Spiced: A Pastry Chef's True Stories of Trials by Fire, After-hours Exploits, and what Really Goes on in the Kitchen

Front Cover
Penguin, 2009 - Biography & Autobiography - 274 pages
33 Reviews
In the tradition of Kitchen Confidential, a revealing and entertaining insider's tour through top restaurant kitchens, told from the unique perspective of a critically acclaimed pastry chef.

Spicedis Dalia Jurgensen's memoir of leaving her office job and pursuing her dream of becoming a chef. Eventually landing the job of pastry chef for a three-star New York restaurant, she recounts with endearing candor the dry cakes and burned pots of her early internships, and the sweat, sheer determination, and finely tuned taste buds-as well as resilient ego and sense of humor-that won her spots in world-class restaurant kitchens. With wit and an appreciation for raunchy insults, she reveals the secrets to holding your own in male-dominated kitchens, surviving after-hours staff parties, and turning out perfect plates when you know you're cooking for a poorly disguised restaurant critic. She even confesses to a clandestine romance with her chef and boss-not to mention what it's like to work in Martha Stewart's TV kitchen-and the ugly truth behind the much-mythologized "family meal."

Following Dalia's personal trajectory from nervous newbie to unflappable professional, Spicedis a clever, surprisingly frank, and affectionate glimpse at the sweet and sour of following your passion.
  

What people are saying - Write a review

User ratings

5 stars
2
4 stars
11
3 stars
14
2 stars
6
1 star
0

LibraryThing Review

User Review  - nbmars - LibraryThing

This is a book I kept setting aside. True stories of a pastry chef? I love sweets, but how interesting could this be? But something about the author’s mischievous smile on the cover kept drawing me ... Read full review

Review: Spiced: A Pastry Chef's True Stories of Trials by Fire, After-Hours Exploits, and What Really Goes on in the Kitchen

User Review  - Kim D - Goodreads

Bland and average look at back-of-the-house behavior and job tasks. The writing reminded me more of a "what I did on summer vacation" essay than a juicy industry tell-all or "warts and all" love affair with the profession. Read full review

Contents

Section 1
1
Section 2
11
Section 3
17
Section 4
29
Section 5
35
Section 6
47
Section 7
75
Section 8
81
Section 14
141
Section 15
157
Section 16
165
Section 17
171
Section 18
181
Section 19
207
Section 20
217
Section 21
223

Section 9
95
Section 10
101
Section 11
113
Section 12
125
Section 13
133
Section 22
233
Section 23
249
Section 24
257
Section 25
275
Copyright

Common terms and phrases

About the author (2009)

Dalia Jurgensen is executive pastry chef for the highly regarded, Michelin-rated Williamsburg, Brooklyn, restaurant Dressler. Formerly pastry chef for three-star Manhattan restaurant Veritas, she has worked in the kitchens of acclaimed restaurants such as Nobu, Layla, and La Côte Basque. Her pastry and cooking have been widely reviewed and featured on radio and in magazines and newspapers, including The New York Times, New York magazine, the New York Daily News, and USA Today. She also tested and developed recipes for Martha Stewart s television show. Her website offers insights into restaurant kitchens, recipes, food experiences, and reviews.

Bibliographic information