Beaten, Seared, and Sauced
On Becoming a Chef at the Culinary Institute of America
NPR stories about Beaten, Seared, and Sauced
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?"