Recipes And More

Adolph (Steve) Volk

Format ISBN Price   Color (8.5x11) 9781434326096 $ 71.50

As a vocational educator I thoroughly enjoyed teaching the culinary profession. From the basics to the skilled, new ideas are never ending and certainly not boring.

 

If you are interested in food service as a career and want further knowledge you will find that opportunity in entry level jobs to begin with and high school adult classes or Jr. College classes as well. Many cities have skill centers or offer short spot classes in food service. Check out Seta Programs of Job Corp. Private culinary schools are very costly. If this is your choice always look for scholarships that are organizations may be very beneficial.

 

American Culinary Federation (ACF)    1-800-624-9458

Retail Bakers of America (RBA)                       1-800-638-0924

National Ice Carving Assn (NICA)                   1-800-871-0739

Restaurant Assn.                                   www.restuarantculinaryschools.com

                                                            www.retaurant.org/shopMcCormickplacechicago

Women Chefs  & Restaurateurs                        1-877-927-7787

Society Culinary Philanthropique                       1-212-308-0588

International Cake Exploration              www.ices.org

Check with Baker’s Union for employment

Military                                                             www.military.food services.com

 

My three books will introduce you to different avenues of interest in food service careers and culinary shows to attend for further ideas.

 

“Ice, Snow, Sand & Wood Sculptures ISBN 978-849-577-O

 

Culinary Olympics 1976/84/88 ISBN 978-1420-866-704

 

Recipes and More ISBN 978 -1-4343-2609-6

About the Author “Adolph (Steve) Volk”

 

I was born in 1925 in New York. I served 20 years in the military, enlisting in the Navy in 1942. Served 36 months in the Pacific and involved sixteen major battles. It was a time not to be forgotten

 

Professional Memberships

American Academy of Chefs and California Capital Chefs

 

Credentials

University of California 1967

Bureau of Industrial Education (Life0 3589 VIP

Standard Teaching Credential (Life) 3786-90-kt

ACF Certified Pastry Chef (Life)

RBA Master Baker

 

Culinary Training

Culinary Institute of America

Statler Hilton, Waldorf Astoria & Gov. Clinton Hotles, 1200 hours

Advanced Hotel training in New York & Chicago, 420 hours

Researched Formulas in Chicago, 320 hours

Military Quartermasters School, Chef 1948, Baker 1949

 

Culinary Awards Received

Societe Culinaire Philanthropique New York

McCormick Place, Chicago (CATeam) 3^rd place

Culinary Olympics, Germany, Certificate of Honor

Worlds Fair Vancouver BC, Silver & Bronze Medals