Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of AmericaMillions 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 inside the book
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Page 13
... French Laundry out in Napa Valley with Chef Thomas Keller . Everyone knows who he is , right ? Now , if you get an externship there , what do you think you're going to be doing when you start ? " This was about the sixth time I'd heard ...
... French Laundry out in Napa Valley with Chef Thomas Keller . Everyone knows who he is , right ? Now , if you get an externship there , what do you think you're going to be doing when you start ? " This was about the sixth time I'd heard ...
Page 14
... French Laundry , your first job would most likely be peeling carrots . A lot of carrots . Now , some externs would think this was beneath them . They'd think that spending weeks peeling carrots at the French Laundry was a waste of time ...
... French Laundry , your first job would most likely be peeling carrots . A lot of carrots . Now , some externs would think this was beneath them . They'd think that spending weeks peeling carrots at the French Laundry was a waste of time ...
Page 15
... French Laundry with Chef Keller and go to the garden they keep there . And maybe you'll be invited to help Chef Keller pick carrots for that evening's service . Wouldn't that be something ? Picking carrots with Thomas Keller ? " You'll ...
... French Laundry with Chef Keller and go to the garden they keep there . And maybe you'll be invited to help Chef Keller pick carrots for that evening's service . Wouldn't that be something ? Picking carrots with Thomas Keller ? " You'll ...
Page 26
... French Laundry Cookbook and Bouchon , Marcus Samuelsson's Aquavit , Larousse Gastro- nomique , The Union Square Cafe Cookbook . I studied the recipes , trying to distill things down to their basics and essentials ; beneath all the opu ...
... French Laundry Cookbook and Bouchon , Marcus Samuelsson's Aquavit , Larousse Gastro- nomique , The Union Square Cafe Cookbook . I studied the recipes , trying to distill things down to their basics and essentials ; beneath all the opu ...
Page 46
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Other editions - View all
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of ... Jonathan Dixon No preview available - 2011 |
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of ... Jonathan Dixon No preview available - 2011 |
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Adam asked baking beef began Bobby Flay braised Bread Bar Brookshire butter Cardoz Carlos carrots Chef chicken chickpeas cookbooks cooking Coyac culinary cutting board Daniel Boulud demi-glace dice dinner dishes duck Dwayne everything externship felt Fernand Point fillet fingers finished fish flour French Laundry fuck going hand heat ingredients Jonathan kids kitchen knew knife lamb Lombardi looked loved Martha Stewart meat menu minutes mirepoix Nelly never nice night Okay onion oven peel Perillo picked piece plate potatoes prep pretty puff pastry pulled recipe restaurant roasted sauce Saugerties sauté sauté pan Sebald shit slices someone soup sous-chef Speiss started station stood stuff Tabla talking tasted tell things Thomas Keller thought told tomatoes took turned vegetables velouté Viverito walked watching weeks wine Yeah