Average customer rating:
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Quartz Massacre
Rebecca Levene
Manufacturer: GAMES WORKSHOP (ABS)
ProductGroup: Book
Binding: Paperback
ASIN: B000K7YB5S |
Book Description
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.
Customer Reviews:
Cooking!.......2007-06-13
Well...I love to cook. So when I came upon a book called becoming a chef, I basically jumped at it. I thought that it was very well written. I think that it gave me more knowledge on becoming a chef and about the restaurant business.
Okay, but could be better.......2007-01-10
It was required reading for me for intro to culinary careers. Since culinary arts, and specifically pastry, is my passion and mid-life career change, much of the book didn't help. Also, like another, I found the first part really boring (especially after having just finished Making of a Chef by M. Ruhlman). It's good if you think culinary is something you may want to do or if you are looking at the different schools and options other than formal school.
keep reading no matter how boring it seems.......2005-09-30
When I began reading the book, I thought it was a complete waste of money- the begining was just aweful. BUT, after a while it gets so interesting that I did not want to put it down. I give it 4 and not 5 only becaUSE you cannot begin a book that is full of good stuff with the most boring stuff: disappoint people with the first chapter- its a waste of a great book since poeple will not want to keep reading it!!
Thinking about it........2005-07-19
This book is an excellent read. I love to cook and this book put into perspective what the restaurant industry is like. I highly recomend getting this book if you are intrested in becoming a chef.
Thinking of being a chef? Read this book first........2005-05-06
AS a professional of 10 years now(currently working with Wolfgang Puck), this book should be a must read before you commit to being a chef.
It gives a realistic look into what working in the high end kitchens in the World is REALLY like.(The long hours, heat, working sick, tempers,low pay, etc.) What you see on cooking shows is staged and is not a indication of the day to day grind that a kitchen hits you with. Most people have NO IDEA what they are getting themselves into!
I suggest to anyone who is considering taking on the challenge of earning the title "Professional Chef"-REad this book, get a job in kitchen before you spend money on cooking school to see if you like it, and ask yourself-do you love food, or do you just think it would be a glory filled way to fame?
Amazon.com
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
Book Description
"A 'must' for aspiring chefs." âJulia Child
Essential reading for anyone who loves food, Becoming a Chef is an entertaining and informative insider's guide to the chefs profession, providing the first behind-the-scenes look into some of the most celebrated restaurant kitchens across the nation. More than 60 of America's leading chefs discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and pro football players into culinary artists.
Customer Reviews:
Very good for upcoming culinary students.......2003-10-26
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!.......2003-05-25
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!.......2003-05-09
"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.......2003-04-21
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........2003-03-29
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."
Book Description
Dog Chefs Are A Different Breed And Their Numbers Are Growing!
In this book Dog Chefs learn: .how to schmooze with their butcher
.how to tell their dog the truth about commercial dog food
.how to "hunt" for meat
.how to poop-detect
.that not all dogs eat alike
.to enjoy the company of other Dog Chefs
.to prepare for feeding their dog from vacations to earthquakes and they love recipes created by dogs!
This book is filled with lots of useful information on safely nourishing your dog from the inside out while you benefit from the outside in! Join the new breed of "chefs" who are creating home prepared meals for their dog everyday or just on weekends!
Customer Reviews:
great book!.......2007-05-31
this was a great book with great recipes! i use them everyday and have really enjoyed cooking for my dogs. they are much happier and healthier now. thank you Micki for giving us more than a cookbook. the resource guide has helped me a lot! i love your videos, too! they can be found here (dogchefs dot com) and go to the products page. i recommend the 3 DVD combo and the Eat, Drink and Wag Your Tail documentary with Dr Pitcairn.... very insightful!
Becoming the Chef your Dog Thinks you are.......2005-10-13
I came upon this book from a friend of mine who was at a seminar for Pet Sitters In 01/2005. Of course my reading list is long & I first added it to a pile. Then on April 16 my love Aspen a white boxer became ill with Gastritis and a trip to the emergency vet later. I have always been one for alternative methods for caring for my pooches. Aspen was on meds form the vet and my other guy Rudy was over wieght as well. I picked up Micki's book and couldn't stop reading it. I needed to know more for I found her information to make so much sense. My two loves Aspen and Rudy both thriving and look fabulous. Aspen has no more tummy trouble and Rudy even has lost his weight and keeps up with her. I truely recommand this as a must read for all animal lovers. Check out her DVD's also.
Insipid Book.......2005-08-24
I found it to be totally pointless and returned my copy for a refund. I was hoping for a serious book on the subject.
Book Description
Finally, a book designed to help budding chefs from all backgrounds figure out the best culinary path and learn valuable inside information.
- facts from inside the walls of professional kitchens
- helpful tips on choosing a culinary school
- qualities needed to become a great cook and/or a great chef
- how much money you should be expecting
- basic kitchen management strategies
- real-life stories
- a few “heads up” to know before you become a chef
- interview skills set to get the job you want
And plenty more…
Customer Reviews:
So does my daughter!.......2007-08-26
The only reason I gave this 4 stars was the fact, that my daughter read it after I did. She thought the book was too thin and was negative and the author made it sound like being a chef wasn't a good thing. I told her that in my opinion this was the right thing to do, so many people think that being a chef is all glamour, you see these food chefs on tv, and say I want to do that!! Being a chef is extremely hard work, long hours etc. Many people go into a job, whether chef or something else, with absolutely no idea about the cons as well as the pros. The author spells it right out for you. Especially when you remember he wrote this for his daughter, don't we all want to protect our kids?! I thought it was a definite must read and am so glad I purchased it. He also listed all the different jobs within the culinary industry as well, which there were many I wasn't even aware of. Thank you!
Good List of Job Descriptions.......2006-04-16
If you have ever worked in a resteraunt before, then most of the first half or so of this book will be a little boring. There were some helpful hints here and there, but a lot of the broad concepts I already knew. For example, dating co-workers can lead to problems, work fast but don't get careless, etc.
The part of this work that was really useful for me was the job descriptions. I did some searching on the Internet and could find a list that is as good as this book. There are listings for every position that I have heard of and there are descriptions of the job conditions and skills required for the job and (most important to me) standard pay.
Great info!.......2006-01-03
I am thinking of becoming a chef - and now that I've read the book, I KNOW that I want to be a chef. Great info, very helpful.
Lots of stuff I didn't know.......2005-11-25
A must read if you are a cooking student, it will prepare you really good for all your cooking jobs.
I have been cooking for many years, but I still can't believe how much I learned from this book.
Average customer rating:
- What a wonderful way to stay creatively inspired
- From THE BECOMING A CHEF JOURNAL'S catalog copy:
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The Becoming a Chef Journal
Andrew Dornenburg , and
Karen Page
Manufacturer: Van Nostrand Reinhold Company
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Becoming a Chef
ASIN: 0442023324 |
Book Description
Filled with memorable quotes and astute insights from America's leading chefs, The Becoming a Chef Journal is a place for you to find inspiration as well as record your own food memories. The authors have designed the book so that it can be written and sketched in every day, or just once in a while.
Customer Reviews:
What a wonderful way to stay creatively inspired.......2000-08-05
If you loved the bood "Becoming a Chef" (and how could you not!), you will love having this journal on hand to record your growth as a culinary artist. Yes, it is primarily a blank book on which to record your thoughts, but it prompts you with pages to write about your food memories, major moments in your professional and creative development, restaurant reviews and experiences, etc. It also has unlined pages for sketching ideas and plating concepts, and the book is filled with honest and inspiring quotes and stories from some of the best known food pros of our time.
I have made it a point to give both books to newly promoted lead cooks and sous chefs, but if I had the money I would give them to all of my cooks. Writing about our dreams and taking a few moments every now and again to let our creativity flow onto a page is a great way to rescue ourselves from burnout. It also is fun to have a way to look back on our growth.
From THE BECOMING A CHEF JOURNAL'S catalog copy:.......1996-10-09
Do you remember the first time you tasted foie gras? Your restaurant's first great review? Your dazzling Christmas dinner menu? Your grandmother's recipe for cheesecake? Andrew Dornenburg and Karen Page, authors of the best-selling title BECOMING A CHEF, hope you do. In developing THE BECOMING A CHEF JOURNAL, they have created a unique journal in which you can record your cherished food memories. Peppered with inspirational quotes, THE BECOMING A CHEF JOURNAL encourages the reader to record the flavors, aromas, sights, textures and sounds of all the culinary journeys the occur both in and out of the kitchen. Like an old diary or favorite book, this journal will become one of the most treasured items on your bookshelf
Book Description
This definitive text on the career ladder for professional cooking in America explains the disciplines and attributes needed to reach the chef level in the world of cuisine. It follows the American Culinary Federation's guidelines on professional culinary training, education, certification and competitions to prepare future chefs for the ACF certification. Provides insight regarding the skills needed to become a successful chef—encompassing all aspects of the modern chef's job such as marketing, human resource management, product management, financial management, and sales. For future professional chefs and those preparing for the ACF certification.
Product Description
ProStart textbook; year one; second edition
Book Description
This digital document is an article from San Diego Business Journal, published by Thomson Gale on August 21, 2006. The length of the article is 1051 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Do tourists want good food as well as great beaches weather? A proving ground for young chefs, region now becoming gourmet destination.(Cohn Restaurant Group)
Author: Connie Lewis
Publication:
San Diego Business Journal (Magazine/Journal)
Date: August 21, 2006
Publisher: Thomson Gale
Volume: 27
Issue: 34
Page: 1(2)
Distributed by Thomson Gale
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