Rating: 
Summary: The answer to your question, What I'm a getting into.
Review: I am bored, bored, bored with my job. I've always liked to cook at home for myself and guests. Lately I have started to think more about food than sex. I entertained the idea of changing careers into the cooking field. But cooking at home in't the same as cooking professionally, right? Just what would I be getting into? This book answered those questions and I'm now enrolled to start culinary school. I couldn't put this book down even though I consider myself a poor reader and rarely finish anything.
Rating:
Summary: One of the best books that I own.
Review: I am presently reading BECOMING A CHEF for the 3rd time. It seems that every time I read it, I learn something else. I am presently an Executive Chef in a private club in Canada, and I have had my Certified Chef de Cuisine designation for 4 years. Reading this book has made me understand that it doesn't matter how many years anyone has been a chef; we are all forever learning.
Rating:
Summary: A landmark book in the field.
Review: I have given copies of this book to others so they can benefit from and cherish it as I have. I believe that, in time, BECOMING A CHEF will be identified as a landmark publication that had a notable impact on an entire generation of cooks, chefs, and food writers. I am grateful to Andrew Dornenburg and Karen Page for the enormity of their contribution to this generation's culinary development.
Rating: 
Summary: Wrong approach for me
Review: I just finished "The Making of a Chef : Mastering Heat at the Culinary Institute of America," by Michael Ruhlman, and liked it a lot. I was hoping for something similar here - more narrations and tales from the kitchen. Although the book is filled with great information about legends like Alice Waters and Jeremiah Tower, it doesn't follow a narrative thread. Everything is swirled together, amalgamated: it's 20 chefs on their first cooking experience, then a recipie, then 20 chefs on why they're a chef. I would have preferred to just follow one chef all the way through, then on to the next one.
Rating:
Summary: Very good for upcoming culinary students
Review: 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:
Summary: A great book to read about being a chef
Review: I loved this book. It provided great information for aspiring chefs and those who want to see what it is really like to be a chef. With quotes from some of the country's top chefs, the authors delve into the proffesional cooking world . Great recipes, info on cooking schools and inside information from these chefs is included. The book also includes a great history of the French culinary "family tree." Anyone thinking of becoming a chef needs to read this book!
Rating:
Summary: as a prospective student this is the book i was looking for!
Review: I was unsure whether I wanted to furhter my passion with cooking and attend culinary school - this book was the greatest motivation I have had in making my decision. I have never been so excited about my future before! I now know the world of culinary arts is a lot more than cooking! This book not only helped to secure my decision, but it has also been very helpful in my search of the perfect school, area of study, and it is filled with the greatest recpies too! It's about time there is a 'chef book' not just a cookbook
Rating: 
Summary: Who's who in the cooking world
Review: I'm writing this review because a couple of fellow culinary students confessed they couldn't get past the first few pages of this book. Because, frankly, the authors have a very dry style and even put me to sleep. But I struggled through those parts of the book because scattered throughout are lengthy stories, advice and recipes from TOP chefs of all types and ethnicities, from around the country, and what they have to say is tremendously interesting. In this book are also surveys including what books were most important to the chefs and I went on to read many of them, and also studied with one. I learned a lot about the industry and each individual chefs' contribution to culinary development in America. The authors have done a great service to the culinary profession and to food lovers, by publishing this book. BTW - this is one I don't even let people borrow!
Rating:
Summary: Back to the drawing board
Review: I've read this book 5 times and I'll keep reading it until the day I die. This is a journey full of inspiration, passion, love for food and the restaurant business. It highlights some amazing, everyday people who are know as "chefs". If you are just starting out or need a bit of a pep rally, read and re-read this book. It will be a journey you take which you will never want to return from.
Rating:
Summary: READ IT!
Review: If you are a cook, have been a cook, or want to be a cook, you must read this book. The only book I have read that takes you right into the kitchen. If you are thinking about cooking as a career, read this book.
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