Love what you do for a living. It seems so simple yet many people don’t believe it’s possible. As adults, many of us find what we choose to do professionally isn’t parallel with what we are passionate about. How did we veer so far off course that we settle for an unrewarding job or uninspiring career?
According to Dorothy Cann Hamilton, founder of the world-renowned French Culinary Institute, your career shouldn’t feel like punishment – it should reflect your passions in life. With the release of her new book Love What You Do: Building A Career In The Culinary Industry, Hamilton provides a go-to guide for those in pursuit of a career in the culinary industry. More importantly though, her advice is universal, applicable for anyone who seeks a job they enjoy or a midlife career change.
“Making career changes and evaluating your career options is especially useful in today’s economy,” says Hamilton. “With all the complexities that 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.”
For those who desire a career in the culinary world, Love What You Do helps readers from the beginning stages of determining if it is right for them and seeking the right education and resources to ultimately landing their dream job. For the general career seekers and switchers, the book offers sound advice for those on the hunt.
With a foreword written by Tom Colicchio, Chef and Owner of Craft Restaurants and endorsements from Master Chef Jacques Pepin and restaurateur, Danny Meyer, Love What You Do gives an inside look on breaking into the culinary industry. In addition to profiles of real people who aspire to be in the culinary arts, as well as top chefs, Love What You Do will provide readers with:
A self-inventory that uncovers your goals, passions, strengths and weaknesses:
- Tips on handling the obstacles and doubts that coincide with job searching
- Practical 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 for how to determine 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
Dorothy Cann Hamilton is the founder of the world-renowned 25-year old French Culinary Institute, as well as The Italian Culinary Academy. Both are housed by The International Culinary Center in New York City that has produced many of America’s most prominent chefs. Hamilton has educated more than 14,000 students in the culinary arts. Her awards include a 2006 IACP Award of Excellence for Vocational Cooking School, the prestigious Ordre National du Mérite (National Order of Merit Award) from the French government. Recently, Hamilton was inducted into the Who’s Who of Food and Beverage in America by the James Beard Foundation and received the coveted Silver Spoon Award from Food Arts Magazine, recognizing her as a leader in the American restaurant community. Hamilton was the creator and host of Chef’s Story, a television series that debuted on PBS in April 2007 and authored the companion book.