One thing you could say about culinary school chefs: they sure are colorful. So colorful, in fact, that their funny, silly, and even rude quotes were just crying out to be put into a book. This is that book.
Loaded with laugh-out-loud quotes and jokes, insightful comments and fascinating tidbits, this is a peek into the real world of the culinary school. A world loaded with comments such as "The great news is it is always bacon season." And "It's ...
One thing you could say about culinary school chefs: they sure are colorful. So colorful, in fact, that their funny, silly, and even rude quotes were just crying out to be put into a book. This is that book.
Loaded with laugh-out-loud quotes and jokes, insightful comments and fascinating tidbits, this is a peek into the real world of the culinary school. A world loaded with comments such as "The great news is it is always bacon season." And "It's white trash of me, but I'll take chopped liver over foie gras any day." And this absurd exchange between a culinary school chef and student:
"Chef, I don't really understand this chicken and rooster thing. How does a rooster fertilize an egg?"
"They have chicken sex."
This book takes you behind-the-scenes where you can eavesdrop on what culinary school chefs and students are really like. If you've ever wondered what really goes on behind the scenes at culinary school, this is the book for you.
S.J. Sebellin-Ross has more than a decade of experience writing restaurant reviews and articles for newspapers, magazines, and websites including The Washington Post, The Toronto Star, Parenting, Chatelaine, Readers Digest, CNET, and The New York Times. Sebellin-Ross has reviewed James Beard award-winning restaurants, has written about food topics for international audiences, and is invited to speak in front of audiences including the Association of Journalists and at events including the BlogHer Food Conference.
Internationally published food journalist, restaurant critic, and cookbook author, Sebellin-Ross (FormeofCury.com) is a top-selling writer whose books include "Culinary School: Three Semesters of Life, Learning, and Loss of Blood," the bestselling memoir of her time as a culinary school student; "Culinary School: 101 Things Every Culinary Student Should Know Before They Go," called the must-read book for anyone who is serious about culinary school and food; and "How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger," the definitive guide to breaking in and making money as a published food writer.
To see all the popular Sebellin-Ross titles, click the author name, above.
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Overview
One thing you could say about culinary school chefs: they sure are colorful. So colorful, in fact, that their funny, silly, and even rude quotes were just crying out to be put into a book. This is that book.Loaded with laugh-out-loud quotes and jokes, insightful comments and fascinating tidbits, this is a peek into the real world of the culinary school. A world loaded with comments such as "The great news is it is always bacon season." And "It's ...