Product Description: "What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but they've done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisine - who they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluable - this is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery
Amazon.com Review: Norman Van Aken began his career as a busboy in a Holiday Inn, Alice Waters was a Montessori teacher before she opened Chez Panisse, Emeril Lagasse began as a dishwasher in a bakery, and Charlie Trotter started in a restaurant called The Ground Round. It is a long way to the top of the culinary charts, and in Becoming a Chef the first thing you learn is that the hours are long and the dues are high.
Andrew Dornenburg and Karen Page have created a classic. The flip side of Larousse Gastronomique, this book should be required reading for anybody who has ever considered a career as a professional chef. For those of us who are content with our day jobs, Becoming a Chef is a complete and informative look at how the best in the business got where they are today. Dornenburg and Page interviewed 60 of America's finest chefs to find out what drives them. What are their influences? How did they begin? What do they read? And what advice do they have for someone just starting out? Most of all, the book offers a candid perspective on what it takes to succeed in the top ranks of the business. From a professional standpoint, Becoming a Chef is invaluable; from an amateur's standpoint, it is simply fascinating.
Along with some sound advice and great stories, America's best chefs offer some of their favorite recipes. Andre Soltner reveals his mother's recipe for Potato Pie, and Michel Richard shares a Creme Brulée that was inspired by his first kiss. These are subtle reminders that it takes passion as well as commitment to become a chef. --Mark O. Howerton
Very good for upcoming culinary students I liked this book and found it to give me the inspiration for becoming a chef. When you really love what you do in work, other parts of your life are usually less stressful. I also highly recommend: Study Guide for Baking: Key Review Questions and Answers by Melissa Heilman. This book was excellent for helping get excellent grades in my culinary baking classes
An invaluable source of information and inspiration! Becoming a Chef by Andrew Dornenburg and Karen Page is filled with information that anyone who wants to achieve greatness as a professional chef needs to know, based on the experiences of dozens of America's leading chefs (from Daniel Boulud to Emeril Lagasse to Charlie Trotters to Alice Waters). You find out what first got them interested in pursuing a career as a chef (including early memories of family influences) to what their first steps were (from first jobs to cooking school to externships) and how they made their way up the ladder to success. My favorite chapter is Chapter 9: Persevering In The Face of Reality, in which top chefs admit some of the boneheaded mistakes they made along the way, making it clear that even the greatest chefs faced setbacks along the way. Whenever I question my sanity for wanting to cook for a living (which is at least once a week), I pick up this book, open it to any page, and get inspired by remembering that we're all in it for the love of food and our common passion for cooking things that taste amazing and please others!
Fascinating and invaluable! "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef. Fascinating portraits of the people who have defined American cuisine -- who they are, and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluable: This is what it takes to make it." --MARK MILLER, chef-owner, Coyote Cafe (Santa Fe, NM)
You have to dig for the good stuff Dornenburg and Page assembled some really interesting insights and experiences from many US chefs and sprinkled the book with some of their recipes. First the good stuff...
When the chefs tell their stories, you get some interesting and entertaining insight into the restaurant world both here and abroad. The discussion of the apprenticeship process in Europe is facinating, as are the stories about how various chef's started.
Now the not so good stuff...
The recipes are not well edited at all. In some cases little information about ingredient quantities is provided, and the procedure descriptions are hit-or-miss at best. Don't risk a big dinner party on these recipes unless you've tried them out first.
Also, the authors include several pointless tables addressing things like who once worked for whom.
A classic in the field that is recommended at top schools. From the National Culinary Review's HISTORY OF CULINARY EDUCATION IN AMERICA: "Upon its publication in 1995, BECOMING A CHEF offered the first compendium of answers to some of the most common questions an aspiring chef can ask."
From The Culinary Institute of America: "In preparation for your studies and career, we offer you this helpful list of recommended readings. You may find this extra preparation to be an opportunity to gain a sense of what is occurring in the industry that you are joining. This reading list has been selected by the faculty and administration at the CIA and supplements the required reading for your individual course work. Good luck and happy reading!
Andrew Dornenburg and Karen Page, BECOMING A CHEF. New York: Van Nostrand Reinhold, 1995.
Andrew Dornenburg and Karen Page, CULINARY ARTISTRY. New York: Van Nostrand Reinhold, 1996."
Anything Goes Trivia
Megaton Man
Tailipoe
Trevor
