Product Description
Equal parts instruction and inspiration, this book chronicles culinary career options and opportunities and includes fascinating anecdotes from leading American chefs on their first jobs, mentors, successes, and setbacks.Amazon.com Review
Norman VanAken began his career as a busboy in a Holiday Inn, Alice Waters wasa Montessori teacher before she opened Chez Panisse, Emeril Lagassebegan as a dishwasher in a bakery, and CharlieTrotter started in a restaurant called The Ground Round. It is along way to the top of the culinary charts, and in Becoming aChef the first thing you learn is that the hours are long and thedues are high.

Andrew Dornenburg and Karen Page have created aclassic. The flip side of LarousseGastronomique, this book should be required reading foranybody who has ever considered a career as a professional chef. Forthose of us who are content with our day jobs, Becoming a Chefis a complete and informative look at how the best in the business gotwhere they are today. Dornenburg and Page interviewed 60 of America'sfinest chefs to find out what drives them. What are their influences?How did they begin? What do they read? And what advice do they havefor someone just starting out? Most of all, the book offers a candidperspective on what it takes to succeed in the top ranks of thebusiness. From a professional standpoint, Becoming a Chef isinvaluable; from an amateur's standpoint, it is simply fascinating.

Along with some sound advice and great stories, America's best chefsoffer some of their favorite recipes. Andre Soltner reveals hismother's recipe for Potato Pie, and Michel Richard shares a CremeBrulée that was inspired by his first kiss. These are subtle remindersthat it takes passion as well as commitment to become achef. --Mark O. Howerton ... Read more

Customer Reviews (42)

Very good for upcoming culinary students
I liked this book and found it to give me the inspiration for becoming a chef.When you really love what you do in work, other parts of your life are usually less stressful.I also highly recommend:
Study Guide for Baking: Key Review Questions and Answers by Melissa Heilman. This book was excellent for helping get excellent grades in my culinary baking classes

An invaluable source of information and inspiration!
Becoming a Chef by Andrew Dornenburg and Karen Page is filled with information that anyone who wants to achieve greatness as a professional chef needs to know, based on the experiences of dozens of America's leading chefs (from Daniel Boulud to Emeril Lagasse to Charlie Trotters to Alice Waters).You find out what first got them interested in pursuing a career as a chef (including early memories of family influences) to what their first steps were (from first jobs to cooking school to externships) and how they made their way up the ladder to success.My favorite chapter is Chapter 9:Persevering In The Face of Reality, in which top chefs admit some of the boneheaded mistakes they made along the way, making it clear that even the greatest chefs faced setbacks along the way.Whenever I question my sanity for wanting to cook for a living (which is at least once a week), I pick up this book, open it to any page, and get inspired by remembering that we're all in it for the love of food and our common passion for cooking things that taste amazing and please others!

Fascinating and invaluable!
"Finally, a book that lets chefs speak for themselves!An insightful look at the complex life of a professional chef.Fascinating portraits of the people who have defined American cuisine -- who they are, and how they got to be where they are today.Anyone who is interested in becoming a chef will find this book invaluable:This is what it takes to make it."
--MARK MILLER, chef-owner, Coyote Cafe (Santa Fe, NM)

You have to dig for the good stuff
Dornenburg and Page assembled some really interesting insights and experiences from many US chefs and sprinkled the book with some of their recipes.First the good stuff...

When the chefs tell their stories, you get some interesting and entertaining insight into the restaurant world both here and abroad.The discussion of the apprenticeship process in Europe is facinating, as are the stories about how various chef's started.

Now the not so good stuff...

The recipes are not well edited at all.In some cases little information about ingredient quantities is provided, and the procedure descriptions are hit-or-miss at best.Don't risk a big dinner party on these recipes unless you've tried them out first.

Also, the authors include several pointless tables addressing things like who once worked for whom.

A classic in the field that is recommended at top schools.
From the National Culinary Review's HISTORY OF CULINARY EDUCATION IN AMERICA:"Upon its publication in 1995, BECOMING A CHEF offered the first compendium of answers to some of the most common questions an aspiring chef can ask."

From The Culinary Institute of America:"In preparation for your studies and career, we offer you this helpful list of recommended readings. You may find this extra preparation to be an opportunity to gain a sense of what is occurring in the industry that you are joining. This reading list has been selected by the faculty and administration at the CIA and supplements the required reading for your individual course work. Good luck and happy reading!

Andrew Dornenburg and Karen Page, BECOMING A CHEF. New York: Van Nostrand Reinhold, 1995.

Andrew Dornenburg and Karen Page, CULINARY ARTISTRY. New York: Van Nostrand Reinhold, 1996." ... Read more

Product Description
Charlie Trotter's Chicago restaurant is not only one of the premiere eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo. ... Read more

Customer Reviews (11)

interesting information, not necessarily charlie trotter only
I bought this book after seeing Charlie speak at the ACF conference in Vegas '08.Charlie is very impressive and an excellent speaker.

What I didn't understand is that Charlie did not write this book.

It's pretty interesting, not as powerful as the speaker I witnessed.

Well worth a read
If you work with customers, run a small business, or manage others -- read this book. It will challenge many of your beliefs about what true excellence really is. I've had the pleasure of visiting Charlie Trotter's restaurant a number of times and it was a breathtaking experience every time. Reading this book gave me insight on how much focus, intensity, and passion is needed to create true excellence.

A Life Plan of Excellence
Don't underestimate the wisdom that lies between the lines on every page of Paul Clarke's book "Lessons in Excellence from Charlie Trotter." This is not a book about the culinary world; neither is it a book about restaurants. It is a book about execution excellence; about leadership and teamwork. It is a book about vision and in creating and then recreating a business over and over again. Importantly, it is a book about keeping very close to your customers and ultimately, it is a book about passion.
To me, the strength of this book lay not in the expansion by Clarke into the general field of business or marketing (although he does that well) but in Clarke's ability to uncover the wisdom of Trotter. `There's no such thing as the word `no.' Whatever you can do to blow someone's mind - you go for it." Such is the philosophy of Trotter and Clarke certainly blew my mind continuously throughout the book.
Trotter opened his Chicago restaurant in 1987, approximately 5 years after the launch of the book "In Search of Excellence." The 8 basic principles outlined in the book would appear to be engrained in Trotter's business philosophy but there are 3 additional principles which I would suggest the lack of which has probably accounted for some of the companies mentioned in "In search of Excellence" falling foul of success. They are `Passion,' `Reinventing the business,' and `Attention to detail.'
Clarke uncovers Trotter's passion and it is that passion that drives everything that he does. Trotter reinvents his business every day through changing his menus and his attention to detail is phenomenal (for example, having different design plates for every course). Despite being in a totally different industry, I found that I could not help but compare my approach to my business with that of Trotter's and I would be honest in saying that there is much I need to do. In reading the book, I felt I was rubbing shoulders with the Master, that he was in fact looking over my shoulder guiding me as to what I should be doing. Such is the fluent style of Clarke.
If you manage a business or run your own business, then this book is well worth a read. If you want to rise to the top of the corporate ladder, then you will also get alot out of this book. But do not just read the lessons outlined, understand them and adapt them to your own business because they are adaptable. I have always believed that if I learn something everyday, then it is a day well spent - reading "Lessons in Excellence from Charlie Trotter" I have a surplus of days under my belt.

I strongly recommend this book -- it is excellent!
As a management consultant to top companies world wide (Merrill Lynch, Microsoft, IBM, GE, Abbott, PepsiCo...) I read a minimum of 120 business books every year, and have since 1989.My personal library is nearly 3,000 volumes and I would put "Lessons in Excellence from Charlie Trotter" in my top 5 for books on understanding what it truly takes to build a superior business.

I agree with another reviewer that you will likely not find any ideas that are shockingly innovative, but what you will find is a clear and detailed description of the business philosophy that has allowed Charlie Trotter to create one of the most respected restaurants in the world. You will also see that the fundamental strategies that Charlie Trotter focuses on are absolutely 100% transferable to any business that is serious about achieving excellence in their industry.

I have recommended this book to my clients for years, I use Charlie Trotter as a case study in many of my workshops, I have applied the ideas in this book directly to one of my other companies (an advertising firm I own) with tremendous success, and I have dined at Charlie Trotter's restaurant to verify that they actually live the ideas in this book... and they do!

If you are genuinely serious about building a business that is passionate and disciplined in striving for excellence - this is a must read.

John Spence
www.johnspence.com

culinary excellence
Charlie Trotter, what a great chef and entrepreneur.This book is for the People who want one day to own a buisness.Reading this book gives you the aspects of running a restaurant and being the best. Having passion for this line of work, he cant stress more.Without passion for food or being sucsessful it will not work.Charlie Trotter gives great lessons in excellence, from hiring anf firing, to running a kitchen without rasing a voice ... Read more

Product Description
In this indispensable training manual, Mike Kirkham, Peggy Weiss, and Bill Crawford draw from more than 40 years of restaurant experience to present a succinct, highly informative guide to the art and science of waiting tables. In today’s competitive dining environment, having a skilled wait staff can mean the difference between a restaurant’s success or failure, and THE WAITING GAME is the industry’s clearest and most cost-effective tool for sharpening wait service skills. Brimming with professional tips, on-the-job advice, and practical definitions, this handbook covers all the essentials of waiting, including wine service etiquette, fine-dining protocol, and the dos and don’ts of dealing with difficult customers. Whether you’re a first-time waiter, an experienced server hoping to move to a more prestigious establishment, a manager seeking an accessible training guide, or a foodie craving the definitive word on proper service, THE WAITING GAME has it all. ... Read more

Customer Reviews (2)

Great purchase
This is a very comprehensive book.I enjoy it and find it very helpful.

For Beginners Only
This is a very basic, thinly-written guide for restaurant workers. A good part of the book seems to be spent identifying who does what in a restaurant; definitely not for anyone who has ever worked in an upscale restaurant. There are also plenty of cute illustrations to help drive the authors' points home to the reader; they were somewhat unnecessary and actually gave me the feeling of being something of a fluff tactic and an effort to fill up space. The book would certainly benefit those who had never worked in a restaurant or had only served/hosted/bartended/bussed in a more casual place. Do not buy this book if you have ever owned a crumber! ... Read more

Product Description
This IACP (International Association of Culinary Professionals) finalist text is designed to present the principles of science that are applicable to baking.Each distinct chapter covers one or a group of related concepts, and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons.Additional recipes are included in each chapter, and a step by step, full color series of photos accompanies each culinary lesson.The special features of this text include discussions of science related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles sections that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author s accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today s culinary student. ... Read more

Customer Reviews (5)

Great read
This book is very good. It is easy to read and has nice photos. i like the ones in the sauce chapter -- very pretty. I learned alot about healthy baking and chocolate too. I am not a good baker, but this book helped me make yummy desserts and plate them nice too. If I could afford it, I'd send copies to all of my friends for christmas next year. I already bought one for my boyfriend, and he loves it, like i do.

Best baking book on the market
I am a chef educator who teaches several introduction to baking courses at a culinary school. Myself and one of my collegues at another institution were interested in using this book, and the publisher was so friendly and inviting. My peer even got to speak with the author on the phone.
The book is fantastic, by the way...by far the best baking text I have seen to date. It is clear, informative, and complete with beautiful pictures and easy-to-follow instructions.
That is compared to Wayne Gisslen's book, which I and several of my collegues use. His approach utilizes much smoke-and-mirrors, unlike Sokol's text.
This book is a great find for professionals and home chefs alike.

One of the best baking texts I have used!
I have been looking for many years for a baking text that explains the chemistry and reasons for the exact measurements required to obtain an excellent cake or bread.
Chef Sokol has answered my questions and more! Her instructions are precise and easy to follow and the illustrations are very well done. I am especially impressed on the section on presentation and plating of her exquisite desserts.
As I was studying the various recipes my mouth was watering in contemplation of creating her wonderful cupcakes and breads.
This book fills, a here to fore, vacant niche in libraries of baking and culinary books, and should be on the shelf of anyone serious about cooking, baking or fine foods. A 5+Star Book

A very good baking book
This is one of the best textbooks I have seen as a baking enthusiast. It is clear, informative, and concise, a set of rare qualities when dealing with baking textbooks. Many textbooks on the market right now are verbose, use complicated language, have recipes and formulas that do not work, and are generally unusable by the home chef. This is not the case here. A very nice product.

The best baking textbook EVER
Gail Sokol's textbook is possibly the best book on professional baking on the market today. I, as a home chef, am extremely interested in baking, but was slightly skeptical of this book, as it is geared towards baking students and not home chefs like myself. However, I found my initial trepidation to be unfounded -- this book is amazing!!! Sokol not only dicusses baking, but delves into the chemistry behind baking, explaining why and how a process, such as gluten formation, occurs. I loved it. Also, there is a healthy baking chapter, which is certainly novel. Sokol shows baking as not only an art, but a science that is well worth the world's respect.
The writing is fluid and easily understandable. It was a joy to read, and I understood everything that Sokol discusses within the text. Not meaning to sounds crass, but Sokol is such a good teacher that she could teach a monkey to bake and he could compete in culinary competitions. This is not to poke fun at Sokol's teaching skills, but to further illustrate how good the book and DVD are.
Additionally, I also bought the accompanying DVD series which was well worth the money I paid for it. Wow. No really...WOW. The quality of the DVD is so professional that it easily could be put on the TV Food Network. Watch out, Rachel Ray! Gail Sokol is certainly a rising star in the baking field.
Now, I am certainly not a professional, but as a home chef, I LOVED this book. As a matter of fact, Sokol's text has inspired me to enroll in a local culinary school. I want to become a pastry chef. As well, having looked at culinary schools, I have realised that a baking text already is in use -- it seems to be the most frequently used text in the industry. Well, I do hope these schools take a look at "About Professional Baking," which truly deserves to be used by all begining baking students.
This textbook is a fantastic read for the baker in all of us; it can be seen as either a professional text or as a well-informed guide for the home chef. You do not have to be a culinary expert to enjoy this fantastic book, which is so beautiful (what with the hundreds of glossy photos and the elegant colors) that it might soon be deemed a "pastry bible." Well done, Chef Sokol, and here's hoping to see you on TV soon!!!
... Read more

Product Description
This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages. ... Read more

Customer Reviews (2)

catering
this is an informative "lifesaver" for anyone entering the catering business- even has diagrams to cut finger sanwiches, canapes. etc! I would definitely recommend this book to anyone!

Very helpful information.
I have the 1991 copyright 290 total page book, and it's a tightly written book that I found helpful on many practical areas of catering, whether for 12 or 300 people.

I have read catering books that concentrate more on recipes, this does has some 65 pages on recipes. I have not read many other catering books that concentrate on the behind the scenes work as in depth this book does, so I'd like to hear from caterers on this book to see how other books compare.

It's chapters are: Introduction, Equipment (to own and to rent), Kitchen and Commissary,Staff Requirements, How to Start a Catering Business, Selling the Service, Business Practices, Arranging the Affair (Choosing menu, arranging the table and room, fringe services),The Bar, Special Cakes, Centerpieces, Food Decoration, Menu files. ... Read more

Product Description
The definitive guide to a successful career as a professional personal chef

The job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense.

Written by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career.

Filled with resources rich in detail, this useful and engaging text covers:

• The evolution of the professional personal chef career path
• The benefits and disadvantages of various forms of business ownership
• Operating legally
• Writing an effective business plan
• Creating a vision statement, mission statement, and elevator speech for your personal chef business
• Managing and securing finances
• Identifying target markets and revenue streams
• Developing marketing and sales plans and quality customer service
• A day in the life of a personal chef

In each chapter, learning outcomes, key terms, and review questions reinforce the key concepts. From the Field features present interviews and real world experiences from working personal chefs.

A complete instructor support package providing business resources, syllabi, and project suggestions is posted on a companion Web site at www.wiley.com, and also offers sample business plans, recipes for menus, forms, and other useful documents.

Culinary arts instructors seeking a classroom text, as well as individual culinary professionals and amateurs interested in starting or growing a personal chef business, will find The Professional Personal Chef the essential A-to-Z guide to this exciting career. ... Read more

Customer Reviews (13)

Great book filled with good information
This book answers a lot of important questions!I'm not done reading it yet, but so far, it's been extremely informative!

Excellent for the Aspiring Personal Chef
This book is very informative and has guided me from the moment I checked it out of my school's library 2 years ago.I knew I had to buy a copy for myself when I got tired of re-checking it out from school.

It gives you all the information you need:legal, licenses, how to apply for licenses and how to state your type of business as a "service" when it comes to licensing (different fees or no license is required for some), etc.

It is an invaluable resource for me and I know I will refer to it again and again.I will also look for an updated version to be certain I am up to the minute when it comes to this business.

Great Book For The Wanna Be Personal Chefs
This is the most COMPLETE book one can get when wanting to start your own Personal Chef Business. It explains EVERYTHING you need to know including a small contract to sign on your behalf as well as the clients, a client assessment form, quizzes at the end of each chapter, how to store your foods after cooking them, a few recipes... A MUST GET BOOK if you want to start your own personal chef business. I highly recommend it.

Great tool!
The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Book only)

This book is a great tool for getting started in the personal chef business.It contains a lot of basic business skills but it also provides information specifically for the personal chef.I will refer to this book over and over again.

Comprehensive
Good advice that covers all aspects of becoming a successful Personal Chef. Well organized and written in specific terms that clearly outlines practical steps for application. Fundamentally sound information for anyone aspiring to be professionally competent in a very rewarding vocation. ... Read more

Product Description
About Wine is a unique resource designed for those who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other texts on this subject, this text seeks first to give the reader background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented. Special features of the text include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest. ... Read more

Customer Reviews (4)

Thumbs up from AWineStory.com
For whatever reason, I received the book About Wine by J. Patrick Henderson and Dellie Rex over two years ago, yet had been too overwhelmed by my wine studies to open anything that wasn't Janscis Robinson or Tom Stevenson. It's only now that I have my diploma from the Wine and Spirits Educational Trust that I am dusting off my wine books and taking a (relaxed, for once!) look inside.

Now I haven't met Mr. Henderson, but I knew Dellie Rex when I lived in Boston and was active with Julia Child and the American Institute of Wine and Food. Not sure if Dellie and I met at an AIWF event or not, yet this is a terrific book and I am so proud of the authors.

In some ways, it's a nice bridge between a wine created for students in intensive wine programs, and service people (waiters, sommeliers) who read Brian K. Julyan's book "Sales and Service for the Wine Professional." Most of the "textbooks" I used in my WSET study didn't really talk about service all that much, or how to set up a wine list. This book is very practical in that regard. The authors, Henderson and Rex, also take a different approach to wine regions. When they discuss Burgundy, for example, they define each village and the style of wine it produces quite succinctly.

Each chapter begins with learning outcomes -- what the student/reader will learn as a result of reading that chapter. For this reason, i can see the book used the the Wine Directors of restaurants in whatever wine program they might be developing for the staff. It gives the reader a clear sense of what they are expected to know.

Very impressed by this book, and feel that it fills a very needed gap in the market as it is more extensive in terms of regions, history, and tasting notes than Julyan' shorter, more specifically service book, and is less intense than the oversized, dense educational books.

Wine Lovers Must!!!
Not only is this a wonderful title for those who want to learn more about wine from every angle, it is endorced by the American Culinary Federation Foundation! This goes into depth about everything from the vineyard to the business of wine to wine tasting.It's a full color text, good quality paper and binding, and a nice layout.If you're at all intereseted in learning about wine, or even brushing up on it, this is for you!

A Simple read with a pleasant bouquet
Needed for school, but enjoyed in spite of that fact.

Great for all beginners!
This is a great resource for the beginning wine lover.Not just culinary students, but average consumers can learn a lot. It's written intelligently at a basic level and is very complete. ... Read more

Product Description
This text is for the introductory course in a hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience.The text includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included. This new edition is updated with a number of new features. The most noteworthy are the ?Chefs? Choice? professional profiles that spotlight noted individuals in the hospitality industry. These profiles cover the essentials in creating and maintaining a successful dining room and banquet operation. Each chapter also has been updated with key words and terms, more thorough objectives, and numerous discussion questions to help students retain the material. And finally, Dining Room and Banquette Management 5E now offers an electronic instructional support CD-ROM that includes PowerPoints, Computerized Test Bank, Instructor?s Manual and Lesson Plans. ... Read more

Customer Reviews (2)

Dining Room and Banquet Management
This has great fundamentals for service the only down side is the price.Buying it through Amazon.com was a good way to go.

Ensure not Insure
How can I take a book seriously when the author can't use the words 'insure' and 'ensure' properly? I usually keep my textbooks for reference; this is not one of them. ... Read more

Product Description
For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute. This unique text gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today's quality driven foodservice industry--detailing the elements of supervision and total quality management. It examines all aspects of training as it affects the chef supervisor; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. This informational and educational training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management.It identifies those key areas that will lead qualified individuals into the chef positions of the future, and provides reasonable solutions to situations that typically evolve from them. ... Read more

Customer Reviews (2)

A cure for sleeplessness
I know that Dr. Cullen knows what he is talking about, I know that this book is the standard to which other books on management are held, and it is almost always required reading, but this book is instant somnia. Some of the information also seems a little dated and cliche now that every manager in the country uses these techniques. Reading it in conjunction with The Chef Manager really helped me plow through.

Read this book
I've met Dr. Cullen. He really has his stuff together and knows what he is talking about. Truely a wonderful text. ... Read more

Product Description
The "BusinessWeek" bestseller, now in paperback. "Pour Your Heart Into It" tells the story of how small-company values, passion, and integrity turned six local coffee stories into the Starbucks chain.--"Fortune".Amazon.com Review
Since 1987, Starbucks's star has been on the rise, growingfrom 11 Seattle, WA-based stores to more than 1,000 worldwide. Itsgoals grew, too, from the more modest, albeit fundamental one ofoffering high-quality coffee beans roasted to perfection to, morerecently, opening a new store somewhere every day. An exemplarysuccess story, Starbucks is identified with innovative marketingstrategies, employee-ownership programs, and a product that's becomea subculture.

Whether you're an entrepreneur, a manager, amarketer, or a curious Starbucks loyalist, Pour Your Heart intoIt will let you in on the revolutionary Starbucks venture. CEOHoward Schultz recounts the company's rise in 24 chapters, each ofwhich illustrates such core values as "Winning at the expense ofemployees is not victory at all." ... Read more

Customer Reviews (142)

Great purchase!
I would gladly purchase from this seller again. The book is in great shape, it was inexpensive, and I received in exactly when I was told I would get it. I am excited to read it!

You can clearly see the passion that went into building this brand
Nicely captures the passion and zeal that went into building the Starbucks brand. Howard Schultz has done a wonderful job so far;it will be interesting to see how he handles the next phase...with all the fast food chains entering the gourmet coffee business and with the changing consumption patterns the road is probably going to be rougher.

Inspirational and Well Written Book
I can truly see Howard Schultz is an extra-ordinary man. It's been a long term curiousity seeing the extraordinary growth of Starbucks company and it's really nice to finally get the answer through reading this book. I can also see Howard truly cares about his people since he mentioned many names in his books and remember a lot of details on the situations that happened in the company that lead toward some changes within it. I like this book a lot as it helps me to see the spirit and soul of Starbucks beyond the coffee place. It's a must read book for any young entrepreneur as it takes years and even decades to start your business, lead it, and continue to transform it so that it'll become a well respectable company. Cheers to Howard for his accomplishment at Starbucks!!!

Inspiring!
I read this book first a couple of years ago when I was thinking of setting up a smoothies business. Now I bought it and am really fascinated with it. I think it's a must read book for every entrepreneur. The author covers a lot of interesting topics on management, as well as deep advices on pursuing a dream from it's conception. I seriously suggest this book for everyone willing to start or manage a business from his/her heart.

Pour Your Heart into It
Well-written, intriguing to read. Howard Schultz shared his story of how Starbucks started from small roots and became today's successful business. ... Read more

Product Description
A Taste for Writing: Composition for Culinarians is the first composition and grammar textbook created specifically for culinary students. The first 19 chapters include thorough explanations of each stage of the writing process; chapters on the rhetorical modes, research, and business writing; and a chapter for ESL readers. The second half of the book covers the parts of speech and basic grammar, plus special chapters on verbs, pronouns, modifiers, parallelism, punctuation, spelling, and commonly misused words. A key concept behind A Taste for Writing is to break down barriers between readers and composition through explanations that draw images and examples from food and cooking.For example, ?brainstorming? ideas early in the writing process is compared to peeling a potato, and the commas that surround interrupters in a sentence become a server?s hands carrying a tray of fruit. Writing often has to do with storytelling, and A Taste for Writing exemplifies this by using stories from film and television that will help the reader relate to the concepts. The explanations are as visual and hands-on as possible and the book includes 50 photographs of culinary students and over 100 charts and diagrams that organize and illustrate key concepts. The highly visual text, hands-on activities, and samples of writing make the concepts easily accessible to professionals and students alike. ... Read more

Product Description
Simmer or Sizzle: Cooking with your Slow Cooker or Contact Grill provides new and inventive ways to bring great food to the table. Dinner can be a nightly challenge and most families are desperately in need of a realistic, creative guide that allows them to win this culinary battle. This book is unique in that it combines great cooking and creative recipes with two time saving appliances: the slow cooker and the contact grill. Slow cookers, known for simmering rich stews and comforting soups, strike a flavor balance against the contact grill that sears burgers and creates crisp sandwiches. Most importantly, both of these electric marvels empower you to get dinner on the table. Slow cookers are different from other cooking techniques and far too frequently cookbooks did not address this difference. Many cooks enjoyed the convenience of the slow cooker yet found that foods weren't appealing or flavorful. This book combines the convenience of a slow cooker with great flavor, and demonstrates the tremendous versatility of the contact grill. Each chapter conveniently presents general recipe mainstays like beef, chicken, pork, soups, stews, and burgers. Sometimes a pot roast or slow simmered beef ragout is appropriate but the next day you might enjoy an Asian flavored steak. Each recipe quickly guides you, via a distinctive icon, to a cooking style and appliance that fits the day: slow cooker or contact grill. Just turn to the traditional food category and find the recipe and timing that fits your schedule, and get ready to enjoy great food! ... Read more

Customer Reviews (3)

My lifesaver!
I attended a cooking course given by the authors.They were so warm and had such passion for what they did I went out and bought the book.I use it at least once a week and find that all the dishes come out so well. My husband thinks I am such a great cook too -that's just the added bonus!

A Winner Even with Hard to Please Kids!
This cookbook has quickly become a family favorite!We have yet to select and make a recipe that we didn't love - including my two boys, ages 13 and 9.The recipes are easy to follow and delicious. I have two very picky eaters, and several of the recipes are so good, they will warm the leftovers for breakfast!A few of our favorites are Artichoke and Spinach Cheese Spread, Rustic Italian Beef Ragu, Chicken Con Queso, and Biscuit-Topped Chicken Potpie.

Simmer or Sizzle
Full of practical tips on simple, home-cooked meal planning, "Simmer and Sizzle" is the ideal solution for today's busy consumers. Using two of America's most common appliances: the Crock Pot and the contact grill (AKA George Forman Grill). incorporating shortcuts and tips, and cooking from a pantry of prepared foods--whether canned, frozen, jarred, dried, Moore and Wyss tell how to make over 200 appetizers, sauces, salads, soups, sides, and main courses, vegetables, and deserts. This book contains a wide variety of unusual recipes for using your Crock Pot and the contact grill - without requiring expensive one-time use spices and seasonings.

It has a great recipe for Beef and Onion Fajitas(always a favorite with kids!) as well as really good recipes for Southwest Grilled Chicken Salad and a fancy Grilled Tenderloin with Pepper Cream Sauce.

This book makes a great gift for the new bride, college grad in their first apartment, or even the empty-nested seniors who lack motivation to cook.

The only minor flaw I found in this book was that occasionally a recipe is continued on the back of a page - requiring clean hands to turn the page!

If you only use that Crock Pot sitting around the house to heat up soup this is the place to find out all lot more you can do. Grilling with "George" just got more creative with the recipes in this book. The results are delicious and the book is a recommended read!

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Product Description
Fast and Fabulous: Flavor Secrets is one of three titles in the new Fast and Fabulous Series! This book shows readers how to use herbs and spices to put flavor back into low-fat, low-calorie, low-cholesterol cooking People often fear that just because food is deemed ?healthy,? it probably doesn?t taste very good or is missing flavor and richness. One thing we do know is that Americans are have become unhealthy eaters, so the challenge is to change bad habits to good ones without losing taste and flavor to inspire us to eat well. Fast and Fabulous: Flavor Secrets does just that, while keeping in mind that people are busy and harried and don?t have lots of time to devote to preparing meals. One of the best ways to make healthy foods appealing is through the use of herbs and spices, and this book spends lots of time explaining how to use them to get the most out of food. It guides you through the different available herbs and spices and provides charts on how best to use them. The book also gives the reader creative ideas on how to make their own special herb blends, and includes useful information on harvesting, drying, and storing homegrown herbs and spices. The book is organized by food types such as salad, pasta, poultry, vegetables, breads, and desserts, so it is simple to find what you are looking for and provides limitless options. Each chapter opens with a helpful introduction and each recipe has side notes that include stories behind the recipe and/or suggestions for how to serve. This book full of simple, flavorful recipes and valuable information about cooking with herbs is a must-have in any kitchen. ... Read more

Product Description
Based on "Management of Catering Operations", this revised work concentrates on operational systems, demonstrating all theory in practice. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality. The second part looks at how to carry out these things successfully. ... Read more

Product Description
Fast and Fabulous: Quick Cuisine is one of three titles in the new Fast and Fabulous Series! This book provides time saving ways to keep meals interesting, healthy, and most important… great tasting!Lately, the media has been full of reports regarding how and what Americans eat. Obesity, in both children and adults, is at an all time high and can be considered an epidemic. With a culture that condones fast and convenient eating, it is easy to see how we got here, and is the biggest contributor to an unhealthy approach to food. The challenge is to create recipes that are fast, easy, and cost effective, and can be prepared in the time it takes to order in from a restaurant. The mission of this book is to give the reader solutions to the dilemma of creating high quality, calorie conscious meals that taste great and don t require a lot of advance planning. The best part is that terrific meals can be prepared and ready to eat in less than 25 minutes! The reader will be told how to keep a properly stocked pantry so they are always prepared to put a meal together. Each recipe in the book includes healthy guidelines with nutritional breakdowns that are compatible with the American Diabetes Association and the American Heart Association. The recipes are also designed to work for families or for the single person living alone. Readers will also enjoy information about the best basic kitchen equipment and tools. Be inspired by this thorough,something for everyonebook packed with recipes and vital information for anyone interested in a healthy, simple, tasty approach to eating. ... Read more

Customer Reviews (1)

fast and fabulous
I have always been on the lookout for quick (preferably less than 20 min) meals or atleast meals that require little preparation or attention. This book is the only one I keep returning to, of all the " quick/ easy/ fast/ less than 30 minute/ slow cooker" cookbooks that I have. With the essential pantry list ( easily available or probably already have) given at the beginning of the book, all the receipes are a breeze, extremely easy, helathy and quick to make. Some pictures would have really helped. A godsend for busy or lazy days. I cant wait to get the other fast and fabulous series ( gourmet and flavors) by Judy Gillard! ... Read more

Product Description
According to the U.S. Department of Labor one of the fastest growing segments of the food service business is providing professional personal chef services. Personal chefs can expect to make between $100 and $400 a day every day. Until recently having a chef prepare food for you and your family was considered a luxury for only the wealthy. Today, many individuals and families have discovered that a personal chef service is an affordable, timesaving, and healthy alternative to the stress and time constraints of working to put a wholesome, economical, and tasty meal on the table every night. A personal chef offers a professional service of meal preparation. A client's individual tastes drive the creation of their customized menu. These personalized meals are prepared either in the client s home or your catering kitchen and then packaged, labeled, possibly delivered, and stored in the refrigerator or freezer. Most services include complete grocery shopping, customized menu planning, and storage in oven/microwavable containers. Families in which both spouses work, singles and couples who work long, hard hours, seniors who would rather not or cannot cook anymore, gourmets who love to cook but who do not always have the time, and individuals that have medical conditions, such as wheat/gluten intolerance, milk or other sensitivities, diabetes, or high blood pressure, who require specialized meals will seek your services. This book will not teach you how to cook, although there are some sample menus. What you will learn is all the aspects of starting your business, pricing your products, marketing your business, and conducting your day-to-day business operations. This comprehensive new book will show you step-by-step how to set up, operate, and manage a financially successful personal chef business. The author has left no stone unturned in explaining the risky business of food service. The book covers the entire process of a personal chef business from startup to ongoing management in an easy to understand way, pointing out methods to increase your chances of success and showing you how to avoid the common mistakes that can doom a startup. The new companion CD-ROM contains all the forms used in the book in PDF format for easy use, as well as a detailed business plan, which will help you precisely define your business, identify your goals, and serve as your firm's résumé. The basic components include a current and pro forma balance sheet, an income statement, and a cash flow analysis. While providing detailed instructions and examples, the author leads you through finding a location that will bring success (in your home or a rented kitchen), managing and training employees, accounting and bookkeeping procedures, auditing, successful budgeting, and profit planning development, as well as thousands of great tips and useful guidelines. You also will learn how to draw up a winning business plan, how to set up computer systems to save time and money, how to hire and keep a qualified staff, how to generate high profile public relations, and how to keep bringing customers back. In addition, you will become familiar with basic cost control systems, profitable menu planning, successful kitchen management, equipment layout and planning, food safety and Hazard Analysis Critical Control Point (HACCP), low cost marketing ideas, and low and no cost ways to satisfy customers and build sales. This new book covers everything that many companies pay consultants thousands of dollars for. PCRs, as those in the business are nicknamed, will appreciate this valuable resource and reference it in their daily activities as a source for ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. ... Read more

Customer Reviews (8)

Timely, thorough guide to becoming a personal chef
I love to cook and have often considered setting up my own catering or personal chef business, so Carla and Lee Rowley's How to Open & Operate a Financially Successful Personal Chef Business was just the book I was looking for. These authors don't just tell readers how to start and run a personal chef business, they show them how. In the first half of the book, the authors explain, in simple terms and using step-by-step instructions, the nuts and bolts of starting, from scratch, an in home chef service.I especially appreciated their providing a lengthy example of business plan and describing all of the possible expenses a personal chef might encounter when starting out.

The authors are very current, extremely thorough, and take into account factors like sanitation and food safety issues, using personality to cultivate and retain a happy customer base (I couldn't help thinking of Emeril or Rachel Ray), taking into account regulatory concerns, hiring and training employees, marketing (including successful website creation techniques), bookkeeping, and pricing.

Finally, I was incredibly impressed by the amount of resources provided in this book, including the CD, which has copies of the business plan and checklists.The book also provides a number of useful, in-depth surveys to gauge customers' preferences and satisfaction. The authors are quite generous in listing FREE resources (from website stat counters to accounting software) that will help new business owners.For me, How to Open & Operate a Financially Successful Personal Chef Business is a great resource for aspiring personal chefs--I learned a lot from reading it and highly recommend it to others.

great!


"How to Open & Operate a Personal Chef Business"

Stars: 5 out of 5

The best of this book is that is not a simple cursory overview of the Personal Chef Business.The author realizes that while cooking and baking may be behind the passion of someone who wants to open and operate a personal chef business, at the end of the day it is a "business".The book spends considerable time laying out steps to a business plan and outlining potential pitfalls in operating this kind of business.This book is an excellent "how-to" guide for starting any kind of small business - but particularly one in the Personal chef business. The book also spells out in layman's terms - all of the ins and outs of the business of cooking for a living.This is a very easy, understandable read - that caters to all sorts of people who want to take their passion and make it a career.

Making a Living as a Chef
This is a must own for anyone who has thought about opening a chef business.Unfortunately, just being a great chef is not enough.Each chapter has nuggets of information that will help the novice and the experienced entrepreneur open a successful business.Carla and Lee give in depth information on how to do everything you need to do from writing the business plan to serving your first meal.
The chapters include:how to become a professional chef, financial components, food safety, where to set up your business, how complicated to get, whose kitchen to use, catering to dietary needs, how to cater to clients without make you both crazy, customer service and satisfaction, how to be financially responsible, and software and web services to help it all come together.
This is a great book whether you are the chef or being asked to help support one.

An excellent handbook for any considering opening their own personal chef company
Carla and Lee Rowley's HOW TO OPEN & OPERATE A FINANCIALLY SUCCESSFUL PERSONAL CHEF BUSINESS pairs a cd-rom of details offering all the forms in the book with a pre-written, editable business plan in MS Word format for personal chefs interested in starting their own company. From assessing basic equipment to defining a client's special food requirements, it's an excellent handbook for any considering opening their own personal chef company.

Filled with general business knowledge
How to Open & Operate a Financially Successful Personal Chef Business could be titled How to Own & Operate a Business. While the section on business plans is a great start, there isn't enough information, in my opinion, on the cost of goods, types of insurance needed for the business (i.e. liability, workman's comp), how to find local food purveyors, etc.

A chapter specializing in food purchasing and food management might help. The book feels like it's written as more of a business start-up guide than a chef business guide. If you're looking for the basics to starting up a business, this book has the basics.
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Product Description
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today?s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. ... Read more

Customer Reviews (24)

Bagel making
This is an absolutely need for those who already have some baking knowledge. Very good detail. Finally made great bagels and pretzels! love it!

All the pages were still stuck together.
I got the book I wanted and very fast but all the pages were still stuck together across the top. I had to go through and cut every page apart. I would have sent it back but I needed it for school the next day.

The book I go to when I want to make something sweet
This is one of the best baking books I own.I love the fact that its a text book.Its not just a book of recipes but a book that explains why you do something, how you do it, and has variations on the same type of pastry.

I have read the whole book cover to cover and it has all this information that I never knew I didn't know.While reading the chapters I said, "That's why the last time I tried to make this it didn't work" more times than I care to admit.

This book has brought my baking skills to levels I never thought possible.I use to think that making croissants and puff pastry from scratch would be a disaster.Now I can layer the dough in one evening, freeze it and have fresh baked croissants any time I want.

Anyone who loves baking and would like to take it to the next level this book is a must.

Baking encyclopedia!
It is the greatest (in terms of organization, text and illustrations) and the most comprehensive book for everyone who is serious about baking.

great book for the avid baker
This book is well written. Recipes are easy to follow and pictures encourage one to bake. May be a little intimidating for first time bakers (novices). I guess that is why the title says "advanced' bread and pastry!. On the other hand, if you are interested in "upgrading" your basic baking and pastry skills, this is indeed the book to buy! Sure is cheaper than enrolling in a baking and pastry class. Great book overall! ... Read more