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catalogue |
A total of 1892 articles in 35 categories
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Book |
Dornenburg, Andrew / Page, Karen
Becoming a Chef
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price: € 23,47
 customer review
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Content:
Becoming a Chef established the category of contemporary writing on food, and this updated and expanded edition reflects all the most recent advances made in the culinary industry. It features the career advice of the biggest, most respected names in the culinary industry, such as Thomas Keller, Claudia Fleming, Marcel Desaulniers, Caprial Pence, Marcus Samuelsson, Craig Shelton, Gale Gand and Rick Tramonto, Rocco DiSpirito, Traci Des Jardins, Sanford D'Amato, Mario Batali, and more.
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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ships within 5 days
German | hardcover | 400 pages | Wiley & Sons | November 2003
Article-No.: 12299 (please indicate at further inquiry)
category(ies): Special Areas:, catering
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