Becoming a Chef

byAndrew Dornenburg, Karen Page

October 10, 2003|
Becoming a Chef by Andrew Dornenburg
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Becoming a Chef, Revised is the updated and expanded edition of the 1996 James Beard Foundation Award for Best Writing on Food, and reflects all the most recent advances made in the culinary industry. It features the career advice of the biggest, most respected names in the culinary industry, such as Thomas Keller, Claudia Fleming, Marcel Desaulniers, Caprial Pence, Marcus Samuelsson, Craig Shelton, Gale Gand, Rick Tramonto, and more. With their trademark style, the authors give insightful details on the demographics, employment, education, and personal details of today's star chefs.

Andrew Dornenburg and Karen Page are coauthors of a groundbreaking series of books chronicling America's vibrant restaurant culture, including the James Beard Award-winning Becoming A Chef.?Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Judson Grill and March in New York City; and Biba...
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Title:Becoming a Chef
Format:Paperback
Dimensions:400 pages
Published:October 10, 2003
Publisher:Wiley
Language:English
Appropriate for ages:All ages
ISBN - 13:9780471152095

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