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Becoming a Chef: With Recipes and Reflections from America's Leading Chefs

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Becoming a Chef: With Recipes and Reflections from America's Leading Chefs Cover

ISBN13: 9780471285717
ISBN10: 0471285714
Condition: Standard
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Synopses & Reviews

Publisher Comments:

"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but they’ve done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the ‘90s. Fascinating portraits of the people who have defined American cuisine—who they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluable—this is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery

Synopsis:

Dornenburg and 60 leading chefs take you on a trip - to first jobs, mentors,successes and setbacks. Includes what you need to know about education in formal cooking schools and apprenticeships- also options for chefs both in and out of the kitchen.

Synopsis:

"A 'must' for aspiring chefs." — Julia Child

Essential reading for anyone who loves food, "Becoming a Chef" is an entertaining and informative insider's guide to the chefs profession, providing the first behind-the-scenes look into some of the most celebrated restaurant kitchens across the nation. More than 60 of America's leading chefs discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and pro football players into culinary artists.

Table of Contents

Chefs: Yesterday and Today.

Early Influences: Discovering a Passion for Food.

Cooking Schools: Learning in the Classroom.

Apprenticing: Learning in the Kitchen.

Getting In: Starting at the Bottom.

Developing as a Cook: The Next Level.

The Business of Cooking: Operating and Running a Restaurant.

Travel, Eating, and Reading: Learning Something New Every Day.

Persevering in the Face of Reality: Through Bad Times and Good.

What's Next?: The Chef as Alchemist.

Appendices.

Index.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Benjwest, October 23, 2008 (view all comments by Benjwest)
Perfect for those attending Culinary Arts Schools.
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Product Details

ISBN:
9780471285717
Subtitle:
With Recipes and Reflections from America's Leading Chefs
Author:
Dornenburg, Andrew
Author:
Page, Karen
Publisher:
Wiley
Location:
New York
Subject:
Cookery, american
Subject:
Cookery
Subject:
Food service
Subject:
Hospitality, Travel & Tourism
Subject:
Cooks
Subject:
Methods - Professional
Subject:
Professional
Subject:
Food Writing & Reference
Copyright:
Edition Description:
Includes bibliographical references and index.
Series Volume:
[6]
Publication Date:
19950601
Binding:
Paperback
Language:
English
Illustrations:
Yes
Pages:
352
Dimensions:
9.07x7.37x.88 in. 1.55 lbs.

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Related Subjects

Business » Management
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General

Becoming a Chef: With Recipes and Reflections from America's Leading Chefs Used Trade Paper
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$9.95 In Stock
Product details 352 pages Van Nostrand Reinhold Company - English 9780471285717 Reviews:
"Synopsis" by , Dornenburg and 60 leading chefs take you on a trip - to first jobs, mentors,successes and setbacks. Includes what you need to know about education in formal cooking schools and apprenticeships- also options for chefs both in and out of the kitchen.
"Synopsis" by , "A 'must' for aspiring chefs." — Julia Child

Essential reading for anyone who loves food, "Becoming a Chef" is an entertaining and informative insider's guide to the chefs profession, providing the first behind-the-scenes look into some of the most celebrated restaurant kitchens across the nation. More than 60 of America's leading chefs discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and pro football players into culinary artists.

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