Becoming a Chef

Rating:
Summary: Indispensible Information from todays top chefs
Review: Dornenburg & Page first published Becoming A Chef in 1995, and it immediately became required reading for anyone interested in a culinary. Now, they've updated the book for the 21st century, and the results are perfect reading for the aspiring chef.

The duo have included a lot of personal insight into the making of a chef, and have interviewed dozens of other chefs for their insight as well. Speaking from experience, the duo outlines the hard work, and the sometimes tedious processes one must go through to become a success in the culinary world.

They devote each chapter to a particular subject, dealing with cooking schools, apprenticeships, opening a restaurant and making it a success, and how to further one's education on their own.

Many ideas included in Becoming A Chef, and many of the references included in the excellent reference appendices, became the basis for the information offered up on my own website, The Moonsault Chef, and will no doubt be of countless value to those considering a culinary career.

The book is also filled with recipes from many of the over two dozen chefs who contributed their comments and experience to the educational sections of the book.

There is no doubt that if you're considering a career in the culinary arts, be it as a chef, a nutritionist, a caterer, or other related profession, this book is one of the first you will want in your library. It is required reading, and will serve you well as you move forward in your career, and offers a fascinating glimpse inside the culinary world for those who are just looking to get a little look inside what it means to be a professional chef.


Rating:
Summary: One of the best books ever written about the restaurant biz.
Review: The back cover of this James Beard Award-winning book, which is out in a great new expanded edition, says it all:

"Excellent." -THE CHICAGO TRIBUNE

"Illuminating." -THE NEW YORK TIMES

"Insightful." -THE DETROIT NEWS

"Fascinating." -THE VILLAGE VOICE

"Inspirational....Well worth giving or receiving." -GOURMET

"If you're thinking of pursuing a career as a chef, aspiring to become a better one at home, or just curious about some of America's top chefs, you will love the new book Becoming a Chef." -MATT LAUER, NBC'S TODAY SHOW

"Not for would-be chefs only....Contains tidbits of wisdom for all business warriors." -JUDITH DOBRZYNSKI, THE NEW YORK TIMES

"I love Becoming a Chef." -DANA COWIN, EDITOR-IN-CHIEF, FOOD & WINE

"One of the top 5 Editors' Choice cookbooks of the year....Eye-opening, charmingly written...terrific reading." -SAN FRANCISCO CHRONICLE

"Intriguing....Fascinating....This is a cookbook where the text is the best part. It is a very important book." -ANTHONY DIAS BLUE, WCBS RADIO

"An extraordinary book....There's never been a book like this before." -DAVID ROSENGARTEN, ON THE FOOD NETWORK

"Its insight into the philosophy of chefdom today is invaluable." -ALISON ARNETT, THE BOSTON GLOBE

"Becoming a Chef is as thoughtful, eclectic, and enjoyable as Andrew Dornenburg's cooking. Which is to say, very." -ROBERT B. PARKER, BESTSELLING AUTHOR OF THE SPENSER SERIES OF NOVELS

"Entertaining and enlightening....A must-read." -RESTAURANT HOSPITALITY

Rating:
Summary: A must read for anyone interested in the culinary arts
Review: This book takes the reader beyond the glamour of the celebrity chef and into the fire. Anyone considering entering the culinary feild must read this book. The authors speak with passion about the food culture and what is required to acheive success.

Rating:
Summary: A must read for anyone interested in the culinary arts
Review: This book takes the reader beyond the glamour of the celebrity chef and into the fire. Anyone considering entering the culinary feild must read this book. The authors speak with passion about the food culture and what is required to acheive success.