Add chef@m.chefsblade.monster.com to your address book to ensure delivery. Issue #28 | October 19, 2009
Considered These Culinary Careers? Executive Chef (58K) Chef de Cuisine (43K) Sous Chef (34K) Food & Bev Director (54K) Personal Chef (47K) ...Find your career path! Career Profile: Personal Chef A creative job with a flexible schedule and room to grow! Avg. Salary:: $47k Min. Education: Certificate, associate's, or bachelor's in Culinary Arts or an MBA Job Outlook: Strong Forum: Food Stylists Food styling is on the rise. But are chefs sacrificing taste for beauty? Or are the visual simply starting to catch up? You decide. His and Herbs As chefs, we've come to realize that fresh herbs make food more delicious than any artificial flavoring could. Plus they look nice. Join the herbal movement!	10 Professional Food Styling Tricks How do you get that perfect looking foam on your morning coffee? Or how should you cook your food so it stays looking fresh and beautiful? Food stylists use lots of tricks to make food look its best; find out how they do it. 10 Food Styling Tricks! Get Hired as a Chef Don't spend another minute working at a job you don't love. Get the information and education you need to land the job you've always wanted. Learn more about culinary dream jobs. Food IS Art You've always thought of your crème brûlée crust as a work of art and Akiko Ida and Pierre Javelle agree—theirs just has space men wandering across the surface. These two artists use food to create fantastical images in miniature. Check them out; you won't regret it. 5 Keys to Banquet Management Banquet managers must know as much about serving as they do about its preparation. They manage menu planning, oversee staff, and take care of food presentation. If you're a jack-of-all-trades, banquet manager could be your next step! Food Selection Tips ConAgra to Cut Sodium in Food Products Food Co-Ops: What You Need to Know What's New in the World Of Taste Reasearch How to Select the Best Food Today, it's not as simple as finding the cheapest food. Chefs need to consider where their food comes from, if it's organic, if it's local, even if their consumers will recognize the farm. Make sure you're up to date on these ingredient selection issues. © Chef's Blade 2009.	Keep Up with Chef's Blade! Twitter Facebook

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