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. |
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Page 16
... ovens , and sinks . The instructor was walking among the students as they worked . He'd stop and hover , dig among their chopped vegetables , hold pieces between his fingers , and shake his hand for emphasis , dropping them back onto ...
... ovens , and sinks . The instructor was walking among the students as they worked . He'd stop and hover , dig among their chopped vegetables , hold pieces between his fingers , and shake his hand for emphasis , dropping them back onto ...
Page 19
... oven . Mrs. Ingalls made corncakes with molasses for her family so I tried that , too ( the corn- cakes were okay ; with the molasses , they tasted awful ) . I read and reread A Christmas Carol and , one Christmas way before BEATEN ...
... oven . Mrs. Ingalls made corncakes with molasses for her family so I tried that , too ( the corn- cakes were okay ; with the molasses , they tasted awful ) . I read and reread A Christmas Carol and , one Christmas way before BEATEN ...
Page 26
... . " This is rustic food , " Andy said . " You don't need to try and be exact a rough chop is fine . " The kitchen was a tiny box and had three worktables , a convec- tion oven , and two convection burners . Felipe , 26 JONATHAN DIXON.
... . " This is rustic food , " Andy said . " You don't need to try and be exact a rough chop is fine . " The kitchen was a tiny box and had three worktables , a convec- tion oven , and two convection burners . Felipe , 26 JONATHAN DIXON.
Page 27
... oven fries , and , on Saturdays , when I'd get there at 10:00 , I'd spend my first hour making crepes . Both Paris and Andy held cooking school in some measure of deri- sion . Whatever you needed to know , they'd say , could be picked ...
... oven fries , and , on Saturdays , when I'd get there at 10:00 , I'd spend my first hour making crepes . Both Paris and Andy held cooking school in some measure of deri- sion . Whatever you needed to know , they'd say , could be picked ...
Page 85
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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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