Description

Book Synopsis
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.

Table of Contents
List of Recipes.

Acknowledgments.

Foreword.

Preface.

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.

Becoming a Chef

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    A Paperback / softback by Andrew Dornenburg, Karen Page

    £25.46

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    RRP £29.95 – you save £4.49 (14%)

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      Book details

      Publisher John Wiley & Sons Inc
      Published 7 November 2003
      ISBN-13 9780471152095
      978-0471152095
      ISBN-10 0471152099
      Also in:
      General cookery and recipes Hotel, hospitality and catering trades

      Description

      Book Synopsis
      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.

      Table of Contents
      List of Recipes.

      Acknowledgments.

      Foreword.

      Preface.

      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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