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Beaten, Seared, and Sauced
On Becoming a Chef at the Culinary Institute of America
Book Summary
Shares harrowing and uproarious tales of what it was really like to complete the revered cooking school's intense degree program, describing how his classmates and he navigated intricate processes and interned at a New York City restaurant.
Genres:
This book is about:
- Dixon, Jonathan,
- Cooks,
- Biography,
- United States
NPR stories about Beaten, Seared, and Sauced
Critics' Lists: Summer 2011
They Came, They Saw, They Cooked: 5 Food Memoirs
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America, on the other hand, isn't by a professional chef at all. One day in his late 30s, author Jonathan Dixon simply woke up broke and aimless, and realized that he had to find something to do with his life. Though Dixon didn't want to actually work in a restaurant, he did really love making roast chicken for his friends, and so he thought, "Hey, why not study cooking?"
Though... more
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