Now Published From Wiley: So You Want To Be A Chef? And So You Are A Chef By Lisa M. Brefere, Karen Eich Drummond, And Brad Barnes

The National Restaurant Association estimates that the restaurant industry is the nation's largest employer outside of government, employing approximately 12.5 million people. SO YOU WANT TO BE A CHEF? 2nd Edition (Wiley Paperback; June 27, 2008; $35.00) by authors Lisa M. Brefere, Karen Eich Drummond, and Brad Barnes is the only book providing comprehensive, real-world coverage of both mainstream and alternative culinary careers.

Looking for more than just classroom techniques to help students succeed? SO YOU WANT TO BE A CHEF? 2nd Edition introduces readers to over 75 career paths in foodservice and cooking. Three sections outline the many possibilities, including:

� Feeding Frenzy - discusses careers in such traditional sectors as hotels, restaurants, cruise lines, clubs, catering, and supermarkets.

� Feeding the Masses - highlights careers such as in business and industry, schools and universities, and other on-site foodservice opportunities.

� Home On and Off the Range - describes various careers that don't necessarily require working in a kitchen all day such as research and development, education, and public relations.

This second edition features: a new chapter on research and development chefs; advice from recent culinary school graduates; expanded coverage of on-site foodservice areas like health care, continuing care communities, and the armed forces; and a detailed appendix listing all professional culinary organizations mentioned in the book.

In addition, food-related jobs such as Culinary Educator, Food Stylist, Food Photographer, Food Writer-even Celebrity Chef-are included! Filled with real-world details, SO YOU WANT TO BE A CHEF? 2nd Edition offers an all-access preview of today's many culinary careers.

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From the same authors of SO YOU WANT TO BE A CHEF? comes SO YOU ARE A CHEF with CD-ROM (Wiley Paperback; June 27, 2008; $25.00). This one-of-a-kind resource for the next phase in a job search helps culinary students prepare a r�sum�, compile a portfolio, land an interview, and succeed in the culinary career of their choice.

SO YOU ARE A CHEF is organized into five extensive chapters, each tackling a vital step in finding the best possible culinary job. These include:

� Writing a r�sum� - types of r�sum�s, tips on writing great r�sum�s, editing, and proofreading.

� Putting together a job search portfolio - organizing and collecting materials, using the portfolio in an interview, and maintaining an up-to-date portfolio.

� Locating and contacting prospective employers - searching the hidden and public job markets, using the Internet, following up with contacts, filling out applications, and writing cover letters.

� Interviewing - guidelines for pre- and post-interview preparation, employment testing, and fielding job offers.

� Advancing your career - succeeding in a professional kitchen, setting career goals, leaving a job, cultivating mentors, and joining professional organizations.

Each chapter concludes with helpful exercises that put knowledge and skills into practice. SO YOU ARE A CHEF also includes an "On the Job with Culinary and Foodservice Professionals" feature as well as a full listing of all job descriptions. An accompanying CD-ROM contains a job and career inventory checklist, r�sum� worksheets, portfolio templates, interview preparation materials, and more.

An important companion volume to SO YOU WANT TO BE A CHEF? 2nd Edition, SO YOU ARE A CHEF provides the information every student needs to turn the dream of a successful culinary career into a reality.

Both books are on sale now. For more information, please visit www.wiley.com.