Becoming a Chef (Paperback)

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Key Phrases: attending cooking school, leading chefs, aspiring chefs, New York, San Francisco, United States (more...)

Editorial Reviews

Product Description

The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers
With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

Product Details

• Paperback: 400 pages
• Publisher: Wiley; Revised edition (October 10, 2003)
• Language: English
• ISBN-10: 0471152099
• ISBN-13: 978-0471152095
• Product Dimensions: 9 x 7.5 x 1 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (16 customer reviews)
• Amazon.com Sales Rank: #22,188 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

29 of 29 people found the following review helpful:

5.0 out of 5 stars Thinking of being a chef? Read this book first., May 5, 2005

By	Jason, Professional Chef (Twin Cities, MN) - See all my reviews

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?

28 of 29 people found the following review helpful:

5.0 out of 5 stars Indispensible Information from todays top chefs, October 17, 2004

By	T. Kirkham "The Moonsault Chef" (Boston MA) - See all my reviews (REAL NAME)

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.

14 of 15 people found the following review helpful:

5.0 out of 5 stars A must read for anyone interested in the culinary arts, May 25, 2004

By	"bubbasjinx" (mt pleasant, pa United States) - See all my reviews

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.