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Beaten, seared, and sauced: on becoming a chef at the Culinary Institute of America

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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.
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ISBN:
9780307589033
9780307953346
030758903
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Grouping Information

Grouped Work ID 5a7330a2-355f-77f7-0123-e29af197383c
Full title beaten seared and sauced on becoming a chef at the culinary institute of america
Author dixon jonathan
Grouping Category book
Last Update 2018-05-20 22:58:42PM
Last Indexed 2018-05-20 23:45:30PM

Solr Details

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author Jonathan Dixon
author_display Dixon, Jonathan
available_at_catalog Hermitage, Hermitage Kids
collection_catalog Non-Fiction
detailed_location_catalog Hermitage - Adult Non-Fiction
display_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 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.

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id 5a7330a2-355f-77f7-0123-e29af197383c
isbn 030758903, 9780307589033, 9780307953346
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literary_form Non Fiction
literary_form_full Essays, Non Fiction
local_callnumber_catalog 641.5092 D6215b
owning_library_catalog Nashville Public Library
owning_location_catalog Hermitage, Hermitage Kids
primary_isbn 9780307589033
publishDate 2011
record_details ils:CARL0000372349|Book|Books|1st ed.|English|Clarkson Potter,|c2011.|266 p. ; 25 cm., overdrive:0e0e316e-b08d-4e09-9667-6f290b5354fb|eBook|eBook||English|Potter/Ten Speed/Harmony/Rodale|2011|
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subject_facet Cooks -- United States -- Biography, Culinary Institute of America, Dixon, Jonathan
title_display Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America
title_full Beaten, Seared, and Sauced On Becoming a Chef at the Culinary Institute of America, Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America / Jonathan Dixon
title_short Beaten, seared, and sauced :
title_sub on becoming a chef at the Culinary Institute of America
topic_facet Biography & Autobiography, Cooking & Food, Cooks, Dixon, Jonathan, Essays, Nonfiction