On her blog, Eggbeater, Shuna Fish Lydon -- a former pastry chef at Citizen Cake (San Francisco) and Bouchon (Yountville, Calif.) now living in London -- offers some great advice to aspiring cooks and pastry chefs who want to get a job in a professional kitchen. I wish everyone who pines after a career in food would read this before signing up for cooking school. Lydon is essentially telling how to do it without that degree. And whether you have one in hand or not, her advice is useful and to the point for anyone seeking a professional job in the food world.
-- S. Irene Virbila
Photo: Culinary students doing prep work. Credit: Justin Sullivan / Getty Images