Becoming a Chef: With Recipes and Reflections from America's Leading Chefs - Softcover

Karen Page

Softcover

ISBN 10: 0442015135 ISBN 13: 9780442015138

Publisher: Van Nostrand Reinhold, 1995

Synopsis

Equal parts instruction and inspiration, this book chronicles culinary career options and opportunities and includes fascinating anecdotes from leading American chefs on their first jobs, mentors, successes, and setbacks.

About this title

From the Author

"This is not a profession that you choose. It chooses you."
This quote from Miami's top chef Norman Van Aken brilliantly captures the reason BECOMING A CHEF was written -- to share the stories of how more than 60 of America's leading chefs (including Rick Bayless, Daniel Boulud, Susan Feniger & Mary Sue Milliken, Emeril Lagasse, Chris Schlesinger, Nancy Silverton, Jeremiah Tower, Charlie Trotter and Alice Waters) were chosen by this profession, and how they made their way through the twists and turns of their career paths to reach the very top. BECOMING A CHEF discusses the many influences -- including childhood memories, formal apprenticeships, world travel, memorable meals and beloved books -- that keep chefs' creativity burning bright as they strive to satisfy their customers, their critics and themselves. The book provides a candid perspective on the complex lives of today's "celebrity chefs," who need the business savvy of entrepreneurs and the innovation of artists to thrive in this most demanding and rewarding profession, named one of the top 10 for the next 10 years in terms of career opportunities.

From the Back Cover

"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 they’ve 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 cuisine who they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluable this 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

Edition details

• Publisher: Van Nostrand Reinhold
• Publication date: 1995
• Language: English
• ISBN 10: 0442015135
• ISBN 13: 9780442015138
• Binding: Paperback