Becoming a Chef

by Andrew Dornenburg, Karen Page

Overview

Becoming a Chef, Revised is the updated and expanded edition of the 1996 James Beard Foundation Award for Best Writing on Food, and reflects all the most recent advances made in the culinary industry. It features the career advice of the biggest, most respected names in the culinary industry, such as Thomas Keller, Claudia Fleming, Marcel Desaulniers, Caprial Pence, Marcus Samuelsson, Craig Shelton, Gale Gand, Rick Tramonto, and more. With their trademark style, the authors give insightful details on the demographics, employment, education, and personal details of today's star chefs.

Product Details

ISBN-13:	9780471152095
Publisher:	Wiley
Publication date:	10/10/2003
Edition description:	Revised Edition
Pages:	400
Product dimensions:	7.50(w) x 9.00(h) x 1.10(d)

About the Author

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).

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Table of Contents

List of Recipes.

Acknowledgments.

Foreword.

Preface.

1. Chefs: Yesterday and Toady.

2. Early Influences: Discovering a Passion for Food.

3. Cooking Schools: Learning in the Classroom.

4. Apprenticing: Learning in the Kitchen.

5. Getting In: Starting at the Bottom.

6. Developing as a Cook: The Next Level.

7. The Business of Cooking: Operating and Running a Restaurant.

8. Travel, Eating, and Reading: Learning Something New Everyday.

9. Preserving in the Face of Reality: Through Bad Times and Good.

10. What's Next?: The Chef as Alchemist.

Appendix A: Selected Professional Cooking Schools in the United States and Abroad.

Appendix B: Leading Culinary Organizations.

Appendix C: Selected Culinary Media and Resources.

Appendix D: Brief Biographies of Chefs Interviewed.

Index.