CHEF

ORGANIZATIONS

American Culinary Federation
10 San Bartola Drive
St. Augustine, FL 32086
(800) 624-9458
Web site: http://www.acfchefs.org
A national chefs organization for the United States. Provides certification and education information and more.

SCHOOLS

Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538
(845) 452-9600
Web site: http://www.ciachef.edu
One of the best-known schools solely dedicated to cooking in the United States.

Johnson and Wales University
8 Abbott Park Place
Providence, RI 02903
(800) DIAL-JWU (342-5598)
Web site: http://www.jwu.edu
This university teaches many disciplines but is especially well known for multiple programs in the fields of hospitality and the culinary arts.

WEB SITES

Chef Desk—Resources for Chefs
http://www.chefdesk.com
Nice site by chef Francis Lynch, featuring online conversion calculators for food measurements and more.

Cooking & Culinary Arts Schools
http://www.cooking-culinary-arts-schools.com
This is a great Web site that has a directory of dozens of cooking and culinary schools.

Shaw Guides
http://cookforfun.shawguides.com
An online guide to cooking schools, with plenty of valuable information.

BOOKS

Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking, Volume One. New York, NY: Knopf, 2001.
Julia Child is known throughout the world as an expert on anything kitchen related, and in this book she discusses the basics and finer points of cooking French cuisine.

Claiborne, Craig. The New York Times Cookbook. New York, NY: Random House, 2002 ed.
A comprehensive cookbook used by chefs, containing more than 1,000 recipes, including ethnic and regional cuisine.

The Culinary Institute of America. The Professional Chef, 8th edition. Hoboken, NJ: John Wiley and Sons, 2006.
This is one of the standard reference volumes for anyone seriously considering a career as a chef. In addition to recipes, The Professional Chef includes information on nutrition, food safety, and kitchen utensils.

Dornenburg, Andrew, and Karen Page. Becoming a Chef. Hoboken, NJ: John Wiley and Sons, 2003.
An excellent career guide for aspiring chefs with great advice from more than fifty of America's leading kitchen wizards.

Rombauer, Irma S., et al. The New Joy of Cooking, 75th Anniversary Edition. New York, NY: Scribner, 2006.
One of the best-known cookbooks ever published, it began as a collection of recipes from friends and relatives. This new edition contains the original recipes plus new recipes that involve grains and soybeans for alternative diets.

PERIODICALS

Cook's Illustrated
Boston Common Press
17 Station Street
Brookline, MA 02445
A print and online magazine for the at-home cook. A great tool for chefs who strive for a personal touch.

Gourmet
Condé Nast Publications
4 Times Square
New York, NY 10036
Web site: http://www.condenet.com/mags/gmet
A print and online magazine that combines travel and a love of food to examine great food across the globe.

Vegetarian Times
International Subscriptions, Inc.
1 Meadowlands Plaza, 9th Floor
East Rutherford, NJ 07073
Web site: http://www.vegetariantimes.com
A print and online magazine concerned with vegetarian cuisine. The magazine includes important items such as food substitutions for vegetarians, natural remedies, nutritional information, and a glossary for new vegetarians