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Becoming a chef

Author: Andrew Dornenburg; Karen Page
Publisher: Hoboken, N.J. : J. Wiley, ©2003.
Edition/Format:   Print book : English : RevView all editions and formats
Summary:
Over sixty of America's leading chefs provide insights into their profession along with practical advice on what it takes to survive in this demanding field. Includes recipes, interviews, biographies, and a listing of leading cooking schools, culinary organizations, and publications.
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Andrew Dornenburg; Karen Page
ISBN: 0471152099 9780471152095
OCLC Number: 52041412
Notes: Includes index.
Description: xxxi, 361 pages : illustrations ; 24 cm
Contents: 1. Chefs: yesterday and today --
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. Persevering 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.
Responsibility: Andrew Dornenburg and Karen Page ; foreword by Madeleine Kamman ; photographs by Michael Donnelly.
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Abstract:

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  Read more...

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