"I have a cookbook collection numbering in the mid-hundreds...and never have I seen such a wealth of insight and practical knowledge stuffed between the covers of a book."
--Barry Nelson, BOSTON PUBLIC RADIO
"Based on interviews with 60 top American chefs, this now-classic volume describes career stories and provides advice to those starting on a professional culinary path."
--M.M. Pack, THE AUSTIN CHRONICLE
"BECOMING A CHEF has become a cult classic. More than 100,000 copies have been sold...Its lessons have attracted readers far beyond the kitchen...Warren Bennis and Tom Peters are said to be fans."
--RESTAURANTS & INSTITUTIONS
"Page and Dornenburg have been publishing innovative books about cooking and the chef world for longer than I have. Their popular BECOMING A CHEF [has been] a valuable research tool for me throughout the years."
"Superb...A book rich with anecdote, insight and passion...In all, a completely absorbing book."
--Ann Shayne, BOOK PAGE
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"This is not a profession that you choose. It chooses you."
--Norman Van Aken
Essential reading for anyone who loves food, the newly revised James Beard Award-winning BECOMING A CHEF is an entertaining and up-to-date insider's guide to the chef's profession, providing the first behind-the-scenes look into some of the most celebrated restaurant kitchens across the nation today. More than 60 leading chefs -- including some of the newest and brightest starts in the field -- discuss the inspiration, effort and quirks of fate that turned would-be painters, anthropologists and football players into culinary artists.
Daniel Boulud, Emeril Lagasse, Nancy Silverton, Charlie Trotter, Alice Waters, and dozens of other leading chefs reveal their most significant influences -- including childhood memories, formal apprenticeships, world travel, memorable meals, and beloved books -- and share their secrets for staying on top. From Mario Batali's thoughts on how to open a restaurant with less than $50,000 to guidance from Gina DePalma, Emily Luchetti and Amy Scherber on becoming a baker or pastry chef, BECOMING A CHEF is filled with candid advice and thought-provoking insights for any food lover interested in the secrets of running a successful restaurant or creating inspired cuisine at home.
Throughout, the chefs share recipes representing cherished culinary memories, including Chris Bianco's Watermelon Salad, Traci Des Jardins' dad's Best-Ever Roast Chicken, Marcel Desaulniers's mother's Chocolate Chip Cookies, and Rick Bayless's signature Chocolate Pecan Pie.
A celebration of passion, persistence, and the drive to succeed in one of today's most exciting and fastest-growing careers, BECOMING A CHEF is a book for anyone inspired by the courage and commitment it takes to follow a dream.