Customer Reviews

Becoming a Chef

5 star:		(14)
4 star:		(7)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

AS a professional of 10 years now(currently working with Wolfgang Puck), this book should be a must read before you commit to being a chef.

It gives a realistic look into what working in the high end kitchens in the World is REALLY like.(The long hours, heat, working sick, tempers,low pay, etc.) What you see on cooking shows is staged and is not a indication of the day to day grind that a kitchen hits you with. Most people have NO IDEA what they are getting themselves into!

I suggest to anyone who is considering taking on the challenge of earning the title "Professional Chef"-REad this book, get a job in kitchen before you spend money on cooking school to see if you like it, and ask yourself-do you love food, or do you just think it would be a glory filled way to fame?

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.

This book takes the reader beyond the glamour of the celebrity chef and into the fire. Anyone considering entering the culinary feild must read this book. The authors speak with passion about the food culture and what is required to acheive success.

I am going to culinary school in a few months and that's what sparked my interest in buying this book, and I am sure glad I did! I have read it through several times, this book gives so much helpful advice to the young people who want to be in the culinary field. I really like that they have insight from so many different well-known chefs throughout the entire book.

It was required reading for me for intro to culinary careers. Since culinary arts, and specifically pastry, is my passion and mid-life career change, much of the book didn't help. Also, like another, I found the first part really boring (especially after having just finished Making of a Chef by M. Ruhlman). It's good if you think culinary is something you may want to do or if you are looking at the different schools and options other than formal school.

This book takes you in-depth into the life and passion of a chef using well-known chefs as examples. It's a breath of fresh air with insights to inspire and aspire. You'll love this book whether you are just curious or you're already in the business. You'll find out how common the lives of well-known chefs are from their struggles to their road to success.

As a professional chef for the past ten years I find this book interesting and informative. There are many good stories from other chefs in the industry and will be helpful for young culinary students.

I am leaving for culinary school in a couple of months and was recommended this book by some friends in the industry. This book gives you a practical account of what life in a kitchen is really like. It caused me to question every decision I was making, but that is what makes it so great. I would recommend this book to anyone considering a career in the kitchen.

I think this book was written with me in mind, I loved it from front to back cover. I felt a connection with the chefs and thought that I was the only one who had feelings of love when cooking food for friends. It confirmed to me that I am making the right career change in my life and spending the next year in kitchens doing work experience and then moving overseas especially to Europe to learn my trade with life experiences before i even begin my apprentaship... and I am 42 years old!! Never too old to be passionate about life... cooking!!
This was the first time I have used the amazon site and was very happy with my experience.. Thank you!!

Whether your interested in becoming a chef or just have a passion for cooking, this is a must have book! The insights into what sparks the development of an exceptional dish and/or restaurant are priceless. A real page turner!