Becoming a Chef: With Recipes and Reflections From America's Leading Chefs / Edition 2

by Andrew Dornenburg, Karen Page, Michael Donnelly, Madeleine Kamman

Overview

The updated edition of the book Julia Child called "a 'must' foraspiring chefs"-the James Beard Award-winning guide to one oftoday's hottest careers
With more and more chefs achieving celebrity status, interest inthe exciting world of today's leading chefs is higher than ever.Essential reading for anyone who loves food, Becoming a Chef givesan entertaining and informative insider's look at this dynamicprofession, going behind the scenes to look into some of the mostcelebrated restaurant kitchens across the nation. More than 60leading chefs-including some of the newest up-and-coming-discussthe inspiration, effort, and quirks of fate that turned would-bepainters, anthropologists, and football players into culinaryartists.
Andrew Dornenburg and Karen Page (both of New York, NY) are theauthors of the bestselling titles Culinary Artistry, Dining Out,Chef's Night Out. Dornenburg has cooked professionally at Arcadia,Judson Grill, and March in New York City and Biba and the EastCoast Grill in Boston. Page, the recipient of the 1997 MelittaBentz Award for Women's Achievement, is a graduate of the HarvardBusiness School.

Product Details

ISBN-13:	9780471152095
Publisher:	Wiley
Publication date:	10/06/2003
Edition description:	Revised Edition
Pages:	400
Product dimensions:	7.50(w) x 9.00(h) x 1.20(d)

Table of Contents

List of Recipes.

Acknowledgments.

Foreword.

Preface.

1. Chefs: Yesterday and Toady.

2. Early Influences: Discovering a Passion for Food.

3. Cooking Schools: Learning in the Classroom.

4. Apprenticing: Learning in the Kitchen.

5. Getting In: Starting at the Bottom.

6. Developing as a Cook: The Next Level.

7. The Business of Cooking: Operating and Running aRestaurant.

8. Travel, Eating, and Reading: Learning Something NewEveryday.

9. Preserving in the Face of Reality: Through Bad Times andGood.

10. What’s Next?: The Chef as Alchemist.

Appendix A: Selected Professional Cooking Schools in the UnitedStates and Abroad.

Appendix B: Leading Culinary Organizations.

Appendix C: Selected Culinary Media and Resources.

Appendix D: Brief Biographies of Chefs Interviewed.

Index.