Cover image for Becoming a chef
Title:
Becoming a chef
Author:
Dornenburg, Andrew.
Personal Author:
Edition:
Revised.
Publication Information:
Hoboken, N.J. : John Wiley, [2003]

©2003
Physical Description:
xxxi, 361 pages : illustrations ; 23 cm
General Note:
Includes index.
Language:
English
Added Author:
ISBN:
9780471152095
Format :
Book

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TX911.3.V62 D67 2003 Adult Non-Fiction Central Closed Stacks
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Summary

Summary

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.


Author Notes

Andrew Dornenburg and Karen Page are coauthors of a groundbreaking series of books chronicling America's vibrant restaurant culture, including the James Beard Award-winning Becoming A Chef.?Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Judson Grill and March in New York City; and Biba and the East Coast Grill in Boston.?He attended the School for American Chefs, where he studied with Madeleine Kamman.?Page is a graduate of the Harvard Business School (whose alumnae network she heads).


Table of Contents

List of Recipesp. x
Acknowledgmentsp. xii
Forewordp. xiv
Prefacep. xxiii
1. Chefs: Yesterday and Todayp. 1
2. Early Influences: Discovering a Passion for Foodp. 32
3. Cooking Schools: Learning in the Classroomp. 62
4. Apprenticing: Learning in the Kitchenp. 90
5. Getting In: Starting at the Bottomp. 122
6. Developing as a Cook: The Next Levelp. 162
7. The Business of Cooking: Operating and Running a Restaurantp. 192
8. Travel, Eating, and Reading: Learning Something New Every Dayp. 232
9. Persevering in the Face of Reality: Through Bad Times and Goodp. 268
10. What's Next?: The Chef as Alchemistp. 296
Appendix A Selected Professional Cooking Schools in the United States and Abroadp. 325
Appendix B Leading Culinary Organizationsp. 330
Appendix C Selected Culinary Media and Resourcesp. 337
Appendix D Brief Biographies of Chefs Interviewedp. 339
Indexp. 349