Does Your Company Create Sour Careers? November 25, 2009
Do some of your workers seem like their job leaves a sour taste in their mouths? We're all told to find a profession we're passionate about, but that's easier said than done. Instead of a gift card, you could give them a book this year about creating a sweeter career—maybe in the culinary industry.
"Love What You Do: Building a Career in the Culinary Industry" by Dorothy Cann Hamilton with Lisa Cornelio and Christopher Papagni, Ph.D., with a foreword by Tom Colicchio, chef and owner of Craft Restaurants, details how to—literally—get on a more savory career track, or at least one that doesn't give you indigestion.
Hamilton says your career shouldn't feel like punishment—it should reflect your passions in life. Since, for Hamilton, finding that passion meant pursuing a culinary career, she offers a go-to guide for those in pursuit of a career in that industry.
"Making career changes and evaluating your career options is especially useful in today's economy," says Hamilton. "With all the complexities the tough economic climate has created, perhaps one positive change is a second chance for many, an opportunity to leave a thankless, unsatisfying career behind and re-align oneself with the job of your dreams."
Since cooking for strangers isn't for everybody, the book also offers readers insight on figuring out if the culinary industry is for them. It also provides a self-inventory to figure out if they can successfully trade in their desk for a kitchen counter:
• Tips on handling the obstacles and doubts that coincide with job searching.
• The steps necessary to begin a successful culinary career, including culinary school selection, on-the-job training options, paid/non-paid positions, and salaries/budgets.
• Decision-making advice on determining what positions/jobs are a good fit.
• How to conduct an effective job hunt.
• What to expect within the first year and ways to excel.
RSS
