The driving force behind many great chefs is a passion for food developed at the apron strings of a beloved relative. Tom Ciapi beautifully illustrates how early childhood memories of aromatic kitchens and lush vegetable gardens can set one on the path to culinary success. Chef John D. Folse, CEC, AAC John D. Folse and Company Past President of the American Culinary Federation A great read for anyone interested in becoming a chef! John Zehnder, CEC, AAC Food and Beverage Director for Zehnders in Frankenmuth. Central Region Vice President for the American Culinary Federation Tom Ciapi became a Certified Executive Chef and Culinary Educator. He learned about food, and the hospitality industry, but he learned more about life.
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5.0 out of 5 stars
TV reality shows aside...,
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This review is from: An American Chef's Dream (Paperback)
Chef Ciapi tells it like it is - that being a chef is more than standing around screaming at line cooks! If you want to advance to lead the brigade, then you will need to learn how to do more than cook. Leadership and business skills are essential, Tom spells it out for you, interspersed with charming, but educational, anecdotes from his life.
Salute!
5.0 out of 5 stars
Awsome,
By Franco the Iceman (Austin,Texas) - See all my reviews
This review is from: An American Chef's Dream (Paperback)
I read the book and called the author on the phone to say it was awsome. We have known each other for a long time
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