Becoming a Chef (revised edition)

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Becoming a Chef (revised edition)

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.

Statement of Responsibility

Author(s)

Dornenburg, Andrew - Personal Name
Page, Karen - Personal Name

Edition

Call Number

641.5023 Dor b

ISBN/ISSN

9780471152095

Subject(s)

Hotel Business
Hotel & Catering Trades

Classification

641.5023

Series Title

GMD

Text

Language

Indonesia

Publisher

Wiley

Publishing Year

2003

Publishing Place

New York

Collation

361 p.; 19 x 25 cm

Specific Detail Info

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