Description
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.
Author: Andrew Dornenburg, Karen Page
Publisher: Wiley
Published: 10/10/2003
Pages: 361
Binding Type: Paperback
Weight: 1.80lbs
Size: 9.10h x 7.50w x 1.20d
ISBN13: 9780471152095
ISBN10: 0471152099
BISAC Categories:
- Cooking | Methods | Professional
- Cooking | Essays & Narratives
About the Author
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 and the East Coast Grill in Boston.?He attended the School for American Chefs, where he studied with Madeleine Kamman.?Page is a graduate of the Harvard Business School (whose alumnae network she heads).