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

Physical Description:
xxxi, 361 pages : illustrations ; 23 cm
General Note:
Includes index.
Added Author:
Format :


Call Number
Material Type
Home Location
Item Holds
TX911.3.V62 D67 2003 Adult Non-Fiction Central Closed Stacks

On Order



Becoming a Chef was the first book to put chefs? careers in the spotlight, using them to explore the path to success. New up-and-coming chefs will be interviewed, including Mario Batali for the first time.'The benefits of culinary programs will be explored, and the chapter titled ?Getting In? will give insight into the gruelling application and interview process. This book explores, through the voices of today's leading chefs, how they discovered their passion for food, where - and why - they did (or did not) attend cooking school, how they developed as a cook, and more. Also features 50 favourite recipes from America's leading chefs.

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