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

Overview

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic--especially at the top cooking school in the country. For the first time in the Culinary Institute of America's history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety.
On the eve of his thirty-eighth birthday and after shuffling through a series of unsatisfying jobs, Jonathan Dixon enrolled in the CIA (on a scholarship) to pursue his passion for cooking. In Beaten, Seared, and Sauced he tells hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution's many rules and customs under the watchful and critical eyes of their instructors. Each part of the curriculum is covered, from knife skills and stock making to the high-pressure cooking tests and the daunting wine course (the undoing of many a student). Dixon also details his externship in the kitchen of Danny Meyer's Tabla, giving readers a look into the inner workings of a celebrated New York City restaurant.
With the benefit of his age to give perspective to his experience, Dixon delivers a gripping day-to-day chronicle of his transformation from amateur to professional. From the daily tongue-lashings in class to learning the ropes--fast--at a top NYC kitchen, Beaten, Seared, and Sauced is a fascinating and intimate first-person view of one of America's most famous culinary institutions and one of the world's most coveted jobs.

From the Hardcover edition.

Full Product Details

Author:   Jonathan Dixon
Publisher:   Broadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc)
Imprint:   Broadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc)
Country of Publication:   United States
Weight:   0.368kg
ISBN:  

9780307589040

ISBN 10:   0307589048
Publication Date:   20 June 2012
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Forthcoming
Availability:   Not yet available  
This item is yet to be released. You can pre-order this item and we will dispatch it to you upon it's release.

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Reviews

How lucky for those of us who are fascinated by food and the people who make it that Jonathan Dixon chose to go to the CIA and to write about it. All about it. With wit and insight and a hefty dose of humor. You could probably learn just a smidgen more if you went to the CIA yourself, but it wouldn't be nearly as much fun as sitting in your favorite chair, sipping your favorite drink, and reading Jonathan's story. <br>--Dorie Greenspan, author of Around My French Table <br> Jonathan Dixon's talents are such that I simultaneously envied and pitied him while reading his book. He brings the trials of joining the rigorous Culinary Institute of America to terrifying life. I enjoyed the journey so much that I never wanted him to graduate. <br>--Joe Garden, features editor of The Onion <br> If you think culinary school is just about slicing and dicing, think again. Jonathan Dixon's compelling, deeply personal account of his trial by fire at the Culinary Institute of America lays b

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