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Author: Patrice Johnson Publisher: AuthorHouse ISBN: 1468517228 Category : Cooking Languages : en Pages : 252
Book Description
These days many people are fascinated with the art of cooking. Some chefs are put up on a pedestal, achieving the fame of actors and there is a love affair with cooking which seems to be relentless. From those who diligently watch the Food TV Network, to the weekend at home gourmet chef, many talk about their dream of going to culinary school one day. When people learn that you are actually planning to attend a cooking school, their appetites are whetted for much more. Everyone says, “Tell us what it is really like at culinary school.” The perception of what it will be like to attend culinary school and what it was really like has not been compared until now. This is a story written by a former culinary student. I have no experience as a celebrity from television and I do not own my own famous restaurant. The story is unique because everyone can relate to this behind the scene look at culinary school from a candid and comical approach. Uncut: The Inside Story of Culinary School shares the educational perspective from a refreshing down to earth and frank approach. You will travel through culinary school as though you were right there in the classroom each and every day. The antics of the students will keep you laughing, as you realize that nobody has ever before shared these behind the scene stories about attending culinary school. From the first day in food history class and sanitation, to first aid, including the first day of using the knives. You will laugh and you will cry at this account of a diligent effort to learn to cook the way the chef instructor’s expect you to. Historical information and facts regarding cooking are also included in the story. In addition, recipes are also included.
Author: Patrice Johnson Publisher: AuthorHouse ISBN: 1468517228 Category : Cooking Languages : en Pages : 252
Book Description
These days many people are fascinated with the art of cooking. Some chefs are put up on a pedestal, achieving the fame of actors and there is a love affair with cooking which seems to be relentless. From those who diligently watch the Food TV Network, to the weekend at home gourmet chef, many talk about their dream of going to culinary school one day. When people learn that you are actually planning to attend a cooking school, their appetites are whetted for much more. Everyone says, “Tell us what it is really like at culinary school.” The perception of what it will be like to attend culinary school and what it was really like has not been compared until now. This is a story written by a former culinary student. I have no experience as a celebrity from television and I do not own my own famous restaurant. The story is unique because everyone can relate to this behind the scene look at culinary school from a candid and comical approach. Uncut: The Inside Story of Culinary School shares the educational perspective from a refreshing down to earth and frank approach. You will travel through culinary school as though you were right there in the classroom each and every day. The antics of the students will keep you laughing, as you realize that nobody has ever before shared these behind the scene stories about attending culinary school. From the first day in food history class and sanitation, to first aid, including the first day of using the knives. You will laugh and you will cry at this account of a diligent effort to learn to cook the way the chef instructor’s expect you to. Historical information and facts regarding cooking are also included in the story. In addition, recipes are also included.
Author: Alison Pearlman Publisher: University of Chicago Press ISBN: 022602993X Category : Cooking Languages : en Pages : 218
Book Description
Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes—it was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. And yet today many of us will queue up for a seat at a loud, crowded noodle bar or eagerly seek out that farm-to-table restaurant where not only the burgers and fries are organic but the ketchup is homemade—but it’s not just us: the critics will be there too, ready to award distinction. Haute has blurred with homey cuisine in the last few decades, but how did this radical change happen, and what does it say about current attitudes toward taste? Here with the answers is food writer Alison Pearlman. In Smart Casual:The Transformation of Gourmet Restaurant Style in America, Pearlman investigates what she identifies as the increasing informality in the design of contemporary American restaurants. By design, Pearlman does not just mean architecture. Her argument is more expansive—she is as interested in the style and presentation of food, the business plan, and the marketing of chefs as she is in the restaurant’s floor plan or menu design. Pearlman takes us hungrily inside the kitchens and dining rooms of restaurants coast to coast—from David Chang’s Momofuku noodle bar in New York to the seasonal, French-inspired cuisine of Alice Waters and Thomas Keller in California to the deconstructed comfort food of Homaro Cantu’s Moto in Chicago—to explore the different forms and flavors this casualization is taking. Smart Casual examines the assumed correlation between taste and social status, and argues that recent upsets to these distinctions have given rise to a new idea of sophistication, one that champions the omnivorous. The boundaries between high and low have been made flexible due to our desire to eat everything, try everything, and do so in a convivial setting. Through lively on-the-scene observation and interviews with major players and chefs, Smart Casual will transport readers to restaurants around the country to learn the secrets to their success and popularity. It is certain to give foodies and restaurant-goers something delectable to chew on.
Author: Carole Jacobs Publisher: Simon and Schuster ISBN: 1440507120 Category : Health & Fitness Languages : en Pages : 281
Book Description
Sure, you've heard about detox diets—and you'd love to realize the weight loss and cleansing benefits you've been reading about. But you want to do it safely and healthfully. Now you can. With Detox for the Rest of Us, you'll learn how to use the various diets, plans, and recipes to lose weight and cleanse the system from head to toe—without compromising your health. You'll find out: Which detox plans eliminate what toxins from your body How to create delicious detox meals—from almond pancakes with blueberries to vegetarian meatloaf—that taste great and aid digestion How to choose the right detox plan for your individual body type—and your goals Written by noted fitness and wellness writer Carole Jacobs, Detox for the Rest of Us is all you need to detox your way to looking and feeling fabulous.
Author: Jenna Weber Publisher: Union Square + ORM ISBN: 1402793782 Category : Biography & Autobiography Languages : en Pages : 174
Book Description
A popular food blogger recounts her experiences attending culinary school and chasing her dreams in this charming memoir. What do you do when you’ve just graduated from college and aren’t sure what your next step should be? The writer behind the blog Eat, Live, Run, Jenna Weber turned to culinary school—but to become a food writer, not a chef. Jenna’s heartwarming memoir follows her ups-and-downs as she confronts the rigors of training, gets her first job, deals with a family crisis, and finds herself in a love affair. Praise for White Jacket Required “A flavor-filled account of one young woman’s stubborn quest to make her life match her dreams. I dare you to read this book without salivating.” —Rolf Potts, author of Vagabonding and Marco Polo Didn’t Go There “Delicious and inspiring, Jenna Weber’s White Jacket Required is for anyone who loves food, finds comfort in the kitchen, or dares to follow her dreams.” —Sarah Jio, author of Blackberry Winter
Author: Jonathan Dixon Publisher: Clarkson Potter ISBN: 0307953343 Category : Cooking Languages : en Pages : 274
Book 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.
Author: Source Wikipedia Publisher: Booksllc.Net ISBN: 9781230750033 Category : Languages : en Pages : 62
Book Description
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 60. Chapters: Art Institute of Atlanta, Baltimore International College, Boston Cooking School, Bread Project, California Culinary Academy, Cambridge School of Culinary Arts, Chef John Folse Culinary Institute, Cooking and Hospitality Institute of Chicago, Culinard, Culinary Institute of America, Culinary Institute of America at Greystone, Culinary School of the Rockies, Dorothy Lane Market, French Culinary Institute, History of the Art Institute of Seattle, Indiana University of Pennsylvania, Institute of Culinary Education, International Culinary Center, Johnson & Wales University, Le Cordon Bleu College of Culinary Arts Atlanta, Le Cordon Bleu College of Culinary Arts in Boston, Le Cordon Bleu College of Culinary Arts in Portland, Le Cordon Bleu College of Culinary Arts Las Vegas, Le Cordon Bleu College of Culinary Arts Miami, Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul, Le Cordon Bleu College of Culinary Arts Scottsdale, Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, Le Cordon Bleu Institute of Culinary Arts - Dallas, Louisiana Culinary Institute, New England Culinary Institute, Orlando Culinary Academy, San Francisco Baking Institute, Texas Culinary Academy, The Art Institutes, The Art Institutes International - Kansas City, The Art Institute of Austin, The Art Institute of California - Hollywood, The Art Institute of California - Inland Empire, The Art Institute of California - Los Angeles, The Art Institute of California - Orange County, The Art Institute of California - Sacramento, The Art Institute of California - San Francisco, The Art Institute of California - Sunnyvale, The Art Institute of Charleston, The Art Institute of Charlotte, The Art Institute of Fort Lauderdale, The Art Institute of Houston, The Art Institute of Houston - North, The Art Institute of Jacksonville, ..
Author: Arlena Strode Publisher: ISBN: 9781737234210 Category : Languages : en Pages : 0
Book Description
An historical figure that had a huge impact on the culinary world as well as how we dine today, has been lost in history. This account told by Chef Arlena Strode of Children's Culinary Institute brings an understanding of the homage we owe to this amazing chef in history, as well as empowerment to kids everywhere to incorporate the things they love into the everyday tasks to create something bigger and better with each challenge! The art is eye catching for kids and the side note facts help bring a better understand to the reader about what life was like for G.A. Escoffier and others in his time period. This book is pure joy for all, but especially for those interested in history , cooking, and food!
Author: Louis Eguaras Publisher: Grand Central Publishing ISBN: 9780446550307 Category : Business & Economics Languages : en Pages : 0
Book Description
Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession. The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more. The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED® IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.
Author: Patrice Johnson
Author: Patrice Johnson
Author: Alison Pearlman
Author: Carole Jacobs
Author: Jenna Weber
Author: Jonathan Dixon
Author: L. Timothy Ryan
Author: Source Wikipedia
Author: Arlena Strode
Author: Andrew F. Smith
Author: Louis Eguaras