Beaten, Seared, and Sauced : On Becoming a Chef at the Culinary Institute of America

from lkarr

Entertaining, enlightening and enjoyable.

from debnance

Jonathan Dixon drifted. For years. Decades. One day he woke up and realized he was almost forty and had no career. He decided, with the help of his girlfriend, to become a chef. Further, he decided to become a chef by enrolling in the Culinary Institute of America, a rigorous training program. I ...

from MotleyLibrarian

Jonathan Dixon provides an interesting glimpse into the austere world of the Culinary Institute of America. He provides a student's view of the rigors of the Institute, the difficulty of the class work, and the sink-or-swim teaching method of the teachers. His personable account is a helpful revi...

from Amniot

I found this really well-written and engaging, and I don't have the slightest interest in cooking or food. This is not the typical memoir where someone gets a book contract to do something funky for a year and then write about it. It is as much about following your dream relatively late in life (...

from Amniot

I found this really well-written and engaging, and I don't have the slightest interest in cooking or food. This is not the typical memoir where someone gets a book contract to do something funky for a year and then write about it. It is as much about following your dream relatively late in life (...