Executive Chef Because Freaking Awesome Is Not an Official Job Title. PDF Download

Author: Talva Publishing
Publisher:
ISBN: 9781711981949
Category :
Languages : en
Pages : 112

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Book Description
Executive Chef Because Freaking Awesome Is Not an Official Job Title. Gift for Coworker/Boss/Manager. Great meeting notebook. Lined Notebook/Journal 110 Pages 6x9 inches

Author: Talva Publishing
Publisher:
ISBN: 9781711984223
Category :
Languages : en
Pages : 112

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Book Description
Head Chef Because Freaking Awesome Is Not an Official Job Title. Gift for Coworker/Boss/Manager. Great meeting notebook. Lined Notebook/Journal 110 Pages 6x9 inches

Author: Alison Green
Publisher: Ballantine Books
ISBN: 0399181822
Category : Business & Economics
Languages : en
Pages : 306

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Book Description
From the creator of the popular website Ask a Manager and New York’s work-advice columnist comes a witty, practical guide to 200 difficult professional conversations—featuring all-new advice! There’s a reason Alison Green has been called “the Dear Abby of the work world.” Ten years as a workplace-advice columnist have taught her that people avoid awkward conversations in the office because they simply don’t know what to say. Thankfully, Green does—and in this incredibly helpful book, she tackles the tough discussions you may need to have during your career. You’ll learn what to say when • coworkers push their work on you—then take credit for it • you accidentally trash-talk someone in an email then hit “reply all” • you’re being micromanaged—or not being managed at all • you catch a colleague in a lie • your boss seems unhappy with your work • your cubemate’s loud speakerphone is making you homicidal • you got drunk at the holiday party Praise for Ask a Manager “A must-read for anyone who works . . . [Alison Green’s] advice boils down to the idea that you should be professional (even when others are not) and that communicating in a straightforward manner with candor and kindness will get you far, no matter where you work.”—Booklist (starred review) “The author’s friendly, warm, no-nonsense writing is a pleasure to read, and her advice can be widely applied to relationships in all areas of readers’ lives. Ideal for anyone new to the job market or new to management, or anyone hoping to improve their work experience.”—Library Journal (starred review) “I am a huge fan of Alison Green’s Ask a Manager column. This book is even better. It teaches us how to deal with many of the most vexing big and little problems in our workplaces—and to do so with grace, confidence, and a sense of humor.”—Robert Sutton, Stanford professor and author of The No Asshole Rule and The Asshole Survival Guide “Ask a Manager is the ultimate playbook for navigating the traditional workforce in a diplomatic but firm way.”—Erin Lowry, author of Broke Millennial: Stop Scraping By and Get Your Financial Life Together

Author: Anthony Bourdain
Publisher: A&C Black
ISBN: 1408845040
Category : Biography & Autobiography
Languages : en
Pages : 386

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Book Description
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.

Author: Alon Shaya
Publisher: Knopf
ISBN: 0451494164
Category : Cooking
Languages : en
Pages : 441

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Book Description
An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

Author: Anthony Bourdain
Publisher: A&C Black
ISBN: 1408809141
Category : Biography & Autobiography
Languages : en
Pages : 306

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Book Description
Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller.

Author: Abbe Diaz
Publisher:
ISBN: 9780557431007
Category :
Languages : en
Pages : 468

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Book Description
PX This. (diary of the 'Maître d' to the Stars'), by Abbe Diaz, is the witty, irreverent (star-studded) four-year diary of a struggling commercial-artist/fashion-designer moonlighting as a maître d' at some of Manhattan's most renowned restaurants. It is a humorous, poignant, and uniquely insightful romp through the nightly playgrounds of some of New York's (and Hollywood's) most glamorous and elite, as viewed from the front podium. You'll laugh! You'll cry! It's 'the bible of the [NYC fine-dining Food and Beverage] industry.''Restaurateur Jean-Georges Vongerichten is so annoyed by the success of his former Maitre D' Abbe Diaz's new tell-all book, he is forcing his employees to sign confidentiality agreements. They were also banned from discussing [the book] at work.' ' The New York Post

Author: Auguste Knuckles
Publisher: AuthorHouse
ISBN: 1665586915
Category : Biography & Autobiography
Languages : en
Pages : 257

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Book Description
Anarchy in the kitchen is a book I intended to write. I didn’t walk into a lamp post one morning and thought “fuck me I need to write a book”. My culinary journey spanning three decades was always going to be written. The carnage, the chaos, a chef with no filter. Anarchist in the kitchen, an enigma in yesterday’s culinary world. A psychedelic, hedonistic, vicious, emotional and passionate journey. Incomprehensible, unpredictable, Auguste Knuckles takes the reader on a demolition derby covering numerous avenues of the hospitality industry. A blinding and destructive obsession for his craft. A victim of child abuse and neglect, from a young age Knuckles struggles with drug and alcohol addiction. Powerless to escape the noxious scuttlebutt, Knuckles strives to move forward to achieve his career goal. Executive head chef within a prestigious 5* hotel with Michelin star status. Suffering with CPTSD, suicidal thoughts, OCD and a tsunami of professional issues. After three decades as a chef, Knuckles throws in the towel. Even after being announced as the next heavy weight champion of the world by George Foreman, it’s time to walk away from an obsessive and destructive love affair with the kitchen.

Author: Hanya Yanagihara
Publisher: Vintage
ISBN: 0804172706
Category : Fiction
Languages : en
Pages : 833

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Book Description
NEW YORK TIMES BESTSELLER • A stunning “portrait of the enduring grace of friendship” (NPR) about the families we are born into, and those that we make for ourselves. A masterful depiction of love in the twenty-first century. NATIONAL BOOK AWARD FINALIST • MAN BOOKER PRIZE FINALIST • WINNER OF THE KIRKUS PRIZE A Little Life follows four college classmates—broke, adrift, and buoyed only by their friendship and ambition—as they move to New York in search of fame and fortune. While their relationships, which are tinged by addiction, success, and pride, deepen over the decades, the men are held together by their devotion to the brilliant, enigmatic Jude, a man scarred by an unspeakable childhood trauma. A hymn to brotherly bonds and a masterful depiction of love in the twenty-first century, Hanya Yanagihara’s stunning novel is about the families we are born into, and those that we make for ourselves. Look for Hanya Yanagihara’s latest bestselling novel, To Paradise.

Author: Paul Kahan
Publisher: Lorena Jones Books
ISBN: 0399578560
Category : Cooking
Languages : en
Pages : 338

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Book Description
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" category The highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.