Becoming a Chef
by Andrew Dornenburg, Karen Page
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Book Summary Information
Author: Andrew Dornenburg, Karen PageEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2003-10-10
ISBN: 0471152099
Number of pages: 400
Publisher: Wiley
Book Reviews of Becoming a Chef
Book Review: Indispensible Information from todays top chefs
Summary: 5 Stars
Dornenburg & Page first published Becoming A Chef in 1995, and it immediately became required reading for anyone interested in a culinary. Now, they've updated the book for the 21st century, and the results are perfect reading for the aspiring chef.
The duo have included a lot of personal insight into the making of a chef, and have interviewed dozens of other chefs for their insight as well. Speaking from experience, the duo outlines the hard work, and the sometimes tedious processes one must go through to become a success in the culinary world.
They devote each chapter to a particular subject, dealing with cooking schools, apprenticeships, opening a restaurant and making it a success, and how to further one's education on their own.
Many ideas included in Becoming A Chef, and many of the references included in the excellent reference appendices, became the basis for the information offered up on my own website, The Moonsault Chef, and will no doubt be of countless value to those considering a culinary career.
The book is also filled with recipes from many of the over two dozen chefs who contributed their comments and experience to the educational sections of the book.
There is no doubt that if you're considering a career in the culinary arts, be it as a chef, a nutritionist, a caterer, or other related profession, this book is one of the first you will want in your library. It is required reading, and will serve you well as you move forward in your career, and offers a fascinating glimpse inside the culinary world for those who are just looking to get a little look inside what it means to be a professional chef.
Summary of Becoming a Chef
"An extraordinary book...There's never been a book like this before."--David Rosengarten, FOOD NETWORK (1995)
The book that first kicked off the boom and established the category of contemporary writing on food, BECOMING A CHEF -- written by Manhattan restaurant chef Andrew Dornenburg and his Harvard MBA wife Karen Page -- was published during the summer of 1995 with extremely modest expectations: Its initial printing was a mere 2500 copies. Yet its first-time authors were interviewed by Matt Lauer on the "Today" Show, and BECOMING A CHEF went on to be hailed for launching "a new dimension in food writing, creating a standard for a whole new genre" (The Record).
"When Julia Child sends a congratulatory note on your recently published book and says she keeps her copy by the bed, you've done a good job...[BECOMING A CHEF] is a comprehensive primer on the culinary profession...a combination of brass tacks and philosophy."
--Mary O'Neill, THE DETROIT NEWS (1995)
By December 1995, BECOMING A CHEF "proved a surprisingly popular gift item" (Forbes), and the book was soon recommended or required reading at schools ranging from The Culinary Institute of America to Wesleyan University. The following spring, the book won the 1996 James Beard Book Award for Best Writing on Food -- and this cult classic (Restaurants & Institutions) was on its way to sales of more than 100,000 copies.
Many culinarians have cited BECOMING A CHEF as a life-changing book that first confirmed their interest in a culinary career. Others were inspired by its future-focused final chapter on food safety and purity, and the book's contention that "chefs cannot remain unmoved by these changes." BECOMING A CHEF's place in culinary history has been marked in timelines published by the National Culinary Review, which noted its 1995 publication as a key milestone for providing "the first compendium of answers to some of the most common questions an aspiring chef can ask."
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