Essential reading for anyone who loves food, the newly revised James Beard Award-winning Becoming a Chef is an entertaining and up-to-date insider's guide to the chef's profession, providing the first behind-the-scenes look into some of the most celebrated restaurant kitchens across the nation today. More than 60 leading chefs - including some of the newest and brightest stars in the field - discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
Daniel Boulud, Emeril Lagasse, Nancy Silverton, Charlie Trotter, Alice Waters, and dozens of other leading chefs reveal their most significant influences - including childhood memories, formal apprenticeships, world travel, memorable meals, and beloved books - and share their secrets for staying on top. From Mario Batali's thoughts on how to open a restaurant with less than $50,000 to guidance from Gina DePalma, Emily Luchetti, and Amy Scherber on becoming a baker or pastry chef, Becoming a Chef is filled with candid advice and thought-provoking insights for any food lover interested in the secrets of running a successful restaurant or creating inspired cuisine at home.
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