I Want to Be a Chef

I Want to Be a Chef

by Stephanie Maze, Catherine O'Neill Grace
     
 

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Colorful photographs by some of the country's leading photojournalists and a fact-filled text by Washington Post columnist Catherine O'Neill Grace document students at cooking schools around the country, chefs at work in famous restaurants, cooks past and present, and delicious dishes from around the world. See more details below

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Overview

Colorful photographs by some of the country's leading photojournalists and a fact-filled text by Washington Post columnist Catherine O'Neill Grace document students at cooking schools around the country, chefs at work in famous restaurants, cooks past and present, and delicious dishes from around the world.

Editorial Reviews

Children's Literature - Susan Hepler
Assuming you'd like to have a job in the culinary field, what would you have to know? What jobs would be available? This book covers a range of questions, including the history of professional cooking (for instance, it wasn't until Fanny Farmer published her famous cookbook that recipes featured accurate measurements). Illustrated with excellent photographs, the book shows diverse cultures within the restaurant and catering business, ethnic fare as well as the more traditional, and some of the inner workings of large food-preparation institutions as well as school cooking programs. Textbook-like headings, excellent photographs, a gallery of famous chefs both male and female, a recipe and other resources make this valuable to anyone interested in becoming a chef. No index but a double-page spread illustrates cooking vocabulary. "I Want to Be..." series.
School Library Journal
Gr 4-6-This photo-essay explores careers in the culinary arts. Using large, full-color photos and an accessible text, Maze takes readers into the kitchens of real restaurants to see the many people who contribute to the preparation of a fine meal. The author describes the work of the prep cook, pastry assistant, and dishwasher, as well as that of the head chef. All sorts of education and training programs are mentioned, from teaching nutrition in elementary schools to after-school programs for children to earning a bachelor's degree at the Culinary Institute of America. A history of the culinary arts includes etchings and paintings from around the world, and there is a section of international dishes with photographs and descriptions. Some famous chefs are profiled, and the endeavors of some food entrepreneurs are related. Nothing is treated in depth, but by the end of the book, readers will have tasted a smorgasbord of information bits. The last two pages list culinary organizations, professional cooking schools, and other resources for those who wish to learn more.-Carolyn Jenks, First Parish Unitarian Church, Portland, ME

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Product Details

ISBN-13:
9780152019365
Publisher:
Houghton Mifflin Harcourt
Publication date:
03/28/1999
Series:
I Want To Be Series
Edition description:
1 ED
Pages:
48
Product dimensions:
8.50(w) x 10.30(h) x 0.20(d)
Age Range:
7 - 12 Years

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