Carving Out a Culinary Career: The Good, the Bad, and the Not-so-bright Decisions Made on My Jagged Journey to Restaurant Ownership

Carving Out a Culinary Career describes the good, the bad, and the not-so-bright decisions Chef Evelyn Shelton made on what she calls her "jagged journey to restaurant ownership." She shares her remarkable experiences becoming a successful small business owner as well as tried and true strategies for success.
She provides insight into:

1. Financial Acumen: Managing expenses and making informed decisions about contracts and business operations
2. Diversification of Revenue Streams: Engaging in various ventures, including meal programs and pop-ups, to increase revenue beyond the storefront
3. Networking: Gaining visibility to enhance your brand and to increase media exposure

Shelton infuses personal narratives with practical advice, providing candid insights into navigating obstacles often found in the culinary industry. She discusses balancing creativity with financial acumen, learning from her mistakes, and building resilience in a highly competitive field. Her personal anecdotes, testimonies and distinctive wisdom make her story both an inspiration and a strategic blueprint for aspiring chefs and entrepreneurs.

Whether you're dreaming of owning your own restaurant or simply fascinated by creating your own piece of the proverbial pie, Carving Out a Culinary Career will leave you informed and hungry for success.

Let this book be your inspiration for success!