Despite the long hours, arduous training, and grueling physical work, the allure of being a professional chef has made it one of the fastest growing career markets in America today. In this must-have guide, a master chef and baker gives practical, up-to-date advice on everything aspiring chefs (and expert chefs looking for the next career move) need to know, including how to apprentice at a 5-star restaurant, connect with renowned chefs and bakers, open their own restaurant, and much, much more.
--Expert author with decades of restaurant experience
--One of today?s top ten ?dream professions? in America
--Culinary institutes have seen an explosion in their enrollment of between 50% to 100% percent annually
--Covers gourmet restaurants, upscale hotels, catering, specialty food shops, gourmet takeout, bakeries, and much more

About the Authors

Leslie Bilderback has been a certified master chef and baker for nearly 20 years. Shes worked at such prestigious restaurants as Georgia, Angeli, Postrio, Zolas, and Sedona. As a master instructor and member of Le Club des Amis du Cordon Bleu (Paris), shes trained hundreds of new chefs in the rigorous Le Cordon Bleu Academy Program at the California School of Culinary Arts.

Leslie Bilderback has been a certified master chef and baker for nearly 20 years. She?s worked at such prestigious restaurants as Georgia, Angeli, Postrio, Zola?s, and Sedona. As a master instructor and member of Le Club des Amis du Cordon Bleu (Paris), she?s trained hundreds of new chefs in the rigorous Le Cordon Bleu Academy Program at the California School of Culinary Arts.

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