Becoming a Chef

Front Cover
Wiley, Oct 10, 2003 - Cooking - 400 pages
2 Reviews
The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers
With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

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LibraryThing Review

User Review  - chsbellboy - LibraryThing

This book takes a while to read. The book sketches out the journey of many different individuals chefs. There are some good tips for cooking mixed within the book, as well as some fun reflections on restaurant critic visits. Read full review

LibraryThing Review

User Review  - sachef412 - LibraryThing

This is an amazing book, It helped alot with my choice of weather to attend cooking school or not. When I read it, It made me realize that culinary arts is what I want to do and even though I know it is going to be hard,I am now prepared for it. Read full review


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