Becoming a Chef

  • Filename: becoming-a-chef.
  • ISBN: 0471152099
  • Release Date: 2003-10-10
  • Number of pages: 400
  • Author: Andrew Dornenburg
  • Publisher: Wiley



The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

Ein bisschen blutig

  • Filename: ein-bisschen-blutig.
  • ISBN: 9783641060398
  • Release Date: 2011-01-28
  • Number of pages: 400
  • Author: Anthony Bourdain
  • Publisher: Karl Blessing Verlag



Ein Buch wie ein Messer – scharf, kompromisslos und ein bisschen blutig Er führte ein Millionenpublikum hinter die Fassade der Nobel Cuisine – und zeigte uns die infernalischen Abgründe der Gastronomie. Seine Küche im legendären „Les Halles” in New York City war von derselben Leidenschaft, Besessenheit und Kompromisslosigkeit durchströmt wie die Bücher, die ihn auch als Autor weltberühmt machten – allen voran »Geständnisse eines Küchenchefs«. Heute, ein Jahrzehnt später, sind ratgebende Starköche medienpräsenter als schaumschlagende Politiker. Das Kochen ist vom Handwerk zum Hobby und schließlich zur Lifestyle-Rubrik mutiert – zur quotenheischenden Wohlfühlberieselung. In seinem neuen Buch rechnet Anthony Bourdain mit diesem „Imperium der Mittelmäßigkeit” ab und erinnert daran, was in einer Küche fließen muss. Nicht Balsamicoreduktion, sondern Blut, Schweiß und Tränen. Mit 28 Jahren Berufserfahrung in den härtesten Küchen der Welt, der Zen-Weisheit eines Lebenskünstlers und dem ungetrübten Blick eines Outlaws gibt Bourdain schnörkellose Antworten auf brennende Fragen. Warum bezahlen die reichsten Menschen der Welt verlässlich Unsummen für den schlechtesten Fraß? Warum machen die renommiertesten Köche Werbung für den größten Schrott? Was muss jeder Mensch kochen können, um als mündiger Bürger durchzugehen? Anthony Bourdains Aufruf für eine neue Küche ist denkbar einfach: weniger Bullshit, mehr Genuss!

Beaten Seared and Sauced

  • Filename: beaten-seared-and-sauced.
  • ISBN: 9780307953346
  • Release Date: 2011-05-03
  • Number of pages: 272
  • Author: Jonathan Dixon
  • Publisher: Clarkson Potter



Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety. On the eve of his thirty-eighth birthday and after shuffling through a series of unsatisfying jobs, Jonathan Dixon enrolled in the CIA (on a scholarship) to pursue his passion for cooking. In Beaten, Seared, and Sauced he tells hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution’s many rules and customs under the watchful and critical eyes of their instructors. Each part of the curriculum is covered, from knife skills and stock making to the high-pressure cooking tests and the daunting wine course (the undoing of many a student). Dixon also details his externship in the kitchen of Danny Meyer’s Tabla, giving readers a look into the inner workings of a celebrated New York City restaurant. With the benefit of his age to give perspective to his experience, Dixon delivers a gripping day-to-day chronicle of his transformation from amateur to professional. From the daily tongue-lashings in class to learning the ropes—fast—at a top NYC kitchen, Beaten, Seared, and Sauced is a fascinating and intimate first-person view of one of America’s most famous culinary institutions and one of the world’s most coveted jobs. From the Hardcover edition.

Becoming a Chef the Becoming a Chef Journal

  • Filename: becoming-a-chef-the-becoming-a-chef-journal.
  • ISBN: 0442024576
  • Release Date: 1997-01-01
  • Number of pages:
  • Author: Andrew Dornenburg
  • Publisher: Van Nostrand Reinhold



Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

The Becoming

  • Filename: the-becoming.
  • ISBN: 0471287849
  • Release Date: 1996-11-04
  • Number of pages: 256
  • Author: Andrew Dornenburg
  • Publisher: Wiley



Filled with memorable quotes and astute insights from America's leading chefs, The Becoming a Chef Journal is a place for you to find inspiration as well as record your own food memories. The authors have designed the book so that it can be written and sketched in every day, or just once in a while.

Tasting Success

  • Filename: tasting-success.
  • ISBN: 9780470581544
  • Release Date: 2010-08-09
  • Number of pages: 160
  • Author: Charles Carroll
  • Publisher: John Wiley & Sons



This book identifies the challenges that individuals would face when starting down the road to become a chef and outlines the right paths to take. It explores everything from family values, discipline, and how to acquire integrity, to focus, charisma, commitment, and initiative. Cooks and chefs will also find out what they need to do to excel in the classroom all the way to building their first team as an executive chef.

My Daughter Wants to be a Chef

  • Filename: my-daughter-wants-to-be-a-chef.
  • ISBN: 9781412070683
  • Release Date: 2005
  • Number of pages: 142
  • Author: Martin Laprise
  • Publisher: Trafford Publishing



This book is an excellent resource for anyone interested in becoming a great chef. It gives tips, hints and advice on how to make the most of a culinary career.

Creating Cuisine

  • Filename: creating-cuisine.
  • ISBN: 9780756536251
  • Release Date: 2008-01-01
  • Number of pages: 48
  • Author: Lisa Thompson
  • Publisher: Capstone



Describes the duties and responsibilities of a chef, the training and education needed, safety concerns, and the different types of jobs in a kitchen, and chronicles a day in the life of a chef in a busy restaurant.

The Cultivation of Taste

  • Filename: the-cultivation-of-taste.
  • ISBN: 9780191631474
  • Release Date: 2014-02-13
  • Number of pages: 392
  • Author: Christel Lane
  • Publisher: OUP Oxford



After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors, and comparing their development to the fine-dining culture in France. Written from a sociological perspective, chefs are portrayed as part of a complex network, in their relationships with their employees, their customers, gastronomic critics, suppliers of food, and even their financiers. It will appeal to academics in the areas of economic and cultural sociology, and those with an interest in small entrepreneurial firms and their work relations, but also to all those who have an interest in fine-dining restaurants and the chef patrons at the centre of them. The book draws on a large number of interviews with renowned chefs, diners, and Michelin inspectors to provide an unprecedented insight into what goes on in Michelin-starred restaurants—what makes their chefs tick, intrigues their critics, and beguiles or annoys their customers. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.

Spiced

  • Filename: spiced.
  • ISBN: 110103260X
  • Release Date: 2009-04-16
  • Number of pages: 304
  • Author: Dalia Jurgensen
  • Publisher: Penguin



Read Dahlia Jurgensen's posts on the Penguin Blog. A clever and affectionate glimpse at the truth about what goes on behind that swinging door, full of "great insider stuff" (Anthony Bourdain) Life in a restaurant kitchen is strenuous and exciting, while its inhabitants are...unique. In this testosterone-laden atmosphere, Dalia Jurgensen tirelessly pursued her dream of becoming a chef, working her way up though New York's top restaurants. In her deliciously entertaining memoir, she divulges the dynamics between cooks and waiters, chefs and food critics, and heated affairs between staff members. Written with sincere love for the industry, this is a candid insider's tour from the unique perspective of an acclaimed pastry chef.

A Career as a Chef

  • Filename: a-career-as-a-chef.
  • ISBN: 9781448882458
  • Release Date: 2012-12-15
  • Number of pages: 80
  • Author: Susan Meyer
  • Publisher: The Rosen Publishing Group



The opportunities for plying one's trade as a chef are many and various-small neighborhood restaurants or large chains, country clubs and cruise ships, corporate or school cafeterias, and catering and private homes. For those who love cooking and the creative and healthful preparation of food, this is a rich and rewarding career, one that is always in demand. This book charts the various paths one can take to pursue a career in the culinary arts, while also highlighting the latest industry trends, including farm-to-table, locavore, and organic philosophies, practices, and techniques.

Becoming Steve Jobs

  • Filename: becoming-steve-jobs.
  • ISBN: 9783641179489
  • Release Date: 2015-11-09
  • Number of pages: 512
  • Author: Brent Schlender
  • Publisher: Siedler Verlag



Vom angry young man zum Ausnahme-Unternehmer Halb Genie, halb Wahnsinniger, Guru, Choleriker und Kontrollfreak – das ist das vorherrschende Bild, das sich die Welt von Steve Jobs gemacht hat. Jobs selbst hat zu seinen Lebzeiten dieses Image gern gepflegt, und seine Biographen sind ihm bereitwillig gefolgt. Vier Jahre nach seinem Tod im Oktober 2011 ist es nun an der Zeit, ein klareres Bild des Apple-Gründers zu zeichnen, ein Bild, das frei ist von Klischees und Vorurteilen. Brent Schlender begleitete Steve Jobs über zwanzig Jahre lang, der engen Freundschaft der beiden verdanken wir tiefe Einblicke in das Leben des Unternehmers und in das Imperium von Apple. Auf Grundlage zahlreicher Gespräche mit Jobs selbst, mit engsten Vertrauten und Weggefährten wie Tim Cook oder auch Bill Gates ist ein ebenso differenziertes wie leidenschaftliches Porträt entstanden, das in seinem Kern der Frage nachgeht, wie aus einem ungestümen jungen Gründer die wichtigste Unternehmerpersönlichkeit unserer Zeit reifen konnte. Die Nähe Schlenders und das Knowhow Tetzelis – beide gehören zu den profiliertesten Technikjournalisten und zu den besten Kennern der Silicon-Valley-Szene – machen Becoming Steve Jobs zu einer mitreißenden Geschichte der Technologie-Ära und zu einer Biographie, die den Unternehmer nicht zur Ikone erhebt, sondern den Menschen hinter dem Mythos zum Vorschein bringt.

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