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Culinary School: Three Semesters of Life, Learning, and Loss of Blood [Kindle Edition]

S.J. Sebellin-Ross , John Thorne
3.2 out of 5 stars  See all reviews (10 customer reviews)

Kindle Price: $5.99

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Book Description

This is not the sanitized look at culinary school spoon fed to us by the likes of The Food Network. Written by a culinary school student, this is the searingly honest story of what really goes on behind closed culinary school doors, from slipping on the crisp white chefs coat for the first time to working on the line in the searing hurry, hurry heat of the school bistro.

More than ten years ago we were introduced to culinary school by Anthony Bourdain, Culinary Institute of America graduate in Kitchen Confidential: Adventures in the Culinary Underbelly. In The Making of a Chef: Mastering Heat at the Culinary Institute of America, Michael Ruhlman expanded this introduction by visiting classes at the CIA. And today, more than a decade later, Culinary School: Three Semesters of Life, Learning, and Loss of Blood completes the circle with a real life account of what it is like to be a full-time culinary school student, now.

Peek behind the curtain and get an inside look at the real world of culinary school, written by someone who lived it.


Editorial Reviews

Review

"I was moved by the book -- a good step up from enjoying it, although I did that too."
John Thorne, James Beard Award-winning author of Outlaw Cook and Pot on the Fire

About the Author

Internationally published restaurant critic and journalist, S.J. Sebellin-Ross has written for newspapers, magazines, and websites including The Washington Post, The Los Angeles Times, The Toronto Star, Parenting, CNET, and The New York Times. She has reviewed James Beard award-winning restaurants, been translated into more than 37 languages, and has been invited to speak at events including The Association of Journalists and the BlogHer Food Conference.

A top-selling author, Sebellin-Ross (sebellin-ross.com) has written more than 10 books including Culinary School: Three Semesters of Life, Learning, and Loss of Blood, the bestselling memoir of her time as a culinary school student, and How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger, the must-read guide to breaking in and making money as a published food writer.
 
To see all the popular Sebellin-Ross titles, click the author name, above.

Product Details

  • File Size: 326 KB
  • Print Length: 179 pages
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B004XVZPBG
  • Text-to-Speech: Enabled
  • X-Ray:
  • Lending: Enabled
  • Amazon Best Sellers Rank: #369,746 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

3.2 out of 5 stars
(10)
3.2 out of 5 stars
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Most Helpful Customer Reviews
11 of 12 people found the following review helpful
4.0 out of 5 stars Please read before you go to culinary school! June 1, 2011
Format:Kindle Edition|Verified Purchase
A little over a year ago I quit my office job (and walked away from a nearly 20 year career) after planning for over a year to make a huge life change. I set myself up to take a few months off, travel, relax and then planned to attend culinary school and completely change careers. I knew I wanted to work in food, but didn't think I wanted to be a traditional restaurant chef and didn't know where else to go to learn about food but culinary school. Due to many circumstances I did not attend school, thankfully I took an entry level food service job for 6 months to see how things went and try and figure out what I wanted to do in the culinary world. It was a very eye opening experience to say the least and I'm thankful to have had it for a number of reasons, however I am now back in my former career where I appreciate things like a steady paycheck, health insurance, and paid sick/vacation time much more than I ever did before.

This book is a look behind the curtain, behind the shiny, stainless steel work tables and clean aprons you see in the brochures for culinary school and on campus tours and into the greasy, grimy, dark corners of the culinary school world that most people don't get to see. Written from a perspective of a writer and food lover, it's a look at what you really learn and what you're really qualified for after a culinary program. Spoiler alert - it's not your own show on the Food Network!

Culinary School: Three Semesters of Life, Learning, and Loss of Blood is a well written, funny, and touching, while at the same time critical and honest look at for-profit world of culinary schools and trade schools in general. I enjoyed it a great deal and if you're on the fence about a culinary education, it will give you a great glimpse of what you're in for.
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7 of 7 people found the following review helpful
4.0 out of 5 stars Overall Tasty February 20, 2012
Format:Kindle Edition|Verified Purchase
I enjoy cooking as well as reading about it, watching cooking shows, and reading cookbooks. (Actually, I'd probably rather do the latter 3 than the former, but I do enjoy cooking when I get started.) So when this book popped up on the free list, I grabbed it, and I'm overall glad I did.

The author's comments about culinary schools in general seemed on target; I work in an industry that deals with similar issues of "enroll them all and take their money" and graduates who are at least not thoroughly prepared.

The quotes at the beginning of the chapters often made me laugh. I was a little bit uncomfortable with the narrator. She seemed to go to some effort to point out how much better she was than her classmates in terms of her attitude, her helpfulness, and her cooking skills.

Overall, the book's content was handled well, meaning it kept my interest and I was not tempted to either skip or abandon the book. Two exams were included with the answers after them and they were an absolute pain to deal with on the Kindle. By the time I got to the answers, I'd forgotten the questions. I would have appreciated having a couple of examples of questions with the answers immediately following, but having the whole exam didn't add anything to the experience for me.

The recipe and instructions for the stout brulee appeared twice in my copy, and Bourdain's quote from "Medium Raw" also appeared twice in slightly different ways.

Technically speaking, I winced a little bit when the author commented that she wanted to take a red pen to one of her textbooks. This book was hard to read in some ways, which is the main reason for the 4 stars from me. The tense frequently alternated between present and past. A person "has...
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6 of 6 people found the following review helpful
4.0 out of 5 stars Cooking school exposed! May 25, 2011
Format:Kindle Edition|Verified Purchase
This review is from: Culinary School: Three Semesters of Life, Learning, and Loss of Blood (Kindle Edition)
Being a fan of Top Chef and other cooking shows I was curious about what culinary school is like. The book is pretty insightful, and you get a lot of detail about lessons, tests, exams, and so on that is quite interesting. There are also a lot of fun stories and anecdotes. Overall a cool read.
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4 of 4 people found the following review helpful
4.0 out of 5 stars cleareyed, unromantic look at culinary schools February 18, 2012
Format:Kindle Edition|Verified Purchase
this should be required reading, alonside Bourdain's Kitchen Confidential for everyone who aspires to train as a chef. Well done!
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3 of 3 people found the following review helpful
4.0 out of 5 stars This isn't your Anthony Bourdain August 11, 2011
Format:Kindle Edition
cooking school experience. The author goes 'undercover' so to speak and details her time as a 'student' at a culinary school. The story reminded me a lot of Bourdain's style: off-the-cuff, write-as-you-speak. It makes for a fast-paced, entertaining read with a dash of controversy. The only thing I would have liked better, is if it had been organized a little differently with character descriptions worked into the story instead of all-at-once. Still, I love Anthony Bourdain and looks like I'm going to add S.J. Sebellin-Ross to the list.

I received a complimentary copy of the book to review at [...]
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More About the Author

Internationally published restaurant critic, cookbook author, and journalist, S.J. Sebellin-Ross has been published in newspapers, magazines, and websites including The Washington Post, The Los Angeles Times, Parenting, CNET, and The New York Times. Sebellin-Ross has reviewed James Beard award-winning restaurants, has been translated into more than 37 languages, and is invited to speak at events including The Association of Journalists and the BlogHer Food Conference.

A top-selling author, Sebellin-Ross (sebellin-ross.com) books include Culinary School: Three Semesters of Life, Learning, and Loss of Blood, the bestselling memoir of her time as a culinary school student, and How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger, the popular guide to breaking in and making money as a published food writer.

To see all the popular Sebellin-Ross titles, click the author name, above.

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