Career Research Assignment
The purpose of this assignment is to read and learn from first-hand accounts of individuals who
work in your future career field or discipline, to understand them critically, and to respond to
what you read in a thoughtful way.
Remember that when you copy and paste MLA-style citations from EBSCOhost, you must tweak
them to fit MLA requirements (font, size, punctuation, indentation) as needed.
1. Locate 5 (five) articles in EBSCOhost in which a professional shares his or her
experience working in your chosen career field (the person must be a professional in the
same career or position (or, at least, a very closely related position) that you are currently
pursuing. The articles you choose may be written by a professional in your field, OR they
may contain an interview with this person.
2. Provide the MLA-style citation for each source.
3. Write a 1-2 paragraph summary and analysis for each article. Your summary portion
should be no longer than three sentences. In your response, give an analysis of the
article’s purpose, quality, and its usefulness to you. Explain what the person in your field
is revealing to you about your future profession and what you can learn from their shared
Begin each summary/response in the following manner:
In the article “How Computers Make Our Kids Stupid“ published in the Canadian news
magazine Maclean’s in April 2010, journalist Sue Ferguson interviews secondary school
teachers who express frustrations and concerns about adapting to the unique needs of
students in the digital age. These instructors…
It is very important that you read each article thoroughly and carefully.
Please see the template and example writing on the following page. Follow this example
when organizing your document and writing your summary/analysis.
10 November 2015
Career Report, Part Two
Bodnar, Janet. "From Law Student To Celebrity Chef." Kiplinger's Personal Finance 69.12
(2015): 72. Business Source Elite. Web. 10 Nov. 2015.
Summary and analysis: In the article “From Law Student to Celebrity Chef “published in
“Kiplinger's Personal Finance” magazine in December, 2015, journalist Janet Bodnar interviews
Chef Lorena Garcia on her life and career. Chef Garcia discusses her plan to pursue a legal
career when she moved to the United States from Venezuela. The article goes on to detail Chef
Garcia’s many restaurant and culinary operations, including her television show.
While the chef doesn’t consider herself a celebrity, she very proud of her kitchen collection
being sold on the Home Shopping Network. This article illustrates the hard work and physical
labor that is required to succeed in the cut-throat world of restaurant ownership. Moreover, it
really demonstrates how branding and marketing can play a significant role in financial success
for chefs and restaurant owners. It is clear from this interview that having a legal background
really helped Chef Garcia when she began her journey as a restauranteur, and it is also clear that
this level of success is not necessarily likely for everyone who receives a culinary degree.
Burke, Julia. "The Renegade Lunch Lady: An Interview With Chef Ann
Cooper." Progressive (2015): 34. MasterFILE Premier. Web. 10 Nov. 2015.
In the article “The Renegade Lunch Lady “published in “The Progressive” magazine in July,
2015, journalist Julia Burke interviews Chef Ann Cooper about school lunches. Chef Cooper
discusses her foundation and initiatives for nutrition education and food justice. Chef Cooper
also covers in detail the five obstacles to overcome in her advocacy for healthier school lunches.
To wrap up the interview, Chef Cooper discusses American chefs and their job to help fight
hunger and the nutrition gap. She also gives details about what parents can do to help improve
This article sheds light on some of the larger problems of health and poor nutrition choices faced
by man in our country. As culinary professionals, it can sometimes be difficult to challenge
yourself and be creative while focusing on creating healthful meals. In this region of
Appalachia, it is especially important to think about educating customers and the community
about making smarter, healthier choices when choosing food. I also feel that chefs in this region
have a responsibility to help fight the stereotype of “America’s fattest city.”
Citation: Rutman, Nancy. "The Fresh Chef. “Organic Gardening 57.5 (2010): 52-59. Health
Source - Consumer Edition. Web. 10 Nov. 2015.
In the article “The Fresh Chef “published in “Organic Gardening” magazine in August, 2010,
journalist Nancy Rutman interviews Chef Emeril Lagasse about his life and the Emeril Lagasse
Foundation. Chef Lagasse discusses his early life and how gardening and cooking were a large
part of growing up. He also compares aspects of his childhood to the Emeril Lagasse Foundation
and how it helps encourage youth to explore their interests in food and gardening. Emeril goes
in-depth discussing local, organic, and natural foods as well as how they influence the guest and
the experience of dining.
Much like the “Renegade Lunch Lady” article, this piece compels me to think about the role that
chefs and restauranteurs play in educating consumers and customers about not only nutrition, but
about the origins of the food people eat. This is a hotly contested issue; if Americans aren’t
comfortable with their government making food choices for them, are they going to be
comfortable with a chef lecturing them about nutrition? Despite this, this interview with Lagasse
inspired me to think about my own passion for real, whole foods that are locally grown. These
are the kinds of foods I want to share with the customers in my community.
"Annabel Langbein." NZ Marketing Magazine (2015): 6-7. Business Source Elite. Web. 10 Nov.
In the article “Annabel Langbein “published in “NZ Marketing Magazine” magazine in
September, 2015, Chef Annabel Langbein is interviewed and discusses how she created a media
empire. Chef Langbein details her early years and discusses how she cooked everywhere she
went. She shares how she got her big break in media and how that has led to her media
productions across many channels. Langbein continues with discussion on marketing, the digital
age, and challenges facing her. She wraps up the interview by discussing advice for children
interested in doing the same thing and comments on her coming ventures.
This article reflects the great difficulty entailed in rising through the ranks of the culinary world
to create an empire. Inspiring though it may be, I realized while reading this that my ambitions
are not that grand, and I would satisfied simply to own a restaurant in West Virginia that serves
West Virginia-grown food and provides a comfortable, welcoming atmosphere for people in this
region who love to eat.
Bellstrom,. "Career Advice From Chef April Bloomfield: No Crying In The
Kitchen." Fortune.Com (2015): N.PAG. Business Source Elite. Web. 10 Nov. 2015.
In the article “Career Advice From Chef April Bloomfield: No Crying In The Kitchen “published
on “Fortune.com” in November, 2015, journalist Kristen Bellstrom interviews Chef April
Bloomfield on her life and career in the kitchen. Chef Bloomfield details the managerial side of
the business and how to handle mistakes. She discussing being a woman in the industry and how
it has affected her as well as the challenge. Bloomfield ends the interview explaining how hard
the job is and that there are a lot of moments spent expending your blood and sweat, but not
tears. No crying in the kitchen.
Bloomfield brings to light a problem that many don’t like to talk about this industry: the problem
of sexism and favoritism. As difficult as it is to “make it” as a chef, it is even more difficult to
do so as a female. Many of the female students in my culinary program at Mountwest express
the same problem. This article forced me to think about how important it is to me, personally,
that I make an effort in the future to employ people of all races, creeds, and genders, in an
attempt to provide opportunities for my community as a whole.
Purchase answer to see full