If You Can Stand the Heat: Tales from Chefs & Restaurateurs

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Penguin Books, 1999 - Business & Economics - 327 pages
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Chefs and restaurateurs are today's most glamorized professions. But for every person who starts their own eatery, thousands more merely dream about it. Whether you are seriously considering making a career out of your passion for the kitchen or you're an armchair foodie, If You Can Stand the Heat is essential reading. This informative and dishy insider's collection of interviews with some of the country's leading chefs and food professionals shows what it takes to make it in the world of food, and helps answer such questions as: What are the first steps in opening up a restaurant? What can I expect if I make a mid-life career change?

Among the many stories here, Edna Lewis, the grand dame of Southern cuisine, talks about the importance of mentoring; Bobby Flay of Mesa Grill and Bolo discusses the chef as entrepreneur; and Rick Bayless of Frontera Grill shows how to pick the perfect spot for a restaurant. Each chef or restaurateur offers a recipe from his or her own personal collection, and numerous sidebars provide essential facts about every aspect of the business. From bad burns to bad luck, from five-star restaurants to corner cafes, these professionals reveal how incredibly difficult, but immensely rewarding, it is to work your way to the top of the food chain.

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