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.

Becoming a Chef

  • Filename: becoming-a-chef.
  • ISBN: UCSD:31822031041478
  • Release Date: 1995
  • Number of pages: 320
  • Author: Andrew Dornenburg
  • Publisher: Van Nostrand Reinhold Company

"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 theyve 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 cuisinewho they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluablethis 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

Becoming a Chef

  • Filename: becoming-a-chef.
  • ISBN: 0471285714
  • Release Date: 1995-06-01
  • Number of pages: 352
  • Author: Andrew Dornenburg
  • Publisher: Wiley

Dornenburg and 60 leading chefs take you on a trip - to first jobs, mentors,successes and setbacks. Includes what you need to know about education in formal cooking schools and apprenticeships- also options for chefs both in and out of the kitchen.

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.

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.

The 4 hour Chef

  • Filename: the-4-hour-chef.
  • ISBN: 9780547884592
  • Release Date: 2012
  • Number of pages: 671
  • Author: Timothy Ferriss
  • Publisher: Houghton Mifflin Harcourt

Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs.

The Becoming a Chef Journal

  • Filename: the-becoming-a-chef-journal.
  • ISBN: 0442023324
  • Release Date: 1996-09
  • Number of pages: 250
  • Author: Andrew Dornenburg
  • Publisher: Van Nostrand Reinhold Company

The authors of the bestselling book "Becoming a Chef" have created a unique journal in which cooks can record their most cherished food memories. Peppered with inspirational quotes, this keepsake is the perfect place to write about the sights, sounds, aromas, and flavors of all their culinary journeys--both inside and outside the kitchen. 24 illustrations.

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.

The Making of a Chef

  • Filename: the-making-of-a-chef.
  • ISBN: 9780805095746
  • Release Date: 2009-03-31
  • Number of pages: 336
  • Author: Michael Ruhlman
  • Publisher: Holt Paperbacks

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

Yes Chef

  • Filename: yes-chef.
  • ISBN: 9781405526517
  • Release Date: 2013-06-06
  • Number of pages: 336
  • Author: Marcus Samuelsson
  • Publisher: Hachette UK

Travel to Marcus Samuelsson's Red Rooster restaurant in Harlem and you will find a truly diverse, multiracial dining room - where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers and nurses. It is also a place where an orphan from Ethiopia, raised in Sweden, living in America, can finally feel at home. Samuelsson was only three years old when he, his mother, and his sister, all battling tuberculosis, walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a new family in Göteborg, Sweden. It was there that his new grandmother, Helga, sparked in him a lifelong passion for food - from a very early age, there was little question what Marcus was going to be when he grew up. He made his way to the US via some of the most demanding and cutthroat restaurants in Switzerland and France, taking in some gruelling stints on cruise ships before becoming executive chef at Aquavit in New York, where at the age of 24 he became the youngest chef ever to be awarded a coveted three-star rating from the New York Times. His profile has only continued to grow from there - he's cooked state dinners for Barack Obama, runs seven restaurants including the phenomenally popular Red Rooster in Harlem, and has appeared on numerous television shows including Top Chef Masters, which he won, beating 21 world-class chefs in the process. His profile is set to rise internationally as his reputation grows, and as his incredible story is told.


  • Filename: chef.
  • ISBN: 9781422289266
  • Release Date: 2014-09-02
  • Number of pages: 64
  • Author: Christie Marlowe
  • Publisher: Simon and Schuster

For many high school graduates, college is a way to get ahead, but going to college is not the only way for young adults to succeed. Many people choose to enter the workforce after high school to start earning money and gaining experience right away. These motivated young workers can have rewarding jobs without ever having to earn a 4-year college degree. If you're interested in cooking and don't know that you want to—or can—go to college, a career as a chef may be right for you. Young people need only a high school diploma or equivalent to start work as a chef, and they can eventually earn more than $50,000 a year working in restaurants. In Chefs, you'll learn how to start a career in cooking and what you need to succeed in the field. Find out about the prospects for careers in food preparation in the future, how much chefs can make each year, and whether your path to success includes a career as a 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.


  • Filename: chef.
  • ISBN: 9781770081918
  • Release Date: 2007
  • Number of pages: 36
  • Author:
  • Publisher: Awareness Publishing

"An introduction to the job of Chef, describing the work of a chef, the skills and personal qualities required, school subjects that are helpful, and the training and opportunities that are available"--Cover.

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