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

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

Paperback

By (author) Andrew Dornenburg, By (author) Karen Page

List price $29.95

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  • Publisher: John Wiley & Sons Inc
  • Format: Paperback | 352 pages
  • Dimensions: 186mm x 235mm x 22mm | 696g
  • Publication date: 18 May 1995
  • Publication City/Country: New York
  • ISBN 10: 0471285714
  • ISBN 13: 9780471285717
  • Illustrations note: illustrations, bibliography, index

Product description

"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

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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.