Beaten, seared, and sauced : On Becoming a Chef at the Culinary Institute of America. / Jonathan Dixon.
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- ISBN: 9780307953346 (electronic bk)
- Physical Description: 1 online resource
- Publisher: [Place of publication not identified] : [publisher not identified], 2011.
|Summary, etc.:|| Millions 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...
|Reproduction Note:|| Electronic reproduction. New York : Clarkson Potter, 2011. Requires OverDrive Read (file size: N/A KB) or Adobe Digital Editions (file size: 2008 KB) or Amazon Kindle (file size: N/A KB).
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