Culinary School Three Semesters of Life, Learning, and Loss of Blood [NOOK Book]

Overview

This is not the sanitized look at culinary school spoon fed to us by the likes of The Food Network. Written by a culinary school student, this is the searingly honest story of what really goes on behind closed culinary school doors. From what it is like to slip on the crisp white chef's coat for the first time through dealing with Gordon Ramsay-size egos to working on the line in the searing hurry and heat, you'll learn what it is really like ...
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Culinary School Three Semesters of Life, Learning, and Loss of Blood

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Overview

This is not the sanitized look at culinary school spoon fed to us by the likes of The Food Network. Written by a culinary school student, this is the searingly honest story of what really goes on behind closed culinary school doors. From what it is like to slip on the crisp white chef's coat for the first time through dealing with Gordon Ramsay-size egos to working on the line in the searing hurry and heat, you'll learn what it is really like to be a culinary school student.

More than ten years ago we were introduced to the Culinary Institute of America by Anthony Bourdain in Kitchen Confidential: Adventures in the Culinary Underbelly. In The Making of a Chef: Mastering Heat at the Culinary Institute of America, Michael Ruhlman wrote about visiting classes at the CIA. Now, more than a decade later, Culinary School: Three Semesters of Life, Learning, and Loss of Blood completes the circle with a real life account of what it is like to be a full-time culinary school student, today.

Peek behind the curtain and get an inside look at the real world of culinary school, written by someone who lived the experience.
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Editorial Reviews

Culinary School - John Thorne
"I was moved by the book — a good step up from enjoying it, although I did that too."
John Thorne
"I was moved by the book — a good step up from enjoying it, although I did that too."
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Product Details

  • BN ID: 2940013620827
  • Publisher: S.J. Sebellin-Ross
  • Publication date: 8/27/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 485,023
  • File size: 297 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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Customer Reviews

Average Rating 5
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted October 4, 2013

    I read all the books on culinary school and laugh and laugh beca

    I read all the books on culinary school and laugh and laugh because most of them are nowhere near what it is like. Bourdain got close but that was a long time ago. This book was exactly what it was like for me and for the other people I went to school with. The author is right when she says this is not the pretty version that you get in all the other books because culinary school sure isn't pretty. This is the real version and it was a hoot to read so if you want to know what culinary school and culinary programs are really like this is your must-read.

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted June 20, 2014

    No text was provided for this review.

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