Revised Edition
by Andrew Dornenburg
and Karen Page

The updated edition of Becoming a Chef is a ‘must’ for aspiring chefs!

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.

Contents

List of Recipes

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

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