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Nontraditional Culinary Positions
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The nontraditional culinary positions are the jobs that do not involve the actual production or services of food.
What it is:
- Consultants and design specialists
Help prepare the restaurant with menu orders, restaurant layout and work patterns of the kitchen before its opening.
- Well-informed salespeople
Helps chefs with finding food, show new products and how to use new equipment.
- Teachers
They are essential to the great number of cooking schools nationwide, most teachers are chefs
Food writers and critics
- Food and beverage managers
They oversee all food and beverage outlets in large establishments and they a do menu-planing, budgeting, placing product orders.
They discus food trends, restaurants and chefs. They have the general knowledge of food and cooking.
- Food stylists and photographers
They take photos of food to promote and advertise in magazines, books and catalogs.
Nontraditional Culinary Positions
Entrepreneurs
Research and development kitchens
Is a person who notices and takes action on and opportunity to produce new and improved goods and services.
Kitchens run by food manufacturers who are developing or researching a new product.
Question 1
- What does "Nontraditional Culinary Positions" mean?
Question 2
- What do Food and beverage managers do?