Becoming a Chef
"I have a cookbook collection numbering in the mid-hundreds...and never have I seen such a wealth of insight and practical knowledge stuffed between the covers of a book."--Barry Nelson, BOSTON PUBLIC RADIO"Based on interviews with 60 top American chefs, this now-classic volume describes career stories and provides advice to those starting on a professional culinary path."--M.M. Pack, THE AUSTIN CHRONICLE"BECOMING A CHEF has become a cult classic. More than 100,000 copies have been sold...Its lessons have attracted readers far beyond the kitchen...Warren Bennis and Tom Peters are said to be fans."--RESTAURANTS & INSTITUTIONS"Page and Dornenburg have been publishing innovative books about cooking and the chef world for longer than I have. Their popular BECOMING A CHEF [has been] a valuable research tool for me throughout the years." --Michael Ruhlman"Superb...A book rich with anecdote, insight and passion...In all, a completely absorbing book."--Ann Shayne, BOOK PAGE