Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (Google eBook)

Front Cover
Crown Publishing Group, May 3, 2011 - Cooking - 266 pages
22 Reviews
Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety.

On the eve of his thirty-eighth birthday and after shuffling through a series of unsatisfying jobs, Jonathan Dixon enrolled in the CIA (on a scholarship) to pursue his passion for cooking. In Beaten, Seared, and Sauced he tells hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution’s many rules and customs under the watchful and critical eyes of their instructors. Each part of the curriculum is covered, from knife skills and stock making to the high-pressure cooking tests and the daunting wine course (the undoing of many a student). Dixon also details his externship in the kitchen of Danny Meyer’s Tabla, giving readers a look into the inner workings of a celebrated New York City restaurant.

With the benefit of his age to give perspective to his experience, Dixon delivers a gripping day-to-day chronicle of his transformation from amateur to professional. From the daily tongue-lashings in class to learning the ropes—fast—at a top NYC kitchen, Beaten, Seared, and Sauced is a fascinating and intimate first-person view of one of America’s most famous culinary institutions and one of the world’s most coveted jobs.


From the Hardcover edition.
  

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LibraryThing Review

User Review  - Amniot - LibraryThing

I found this really well-written and engaging, and I don't have the slightest interest in cooking or food. This is not the typical memoir where someone gets a book contract to do something funky for a ... Read full review

Review: Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

User Review  - Sharon Pisacreta - Goodreads

Almost forty, freelance writer Jonathan Dixon finds himself at a professional crossroads. A former staff writer for Martha Stewart Living, Dixon heads for Hyde Park, New York to enroll at the Culinary ... Read full review

Selected pages

Contents

Section 1
1
Section 2
17
Section 3
32
Section 4
49
Section 5
61
Section 6
84
Section 7
108
Section 8
123
Section 9
136
Section 10
165
Section 11
200
Section 12
230
Section 13
256
Copyright

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About the author (2011)

JONATHAN DIXON—a former inspector of nurses’ shoes, janitor in a coffin factory, messenger, nanny, newspaper book and music critic, staff writer at Martha Stewart Living, and creative writing instructor at Pratt Institute in Brooklyn, New York—received his culinary degree from the Culinary Institute of America in 2010.


From the Hardcover edition.

Bibliographic information