“I honestly didn’t know who all was going to be interviewed for the book – I feel even more humbled and touched to be amongst the restaurant giants,” local cooking instructor and cookbook author Naam Pruitt told us.
She was discussing Rick Smilow and Anne E. McBride’s Culinary Careers, which Clarkson Potter is releasing today. That 360-page trade paperback features 89 two- to four-page profiles of a vast array of food-industry pros, including Thomas Keller, Daniel Boulud, Rick Bayless, David Chang – and Pruitt herself.
The book bears the subtitle How to Get Your Dream Job in Food With Advice From Top Culinary Professionals. Chapters in its main, career-path section focus on topics ranging from pastry and baking to wine and beverages to media, marketing and public relations.
The profile of Pruitt – who previously published Lemongrass & Limes, a lovely 126-page hardcover devoted to Thai cuisine – appears in a chapter covering education. In it, she details the typical day of a cooking instructor, her responsibilities in that position, her creative process, her vocational likes and dislikes, and other subjects.
“Naturally, I felt extremely honored to be asked for my opinion and outlook on what I do,” she said. “I always feel privileged to be able to share my love of food with the world. Whether we are chefs, restaurateurs, cookbook authors or cooking-class teachers, I believe we all want the same thing: to provide the highest quality and the best service and to cultivate inspiration while making a difference to our customers.”
This article appears in May 1-31, 2010.