If you’ve every toyed with the idea of attending culinary school, or are curious to learn what cooking school is really all about, then Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
is a must read.
is a must read.Jonathan Dixon details all the ups and downs of learning to cook at the Culinary Institute of America. As a “career changer” his insight and humor paints a vivid picture of the experience. From trying to mesh with his much younger classmates, to balancing school demands with his personal relationships, to his honest disclosure of his own self-doubt and insecurities Dixon offers up a witty, thought-provoking and often gritty story straight from the hallowed halls of the CIA.
He covers all the culinary school experiences and I felt I was right there with him through all the classes, humiliating tongue lashings from the chef-instructors, exhausting externships and poignant moments that highlight why, for some of us, food is so important and meaningful.
I so enjoyed this book and Dixon’s writing that I spent some time looking for other things he’s written. He has a blog (http://beatensearedandsauced.blogspot.com/) that he updates periodically, which basically picks up where the book ended. I was happy to find it because, after finishing the book, I was really curious to see what he went on to do after culinary school.
Happy Reading,
GGG
I so enjoyed this book and Dixon’s writing that I spent some time looking for other things he’s written. He has a blog (http://beatensearedandsauced.blogspot.com/) that he updates periodically, which basically picks up where the book ended. I was happy to find it because, after finishing the book, I was really curious to see what he went on to do after culinary school.
Happy Reading,
GGG
Culinary School: Three Semesters of Life, Learning, and Loss of Blood says
Been there and wrote that. Actually, wrote two books after my time as a culinary school student: “Culinary School: Three Semesters of Life, Learning, and Loss of Blood” at http://t.co/6yZyMNf and the survival guide “Culinary School: 101 Things Every Culinary Student Should Know Before They Go” http://t.co/fN8l5lk. Both are on Amazon Kindle (which means they can be sold for a lot less than his paper-based book!).