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 20
... wine and mushroom sauce , rice , and broccoli . I made it several times a week , because it tasted like I was home . But it never tasted that way enough ; maybe it was not enough wine , too much wine , the wrong bread 20 JONATHAN DIXON.
... wine and mushroom sauce , rice , and broccoli . I made it several times a week , because it tasted like I was home . But it never tasted that way enough ; maybe it was not enough wine , too much wine , the wrong bread 20 JONATHAN DIXON.
Page 21
On Becoming a Chef at the Culinary Institute of America Jonathan Dixon. enough wine , too much wine , the wrong bread crumbs , or maybe too much lemon in the sauce . If you walk on almost any block in New York City , you can catch your ...
On Becoming a Chef at the Culinary Institute of America Jonathan Dixon. enough wine , too much wine , the wrong bread crumbs , or maybe too much lemon in the sauce . If you walk on almost any block in New York City , you can catch your ...
Page 23
... wine . I had invited Nelly once before to join me on a review ; it was a really mediocre restaurant still inexplicably thriving in the Bedford- Stuyvesant neighborhood of Brooklyn . The meal was terrible , but we had a nice time . Two ...
... wine . I had invited Nelly once before to join me on a review ; it was a really mediocre restaurant still inexplicably thriving in the Bedford- Stuyvesant neighborhood of Brooklyn . The meal was terrible , but we had a nice time . Two ...
Page 24
... wine and whiskey . I'd have Bob Dylan or dub reggae on the stereo . I was ambitious in my expectations of how the food would turn out , that it might be so good it could cre- ate a memory in someone else's head that was indelible ...
... wine and whiskey . I'd have Bob Dylan or dub reggae on the stereo . I was ambitious in my expectations of how the food would turn out , that it might be so good it could cre- ate a memory in someone else's head that was indelible ...
Page 33
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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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