{"product_id":"becoming-a-chef-9780471152095","title":"Becoming a Chef","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eBecoming a Chef\u003c\/i\u003e, Revised\u003c\/b\u003e 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. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=AUTH-454083\"\u003eAndrew Dornenburg\u003c\/a\u003e, \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=AUTH-10461746\"\u003eKaren Page\u003c\/a\u003e\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/10\/2003\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 361\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 7.50w x 1.20d\u003cbr\u003e\u003cb\u003eISBN13:\u003c\/b\u003e 9780471152095\u003cbr\u003e\u003cb\u003eISBN10:\u003c\/b\u003e 0471152099\u003cbr\u003e\u003cb\u003eBISAC Categories:\u003c\/b\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-CKB\"\u003eCooking\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-CKB068000\"\u003eMethods | Professional\u003c\/a\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-CKB\"\u003eCooking\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-CKB030000\"\u003eEssays \u0026amp; Narratives\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAndrew Dornenburg\u003c\/strong\u003e and \u003cstrong\u003eKaren Page\u003c\/strong\u003e are coauthors of a groundbreaking series of books chronicling America's vibrant restaurant culture, including the James Beard Award-winning \u003cem\u003eBecoming A Chef\u003c\/em\u003e.?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).\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44547250061549,"sku":"9780471152095","price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/8097\/6621\/products\/img_73af3649-e49c-4130-a8ac-857d454067b3.jpg?v=1701616542","url":"https:\/\/sureshotbooks.com\/products\/becoming-a-chef-9780471152095","provider":"SureShot Books Publishing LLC","version":"1.0","type":"link"}