Becoming a Chef

by Andrew Dornenburg

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Becoming a Chef, Revised 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.… (more)

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I made a mistake. I must have been so interested in what I thought the title represented that I misunderstood what the book was actually about. It is a manual and guide for those who are thinking about becoming a chef as a career. The quotes from the chefs are interesting, but I confess to skimming! (

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PattyLee | Dec 14, 2021 |

This book takes a while to read. The book sketches out the journey of many different individuals chefs. There are some good tips for cooking mixed within the book, as well as some fun reflections on restaurant critic visits. (

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chsbellboy | Oct 29, 2011 |

This is an amazing book, It helped alot with my choice of weather to attend cooking school or not. When I read it, It made me realize that culinary arts is what I want to do and even though I know it is going to be hard,I am now prepared for it. (

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sachef412 | Jan 15, 2008 |

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Becoming a Chef, Revised 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.

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