Culinary School 103 of the Funniest, Silliest, Rudest Things my Chefs Said [NOOK Book]

Overview

Ever wish you could be a fly on the wall at culinary school? Ever wish you knew what really goes on behind those closed culinary school doors? Ever wish you could hear all the crazy things culinary school chef's and student's say? Here's your chance to eavesdrop on what culinary school is really like!

Here you will find the funny, silly, absurd things chefs and culinary school students really say when they think no one is listening. The ...
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Culinary School 103 of the Funniest, Silliest, Rudest Things my Chefs Said

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Overview

Ever wish you could be a fly on the wall at culinary school? Ever wish you knew what really goes on behind those closed culinary school doors? Ever wish you could hear all the crazy things culinary school chef's and student's say? Here's your chance to eavesdrop on what culinary school is really like!

Here you will find the funny, silly, absurd things chefs and culinary school students really say when they think no one is listening. The comments, the jokes, even the curses. Finally, the kitchen doors are open and you are privy to everything that is said, raw and unadulterated!

If you've ever wanted a peek into the real world of the culinary school, here it is, unedited and unabridged. Enter if you dare!
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Product Details

  • BN ID: 2940013645585
  • Publisher: S.J. Sebellin-Ross
  • Publication date: 11/5/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 209 KB

Meet the Author

Internationally published restaurant critic and journalist, S.J. Sebellin-Ross has written for newspapers, magazines, and websites including The Washington Post, The Los Angeles Times, The Toronto Star, Parenting, CNET, and The New York Times. She has reviewed James Beard award-winning restaurants, been translated into more than 37 languages, and has been invited to speak at events including The Association of Journalists and the BlogHer Food Conference.

A top-selling author, Sebellin-Ross (sebellin-ross.com) has written more than 10 books including "Culinary School: Three Semesters of Life, Learning, and Loss of Blood," the bestselling memoir of her time as a culinary school student, and "How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger," the must-read guide to breaking in and making money as a published food writer.
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