{"product_id":"becoming-a-chef-isbn-9780471152095","title":"Becoming a Chef","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eBecoming a Chef\u003c\/i\u003e, Revised\u003c\/b\u003e is the updated and expanded edition    of the 1996 James Beard Foundation Award for Best Writing on Food, and reflects    all the most recent advances made in the culinary industry. It features the    career advice of the biggest, most respected names in the culinary industry,    such as Thomas Keller, Claudia Fleming, Marcel Desaulniers, Caprial Pence, Marcus    Samuelsson, Craig Shelton, Gale Gand, Rick Tramonto, and more. With their trademark    style, the authors give insightful details on the demographics, employment,    education, and personal details of today's star chefs. \u003c\/p\u003e List of Recipes.\u003cbr\u003e \u003cbr\u003e Acknowledgments.\u003cbr\u003e \u003cbr\u003e Foreword.\u003cbr\u003e \u003cbr\u003e Preface.\u003cbr\u003e \u003cbr\u003e 1. Chefs: Yesterday and Toady.\u003cbr\u003e \u003cbr\u003e 2. Early Influences: Discovering a Passion for Food.\u003cbr\u003e \u003cbr\u003e 3. Cooking Schools: Learning in the Classroom.\u003cbr\u003e \u003cbr\u003e 4. Apprenticing: Learning in the Kitchen.\u003cbr\u003e \u003cbr\u003e 5. Getting In: Starting at the Bottom.\u003cbr\u003e \u003cbr\u003e 6. Developing as a Cook: The Next Level.\u003cbr\u003e \u003cbr\u003e 7. The Business of Cooking: Operating and Running a Restaurant.\u003cbr\u003e \u003cbr\u003e 8. Travel, Eating, and Reading: Learning Something New Everyday.\u003cbr\u003e \u003cbr\u003e 9. Preserving in the Face of Reality: Through Bad Times and Good.\u003cbr\u003e \u003cbr\u003e 10. What's Next?: The Chef as Alchemist.\u003cbr\u003e \u003cbr\u003e Appendix A: Selected Professional Cooking Schools in the United States and Abroad.\u003cbr\u003e \u003cbr\u003e Appendix B: Leading Culinary Organizations.\u003cbr\u003e \u003cbr\u003e Appendix C: Selected Culinary Media and Resources.\u003cbr\u003e \u003cbr\u003e Appendix D: Brief Biographies of Chefs Interviewed.\u003cbr\u003e \u003cbr\u003e Index.  \u003cp\u003e\u003cstrong\u003eAndrew Dornenburg\u003c\/strong\u003e and \u003cstrong\u003eKaren Page\u003c\/strong\u003e are coauthors of a groundbreaking series of books chronicling America's vibrant restaurant culture, including the James Beard Award-winning \u003cem\u003eBecoming A Chef\u003c\/em\u003e.?Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Judson Grill and March in New York City; and Biba and the East Coast Grill in Boston.?He attended the School for American Chefs, where he studied with Madeleine Kamman.?Page is a graduate of the Harvard Business School (whose alumnae network she heads).\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47988796686565,"sku":"NP9780471152095","price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780471152095.jpg?v=1761781625","url":"https:\/\/k12savings.com\/products\/becoming-a-chef-isbn-9780471152095","provider":"K12savings","version":"1.0","type":"link"}