NRAEF Calendar
DEADLINES
The 2010 scholarship deadlines will be announced soon on our Web site www.nraef.org
EVENTS
March 10-13, 2010
April 30 - May 2, 2010
May 22-25, 2010
May 22, 2010
May 22, 2010
September 2010
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Fall 2009 / Vol. 5
Back to School!
Welcome back to an exciting new school year. We hope your summer break was fun and rewarding.
As you continue along your educational path, you may be at the point of deciding which area of foodservice is right for you. The foodservice industry has many dimensions and we hope to inspire you with some of the career options in this newsletter.
If you find something that sparks your interest, do further research and map out your course work to pursue your dream career. The National Restaurant Association provides information about Jobs & Careers on its Web site, where you can learn more about the varied opportunities in the restaurant and foodservice industry.
We wish you success in your educational and career goals!
Sincerely,
NRAEF Scholarship Program
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Guide to Culinary Careers Outside the Kitchen
Reprinted by permission from The Culinary Institute of America www.cia.edu |
In addition to the kitchen and dining room positions, a growing number of less traditional opportunities exist, many of which do not involve the actual production or service of foods.
Food stylists and photographers work with a variety of publications, including magazines, books, catalogs, and promotional and advertising pieces.
Food and beverage managers oversee all food and beverage outlets in hotels and other large establishments.
Consultants and design specialists will work with restaurant owners, often before the restaurant is even open, to assist in developing a menu, designing the overall layout and ambiance of the dining room, and establishing work patterns for the kitchen.
Well-informed sales people help chefs determine how best to meet their needs for food and produce, introduce them to new products, and demonstrate the proper use of new equipment.
Teachers are essential to the great number of cooking schools nationwide. Most of these teachers are chefs who are sharing the benefit of their experience with students.
Food writers and critics discuss food trends, restaurants, and chefs. It will always mean more, of course, if the writer is well versed in the culinary arts. Some prominent members of the food media, such as James Beard, Craig Claiborne, and Julia Child, have been influential teachers and have written landmark cookbooks in addition to contributing to newspapers and magazines and appearing on television.
Research-and-development kitchens employ a great many culinary professionals. These may be run by food manufacturers who are developing new products or food lines, or by advisory boards hoping to promote their products. Test kitchens are also run by a variety of both trade and consumer publications.
Challenges aside, the foodservice industry is rewarding and spontaneous. It requires stamina, drive, and creative influence. Those who have made the greatest impression know that virtues such as open communication, efficient organization, proper management, innovative marketing, and thorough accounting are necessary to prosper. In due time, your knowledge and experience will gain worthy recognition. |
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Reader Q&A |
Q: Are the NRAEF Scholarships merit-based or based on financial need?
A: The NRAEF awards merit-based scholarships. This means that applicants are judged on the following criteria:
1. Content of your essay
2. Grade point average and grades
3. Work experience
4. Letters of recommendation
Visit the NRAEF Scholarship Program Web site, www.nraef.org/scholarships to learn more. If you have any other questions, feel free to contact us at scholars@nraef.org or call 800-765-2122 ext. 6738.
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