商品簡介
of the 1996 James Beard Foundation Award for Best Writing on Food, and 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, Rick Tramonto, and more. With their trademark
style, the authors give insightful details on the demographics, employment,
education, and personal details of today's star chefs.
* Chapter 5 "Getting In" gives insight to aspiring chefs about the
grueling application and interview process and explores the benefits of culinary
programs
* Provides coverage of the recent transformation of the food world has experienced
since the first edition in 1996
* Gives interviews of new up-and-coming chefs including Mario Batali, Daniel
Boulud, and Alice Waters
* Provides insight into the benefits of culinary programs (B.A. and associate
degrees) and the application and interview process.
* Offers insightful details on the demographics, employment, education, and
personal details of today's top chefs.
* Explores the "Business of Cooking," the power of the press to
reinforce or cripple a restaurant, and the reasons behind the closings of
such stellar restaurants as Arcadia, Square One, Stars, and others.
作者簡介
Andrew Dornenburg and Karen Page are coauthors of a groundbreaking series of books chronicling America's vibrant restaurant culture, including the James Beard Award-winning Becoming A Chef.?Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Judson Grill and March in New York City; and Biba and the East Coast Grill in Boston.?He attended the School for American Chefs, where he studied with Madeleine Kamman.?Page is a graduate of the Harvard Business School (whose alumnae network she heads).
目次
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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