num_pages: 272
description: 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 giganticespecially at the top cooking school in the country. For the first time in the Culinary Institute of Americas 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 institutions 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 Meyers 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 ropesfastat a top NYC kitchen Beaten Seared and Sauced is a fascinating and intimate first-person view of one of Americas most famous culinary institutions and one of the worlds most coveted jobs.
language: English
title: Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
publisher: Clarkson Potter