcc.edu 300 Carleton Avenue Central Islip, NY 11722-9029 Sullivan County Community Durham Community College– Phone: (631) 348-3000 College Chez Bay Cooking School E-mail: [email protected] 112 College Road 1921 North Pointe Drive http://www.nyit.edu Loch Sheldrake, NY 12759 Durham, NC 27705-2672 Phone: (845) 434-5750 Phone: (919) 477-7878 Niagara County Community E-mail: [email protected] http://chezbaygourmet.com College http://www.sullivan.suny.edu 3111 Saunders Settlement Road Guilford Technical Community Sanborn, NY 14132 Westchester Community College Phone: (716) 614-6222 College P.O. Box 309 E-mail: [email protected] 75 Grasslands Road Jamestown, NC 27282 http://www.niagaracc.suny.edu Valhalla, NY 10595 Phone: (336) 334-4822 Phone: (914) 606-6600 http://www.gtcc.edu Onondaga Community College E-mail: [email protected] 4585 West Seneca Turnpike http://www.sunywcc.edu Johnson and Wales University Syracuse, NY 13215-4585 801 West Trade Street Phone: (315) 498-2622 NORTH CAROLINA Charlotte, NC 28202 E-mail: [email protected] Phone: (980) 598-1000 http://www.sunyocc.edu Alamance Community http://www.jwu.edu College Paul Smith’s College P.O. Box 8000 Lenoir Community College P.O. Box 265 Graham, NC 27253 P.O. Box 188

266 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 266 5/4/10 6:17:59 PM 231 Highway 58 E-mail: Jeffrey.Sheldon@cincinnati Zane State College South Kinston, NC 28502-0188 state.edu 1555 Newark Road Phone: (252) 527-6223 http://culinary.cincinnatistate.edu Zanesville, OH 43701 E-mail: [email protected] Phone: (740) 454-2501 http://www.lenoircc.edu Columbus State Community E-mail: madornetto@zanestate. College edu Sandhills Community College 550 East Spring Street http://www.zanestate.edu 3395 Airport Road Columbus, OH 43215 Pinehurst, NC 28374 Phone: (614) 287-5353 Phone: (910) 692-6185 E-mail: [email protected] OKLAHOMA E-mail: [email protected] http://www.cscc.edu Culinary Institute of Platt http://www.sandhills.edu College Cuyahoga Community College 2727 West Memorial Road 2900 Community College Avenue Southwestern Community Oklahoma City, OK 73134-8034 Cleveland, OH 44115 College Phone: (405) 749-2433 447 College Drive Phone: (216) 987-4000 http://www.plattcollege.org Sylva, NC 28779 E-mail: [email protected] Phone: (828) 586-4091 http://www.tri-c.edu E-mail: [email protected] Meridian Technology Center http://www.southwesterncc.edu Hocking College 1312 South Sangre Road 3301 Hocking Parkway Stillwater, OK 74074-1899 Wake Technical College Nelsonville, OH 45764 Phone: (405) 377-3333 9101 Fayetteville Road Phone: (740) 753-3591 E-mail: careers@meridian- Raleigh, NC 27603 E-mail: [email protected] technology.com Phone: (919) 866-5990 http://www.hocking.edu http://www.meridian-technology. E-mail: [email protected] com http://www.waketech.edu The Loretta Paganini School of Cooking Metro Tech, South Bryant Wilkes Community College 8613 Mayfield Road Campus P.O. Box 120 Chesterland, OH 44026 4901 South Bryant Avenue 1328 South Collegiate Drive Phone: (440) 729-1110 Oklahoma City, OK 73129 Wilkesboro, NC 28697 E-mail: [email protected] Phone: (405) 424-8324 Phone: (336) 838-6100 http://www.lpscinc.com http://www.metrotech.org E-mail: kimrey.jordan@wilkescc. edu Owens Community College Oklahoma State University– http://www.wilkescc.edu P.O. Box 10,000 School of Technology Toledo, OH 43699-1947 1801 East 4th Street Phone: (567) 661-7000, ext. 7000 Okmulgee, OK 74447 NORTH DAKOTA http://www.owens.edu Phone: (918) 293-4678 North Dakota State College of E-mail: [email protected] Science Sinclair Community College http://www.osuit.edu 800 Sixth Street North 444 West Third Street Wahpeton, ND 58076-0002 Dayton, OH 45402-1460 Pioneer Technology Center Phone: (800) 342-4325 Phone: (937) 512-3000 2101 North Ash http://www.ndscs.nodak.edu E-mail: [email protected] Ponca City, OK 74601 http://www.sinclair.edu Phone: (580) 762-8336 http://www.pioneertech.org OHIO University of Akron Cincinnati State–Midwest 302 Buchtel Common Tri-County Technical School Culinary Institute Akron, OH 44325 6101 South East Nowata Road 3520 Central Parkway Phone: (330) 972-7111 Bartlesville, OK 74006 Cincinnati, OH 45223 E-mail: [email protected] Phone: (918) 331-3333 Phone: (513) 569-1621 http://www.uakron.edu http://www.tctc.org

APPENDIX I 267

xvi-298_CO-Food&Bev.indd 267 5/4/10 6:17:59 PM OREGON Western Culinary Institute Drexel University–Goodwin 600 Southwest 10th Avenue College of Professional Cascade Culinary Institute– Suite 400 Studies Central Oregon Community Portland, OR 97205 One Drexel Plaza College Phone: (503) 223-2245 3001 Market Street 2600 Northwest College Way http://www.westernculinary.com Suite 100 Bend, OR 97701 Philadelphia, PA 19104 Phone: (541) 383-7700 PENNSYLVANIA Phone: (215) 895-2159 E-mail: [email protected] E-mail: [email protected] http://www.culinary.cocc.edu Bucks County Community http://www.drexel.edu/goodwin College International School of Baking 275 Swamp Road Harrisburg Area Community 1971 Northwest Juniper Avenue Newtown, PA 18940 College Bend, OR 97701 Phone: (215) 968-8000 One HACC Drive Phone: (541) 389-8553 http://www.bucks.edu Harrisburg, PA 17110-2999 E-mail: [email protected] Phone: (717) 780-2300 Commonwealth Technical http://www.schoolofbaking.com E-mail: [email protected] Institute http://www.hacc.edu Lane Community College Hiram G. Andrews Center 4000 East 30th Avenue 727 Goucher Street Johnstown, PA 15905-3092 Indiana University of Eugene, OR 97405-0640 Pennsylvania–Academy of Phone: (541) 463-3503 Phone: (814) 255-8200 http://www.dli.state.pa.us/landi/ Culinary Arts E-mail: [email protected] cwp/view.asp?a-128&Q-188338 1012 Winslow Street http://www.lanecc.edu Punxsutawney, PA 15767 Community College of Phone: (800) 438-6424 Linn-Benton Community Allegheny County– E-mail: [email protected] College Allegheny Campus http://www.iup.edu 6500 Pacific Boulevard Southwest 808 Ridge Avenue Albany, OR 97321 Pittsburgh, PA 15212-6097 The International Culinary Phone: (541) 917-4811 Phone: (412) 237-2511 School at The Art Institute E-mail: [email protected] http://www.ccac.edu of Philadelphia http://www.linnbenton.edu 1622 Chestnut Street Community College of Philadelphia, PA 19103-5119 Oregon Coast Culinary Allegheny County–Boyce Phone: (215) 567-7080 or (800) Institute–Southwestern Campus 275-2474 Oregon Community 595 Beatty Road http://www.artinstitutes.edu/ College Monroeville, PA 15146-1396 philadelphia 1988 Newmark Avenue Phone: (724) 325-6614 Coos Bay, OR 97420 http://www.ccac.edu The International Culinary Phone: (541) 888-7195 Community College of Beaver School at The Art Institute E-mail: [email protected] County of Pittsburgh http://www.occi.net 1 Campus Drive 420 Boulevard of the Allies Monaca, PA 15061 Pittsburgh, PA 15219-1301 Oregon Culinary Institute– Phone: (724) 775-8561, ext. 261 Phone: (412) 263-6600 Pioneer Pacific College http://www.ccbc.edu http://www.artinstitutes.edu/ 1717 Southwest Madison Street pittsburgh Portland, OR 97205 Community College of Phone: (503) 961-6200 Philadelphia JNA Institute of Culinary Arts E-mail: oci-info@pioneerpacific. 1700 Spring Garden Street 1212 South Broad Street edu Philadelphia, PA 19130 Philadelphia, PA 19146 http://www.oregonculinaryinstitute. Phone: (215) 751-8010 Phone: (215) 468-8800 com http://www.ccp.edu http://culinaryarts.com

268 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 268 5/4/10 6:17:59 PM Keystone College Reading Area Community SOUTH CAROLINA One College Green College The Art Institute of Charleston La Plume, PA 18440 10 South Second Street 24 North Market Street Phone: (570) 945-8000 P.O. Box 1706 Charleston, SC 29401-2623 http://www.keystone.edu Reading, PA 19603-1706 Phone: (843) 727-3500 Phone: (610) 372-4721 http://www.artinstitutes.edu/ Lehigh County Vocational- http://www.racc.edu Technical School charleston 4500 Education Park Drive The Restaurant School at Culinary Institute at the Schnecksville, PA 18078 Walnut Hill College University of South Phone: (610) 799-2300 4207 Walnut Street Carolina E-mail: [email protected] Philadelphia, PA 19104 USC–McCutchen House http://www.lcti.org Phone: (215) 222-4200 902 Sumter Street E-mail: [email protected] Building 10 Mercyhurst North East–The http://www.therestaurantschool.com Culinary and Wine Institute Columbia, SC 29208 16 West Division Street Westmoreland County Phone: (803) 777-8225 North East, PA 16428 Community College http://www.hrsm.sc.edu/ Phone: (814) 725-6100 145 Pavilion Lane McCutchen-house http://www.northeast.mercyhurst. Youngwood, PA 15697 edu Phone: (724) 925-4000 Culinary Institute of http://www.wccc.edu Charleston at Trident Northampton Community Technical College College Winner Institute of Arts and P.O. Box 118067 (mailing address) 3835 Green Pond Rd Sciences Charleston, SC 29423-8067 Bethlehem, PA 18020 One Winner Place 7000 Rivers Avenue (main campus) Phone: (610) 861-5300 Transfer, PA 16154 North Charleston, SC 29406 E-mail: dhowden@northampton. Phone: (724) 646-2433 Phone: (843) 574-6111 edu http://www.winner-institute.edu http://www.tridenttech.edu http://www.northampton.edu York Technical Institute– Culinary Institute of the Orleans Technical Institute– Lancaster Campus Carolinas at Greenville Northeast Campus 3050 Hempland Road Technical College 1330 Rhawn Street Lancaster, PA 17601 506 South Pleasantburg Drive Philadelphia, PA 19111-2899 Phone: (717) 295-1100 Greenville, SC 29607 Phone: (215) 728-4700 http://www.yti.edu Phone: (864) 250-8111 E-mail: [email protected] E-mail: alan.scheidhauer@gvltec. http://www.orleanstech.edu Yorktowne Business Institute edu and School of Culinary http://www.gvltec.edu Pennsylvania College of Arts Technology West 7th Avenue Horry-Georgetown Technical 1 College Avenue York, PA 17404 College Williamsport, PA 17701 Phone: (717) 846-5000 2050 Highway 501 East Phone: (570) 326-3761 E-mail: [email protected] Conway, SC 29526 E-mail: [email protected] http://www.yorkchef.com Phone: (843) 347-3186 http://www.pct.edu http://www.hgtc.edu RHODE ISLAND Pennsylvania Culinary Spartanburg Community Institute Johnson and Wales University College 717 Liberty Avenue 8 Abbott Park Place P.O. Box 4386 Pittsburgh, PA 15222 Providence, RI 02903 Spartanburg, SC 29305 Phone: (412) 566-2433 Phone: (800) 342-5598 Phone: (864) 592-4800 http://www.chefs.edu/pittsburgh http://www.jwu.edu http://www.sccsc.edu

APPENDIX I 269

xvi-298_CO-Food&Bev.indd 269 5/4/10 6:17:59 PM SOUTH DAKOTA TEXAS Houston Community College 3100 Main Street Mitchell Technical Institute Austin Community College– Houston, TX 77002 821 North Capital Street Eastview Campus Phone: (713) 718-6045 Mitchell, SD 57301 3401 Webberville Road E-mail: [email protected] Phone: (800) MTI-1969 Austin, TX 78702 http://www.hccs.edu E-mail: randy.doescher@ Phone: (512) 223-5173 mitchelltech.edu E-mail: [email protected] The International Culinary http://www.mitchelltech.edu http://www.austin.cc.tx.us School at The Art Institute Culinary Academy of Austin of Dallas TENNESSEE 6020-B Dillard Circle 8080 Park Lane Gaylord Opryland Culinary Austin, TX 78752 Suite 100 Institute Phone: (512) 451-5743 Dallas, TX 75231-5993 2800 Opryland Drive E-mail: info@culinaryacademyof Phone: (214) 692-8080 Nashville, TN 37214 austin.com http://www.aid.aii.edu Phone: (615) 458-2776 http://www.culinaryacademyof http://www.gaylordhotels.com austin.com The International Culinary School at The Art Institute International Culinary School Culinary Institute LeNôtre of Houston at The Art Institute of 7070 Allensby Street 1900 Yorktown Street Houston, TX 77022 Tennessee–Nashville Houston, TX 77056-4197 Phone: (713) 692-0077 100 Centerview Drive Phone: (713) 623-2040 E-mail: lenotre@culinaryinstitute. Suite 250 http://www.aih.aii.edu edu Nashville, TN 37214-3439 http://www.culinaryinstitute.edu Phone: (615) 874-1067 Lamar University http://www.artinstitutes.edu/ Del Mar College P.O. Box 10035 Beaumont, TX 77710 nashville 101 Baldwin Boulevard Phone: (409) 880-8663 Corpus Christi, TX 78404 E-mail: [email protected] Memphis Culinary Academy Phone: (361) 698-2809 1252 Peabody Avenue E-mail: [email protected] http://www.lamar.edu Memphis, TN 38104 http://www.delmar.edu Phone: (901) 722-8892 The Natural Epicurean http://www.memphis.com El Centro College Academy of Culinary Arts (also program at Shelby County 801 Main Street 1701 Toomey Road Correction Center) Dallas, TX 75202 Austin, TX 78705 Phone: (214) 860-2000 Phone: (512) 476-2276 Nashville State Community http://www.ecc.dcccd.edu E-mail: culinary@naturalepicurean. College com 120 White Bridge Road El Paso Community College http://www.naturalepicurean.com Nashville, TN 37209 9050 Viscount Boulevard Phone: (615) 353-3783 El Paso, TX 79928 Odessa College E-mail: [email protected] Phone: (915) 831-3722 201 West University http://www.nscc.edu E-mail: [email protected] Odessa, TX 79764 http://www.epcc.edu Phone: (432) 335-6400 Walters State Community E-mail: [email protected] College–Rel Maples Institute Galveston College–Culinary http://www.odessa.edu For Culinary Arts Arts Academy 1720 Old Newport Highway 4015 Avenue Q Remington College–Dallas Sevierville, TN 37876 Galveston, TX 77550 1800 Eastgate Drive Phone: (865) 774-5826 Phone: (409) 944-4242 Garland, TX 75041 E-mail: [email protected] E-mail: [email protected] Phone: (800) 560-6192 http://www.ws.edu http://www.gc.edu http://www.remingtoncollege.edu

270 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 270 5/4/10 6:17:59 PM Saint Philip’s College Logan, UT 84321 Phone: (804) 371-3000 1801 Martin Luther King Drive Phone: (435) 753-6780 E-mail: [email protected] San Antonio, TX 78203 http://www.batc.edu http://www.jsr.vccs.edu Phone: (210) 531-3315 E-mail: [email protected] Salt Lake Community College Northern Virginia Community http://www.accd.edu/spc 4600 South Redwood Road College Salt Lake City, UT 84123 8333 Little River Turnpike San Jacinto College Central Phone: (801) 957-4550 Annandale, VA 22003-3796 8060 Spencer Highway E-mail: [email protected] Phone: (703) 323-3457 Pasadena, TX 77505 http://www.slcc.edu E-mail: [email protected] Phone: (281) 476-1501 http://www.nvcc.edu http://www.sjcd.edu Utah State University 1400 Old Main Hill Stratford University San Jacinto College North Logan, UT 84322-1400 7777 Leesburg Pike 5800 Uvalde Phone: (435) 797-1000 Falls Church, VA 22043 Houston, TX 77049 http://www.usu.edu Phone: (703) 821-8570, Phone: (281) 458-4050 (888) 444-0804 (toll free) http://www.sjcd.edu Utah Valley State University E-mail: [email protected] 800 West University Parkway http://www.stratford.edu Texas Culinary Academy Orem, UT 84058 11400 Burnet Road Phone: (801) 863-7054 Tidewater Community Suite 2100 E-mail: [email protected] College–Norfolk Campus Austin, TX 78758 http://www.uvsc.edu 300 Granby Street Phone: (512) 837-2665 Norfolk, VA 23510 http://www.tca.edu Phone: (757) 822-1110 VERMONT http://www.tcc.edu Texas State Technical College Harlingen New England Culinary Virginia Intermont College 1902 North Loop 499 Institute 1013 Moore Street Harlingen, TX 78550 56 College Street Bristol, VA 24201 Phone: (956) 364-4755 Montpelier, VT 05602 Phone: (800) 451-1VIC http://www.harlingen.tstc.edu Phone: (877) 223-6324, http://www.vic.edu (877) 223-6324 (toll free) E-mail: [email protected] Texas State Technical College WASHINGTON Waco http://www.neci.edu 3801 Campus Drive Bates Technical College Waco, TX 76705 VIRGINIA 1101 South Yakima Avenue Phone: (800) 792-8784 Tacoma, WA 98405 E-mail: [email protected] The International Culinary Phone: (253) 680-7000 http://www.waco.tstc.edu School at The Art Institute– http://www.bates.ctc.edu Washington Texas State Technical College 1820 North Fort Myer Drive Bellingham Technical College West Texas Arlington, VA 22209-1802 3028 Lindbergh Avenue 300 Homer K. Taylor Drive Phone: (703) 358-9550 Bellingham, WA 98225 Sweetwater, TX 79556 http://www.artinstitutes.edu/ Phone: (360) 752-8345 Phone: (325) 235-7300 arlington E-mail: [email protected] http://www.westtexas.tstc.edu http://www.btc.ctc.edu J. Sargeant Reynolds Community College Clark College UTAH Center for Culinary Arts, Tourism, 1933 Fort Vancouver Way Bridgerland Applied and Hospitality Vancouver, WA 98663 Technology Center 700 East Jackson Street Phone: (360) 699-6398 1301 North 600 West Richmond, VA 23219 http://www.clark.edu

Appendix I 271

CO-Food&Bev - dummy.indd 271 5/14/10 10:25:30 AM Edmonds Community College Skagit Valley College Phone: (304) 367-4892 20000 68th Avenue West 2405 East College Way E-mail: [email protected] Lynnwood, WA 98036 Mount Vernon, WA 98273 http://www.pierpont.edu Phone: (425) 640-1459 Phone: (360) 416-7600 or E-mail: [email protected] (877) 385-5360 West Virginia Northern http://www.edcc.edu E-mail: [email protected] Community College http://www.skagit.edu 1704 Market Street The International Culinary Wheeling, WV 26003 School at The Art Institute South Puget Sound Phone: (304) 233-5900 of Seattle Community College E-mail: [email protected] 2323 Elliott Avenue 2011 Mottman Road Southwest http://www.wvncc.edu Seattle, WA 98121-1642 Olympia, WA 98512 Phone: (206) 448-6600 Phone: (360) 596-5347 WISCONSIN http://www.artinstitutes.edu/seattle http://www.spscc.ctc.edu Blackhawk Technical College Lake Washington Technical South Seattle Community 6004 South County Road G College College Janesville, WI 53546-9458 11605 132nd Avenue Northeast 6000 16th Avenue Southwest Phone: (608) 758-6900 Kirkland, WA 98034 Seattle, WA 98106 E-mail: [email protected] Phone: (425) 739-8300 Phone: (206) 764-5344 http://www.blackhawk.edu E-mail: [email protected] E-mail: [email protected] http://www.lwtc.ctc.edu http://www.southseattle.edu Fox Valley Technical College 1825 N. Bluemound Drive North Seattle Community Spokane Community College– P.O. Box 2277 College Inland Northwest Culinary Appleton, WI 54912-2277 9600 College Way North Academy Phone: (920) 735-5600 Seattle, WA 98103 1810 North Greene Street E-mail: [email protected] Phone: (206) 527-3663 Spokane, WA 99217-5399 http://www.fvtc.edu E-mail: [email protected] Phone: (509) 533-7000 or http://www.northseattle.edu (800) 248-5644 Gateway Technical College– Olympic College E-mail: [email protected] Elkhorn Campus 1600 Chester Avenue http://www.scc.spokane.edu 400 County Road H Bremerton, WA 98337-1699 Elkhorn, WI 53121 Phone: (360) 792-6050 Walla Walla Community College Phone: (262) 741-8200 E-mail: [email protected] 500 Tausick Way http://www.gtc.edu http://www.oc.ctc.edu Walla Walla, WA 99362 Phone: (509) 527-4227 Gateway Technical College– Renton Technical College E-mail: [email protected] Kenosha Campus 3000 Northeast 4th Street http://www.wwcc.edu 3520 30th Avenue Renton, WA 98056 Kenosha, WI 53144 Phone: (425) 235-2352 WEST VIRGINIA Phone: (262) 564-2200 E-mail: [email protected] http://www.gtc.edu http://www.renton-tc.ctc.edu Mountain State University 609 South Kanawha Street Gateway Technical College– Seattle Central Community Beckley, WV 25801 Racine Campus College–Seattle Culinary Phone: (866) 367-6781 1001 South Main Street Academy E-mail: [email protected] Racine, WI 53403 1701 Broadway http://www.mountainstate.edu Phone: (262) 619-6200 Room BE2120 http://www.gtc.edu Seattle, WA 98122 Pierpont Community and Phone: (206) 587-5424 Technical College Madison Area Technical College E-mail: [email protected] 1201 Locust Avenue 3550 Anderson Street http://www.seattleculinary.com Fairmont, WV 26554 Madison, WI 53704

272 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 272 5/4/10 6:18:00 PM Phone: (608) 246-6100 Phone: (920) 922-8611 E-mail: [email protected] http://www.matcmadison.edu http://www.morainepark.edu http://www.swtc.edu

Milwaukee Area Technical Nicolet Area Technical College Waukesha County Technical College 5364 College Drive College 700 West State Street Rhinelander, WI 54501 800 Main Street Milwaukee, WI 53233 Phone: (715) 365-4410 Pewaukee, WI 53072 Phone: (414) 297-6000 http://www.nicoletcollege.edu Phone: (262) 691-5566 E-mail: [email protected] E-mail: [email protected] http://www.matc.edu Southwest Wisconsin Technical http://wctc.edu College Moraine Park Technical College 1800 Bronson Boulevard 235 North National Avenue Fennimore, WI 53809 Fond du Lac, WI 54935 Phone: (800) 362-3322

APPENDIX I 273

xvi-298_CO-Food&Bev.indd 273 5/4/10 6:18:00 PM APPENDIX II WINE AND BEER CLASSES AND SCHOOLS

Affairs of the Vine The Art Institute of California– Boston, MA 02215 696 Elliot Lane San Francisco Phone: (617) 353-9852 Sebastopol, CA 95472 1170 Market Street E-mail: [email protected] Phone: (707) 874-1975 San Francisco, CA 94102 http://www.bu.edu/foodandwine/ E-mail: [email protected] Phone: (415) 865-0198 wine_programs http://www.affairsofthevine.com http://www.artinstitutes.edu/ SanFrancisco Bruce Cass Wine Lab American Brewer’s Guild 804 Avalon Avenue The Art Institute of Charleston 1001 Maple Street San Francisco, CA 94112 24 North Market Street Salisbury, VT 05769 Phone: (415) 839-5313 Charleston, SC 29401-2623 Phone: (800) 636-1331 E-mail: classes@brucecasswinelab. Phone: (843) 727-3500 E-mail: [email protected] com http://www.artinstitutes.edu/ http://www.abgbrew.com http://brucecasswinelab.com charleston California Polytechnic State American Institute of The Art Institute of Tampa University Wine and Food Parkside at Tampa Bay Park College of Agriculture–Wine and 26364 Carmel Rancho Lane 4401 North Himes Avenue Viticulture Program Suite 201 Suite 150 1 Grand Avenue Carmel, CA 93923 Tampa, FL 33614 San Luis Obispo, CA 93407 Phone: (831) 250-7739 Phone: (813) 873-2112 Phone: (805) 756-2161 Fax: (831) 622-7783 http://www.artinstitutes.edu/tampa E-mail: [email protected] E-mail: [email protected] http://www.cafes.calpoly.edu http://www.aiwf.org The Art Institute of Washington 1820 Fort Myer Drive Suite 1 California State University, American Sommelier Arlington, VA 22209 Chico Association Phone: (703) 358-9550 College of Agriculture 580 Broadway http://www.artinstitutes.edu/ 400 West First Street Suite 716 arlington Chico, CA 95929-0310 New York, NY 10012 Phone: (530) 898-5844 Phone: (212) 226-6805 Boston Center for Adult E-mail: [email protected] Fax: (212) 226-6407 Education http://www.csuchico.edu/ag E-mail: office@americansommelier. 122 Arlington Street org Boston, MA 02116 California State University– http://www.americansommelier. Phone: (617) 267-4430 Fresno org E-mail: [email protected] Viticulture and Enology http://www.bcae.org Department The Art Institute of Atlanta 2360 East Barstow 6600 Peachtree Dunwoody Road Boston University/Elizabeth Fresno, CA 93740 Northeast Bishop Wine Resource Phone: (559) 278-2089 Atlanta, GA 30328 Center Fax: (559) 278-4795 Phone: (770) 394-8300 Special Programs http://www.cast.csufresno.edu/ve/ www.artinstitutes.edu/atlanta 808 Commonwealth Avenue index.htm

274 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 274 5/4/10 6:18:00 PM Chicago Wine School Landmark Building A Harriet Lembeck’s Wine and 1942 South Halsted Street San Francisco, CA 94123 Spirits Programs Chicago, IL 60608 Phone: (415) 879-2787 203 East 29th Street Phone: (312) 491-0284 E-mail: info@discoverwineand New York, NY 10016 E-mail: [email protected] spirits.com Phone: (212) 252-8989 http://www.wineschool.com http://www.discoverwineandspirits. Fax: (718) 263-3750 com E-mail: h.lembeck@wineandspirits City College of San Francisco program.com 50 Phelan Avenue French Culinary Institute http://www.wineandspiritsprogram. San Francisco, CA 94112 462 Broadway com Phone: (415) 239-3000 New York, NY 10013 http://www.ccsf.edu Phone: (212) 219-8890 James Beard Foundation–Food http://www.frenchculinary.com and Wine Program Cornell University–Enology 167 West 12th Street and Viticulture Institute of Masters of Wine New York, NY 10011 College of Agriculture and Life 2/3 Philpot Lane Phone: (212) 675-4984 Sciences London, United Kingdom Fax: (212) 645-1438 177 Roberts Hall EC3M 8AN E-mail: [email protected] Ithaca, NY 14853 Phone: +44 (0) 20 7621 2830 http://www.jamesbeard.org Phone: (607) 255-2036 Fax: +44 (0) 20 7929 2302 http://www.grapesandwine.cals. E-mail: [email protected] Kevin Zraly’s Windows on the cornell.edu http://www.mastersofwine.org World Wine School 83 South Chestnut Street The Court of Master International Sommelier Guild New Paltz, NY 12561 Sommeliers, American 4109 Northwest 88th Avenue Phone: (845) 255-1456 Chapter Suite 101 Fax: (845) 255-2041 Kathleen Lewis, Executive Director Coral Springs, FL 33065 http://www.kevinzraly.com P.O. Box 6170 Phone: (866) 412-0464 Napa, CA 94581 Fax: (954) 272-7377 Leiths School of Food and Phone: (707) 255-5056 E-mail: info@international Wine Limited E-mail: klewis@mastersommeliers. sommelier.com 16-20 Wendell Road org London W12 9RT http://www.mastersommeliers.org The International Wine United Kingdom Center Phone: +44 (0)20 8749 6400 The Culinary Institute of 350 7th Avenue E-mail: [email protected] America at Greystone, Suite 1201 http://www.leiths.com California New York, NY 10001 2555 Main Street Phone: (212) 239-3055 McCutchen House at University Saint Helena, CA 94574 Fax: (212) 239-3051 of South Carolina Phone: (800) 333-9242 E-mail: info@internationalwine 902 Sumter Street http://www.ciachef.edu center.com Building 10 http://www.internationalwinecenter. Columbia, SC 29208 The Culinary Institute of com Phone: (803) 777-8225 America at Hyde Park, http://www.hrsm.sc.edu/culinary New York International Wine Guild 1946 Campus Drive Metropolitan State College of Mendocino College Hyde Park, NY 12538 Denver Campus Community Extension Phone: (845) 452-9600 P.O. Box 173362 1000 Hensley Creek Road http://www.ciachef.edu Denver, CO 80217-3362 Ukiah, CA 95482 Phone: (303) 296-3966 Phone: (707) 468-3063 Discover Wine and Spirits, Fax: (303) 904-3245 Fax: (707) 468-3008 LCC http://www.internationalwineguild. E-mail: [email protected] Fort Mason Center com http://www.mendocino.edu

APPENDIX II 275

xvi-298_CO-Food&Bev.indd 275 5/4/10 6:18:00 PM Mission College in Santa Clara Sonoma State University E-mail: [email protected]. 3000 Mission College Blvd The Wine Business Program of edu Santa Clara, CA 95054 the School of Business and http://extension.ucdavis.edu Phone: (408) 988-2200 Economics http://www.missioncollege.org 1801 East Cotati Avenue University of Utah, Department Rohnert Park, CA 94928 of Continuing Education, New England Wine School Phone: (707) 664-2260 Lifelong Learning P.O. Box 1157 E-mail: [email protected] Main Office–Annex Building Bristol, RI 02809 http://www.sonoma.edu/winebiz 1901 East South Campus Drive Phone: (401) 487-9678 Salt Lake City, UT 84112-9359 E-mail: info@newenglandwine South Seattle Community Phone: (801) 581-6461 school.com College Northwest Wine Fax: (801) 585-5414 http://www.newenglandwineschool. Academy http://continue.utah.edu/lifelong com 6000 16th Avenue Southwest Seattle, WA 98106 Professional Culinary Institute– Phone: (206) 764-5300 Walla Walla Community Certified Sommelier http://nwwineacademy.com College Program 500 Tausick Way 700 West Hamilton Avenue United States Sommelier Walla Walla, WA 99362 Suite 300 Association Phone: (509) 522-2500 Campbell, CA 95008 Executive Offices http://www.wwcc.edu/CMS Phone: (866) 318-CHEF 6039 Collins Avenue Fax: (408) 370-9186 Suite 504 Washington State University E-mail: [email protected] Miami Beach, FL 33140 Viticulture/Enology Program http://www.pcichef.com/3.html Phone: (305) 867-3226 Department of Horticulture and E-mail: [email protected] Landscape Architecture San Francisco State University http://www.ussommelier.com College of Agricultural, Human, 1600 Holloway Avenue and Natural Resource Sciences San Francisco, CA 94132 University of California– 149 Johnson Hall Phone: (415) 338-1111 Berkeley, Extension P.O. Box 646414 http://www.sfsu.edu 1995 University Avenue Pullman, WA 99164-6414 Suite 110 Phone: (509) 335-9502 Society of Wine Educators Berkeley, CA 94704-7000 E-mail: [email protected] 1212 New York Avenue Northwest Phone: (510) 642-4111 http://www.wsu.edu Suite 425 E-mail: [email protected] Washington, DC 20005 http://www.unex.berkeley.edu The Wine School of Phone: (202) 408-8777 Philadelphia Fax: (202) 408-8677 University of California–Davis, http://www.societyofwineeducators. Department of Viticulture & 2008 Fairmount Avenue org Enology Philadelphia, PA 19144 One Shields Avenue Phone: (800) 817-7351, ext. 11 Sommelier Society of America Davis, CA 95616-5270 E-mail: [email protected] P.O. Box 20080 Phone: (530) 752-0380 http://www.vinology.com West Village Station Fax: (530) 752-0382 New York, NY 10014 http://wineserver.ucdavis.edu Wine Spectator School Phone: (212) 679-4190 387 Park Avenue South Fax: (212) 255-8959 University of California–Davis, New York, NY 10016 E-mail: info@sommeliersocietyof Extension Phone: (212) 481-8610, ext.1-302 america.org or info@winestudy. 1333 Research Park Drive Fax: (212) 684-5424 org Davis, CA 95618 E-mail: winespectatorschool@ http://www.sommeliersocietyof Phone: (800) 752-0881 or mshanken.com america.org or www.winestudy. (916) 757-8777 http://www.winespectatorschool. org Fax: (916) 757-8558 com

276 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 276 5/4/10 6:18:00 PM APPENDIX III CULINARY ORGANIZATIONS, PROFESSIONAL SOCIETIES, AND TRADE ASSOCIATIONS

Advertising Photographers of Suite 650 American Folkloric Society, America (APA) Louisville, KY 40202 Foodways Sections (AFS) APA Membership Office Phone: (502) 583-3783 1501 Neil Avenue 560 4th Street Fax: (502) 589-3602 Columbus, OH 43201-2602 San Francisco, CA 94107 E-mail: [email protected] Phone: (614) 292-3375 Phone: (800) 272-6264 http://www.cheesesociety.org E-mail: [email protected] Fax: (415) 882-9781 http://www.afsnet.org/sections/ http://www.apanational.com American Culinary Federation foodways (ACF) American Association of 180 Center Place Way American Herb Association Family and Consumer Saint Augustine, FL 32095 P.O. Box 1673 Sciences (AAFCS) Phone: (904) 824-4468 Nevada City, CA 95959 400 North Columbus Street Fax: (904) 825-4758 Phone: (530) 265-9552 Suite 202 http://www.acfchefs.org http://www.ahaherb.com Alexandria, VA 22314 Phone: (703) 706-4600 American Dairy Association American Homebrewers Fax: (703) 706-4663 and Dairy Council, Inc. http://www.aafcs.org Association 219 South West Street 736 Pearl Street Suite 100 American Association of Boulder, CO 80302 Syracuse, NY 13202 Nutritional Consultants Phone: (303) 447-0816 Phone: (315) 472-9143 401 Kings Highway Fax: (303) 447-2825 Fax: (315) 472-0506 Winona Lake, IN 46590 [email protected] http://www.adadc.com Phone: (888) 828-2262 http://www.beertown.org Fax: (574) 268-2120 American Dietetic Association http://www.aanc.net American Hospital Association E-mail: [email protected] (ADA) 120 South Riverside Plaza (AHA) Chicago Headquarters American Bakers Association Suite 2000 1 North Franklin (ABA) Chicago, IL 60606-6995 Chicago, IL 60606-3421 1300 I Street Northwest Phone: (800) 877-1600 Phone: (312) 422-3000 Suite 700 West http://www.eatright.org http://www.aha.org Washington, DC 20005 Phone: (202) 789-0300 American Farm Bureau Fax: (202) 898-1164 Federation (AFBF) American Hospital Association E-mail: [email protected] 600 Maryland Avenue SW (AHA) http://www.americanbakers.org Suite 1000W Washington Headquarters Washington, DC 20024 325 7th Street, NW American Cheese Society Phone: (202) 406-3600 Washington, DC 20004 (ACS) Fax: (202) 406-3602 Phone: (202) 638-1100 455 South 4th Street http://www.fb.org http://www.aha.org

APPENDIX III 277

xvi-298_CO-Food&Bev.indd 277 5/4/10 6:18:00 PM American Hotel and Lodging American Society for Association for Dressings and Association (AH&LA) Healthcare Food Service Sauces (ADS) 1201 New York Avenue NW Administration (ASHFSA) 1100 Johnson Ferry Road Suite 600 455 South 4th Street Suite 300 Washington, DC 20005-3931 Suite 650 Atlanta, GA 30342 Phone: (202) 289-3100 Louisville, KY 40202 Phone: (404) 252-3663 Fax: (202) 289-3199 Phone: (502) 583-3783 Fax: (404) 252-0774 E-mail: [email protected] Fax: (502) 589-3602 E-mail: [email protected] http://www.ahla.com E-mail: [email protected] http://www.dressings-sauces.org http://www.ashfsa.org American Institute of Baking Association of Food Industries (AIB) American Society of Interior (AFI) 1213 Bakers Way Designers (ASID) 3301 Route 66 P.O. Box 3999 608 Massachusetts Avenue NE Suite 205 Manhattan, KS 66505-3999 Washington, DC 20002-6006 Building C Phone: (785) 537-4750 Phone: (202) 546-3480 Neptune, NJ 07753 Fax: (785) 537-1493 Fax: (202) 546-3240 Phone: (732) 922-3008 E-mail: [email protected] E-mail: [email protected] Fax: (732) 922-3590 http://www.aibonline.org http://www.asid.org E-mail: [email protected] http://afi.mytradeassociation.org American Institute of Wine and American Society of Media Food (AIWF) Photographers (ASMP) Association of Food Journalists 26364 Carmel Rancho Lane 150 North 2nd Street (AFJ) Suite 201 Philadelphia, PA 19106 7 Avenida Vista Grande Carmel, CA 93923 Phone: (215) 451-2767 Suite B7 #467 Phone: (800) 274-AIWF (2493) Fax: (215) 451-0880 Santa Fe, NM 87508 Fax: (831) 622-7783 E-mail: [email protected] Phone: (505) 466-4742 E-mail: [email protected] http://www.asmp.org E-mail: [email protected] http://www.aiwf.org http://www.afjonline.com American Society of Travel American Personal and Private Agents (ASTA) Association of Fundraising Chef Association (APPCA) 1101 King Street Professionals (AFP) 4572 Delaware Street Alexandria, VA 22314 4300 Wilson Boulevard San Diego, CA 92116 E-mail: [email protected] Suite 300 Phone: (619) 294-2436 http://www.asta.org Arlington, VA 22203 E-mail: [email protected] Phone: (703) 684-0410 http://www.personalchef.com American Sommelier Fax: (703) 684-0540 Association http://www.afpnet.org American Society of Brewing 580 Broadway Chemists (ASBC) Suite 716 The Authors Guild 3340 Pilot Knob Road New York, NY 10012 31 East 32nd Street Saint Paul, MN 55121 Phone: (212) 226-6805 7th Floor Phone: (651) 454-7250 Fax: (212) 226-6407 New York, NY 10016 Fax: (651) 454-0766 E-mail: office@americansommelier. Phone: (212) 563-5904 http://www.asbcnet.org org Fax: (212) 564-5363 http://www.americansommelier.org E-mail: [email protected] American Society for Enology http://www.authorsguild.org and Viticulture (ASEV) American Vegan Society P.O. Box 1855 P.O. Box 369 The Bakery, Confectionery, Davis, CA 95617 Malaga, NJ 08328 Tobacco Workers and Grain Phone: (530) 753-3142 Phone: (856) 694-2887 Millers Union Fax: (530) 753-3318 Fax: (856) 694-2288 10401 Connecticut Avenue http://www.asev.org http://www.americanvegan.org Kensington, MD 20895

278 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 278 5/4/10 6:18:00 PM Phone: (301) 933-8600 Lower Level Food Marketing Institute http://www.bctgm.org Boston, MA 02111 (FMI) Phone: (617) 236-5200 2345 Crystal Drive The Beer Institute Fax: (617) 236-5272 Suite 800 122 C Street NW E-mail: ChefsCollaborative@chefs Arlington, VA 22202 Suite 350 collaborative.org Phone: (202) 452-8444 Washington, DC 20001 http://www.chefscollaborative.org Fax: (202) 429-4519 Phone: (202) 737-2337 http://www.fmi.org Fax: (202) 737-7004 Chez Panisse Foundation E-mail: [email protected] 1517 Shattuck Avenue Food Processing Suppliers http://www.beerinstitute.org Berkeley, CA 94709 Association Phone: (510) 843-3811 1451 Dolley Madison Boulevard The Biodynamic Farming and Fax: (510) 843-3880 Suite 200 Gardening Association McLean, VA 22101 E-mail: info@chezpanissefoundation. 25844 Butler Road Phone: (703) 761-2600 org Junction City, OR 97448 http://www.iafis.org http://www.chezpanissefoundation. Phone: (888) 516-7797 E-mail: [email protected] org Fax: (541) 998-0106 E-mail: [email protected] Foodservice Consultants http://www.biodynamics.com Commercial Food Equipment Society International Service Association 144 Parkedge Street Black Culinarians Alliance 2216 West Meadowview Road Rockwood, ON N0B 2K0 (BCA) Suite100 Canada P.O. Box 2044 Greensboro, NC 27407 Phone: (519) 856-0783 North Babylon, NY 11703 Phone: (336) 346-4700 Fax: (519) 856-0648 Phone: (212) 714-3132 Fax: (336) 346-4745 http://www.fcsi.org http://www.bcaglobal.org E-mail: [email protected] http://www.cfesa.com The Gluten Intolerance Group Bread Bakers Guild of America of North America (GIG) (BBGA) Data Management 31214 124th Ave Southeast 670 West Napa Street International Auburn, WA 98092-3667 Suite B 19239 North Dale Mabry Highway Phone: (253) 833-6655 Sonoma, CA 95476 Suite 132 Fax: (253) 833-6675 Phone: (707) 935-1468 Lutz, FL 33548 E-mail: [email protected] Fax: (707) 935-1672 http://www.dama.org http://www.gluten.net E-mail: [email protected] E-mail: [email protected] http://www.bbga.org Green Restaurant Association 89 South Street Direct Marketing Association Chaîne des Rotisseurs USA Suite LL02 (DMA) (CHAINE) Boston, MA 02111 1120 Avenue of the Americas National Office Phone: (858) 452-7378 New York, NY 10036-6700 Confrérie de la Chaîne des Rôtisseurs E-mail: [email protected] Phone: (212) 768-7277 Chaîne House at Fairleigh http://www.dinegreen.com Fax: (212) 302-6714 Dickinson University http://www.the-dma.org 285 Madison Avenue The Grocery Manufacturers Madison, NJ 07940-1099 Association (GMA) Phone: (973) 360-9200 Farmers Market Coalition 1350 I Street, NW Fax: (973) 360-9330 (FMA) Suite 300 E-mail: [email protected] P.O. Box 4089 Washington, DC 20005 http://www.chaineus.org Martinsburg, WV 25402 Phone: (202) 639-5900 Phone: (877) 362-0553 Fax: (202) 639-5932 Chefs Collaborative http://www.farmersmarketcoalition. E-mail: [email protected] 89 South Street org http://www.gmaonline.org

APPENDIX III 279

xvi-298_CO-Food&Bev.indd 279 5/4/10 6:18:01 PM Hospitality Sales and International Brotherhood of E-mail: [email protected] Marketing Association Teamsters http://ifeconline.com International (HSMAI) 25 Louisiana Avenue NW 1760 Old Meadow Road Washington, DC 20001 International Foodservice Suite 500 Phone: (202) 624-6800 Executives Association McLean, VA 22102 http://www.teamster.org (IFSEA) Phone: (703) 506-3280 500 Ryland Street Fax: (703) 506-3266 International Cake Exploration Suite 200 E-mail: [email protected] Société (ICES) Reno, NV 89502 http://www.hsmai.org http://www.ices.org Phone: (775) 825-2665 Fax: (775) 825-6411 HTML Writers Guild International Chili Society (ICS) http://www.ifsea.com 119 East Union Street P.O. Box 1027 Suite F San Juan Capistrano, CA 92693 International Food, Wine and Pasadena, CA 91103 Phone: (949) 496-2651 Travel Writers Association Phone: (626) 449-3709 Fax: (949) 496-7091 (IFWTWA) Fax: (626) 449-8308 E-mail: [email protected] 1142 South Diamond Bar Boulevard http://www.hwg.org http://www.chilicookoff.com Suite 177 Diamond Bar, CA 91765-2203 Institute of Culinary Education International Council on Hotel, Phone: (877) 439-8929 50 West 23rd Street Restaurant & Institutional Fax: (909) 396-0014 New York, NY 10010 Education (CHRIE) E-mail: [email protected] Phone: (888) 354-CHEF 2810 North Parham Road http://www.ifwtwa.org http://www.iceculinary.com Suite 230 Richmond, VA 23294 International Interior Design Institute of Food Technologists Phone: (804) 346-4800 Association (IIDA) (IFT) Fax: (804) 346-5009 Headquarters 525 West Van Buren http://www.chrie.org 222 Merchandise Mart Plaza Suite 1000 Suite 567 Chicago, IL 60607 International Culinary Tourism Chicago, IL 60654-1103 Phone: (312) 782-8424 Association (ICTA) Phone: (312) 467-1950 Fax: (312) 782-8348 4110 Southeast Hawthorne Fax: (312) 467-0779 E-mail: [email protected] Boulevard E-mail: [email protected] http://www.ift.org Suite 440 http://www.iida.org Portland, OR 97214 Institute of Masters of Wine Phone: (503) 750-7200 International Society of Sports 2/3 Philpot Lane http://www.culinarytourism.org Nutrition London United Kingdom c/o Maelu Fleck EC3M 8AN International Dairy Foods 600 Pembrook Drive Phone: +44 (0) 20 7621 2830 Association (IDFA) Woodland Park, CA 80863 Fax: +44 (0) 20 7929 2302 1250 H Street NW Phone: (866) 740-4776 E-mail: [email protected] Suite 900 Fax: (719) 687-5184 http://www.mastersofwine.org Washington, DC 20005 E-mail: issn@sportsnutrition Phone: (202) 737-4332 society.org International Association of Fax: (202) 331-7820 http://www.sportsnutritionsociety. Culinary Professionals (IACP) http://www.idfa.org org 1100 Johnson Ferry Road Suite 300 International Foodservice International Wine Guild Atlanta, GA 30342 Editorial Council (IFEC) Metropolitan State College of Phone: (404) 252-3663 P.O. Box 491 Denver Campus Fax: (404) 252-0774 Hyde Park, NY 12538 P.O. Box 173362 E-mail: [email protected] Phone: (845) 229-6973 Denver, CO 80217 http://www.iacp.com Fax: (845) 229-6993 Phone: (303) 296-3966

280 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 280 5/4/10 6:18:01 PM Fax: (303) 904-3245 Meeting Professionals San Diego, CA 92111 http://www.internationalwineguild. International (MPI) Phone: (858) 694-0317 com 3030 Lyndon B. Johnson Freeway E-mail: [email protected] Suite 1700 http://www.nasnutrition.com James Beard Foundation Dallas, TX 75234-2759 167 West 12th Street Phone: (972) 702-3000 National Association of New York, NY 10011 Fax: (972) 702-3070 Wholesaler-Distributors Phone: (212) 675-4984 E-mail: [email protected] (NAW) Fax: (212) 645-1438 http://www.mpiWeb.org 325 G Street NW E-mail: [email protected] Suite 1000 http://www.jamesbeard.org National Association for the Washington, DC 20005-3100 Specialty Food Trade, Inc. Phone: (202) 872-0885 Jewish Vegetarians of North (NASFT) Fax: (202) 785-0586 America 120 Wall Street E-mail: [email protected] 49 Patton Drive 27th Floor http://www.naw.org Newport News, VA 23606 New York, NY 10005 Phone: (718) 761-5876 Phone: (212) 482-6440 National Farmers Union http://www.jewishveg.com Fax: (212) 482-6459 (NFU) http://www.specialtyfood.com 400 North Capitol Street NW Les Dames d’Escoffier Suite 790 International (LDEI) National Association of Career Washington, DC 20001 P.O. Box 4961 Travel Agents Phone: (202) 554-1600 Louisville, KY 40204 1101 King Street Fax: (202) 554-1654 Phone: (502) 456-1851 Suite 200 http://nfu.org Fax: (502) 456-1821 Alexandria, VA 22314 E-mail: [email protected] Phone: (703) 739-6826 National Kitchen and Bath http://www.ldei.org Fax: (703) 739-6861 Association (NKBA) E-mail: [email protected] 687 Willow Grove Street Manufacturers’ Agents for the http://www.nacta.com Hackettstown, NJ 07840 Food Service Industry Phone: (800) THE-NKBA 1199 Euclid Avenue National Association of Fax: (908) 852-1695 Atlanta, GA 30307 Catering Executives (NACE) E-mail: [email protected] Phone: (404) 214-9474 9881 Broken Land Parkway http://www.nkba.org Fax: (404) 522-0132 Suite 101 E-mail: [email protected] Columbia, MD 21046 National Restaurant http://www.mafsi.org Phone: (410) 290-5410 Association (NRA) Fax: (410) 290-5460 1200 17th Street NW Master Brewers Association of http://www.nace.net Washington, DC 20036 the Americas Phone: (202) 331-5900 3340 Pilot Knob Road National Association of Fax: (202) 331-2429 Saint Paul, MN 55121-2097 College and University Food www.nationalrestaurantassociation. Phone: (651) 454-7250 (NACUFS) org Fax: (651) 454-0766 2525 Jolly Road E-mail: [email protected] Suite 280 National Writer’s Union http://www.mbaa.com Okemos, MI 48864-3680 (NWU) Phone: (517) 332-2494 NWU National Office Meals on Wheels Association of Fax: (517) 332-8144 113 University Place America (MOWAA) http://www.nacufs.org 6th Floor 203 South Union Street New York, NY 10003 Alexandria, VA 22314 National Association of Sports Phone: (212) 254-0279 Phone: (703) 548-5558 Nutrition Fax: (212) 254-0673 Fax: (703) 548-8024 7710 Balboa Avenue E-mail: [email protected] http://www.mowaa.org Suite 227 B http://www.nwu.org

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xvi-298_CO-Food&Bev.indd 281 5/4/10 6:18:01 PM North American Brewers Suite 2200 Society of Wine Educators Association Atlanta, GA 30303 (SWE) http://www.northamericanbrewers. Phone: (404) 522-8600 1212 New York Avenue NW org Fax: (404) 614-6400 Suite 425 [email protected] E-mail: [email protected] Washington, DC 20005 http://www.ppa.com Phone: (202) 408-8777 North American Farmers’ Fax: (202) 408-8677 Direct Marketing Retail Bakers of America http://www.societyofwineeducators. Association (NAFDMA) 8400 Westpark Drive org 62 White Loaf Road 2nd Floor Southampton, MA 01073 McLean, VA 22102 Specialty Travel Agents Phone: (413) 529-0386 Phone: (703) 610-9035 Association (STAA) Fax: (413) 529-9101 Fax: (703) 610-0239 12381 Fenton Road http://www.nafdma.com E-mail: [email protected] Fenton, MI 48430 http://www.rbanet.com Phone: (810) 629-2386 North American Food http://www.specialtytravelagents.com Equipment Manufacturers Share Our Strength (SOS) 161 North Clark Street 1730 M Street NW Southern Foodways Alliance Suite 2020 Suite 700 (SFA) Washington, DC 20036 Chicago, IL 60601 Center for the Study of Southern Phone: (202) 393-2925 Phone: (312) 821-0201 Culture Fax: (202) 347-5868 Fax: (312) 821-0202 P.O. Box 1848 E-mail: [email protected] E-mail: [email protected] Barnard Observatory http://www.strength.org http://www.nafem.org University, MS 38677 Phone: (662) 915-5993 Oldways Preservation and Slow Food USA Fax: (662) 915-5814 Exchange Trust Slow Food USA National Office E-mail: [email protected] 266 Beacon Street 20 Jay Street http://www.southernfoodways.com Boston, MA 02116 Suite M04 Phone: (617) 421-5500 Brooklyn, NY 11201 United Farm Workers of Fax: (617) 421-5511 Phone: (718) 260-8000 America (UFW) E-mail: [email protected] Fax: (718) 260-8068 National Headquarters http://www.oldwayspt.org E-mail: [email protected] http://www.slowfoodusa.org P.O. Box 62 Prepared Foods Network 29700 Woodford-Tehachapi Road 1050 IL. Route 83 Snack Food Association Keene, CA 93531 Suite 200 1600 Wilson Boulevard Phone: (661) 823-6250 Bensenville, IL 60106 Suite 650 E-mail: [email protected] Phone: (630) 694-4353 Arlington VA 22209 http://www.ufw.org http://www.preparedfoods.com Phone: (703) 836-4500 Fax: (703) 836-8262 United Food and Commercial Professional Convention E-mail: [email protected] Workers (UFCW) Management Association http://www.sfa.org International Office (PCMA) 1775 K Street NW 2301 South Lake Shore Drive Society of Flavor Chemists Washington, DC 20006-1598 Suite 1001 3301 Route 66 Phone: (202) 223-3111 Chicago, IL 60616-1419 Suite 205 http://www.ufcw.org Phone: (312) 423.7262 Building C Fax: (312) 423-7222 Neptune, NJ 07753 United States Personal Chef http://www.pcma.org Phone: (732) 922-3393 Association (USPCA) Fax: (732) 922-3590 610 Quantum Professional Photographers of E-mail: administrator@flavor Rio Rancho, NM 87124 America (PPA) chemist.org Phone: (505) 994-6372 229 Peachtree Street Northeast http://www.flavorchemist.org http://www.uspca.com

282 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 282 5/4/10 6:18:01 PM United States Sommelier Houston, TX 77017 Fax: (952) 358-2119 Association Phone: (435) 518-9784 E-mail: lpharr@womensfoodservice 8362 Pines Boulevard Fax: (734) 448-5384 forum.com Suite 247 E-mail: [email protected] http://www.womensfoodservice Pembroke Pines, FL 33024 http://www.wdda.org forum.com Phone: (305) 867-3226 E-mail: [email protected] Wine Institute Women’s National Book http://www.ussommelier.com San Francisco Office Association (WNBA) 425 Market Street Susannah Greenberg Public Unite Here Suite 1000 Relations Headquarters San Francisco, CA 94105 c/o Women’s National Book 275 7th Avenue Phone: (415) 512-0151 Association–New York City New York, NY 10001-6708 Fax: (415) 442-0742 Chapter Phone: (212) 265-7000 http://wineinstitute.org P.O. Box 237 http://www.unitehere.org FDR Station Women Chefs and New York, NY 10150-0231 Vegetarian Nutrition Dietetic Restaurateurs (WCR) Phone: (212) 208-4629 Practice Group (VN DPG) P.O. Box 1875 Fax: (212) 208-4629 American Dietetic Association Madison, AL 35758 http://www.wnba-books.org 120 South Riverside Plaza Phone: (256) 975-1346 Suite 2000 E-mail: [email protected] The World Association of Chicago, IL 60606-6995 http://www.womenchefs.org Chefs Societies (WACS) Phone: (800) 877-1600, x4816 Vice President Hilmar Jonnson E-mail: [email protected] Women for WineSense Corporate Chef, Key Impact Sales http://www.vegetariannutrition.net P.O. Box 10549 6244 Sommerset Lane Napa, CA 94581 Williamsburg, VA 23188 The Vegetarian Resource Phone: (800) 204-1616 Phone: (757) 303-2493 Group http://www.womenforwinesense. E-mail: [email protected] P.O. Box 1463 org http://www.wacs2000.org Baltimore, MD 21203 Phone: (410) 366-8343 Women’s Foodservice Forum E-mail: [email protected] (WFF) http://www.vrg.org 1650 West 82nd Street Suite 650 Web Design and Developers Bloomington, MN 55431 Association Phone: (952) 358-2100 or (866) 8515 Brower 368-8008

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xvi-298_CO-Food&Bev.indd 283 5/4/10 6:18:01 PM APPENDIX IV MAGAZINES AND PERIODICALS

AIB Research Technical Bulletin pictures and instructions, Provides techniques and AIB International, Inc. information about tools and contemporary topics for 1213 Bakers Way materials, and reviews of new professionals, students, and P.O. Box 3999 products. consumers. Manhattan, KS 66505-3999 Phone: (785) 537-4750 American Herb Association Art of Eating Fax: (785) 537-1493 Quarterly Newsletter P.O. Box 242 E-mail: [email protected] P.O. Box 1673 Peacham, VT 05862 http://www.aibonline.org Nevada City, CA 95959 Phone: (800) 495-3944 Bimonthly bulletin. Subscriptions: Phone: (530) 265-9552 E-mail: [email protected] $20 to $220, may order print http://www.ahaherb.com http://www.artofeating.com subscriptions, individual Quarterly newsletter. Included Quarterly newsletter. Subscriptions: bulletins or a complete online in AHA membership at $20/ $48/year. There is no advertising. archive. Published by AIB’s year. Also online. Reports on Along with in-depth articles, research department staff and scientific studies, new books, there are recipes, letters, a wine guest contributors. Topics international herb news, legal review, restaurant reviews, book range from bakery ingredients, and environmental issues, and reviews, and more. products, and operations to pest national and international herb- control and other operation and related events. Baking Innovations Newsletter food safety issues. Lallemand Inc. American Vegan magazine 1620 Préfontaine All About Beer Magazine P.O. Box 369 Montreal, QC H1W 2N8 501 Washington Street Malaga, NJ 08328 Canada Suite H Phone: (856) 694-2887 Phone: (514) 522-2133 Durham, NC 27701 Fax: (856) 694-2288 Fax: (514) 522-2884 Phone: (919) 530-8150 or customer http://www.americanvegan.org E-mail: [email protected] service: (800) 999-9718 Quarterly magazine published by http://www.lallemand.com Fax: (919) 530-8160 the American Vegan Society. Available online at no charge. A E-mail: [email protected] Subscription included in the new series of publications about http://allaboutbeer.com $20/year membership fee ($10 innovations in the baker’s yeast Bimonthly magazine. Subscriptions: for students/low income). market. Available in French. $19.99/year. American beer Includes information about magazine featuring articles living a vegan lifestyle. The Baking Sheet Newsletter about beer, brewing beer, and King Arthur Flour beer news. Some articles also Art Culinaire 58 Billings Farm Road available online. 40 Mills Street White River Junction, VT 05001 Morristown, NJ 07960 Phone: (800) 827-6836 American Cake Decorating Phone: (973) 993-5500 or (800) SO- Fax: (800) 343-3002 2594 Rice Street TASTY http://www.kingarthurflour.com Saint Paul, MN 55113 Fax: (973) 993-8779 Bimonthly publication. Phone: (651) 293-1544 E-mail: info@ Subscriptions: $21.95/year. http://www. ArtCulinaireMagazine.com Includes baking with kids of americancakedecorating.com http://www.getartc.com all ages, recipe makeovers, and Bimonthly magazine. Subscriptions: Quarterly hardcover magazine. baking ideas. Online newsletter $28.00/year. Provides detailed Subscriptions: $59.00/year. also available.

284 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 284 5/4/10 6:18:01 PM Baking Update Newsletter Brew Your Own Chile Pepper magazine Lallemand Inc. 5515 Main Street Goodman Media Group 1620 Préfontaine Manchester Center, VT 05255 250 West 57th Street Montreal, QC H1W 2N8 Phone: (802) 362-3981 Suite 710 Canada Fax: (802) 362-2377 New York, NY 10107 Phone: (514) 522-2133 http://www.byo.com Phone: (212) 262-2247 Fax: (514) 522-2884 Eight issues/year. Subscriptions: Fax: (212) 400-8620 E-mail: [email protected] $28/year. A how-to homebrew http://www.chilepepper.com http://www.lallemand.com beer magazine for all levels of Bimonthly magazine. Subscriptions: Available online at no charge. brewers. $26.99/year. For spicy food Read about various baking lovers. Includes recipes, new applications and techniques. Catering Magazine cooking gadgets, planning GP Publishing vacations, and learning how to Beard Bites 609 East Oregon Avenue grow chiles in the garden. James Beard Foundation Phoenix, AZ 85012 167 West 12th Street Phone: (602) 265-7778 Cook and Tell New York, NY 10011 Fax: (602) 265-7771 298 Hendricks Hill Road Phone: (212) 675-4984 http://www.cateringmagazine.com Southport, MN 04576 Fax: (212) 645-1438 Bimonthly. Subscriptions: $35/ http://www.cookandtell.com http://www.jamesbeard.org year. Provides ideas and Online newsletter. Ten issues per Biweekly e-newsletter. No charge. information on all the business year. Subscriptions: $20.00/year. Features information about Folksy newsletter with recipes, aspects pertaining to off- upcoming events, recipes and kitchen trivia, readers’ feedback, premise catering in the United photos from the Beard House, and art. States. scholarship news, restaurant news from around the country, Cooking for Profit magazine Catersource magazine and the latest on other CP Publishing, Inc. 250 Marquette Avenue foundation goings-on. P.O. Box 267 Suite 550 Fond du Lac, WI 54936-0267 Minneapolis, MN 55401 Beer Magazine Phone: (920) 923-3700 Phone: (612) 870-7727 P.O. Box 15896 http://www.cookingforprofit.com Fax: (612) 870-7106 North Hollywood, CA 91616 [email protected] Phone: (866) 456-0410 E-mail: [email protected] Monthly magazine. Subscriptions: Fax: (818) 487-4550 http://www.catersource.com $30/year. A trade magazine E-mail: [email protected] Bimonthly magazine. No charge directed to owners, managers, http://www.thebeermag.com for qualified catering, event, and chefs of foodservice facilities. Bimonthly magazine. Subscriptions: foodservice, and hospitality Published by Gas Foodservice $19.99/year. Includes beer taste professionals. A trade Equipment Network. tests, recipes, and event coverage. publication focusing on Digital subscriptions for the education, products, and news Cooking Light magazine same price are also available. for professional caterers. P.O. Box 1748 Birmingham, AL 35201 Bon Appétit Chef magazine Phone: (205) 445-6000 Condé Nast Publications 20 West Kinzie Street Fax: (205) 445-6600 4 Times Square Suite 1200 http://www.cookinglight.com New York, NY 10036 Chicago, IL 60654 Monthly magazine. Subscriptions: Phone: (212) 286-2860 Phone: (312) 849-2220 $15/year. A food and fitness http://www.bonappetit.com Fax: (312) 849-2174 magazine. Includes recipes, Monthly magazine. Subscriptions: http://www.chefmagazine.com nutrition advice, and food and $12 to $15/year. Includes recipes, Eleven issues per year. fitness tips. cooking tips, tools, ingredients, Subscriptions: $32/year print, restaurant reviews, and regional online free. Trade publication for Cooking with Paula Deen cuisine. food service professionals. Hoffman Media, LLC

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xvi-298_CO-Food&Bev.indd 285 5/4/10 6:18:02 PM 1900 International Park Drive Boulder, CO 80302 USA One volume per year, $15.00 per Suite 50 Phone: (303) 447-3334 volume. Presents scholarship Birmingham, AL 35243 http://www.culinary-online.com from a variety of disciplines: Phone: (205) 995-8860 Ten online issues per year. culinary history, nutritional Fax: (205) 991-0071 Subscriptions: $29/year. sciences, cultural and nutritional http://www.pauladeenmagazine.com Dedicated to culinary anthropology, sociology, and Six issues per year. Subscriptions: professionals and food lovers. folklore. Also may include $19.98/year. Includes recipes, Includes recipes, reviews of information about books, shopping tips, kitchen design culinary Web sites, opinions and conferences, exhibits, festivals, and gardening news. ideas from professionals, and museums, and films. tips to promote your Web site or Cook’s Country magazine business online. Eating Well magazine 17 Station Street 823A Ferry Road Brookline, MA 02445 Culinary Trends P.O. Box 1010 Phone: (800) 526-8442 503 Vista Bella Charlotte, VT 05445 http://www.cookscountry.com Suite 12 Phone: (802) 425-5700 Bimonthly magazine. Subscriptions: Oceanside, CA 92057 Fax: (802) 425-3700 $19.95/year. American home Phone: (760) 721-2500 E-mail: [email protected] cooking, including recipes, Fax: (760) 721-0294 http://eatingwell.com recommended kitchen tools, E-mail: subscriptions@ Bimonthly magazine. Subscriptions: cookware, and supermarket culinarytrends.net $14.97/year. Includes recipes, ingredients. http://www.culinarytrends.net nutritional and health Bimonthly magazine. Subscriptions: information, and kitchen tips Cook’s Illustrated $35.00/year. Also available and techniques. E-newsletters 17 Station Street online. Includes recipes from also available. Brookline, MA 02445 executive chefs, sources for Phone: (800) 526-8442 high-quality or hard to find Epicurious http://www.cooksillustrated.com ingredients, book reviews, and Condé Nast Publications Bimonthly magazine. Subscriptions: news about new trends. 4 Times Square $24.95/year. Online edition also New York, NY 10036 available. Professional how-tos, Diabetic Cooking Phone: (212) 286-2860 recipes, taste tests, and reviews Publications International, Ltd. of cookware and food products. 7373 North Cicero Avenue http://www.epicurious.com Lincolnwood, IL 60712 Online Web site offering recipes, Cuisine at Home Phone: (800) 777-5582 cooking features, video P.O. Box 842 http://www.diabeticcooking.com demonstrations, plus links to Des Moines, IA 50304-9961 Bimonthly magazine. Subscriptions: Bon Appétit magazine. No Phone: (800) 311-3995 $14.95/year, $24.95/two years. charge to access information on Fax: (515) 283-0447 Features recipes that meet the Web site. E-mail: cuisineathome@cuisineat needs of a diabetic diet along home.com with cooking tips. Fine Cooking http://www.cuisineathome.com The Taunton Press, Inc. Bimonthly magazine. Subscriptions: Digest: An Interdisciplinary 63 South Main Street $28/ two years to start. A Study of Food and Foodways P.O. Box 5506 “cooking class” magazine with c/o Lucy Long Newtown, CT 06470-5506 step-by-step recipe photos, Department of Popular Culture/ Phone: (203) 426-8171 cooking tips and techniques, American Folklore Society Fax: (203) 426-3434 kitchenware reviews, Q&A from Bowling Green State University http://www.finecooking.com readers, and no advertising. Bowling Green, OH 43403 Bimonthly magazine. Subscriptions: Phone: (419) 372-7862 $29.95/year. Also available Culinary online E-mail: [email protected] online. Step-by-step recipes 1900 Folsom Street http://www.afsnet.org/sections/ with photos, Q&A column, and Suite 210 foodways/digest.htm reviews.

286 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 286 5/4/10 6:18:02 PM Flavor and Fortune http://lancaster.unl.edu/FOOD/ Bimonthly e-newsletter. One-time P.O. Box 91 food-reflections.shtml $60 registration fee. Tracks Kings Park, NY 11754 Free monthly e-mail newsletter. contents of 21 consumer E-mail: flavorandfortune@hotmail. Provides information on magazines and 12 major com food, nutrition, and food metropolitan newspapers and http://www.flavorandfortune.com safety for health professionals, item information from more Quarterly magazine. Subscriptions: educators, and consumers. Past than 450 chain and independent $21.50/year. Information about newsletters are archived on the restaurant menus. Analyzes data Chinese cuisine with articles Internet. on current and future food trends. and book, food, and restaurant reviews. Foodservice and Hospitality Fresh Cup Magazine magazine P.O. Box 14827 Food & Wine magazine Toronto Office Portland, OR 97293-0827 P.O. Box 62665 Kostuch Publications Limited Phone: (503) 236-2587 Tampa, FL 33662 01-23 Lesmill Road Fax: (503) 236-3165 Phone: (800) 333-6569 Toronto, ON M3B 3P6 E-mail: [email protected] http://www.foodandwine.com Canada http://www.freshcup.com Monthly magazine. Subscriptions: Phone: (416) 447-0888 Monthly magazine. Subscriptions: $19.99/year. Also available Fax: (416) 447-5333 $48/year for U.S. residents. Print online. Includes recipes, menus, http://www.foodserviceworld.com magazine for specialty coffee wine reviews, and articles about Monthly publication. Published and tea professionals. Includes innovations in the food world. in Canada for the foodservice the latest coffee and tea news, Features chats with food experts. and hospitality markets. business and marketing tips, Subscriptions: Complimentary profiles of industry veterans, Food Arts for Canada residents; $60 (CDN) firsthand views of coffee- and M. Shanken Communications, Inc. for U.S. residents. tea-growing regions, and more. 387 Park Avenue South New York, NY 10016 Food Technology Gastronomica: The Journal of Phone: (212) 684-4224 525 West Van Buren Food and Culture http://www.foodarts.com Suite 1000 Darra Goldstein, Editor in Chief Ten issues per year. No charge; Chicago, IL 60607 Williams College subscriptions subject to Phone: (312) 782-8424 North Academic Building publisher’s acceptance. For Fax: (312) 782-8348 85 Mission Park Drive food and beverage industry E-mail: [email protected] Williamstown, MA 01267 professionals. Coverage of http://www.ift.org E-mail: [email protected] trends and industry news that Monthly publication. Included in http://www.gastronomica.org includes restaurant openings, membership in the Institute Published four times per year. business-building tips from of Food Technologists Individual subscriptions: colleagues, menu and food (membership rates vary) $48/year. Available both in trends, how-to culinary demos, or $190 for one year for print and online, but online tabletop and equipment nonmembers. Covers food subscriptions are only available innovations, marketing ideas, science and technology for institutions, not individuals. and recipes. including research Includes studies, humor, fiction, developments, industry news, poetry, and visual imagery, using Food Reflections consumer product innovations, food as an important source c/o Alice Henneman, Extension and professional opportunities. of knowledge about different Educator cultures and societies. University of Nebraska–Lincoln in Foodwatch Newsletter Lancaster County 6800 Galway Drive Gig Newsletter 444 Cherrycreek Road Edina, MN 55439 The Gluten Intolerance Group of Suite A Phone: (612) 819-1052 North America (GIG) Lincoln, NE 68528 E-mail: [email protected] 31214 124th Avenue Southeast Phone: (402) 441-7180 http://www.foodwatchtrends.com Auburn, WA 98092-3667

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xvi-298_CO-Food&Bev.indd 287 5/4/10 6:18:02 PM Phone: (253) 833-6655 Gravy Suite 208 Fax: (253) 833-6675 Southern Foodways Alliance (SFA) Fremont, CA 94538 E-mail: [email protected] Center for the Study of Southern Phone: (510) 668-0268 http://www.gluten.net Culture http://www.herbquarterly.com Quarterly newsmagazine. Included P.O. Box 1848 Quarterly magazine. Subscriptions: in membership to GIG at Barnard Observatory $19.97/year. Provides tips on $35/year. Detailed information University, MS 38677 hard to grow herbs, new herbs, about celiac disease and gluten Phone: (662) 915-5993 recipes built around herbs, intolerance. Fax: (662) 915-5814 herbal lore, and more. E-mail: [email protected] Gorgeless Gourmet http://www.southernfoodways.com Jewish Vegetarians of North Ferris Robinson, Editor Online quarterly newsletter. No America Newsletter 208 Oberon Trail charge for subscriptions. Covers 49 Patton Drive Lookout Mountain, GA 30750 the South’s newest books, Newport News, VA 23606-1744 http://dinnercoop.cs.cmu.edu/ eateries, raconteurs, and more. Phone: (718) 761-5876 dinnercoop/special/FatFree.html http://www.jewishveg.com Monthly online newsletter. $12/ Healthy Cooking magazine Weekly e-mail newsletter. No year. Features fat-free or nearly Reiman Publications charge for subscriptions. Articles fat-free recipes. 5400 South 60th Street related to Jewish vegetarianism. Greendale, WI 53129 Gourmet News Phone: (800) 344-6913 Journal of the American Dietetic 65 West Commercial Street http://www.tasteofhome.com/ Association Suite 207 Healthy-Cooking-Magazine Elsevier, Inc. Portland, ME 04101 Bimonthly magazine. Subscriptions: 1600 John F. Kennedy Boulevard Phone: (207) 775-2372 $14.98/year. Recipes and lifestyle Suite 1800 http://www.gourmetnews.com tips for healthy and special diets. Philadelphia, PA 19103-2899 Monthly publication. Subscriptions: Phone: (215) 239-3733 $65 /year. A business newspaper Healthy Exchanges Fax: (215) 239-3734 for the gourmet industry. P.O. Box 80 http://www.adajournal.org DeWitt, IA 52742-0080 Monthly publication. Subscriptions: Gourmet Retailer Phone: (563) 659-8234 $268/year. Also available 770 Broadway Fax: (563) 659-2126 online. Peer-reviewed journal New York, NY 10003-9595 E-mail: customer_service@ presenting articles about Phone: (847) 763-9050 healthyexchanges.com nutritional science, medical Fax: (847) 763-9037 http://www.healthyexchanges.com nutrition therapy, public health http://www.gourmetretailer.com Monthly newsletter. Subscriptions: nutrition, food science and Monthly print magazine. $25/year. Features low-fat, low biotechnology, foodservice Subscriptions: $83/year for U.S. sugar, low sodium recipes, tips systems, leadership and residents. Online newsletter also on healthy living, and advice on management, and dietetics available. For owners, operators, healthy lifestyles. education. executives, and managers of gourmet, specialty food, and The Herb Companion Kitchenware News kitchenware stores, as well as Ogden Publications, Inc. 65 West Commercial Street coffee stores, department stores, 1503 Southwest 42nd Street Portland, ME 04101 and upscale supermarkets. Topeka, KS 66609-1265 Phone: (207) 775-2372 Includes news, national and Phone: (785) 274-4357 Fax: (207) 775-2375 international sources of http://www.herbcompanion.com http://www.kitchenwarenews.com specialty foods and innovative Bimonthly magazine. Subscriptions: Monthly magazine. No charge housewares, consumer trends, $19.95/year. A guide to the uses for qualified subscribers. A new product ideas, creative and pleasures of herbs. business-to-business publication merchandising, and education covering the specialty foods of store personnel for specialty The Herb Quarterly and kitchenwares market. Also retailing. 4075 Papazian Way available online.

288 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 288 5/4/10 6:18:02 PM La Cucina Italiana magazine Fax: (904) 825-4758 Prepared Foods Quadratum Publishing E-mail: [email protected] P.O. Box 2147 512 Seventh Avenue http://www.acfchefs.org Skokie, IL 60076-9785 41st floor Monthly magazine. Subscrip- Phone: (847) 763-9534 New York, NY 10018 tions: $19.99 to $50/year. Fax: (947) 763-9538 Phone: (800) 584-2043 Magazine of the American E-mail: [email protected] E-mail: [email protected] Culinary Federation (ACF). http://www.preparedfoods.com http://www.lacucinaitaliana Contains chef-tested recipes, Monthly magazine. Both print magazine.com industry news, and culinary and online versions are Eight issues yearly. Subscriptions: techniques. available. Print subscriptions $24.00/year. Italian food and to Prepared Foods are free to cooking, including recipes, Nation’s Restaurant News persons residing in the United guides to ingredients and 425 Park Avenue States and Canada. Non-U.S. sources, reviews of restaurants, 6th Floor and Canadian residents may and travel tips. New York, NY 10022 subscribe at no charge to the Phone: (800) 453-2427 digital edition or purchase a Living Without http://www.nrn.com paid subscription to the printed 800 Connecticut Avenue Print magazine; 48 issues per year. magazine. Includes information Norwalk, CT 06854 Subscriptions: $49.95/year. on new product introductions, Phone: (800) 474-8614 Online newsletter also available. culinary trends, ingredient http://www.livingwithout.com For foodservice professionals. technology, and practical Bimonthly magazine. Subscriptions: Offers menu ideas, creative applications for product $23/year. Recipes and marketing promotions, and developers. information for people with news about food trends, food food allergies and sensitivities. One+ safety, and more. 3030 Lyndon B. Johnson Freeway The Monthly Slice Suite 1700 New England Cheesemaking 2594 Rice Street Dallas, TX 75234-2759 Supply Company Newsletter St. Paul, MN 55113 Phone: (972) 702-3000 P.O. Box 85 Phone: (651) 293-1544 Fax: (972) 702-3096 Ashfield, MA 01330 http://www.americancake E-mail: [email protected]. Phone: (413) 628-3808 decorating.com http://www.mpiWeb.org Fax: (413) 628-4061 Free monthly e-newsletter from Monthly magazine. Included American Cake Decorating. E-mail: [email protected] in membership to Meeting Includes ideas, projects, http://www.cheesemaking.com Professionals International discounts, tips, and tricks for Online newsletter. No charge. (MPI). Nonmembers may cake decorators. News and information on subscribe for $99/year. cheese making and related Publication for meeting and National Barbecue News recipes, reviews, conferences, event professionals. Online P.O. Box 981 and workshops, along with a edition and news also available. Douglas, GA 31534-0981 classified ads section. Phone: (800) 385-0002 Quarterly Review of Wines http://www.barbecuenews.com Nutrition Action Healthletter 24 Garfield Avenue [email protected] 1875 Connecticut Avenue NW Winchester, MA 01890 Monthly magazine. Subscriptions: Suite 300 Phone: (781) 729-7132 $20/year. Includes barbecue Washington, DC 20009-5728 Fax: (781) 721-0572 recipes and news. Phone: (202) 332-9110, ext. 393 http://www.qrw.com E-mail: [email protected] Four issues per year. Subscriptions: The National Culinary Review http://www.cspinet.org/nah $17.95/year. The nation’s oldest American Culinary Federation Ten issues per year. Subscriptions: wine quarterly covering wines, 180 Center Place Way $24/year. Presents research and some selected spirits and beers, Saint Augustine, FL 32095 practical advice on nutrition, gourmet foods, and other wine- Phone: (800) 624-9458 diet, and related health issues. related topics.

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xvi-298_CO-Food&Bev.indd 289 5/4/10 6:18:02 PM Restaurants and Institutions Phone: (413) 586-6594 Bimonthly magazine. Subscriptions: magazine E-mail: johnandmatt@outlawcook. $9.99/year. A resource for Reed Business Information com guidance on healthy food and 8878 Barrons Boulevard http://www.outlawcook.com fitness. Highlands Ranch, CO 80129-2345 Newsletter. Published irregulary; Phone: (800) 446-6551 issues are sent out when Urban Agricultural Notes http://www.rimag.com finished. Subscriptions: $25 for City Farmer–Canada’s Office of Monthly magazine. Available online five issues; $45 for ten issues. Urban Agriculture at no charge; free subscription Includes essays on food and Box 74567, Kitsilano RPO to print version at no charge cooking with illustrative recipes Vancouver, BC V6K 4P4 subject to publisher’s approval. and food, book, and product Canada Paid subscriptions are available reviews. Phone: (604) 685-5832 by contacting customer service. http://www.cityfarmer.org A source for food industry Specialty Food Magazine [email protected] professionals for food and 120 Wall Street Online newsletter. No charge. E- business trend information and 27th Floor mail updates available. Articles research. New York, NY 10005 on how to grow food in the Phone: (212) 482-6440 city, compost waste, and take Santé magazine Fax: (212) 482-6459 care of a home landscape in an On-Premise Communications, Inc. http://www.specialtyfood.com environmentally responsible 100 South Street Nine issues per year. Free to way. Bennington, VT 05201 qualified specialty food Phone: (802) 442-6771 businesses in the United States Vegetarian Journal Fax: (802) 442-6859 or Canada. Subscriptions: $50/ The Vegetarian Resource Group http://www.santemagazine.com year (more for international P.O. Box 1463 Santé magazine is currently subscribers). Online newsletter Baltimore, MD 21203 published eight times a year, also available. Covers products Phone: (410) 366-8343 with double issues in January/ and trends in the specialty food E-mail: [email protected] February, March/April, July/ business. http://www.vrg.org August and October/November. Quarterly magazine. Included The magazine is free to those in Tea, A Magazine with $25 membership fee to the restaurant and hospitality 3 Devotion Road join the Vegetarian Resource industry. An online edition is P.O. Box 348 Group, a nonprofit educational also available. Scotland, CT 06264 organization. Contains articles, Phone: (860) 456-1145 recipes, book reviews, notices Saveur magazine Fax: (860) 456.1023 about vegetarian events, product 15 East 32nd Street E-mail: [email protected] evaluations, hints on where to 8th Floor http://www.teamag.com find vegetarian products and New York, NY 10016 Quarterly magazine. Subscriptions: services, and travel tips. Does Phone: (212) 219-7400 $17/year. All about tea, both as not accept paid advertising. http://www.saveur.com a beverage and for its cultural Nine issues per year. Subscriptions: significance in art, music, Vegetarian Newsletter $19.95/year. Digital version and literature, history, and society. University of Florida online newsletter also available. Horticultural Sciences Department Includes food and drink Today’s Diet and Nutrition 1117 Fifield Hall recipes, essays, reviews, cooking magazine P.O. Box 110690 techniques, and information Great Valley Publishing Gainesville, FL 32611-0690 about culinary travel. 3801 Schuylkill Road Phone: (352) 392-1928 Spring City, PA 19475 Fax: (352) 392-5653 Simple Cooking Phone: (610) 948-9500 http://www.hos.ufl.edu/vegetarian Editor: John Thorne Fax: (610) 948-4202 Monthly online newsletter. No P.O. Box 778 http://www.todaysdietandnutrition. charge for subscriptions. Northampton, MA 01061-0778 com Produced as a service to

290 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 290 5/4/10 6:18:02 PM extension agents, farmers, Wine Advocate on wine trends, vintages, and growers, gardeners and the P.O. Box 311 wine regions. general public. Monkton, MD 21111 Phone: (410) 329-6477 Wine Spectator Vegetarian Nutrition Update E-mail: wineadvocate@erobert M. Shanken Communications American Dietetic Association parker.com. 387 Park Avenue South (ADA) http://www.erobertparker.com New York, NY 10016 120 South Riverside Plaza Bimonthly magazine. Phone: (212) 684-4224 Suite 2000 Subscriptions: $99/year. http://www.winespectator.com Chicago, IL 60606-6995 Detailed information about all Fifteen issues per year. Phone: (800) 877-1600, ext. 4816 aspects of wine purchasing and Subscriptions: $49.95/year. Online version also available. E-mail: [email protected] consumption. http://www.vegetariannutrition.net Features stories fine wine and Quarterly newsletter. Published by Wine and Spirits Magazine dining, cooking, entertaining, travel, and the arts. the Vegetarian Nutrition (VN) 2 West 32nd Street Dietetic Practice Group and Suite 601 Wines & Vines magazine distributed free of charge to all New York, NY 10001 1800 Lincoln Avenue VN members. If not eligible for Phone: (212) 695-4660 San Rafael, CA 94901 membership in the American E-mail: info@wineandspirits Phone: (415) 453-9700 Dietetic Association may magazine.com Fax: (415) 453-2517 subscribe for $30/year. Includes http://www.wineandspirits E-mail: [email protected] articles, reviews of scientific magazine.com http://www.winesandvines.com literature, book reviews, Seven issues per year. Subscriptions: Monthly magazine. Subscriptions: spotlights on members, and $29.95/year. Includes wine $38.00/year. Includes wine other news and events related to tasting results, restaurant polls, industry news, feature articles, vegetarian topics. and news and tips about what’s editorial opinion, and buyer’s new in the field of food, wine, guide. Vegetarian Times and spirits. Active Interest Media Zymurgy Magazine 300 North Continental Boulevard Wine Enthusiast Magazine 736 Pearl Street Suite 650 333 North Bedford Road Boulder, CO 80302 El Segundo, CA 90245 Mt. Kisco, NY 10549 Phone: (303) 447-0816 Phone: (310) 356-4100 Phone: (914) 345-8463 Fax: (303) 447-2825 Fax: (310) 356-4110 Fax: (914) 218-9186 http://www.shop.beertown.org http://www.vegetariantimes.com http://www.winemag.com Bimonthly magazine. $38/year. Nine issues per year. Fourteen issues per year. Published by the American Subscriptions: $14.95/year. Subscriptions: $29.95/year. A Homebrewers Association. Online edition also available. source for ratings and reviews Includes do-it-yourself Includes recipes and resources of wine and spirits currently equipment building, for vegetarian, vegan, low-fat, available in the marketplace, as explanations of brewing science, wheat-free, dairy-free, and well as wine accessories news, and presentations of brewing other specialized cooking. food pairings, and commentary techniques.

Appendix IV 291

CO-Food&Bev - dummy.indd 291 5/14/10 10:25:30 AM BIBLIOGRAPHY

BOOKS AND ARTICLES U.S. Travel Association. “Comprehensive Culinary Travel Brennan, Georgeanne. “Singing Salumi’s Praises.” San Survey Provides Insights on Food and Wine Travel- Francisco Chronicle, 3 December 2008. ers,” Travel Industry Association, 14 February 2007. Chalmers, Irena. Food Jobs. New York: Beaufort Books, Available online. URL: www.tia.org/pressmedia/ 2008. pressrec.asp?Item=750 or www.usdm.net. Chmelynski, Carol Caprione. Opportunities in Restau- rant Careers. New York: McGraw-Hill, 2004. WEB SITES Donovan, Mary. Opportunities in Culinary Careers. New York: McGraw-Hill, 2004. Agricultural Career Guide Elias, Peter. “Better Wine through Chemistry, Though http://www.khake.com/page39.html Some Complain about Taste.” USA Today, 11 Sep- Agritourism World tember 2006. http://www.agritourismworld.com Gibson, Richard. “Sizing Up Salaries Inside Franchis- ers,” Wall Street Journal, 30 December 2008. American Chemical Society The Guide to Cooking Schools 2005. 17th ed. New York: http://portal.acs.org Shaw Guides, 2004. “Healthier Pizza.” Science Daily, 1 July 2007. Avail- American Institute of Baking International able online. URL: www.sciencedaily.com/videos/ http://www.aibonline.org 2007/0802-healthier_pizza.htm. Hill, Kathleen. “Saucier than Thou.” Sonoma Valley Sun: American Society for Enology and Viticulture Fine Life, 15 September 2007. http://www.asev.org Hunter, Marnie. “A Growing Taste for Culinary Travel.” CNN, 1 September 2006. Available online at http:// Apprentice Chef Information: Chef Mario’s Inc. http://www.chefmario.com cnn.travel. Manuel, Dennis. “Boutique Wines.” Supermarket Guru. Apprentice Chef Information from Columbus Available online. URL: www.supermarketguru.com/ State Community College (Ohio) page.cfm/199. http://www.cscc.edu/Hospitality?chefapprenticeshipma Marcello, Martin, and Julie Garden-Robinson. “The jor.html Art and Practice of Sausage Making.” North Dakota State University Agriculture and University Exten- Apprentice Chef Information from Johnson sion, 2004. Available online. URL: www.ag.ndsu.edu/ County Community College (Kansas) pubs/yf/foods/he176w.htm. http://www.jccc.edu Meneou, Candace. “Cook’s 2009 Buyers Guide and Restaurant Supply Catalog Focus on New Products.” Apprentice Chef Information from Red Rocks Articlesbase, 6 February 2009. www.articlesbase. Community College (Colorado) com/print/760016. http://www.rrcc.edu/culinary/index.html Parsons, Russ. “The ABCs of Salumi.” Los Angeles Times, 30 August 2006. Available online. URL: http://articles. Bakery, Confectionary, Tobacco Workers & Grain latimes.com/2006/aug/30/food/fo-charcuterie30. Millers (AFL-CIO) Reilly, Richard Byrne. “Butchers’ Union Beef.” New York http://www.bctgm.org Post, 19 May 2008. Rozhon, Tracie. “Upstairs, Downstairs and Above the Baking and Pastry Arts Instructor Information Garage.” New York Times, 18 March 2008. http://www.winecountryjobs.com Smith, Andrew F., ed. The Oxford Companion to Ameri- can Food and Drink. New York: Oxford University Baking Job Descriptions Press, 2007. http://careers.stateuniversity.com

292 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 292 5/4/10 6:18:03 PM Beer-Related Web Site Lists Farmers Market Coalition for International Association of http://www.beerstuff.com (State Farmers’ Markets) Culinary Professionals http://www.farmersmarketcoalition. http://www.iacp.com Biodynamic Farming and org Gardening Association International Culinary Tourism http://www.biodynamics.com Farmers’ Market Federation of Association New York http://www.culinarytourism.org Brigade de Cuisine Descriptions http://www.nyfarmersmarket.com http://www.acfchefs.org/Content/ Education/Certification/Levels/ Feeding America (Formerly Local Harvest default.htm America’s Second Harvest) http://www.localharvest.org http://www.feedingamerica.org California Wine Institute Magazine and Periodical http://www.wineinstitute.org Food Historian Information Information http://foodhistorynews.com http://www.globalgourmet.com CareerPlanner.com http://Careerplanner.com Food Photographer Information Master Brewers Association of the Americas Catering Job Descriptions http://www.foodphotography.com http://www.mbaa.com http://www.caterer.com/ SearchBySpecialism.aspx Food Service Equipment Distributors Association Master of Wine Certification Club Managers Association http://www.feda.com/resources http://www.tasting-wine.com/ of America (Restaurant articles/print/sommelier- Equipment) Food Service Manager and definition/wine-master.htm http://http://cmaa. Food Service Management officialbuyersguide.net Teacher Information Meals on Wheels Association of http://www.braintrack.com/ America Commis Chef Information colleges-by-career/food-service- http://www.mowaa.org http://www.geebo.com managers

Court of Master Sommeliers of Food Stylist Information Monster.com the United Kingdom http://www.culinaryschools.com/ http://www.monster.com http://www.mastersommeliers.org being-a-food-stylist National Agricultural Library Culinary Institute of America French Culinary Institute at of the United States http://www.prochef.com the International Culinary Department of Agriculture: Center (for Pastry Jobs) Community Supported Culinary Instructor Information http://www.frenchculinary.com/ Agriculture http://www.ihirechefs.com pastry_chef_jobs.html http://www.nal.usda.gov/afsic/pubs/ csa/printPHP2.php Culinary School Information Gallo Winery Jobs http://www.acfchefs.org http://gallo.com National Sustainable http://www.allculinaryschools.com Agriculture Information http://www.cookingschool.com Garde-Manger Information http://www.artinstitutes.edu http://www.gardemanger.com Service: How to Organize a http://www.iacp.com New Farm or Market Hospitality and Restaurant Jobs http://www.attra.ncat.org Eco Destination Management Information Services (International http://www.allculinaryschools.com North American Farmers’ Culinary Destination Direct Marketing Management Information) Hospitality Pro Search Association http://www.edodms.com http://www.hcareers.com http://www.familyfarms.com

APPENDIX IV 293

xvi-298_CO-Food&Bev.indd 293 5/4/10 6:18:03 PM North Carolina Cooperative Retail Food Job Descriptions United States Sommelier Extension Chatham County http://http://jobs5-wholefoods. Association Center: Community icims.com/jobs/36022/ http://www.ussommelier.com Supported Agriculture (CSA) job?sn=simplyhired.com Resource Guide for Farmers http://newyork.craigslist.org/mnh/ Vocational Schools Database http://www.ces.ncsu.edu/chatham/ fbh/1095248217.html http://www.rwm.org ag/SustAg/csaguide.html San Diego Culinary Institute: Wine Jobs Nutrition Counseling Commis Programs http://www.thejobnetwork.com (University Level) http://sdco-inc.com/commis_ http://www.vinoenology.com Information from programs.html NorthShore University Wine Schools Information HealthSystem (Illinois) Snack Food Association http://www.northshore.org http://www.internationalsommelier. http://www.sfa.org com Ontario Culinary Tourism http://www.wineinstitute.org Alliance Society of Flavor Chemists http://www.flavorchemist.org/about http://www.ontarioculinarytourism. Winemaker, Viticulturalist, com Vintner, and Oenologist Society of Wine Educators Information: Australian Pacific Coast Farmers’ Market http://www.societyofwineeducators. Government org/public/education_and_ Association http://www.myfuture.edu.au http://www.pcfma.com certification/index.aqspx Wine Marketing and Sales Professional Organizations Sommelier Information Jobs http://www.iceculinary.com http://www.chiff.com/wine/ http://www.jobmonkey.com/ http://www.victoriapacking.com/ sommelier.htm winejobs/marketing-jobs.html culinaryorginfo.html Sonoma Gourmet Recipe Developer Information http://www.sonomagourmet.com Winery Job Descriptions for http://www.ehow.com Advertising, Marketing Sports, Cardiovascular, and Sales Manager at Various Recipe Tester Information Wellness Nutritionists Wineries http://americastestkitchen.qualtrics. http://www.scandpg.org/ http://www.winebusiness.com com sporsdietitianjobdescription.php Wine Spectator Magazine and Restaurant Equipment Supply United Food and Commercial Professional Courses Information Workers International http://www.winespectatorschool. http://www.applerestaurantsupply. Union com com/buying-guide-pages/ http://www.fucw.org resource.html http://www.jeansrestaurantsupply. United States Department of com/Cooking-Equipment-C2. Agriculture–Agricultural aspx Marketing Service http://www.restaurantequipment. http://www.ams.usda.gov/ net farmersmarket

294 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 294 5/4/10 6:18:03 PM INDEX

Page numbers in boldface indicate apprentice program chef 190–191 brewmaster 133–134 main articles. aquaculture farmer 91 buyer architect, kitchen 155–157 cookware store 148–150 art director 239–241 restaurant supply 142–143 A ASEV. See American Society for specialty food store 136–138 ACF. See American Culinary Enology and Viticulture Federation association database manager ADA. See American Dietetic 218–220 C Association Association for Dressings and Sauces cake baker 61–63 Advertising Photographers of 110 Canteen Food Service 10 America 241 Association of Authors’ Representa- casino catering manager 66–68 agricultural adviser, government tives 234 casino executive chef 69–70 100–101 Association of Cooking Schools 179, casino food and beverage manager agritourism director 160–161 189 71–73 agritourism manager 162–163 Association of Food Industries 143 catalog designer American Association of Family and Association of Food Journalists 230, mail-order 153–154 Consumer Sciences 246 232 online culinary 215–217 American Association of Nutritional Association of Fundraising catalog programmer 215–217 Consultants 198, 201 Professionals 81 caterer 2–5 American Bakers Association 57, author corporate 9–11 59, 63 cookbook 222–224 catering cook 6–8 American Brewers Guild 134 food 231–232 catering manager 12–14, 66–68 American Cheese Society 105 catering operations manager 12–14 American Culinary Federation cellar master, winery 119–120 (ACF) 5, 10, 190 B La Chaînede Rôtisseurs 72 American Dairy Association 92 baker charcutier 106 American Dietetic Association (ADA) assistant 53, 58–60 cheese maker 104–105 198, 200–201, 203, 206, 210 bread 58–60 chef American Farm Bureau 92, 94 head 52–54, 58–60 apprentice program 190–191 American Folklore Society 237 pastry 35–37, 61–63 catering 6–8 American Homebrewers Association Bakery, Confectionery, Tobacco corporate or institutional 9–11, 134 Workers and Grain Millers Union 69–70, 74–76 American Hotel and Lodging 54, 59, 62–63 executive 28–30, 69–70 Association 67, 70, 72 bakery manager 52–54 pastry 35–37, 61–63 American Institute of Baking 57, bakery sales manager 55–57 sous-chef 31–32 59, 63 beer brewer 133–134 chef de partie 33–34 American Institute of Wine and Beer Institute 134 chef-teacher 190–191 Food 47, 49 Biodynamic Farming and Gardening chemist American Society for Enology and Association 94–95 food and fl avor 112–113 Viticulture (ASEV) 117–118, 122 blog designer 213 winery 121–122 American Society of Hospital Food book agent 233–235 Chez Panisse Foundation 99 Service Administrators 76, 206 boulanger 36 Child, Julia 225, 245 American Society of Interior bread baker 58–60 CIA. See Culinary Institute of Designers 157 Bread Bakers Guild of America 59, 63 America American Society of Magazine Brewery, Winery & Distillery clinical dietitian 205–207 Photographers 241 Workers Union 117 Commercial Food Equipment animal farmer 90 brewery workers 133–134 Service Association 146

INDEX 295

xvi-298_CO-Food&Bev.indd 295 5/4/10 6:18:03 PM commercial photographer 239–241 D Farmers’ Market Coalition 97, 163 community food bank executive database manager, culinary farmers’ market manager 96–97 director 80–82 association 218–220 farm tour manager 162–163 community-supported agriculture Data Management International 220 Feeding America 81, 84 (CSA) manager 90, 93–95 décorateur 36 fl avor chemist 112–113 computer manager 218–220 deli cook 15–17 fl avorist 112–113 condiments and dressing maker deli prep/cleanup person 18–20 food and beverage manager 71–73 109–111 designer food bank executive director 80–82 confi seur 36 blog 213 food bank manager 80–82 convention center catering manager kitchen 155–157 food buyer, specialty 136–138 66–68 mail-order catalog 153–154 food cart owner 21–22 cook online culinary catalog 215–217 food chemist 112–113 catering 6–8 dessert baker 61–63 food distribution manager 86–87 institutional head 77–78 destination management company food editor 228–230, 231–232 line 33–34 (DMC) account manager 171–172 food historian 236–238 take-out store (deli) 15–17 dietary workers 205 Food History News 237 test kitchen 247–249 dietitian food photographer 239–241, cookbook author 222–224 food-service company 202–204 242–243 cookbook editor 225–227 hospital clinical 205–207 Food Processing Supplies cookbook indexer 223 retirement residence 199–201, Association 143 cooking demonstrator 177–179 205–207 food runner or dispatcher, restaurant cooking school director 174–176, school 196–198 86–87 187–189 sports 208–210 food scientist 112–113 cooking teacher 177–179, 192–193 dining room manager 48–49 food-service-company dietitian traveling 182–183 dispatcher, restaurant food 86–87 202–204 cooking teacher assistant 180–181 DMC. See destination management Foodservice Consultants Society cookware store buyer 148–150 company International 146 cookware store manager 151–152 dressing maker 109–111 food-service director, retirement corporate caterer 9–11 residence 199–201 corporate chef 9–11, 74–76 food-service management teacher country club executive chef 69–70 E 184–186 country club food and beverage Edible Schoolyard movement 98–99 food stylist 239–240, 242–243 manager 71–73 editor food technologist 112–113 country club head cook 77–78 cookbook 225–227 food writer 231–232 county agricultural adviser 100–101 food 228–230, 231–232 Court of Master Sommeliers 46 mail-order catalog 153–154 crop farmer 90 enologist 116–118 G cruise ship catering manager 66–68 event planner 2–5, 23–25, 66–68 garde-manger 38–39 CSA. See community-supported executive chef gourmet food buyer 136–138 agriculture institutional 69–70 government agricultural adviser culinary academy instructor 192– restaurant 28–30 100–101 193 executive dietitian 202–204 graphic artist 153–154 culinary arts teacher 184–186, executive director, of community Grocery Manufacturers and Food 192–193 food bank 80–82 Producers Association 101 culinary association database grocery store manager 139–141 manager 218–220 Growing Power 92 culinary business webmaster or F guest cooking teacher 182–183 social media director 212–214 Fancy Food Shows 101, 110, 143, Culinary Institute of America (CIA) 149 5 farmer 90–92 H culinary school director, vocational community-supported ham producer 106–108 187–189 agriculture 90, 93–95 head baker 52–54, 58–60 culinary tourism director 160–161 school garden 98–99 head brewer 133–134

296 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

xvi-298_CO-Food&Bev.indd 296 5/4/10 6:18:03 PM head cook, institutional 77–78 J National Association of Sports headwaiter 48–49 James Beard Foundation 176 Nutrition 210 historian, food 236–238 journalist, food 231–232 National Association of Wholesaler- home brewer 134 Distributors 146 horticultural farmer 91 National Farmers Union 92, 94 hospital chef 74–76 K National Kitchen and Bath hospital clinical dietitian 205–207 kitchen designer 155–157 Association 157 hospital dietitian 202–204 kitchen manager 77–78 National Restaurant Association hospital executive chef 69–70 kitchen steward 38–39 32 hospital food and beverage manager kitchenware store manager 151–152 négociant 116 71–73 North American Brewers hospital head cook 77–78 Association 134 host 48–49 L North American Farmers’ Direct Hotel and Restaurant Employees and line cook 33–34 Marketing Association 97, 163 Bartenders Union 39 literary agent 233–235 North American Food Equipment hotel catering manager 66–68 Local Harvest 95 Manufacturers 146 Hotel Employees and Restaurant nutrition counselor 196–198 Employees International Union 5 nutritionist hotel executive chef 69–70 M retirement residence 199–201 hotel food and beverage manager mail-order catalog designer 153–154 school 196–198 71–73 mail-order manager, wine club sports 208–210 hotel publicist/public relations 127–128 director 166–168 maître d’ 48–49 hotel sales manager 169–170 Manufacturers’ Agents for the Food O Service Industry 146 Oldways 237 marketing adviser, agricultural online culinary catalog designer I 100–101 215–217 IACP. See International Association marketing director organic farmer 90 of Culinary Professionals hotel 166–168, 169–170 organic foods buyer 136–138 indexer, cookbook 223 resort 169–170 Institute of Food Technologists 110, restaurant 166–168 113 winery 123–124, 125–126 P institutional chef 74–76 Master Brewers Association of the pantry chef 38–39 executive 69–70 Americas 134 party planner 23–25 institutional head cook 77–78 meals-on-wheels 83–85 pastry chef 61–63 interior designer 155–157 Meals on Wheels Association of restaurant 35–37 International Association of Culinary America 84 pâtissier 36 Professionals (IACP) 5, 10–11, 25, Meeting Professionals International Peterson, John 95 175–176, 179 172 photographer, food 239–241, International Brotherhood of membership manager 218–220 242–243 Teamsters 105, 134 Milk Industry Foundation 92 PR. See publicist/public relations International Council on Hotel, Prepared Foods Association 143 Restaurant and Institutional prepared meals program manager Education 185, 189 N 83–85 International Culinary Tourism NACE. See National Association of prison chef 74–76 Association 161 Catering Executives prison head cook 77–78 International Housewares National Association for the product consultant 244–246 Association 149 Specialty Food Trade 101, 110, Professional Convention International Housewares Show 148 143 Management Association 172 International Interior Design National Association of Catering publicist/public relations (PR) Association 157 Executives (NACE) 5, 13, 25 director International Society of Sports National Association of College and restaurant or hotel 166–168 Nutrition 210 University Food Service 76 winery 123–124

INDEX 297

xvi-298_CO-Food&Bev.indd 297 5/4/10 6:18:03 PM R Snack Food Association 143 Unite Here 5, 32, 34, 36, 39, 42 RD. See registered dietitian social media director 212–214 university chef 74–76 recipe developer 244–246 Society of Flavor Chemists 112, 113 university executive chef 69–70 recipe tester 247–249 Society of Wine Educators 46 university food and beverage registered dietitian (RD) 196–204 sommelier 44–47, 117 manager 71–73 resort executive chef 69–70 sous-chef 31–32 university head cook 77–78 resort food and beverage manager specialty food store buyer or university nutrition counselor 71–73 manager 136–138 196–198 resort sales manager 169–170 sports nutritionist 208–210 restaurant chef 28–30 state agricultural adviser 100–101 restaurant food runner or dispatcher station chef 33–34 V 86–87 store manager vineyard manager 131–132 restaurant pastry chef 35–37 cookware 151–152 vintner 116–118 restaurant publicist/public relations specialty food 136–138 viticulturist 131–132 director 166–168 supermarket 139–141 vocational culinary school director restaurant supply buyer 142–143 take-out 15–17 187–189 restaurant supply salesperson stylist, food 239–240, 242–243 144–146 supermarket manager 139–141 Retail Bakers of America 57, 59, 63 W retirement residence chef 74–76 waitperson 40–43 retirement residence dietitian 199– T Waters, Alice 99 201, 205–207 take-out store cook/manager 15–17 Web designer 212–217 retirement residence head cook tasting room manager, winery webmaster 212–214 77–78 129–130 wine analyst 121–122 runner, restaurant food 86–87 teacher wine club director 127–128 chef-teacher 190–191 wine educator 129–130 cooking 177–179 winemaker 116–118 S culinary academy 192–193 assistant 119–120 sales manager food-service management Winery, Distillery, and Allied bakery 55–57 184–186 Workers division of UFCW 120 catering 66–68 traveling cooking 182–183 winery cellar master 119–120 hotel or resort 169–170 teacher assistant, cooking 180–181 winery chemist 121–122 winery 125–126, 127–128 team nutritionist 208–210 winery publicist 123–124 salesperson, restaurant supply technologist, food 112–113 winery sales manager 125–126, 144–146 test kitchen cook 247–249 127–128 salumi producer 106–108 tourism director, culinary 160–161 winery tasting room manager sausage producer 106–108 trainer 208–210 129–130 school, cooking. See cooking school traveling cooking teacher 182–183 Wine Spectator School 46 school chef 74–76 wine steward 44–47 school director, cooking 174–176, Wolf, Eric 161 187–189 U Women Chefs and Restaurateurs 72 school district nutrition counselor United Farm Workers 132 Women for WineSense 168 196–198 United Food and Commercial writer school garden farmer or director Workers International Union 32, cookbook 222–224 98–99 108, 120, 137, 141, 152 food 231–232 school head cook 77–78 United States Sommelier Association scientist, food 112–113 46 server 40–43 United Way 87

298 CAREER OPPORTUNITIES IN THE FOOD AND BEVERAGE INDUSTRY

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