Becoming A Chef - With Recipes And Reflections From America's Leading Chefs Books,discount prices 0442015135,

	Becoming A Chef - With Recipes And Reflections From America's Leading Chefs by Karen Page, Andrew Dornenburg
	List Price $29.95 Price $4.99 You Save $24.96 (83%) Prices subject to change. Availability Usually ships in 1-2 business days
	Marketplace New from $4.99 Used from $1.00 Collectible from $29.95
Product Details Binding Paperback Dewey Decimal Number 647.9502373 EAN 9780442015138 ISBN 0442015135 Manufacturer Van Nostrand Reinhold Number Of Items 1 Number Of Pages 288 Publication Date 1995-05 Publisher Van Nostrand Reinhold Availability Usually ships in 1-2 business days Product Description Equal parts instruction and inspiration, this book chronicles culinary career options and opportunities and includes fascinating anecdotes from leading American chefs on their first jobs, mentors, successes, and setbacks. Norman Van Aken began his career as a busboy in a Holiday Inn, Alice Waters was a Montessori teacher before she opened Chez Panisse, Emeril Lagasse began as a dishwasher in a bakery, and Charlie Trotter started in a restaurant called The Ground Round. It is a long way to the top of the culinary charts, and in Becoming a Chef the first thing you learn is that the hours are long and the dues are high. Andrew Dornenburg and Karen Page have created a classic. The flip side of Larousse Gastronomique, this book should be required reading for anybody who has ever considered a career as a professional chef. For those of us who are content with our day jobs, Becoming a Chef is a complete and informative look at how the best in the business got where they are today. Dornenburg and Page interviewed 60 of America's finest chefs to find out what drives them. What are their influences? How did they begin? What do they read? And what advice do they have for someone just starting out? Most of all, the book offers a candid perspective on what it takes to succeed in the top ranks of the business. From a professional standpoint, Becoming a Chef is invaluable; from an amateur's standpoint, it is simply fascinating. Along with some sound advice and great stories, America's best chefs offer some of their favorite recipes. Andre Soltner reveals his mother's recipe for Potato Pie, and Michel Richard shares a Creme Brulée that was inspired by his first kiss. These are subtle reminders that it takes passion as well as commitment to become a chef. --Mark O. Howerton This book should be mandatory reading for anyone considering a restaurant career. Dornenburg and Page show what working in a kitchen is really like-forget those ideas of glamour and celebrity. They begin with a brief history of restaurants and notable chefs, then move on to cooking schools and/or apprenticing, getting a job ('starting at the bottom'), and developing in the field. There's a chapter on opening a restaurant and one each on maintaining your edge and surviving the bad times. The authors interviewed 60 chefs from across the country, and relevant, pithy quotations are interspersed through the text, giving a good overview of the different experiences possible. Recipes from the chefs at first seem superfluous, but in fact they serve to convey the varied styles of many distinctive cooks. Fun to read, informative, and unique, this is an essential purchase for career collections. Judith Sutton, 'Sutton's Place Cuisine,' New York Copyright 1995 Reed Business Information, Inc. Now that chefdom in the U.S. can mean glamour and riches, a career guide appears that doesn't necessarily deflate the profession but, rather, acts as a dose of reality to those starstruck by famous cooks. A practicing chef and a journalist, coupled both on these pages and in life, journey throughout the country to uncover the trials and temptations of the culinary world through interviews with 60 well-known chefs, from Alice Waters of Chez Panisse to Charlie Trotter of the eponymous Chicago restaurant. Why should a fledgling cook bother with culinary history? What are the different avenues of training? What should a chef's career path look like? What are some of the personal highs and lows of restaurant ownership? No easy answers are proffered, but clear insights into the profession, accompanied by about 60 traditional and new recipes, are guaranteed to steer wanna-be cooks either into or out of a professional kitchen. Barbara Jacobs Equal parts instruction and inspiration, this book chronicles culinary career options and opportunities and includes fascinating anecdotes from leading American chefs on their first jobs, mentors, successes, and setbacks. 'What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but they’ve done it!' Barbara Tropp, Chef-Owner, China Moon Cafe 'An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy.' Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts 'Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the ‘90s. Fascinating portraits of the people who have defined American cuisine—who they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluable—this is what it takes to make it.' Mark Miller, Chef-Owner, Coyote Cafe and Red Sage 'After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page.' Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders 'Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here.' Robert Mondavi, Founder, Robert Mondavi Winery Customers who bought this item also bought Culinary Artistry The Soul of a Chef: The Journey Toward Perfection The Making of a Chef: Mastering Heat at the Culinary Institute On Food and Cooking: The Science and Lore of the Kitchen The Reach of a Chef: Beyond the Kitchen Customer Reviews for: Becoming A Chef - With Recipes And Reflections From America's Leading Chefs Rating - Very good for upcoming culinary students I liked this book and found it to give me the inspiration for becoming a chef. When you really love what you do in work, other parts of your life are usually less stressful. I also highly recommend: Study Guide for Baking: Key Review Questions and Answers by Melissa Heilman. This book was excellent for helping get excellent grades in my culinary baking classes Rating - An invaluable source of information and inspiration! Becoming a Chef by Andrew Dornenburg and Karen Page is filled with information that anyone who wants to achieve greatness as a professional chef needs to know, based on the experiences of dozens of America's leading chefs (from Daniel Boulud to Emeril Lagasse to Charlie Trotters to Alice Waters). You find out what first got them interested in pursuing a career as a chef (including early memories of family influences) to what their first steps were (from first jobs to cooking school to externships) and how they made their way up the ladder to success. My favorite chapter is Chapter 9: Persevering In The Face of Reality, ... Read More Rating - Fascinating and invaluable! "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef. Fascinating portraits of the people who have defined American cuisine -- who they are, and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluable: This is what it takes to make it." --MARK MILLER, chef-owner, Coyote Cafe (Santa Fe, NM) see more reviews See all books by author Karen Page, Andrew Dornenburg

Books : Becoming A Chef - With Recipes And Reflections From America's Leading Chefs