Jonathan Dixon
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 giganticâ€”especially at the top cooking school in the country. For the first time in the Culinary Institute of Americaâ€™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 institutionâ€™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 Meyerâ€™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 ropesâ€”fastâ€”at a top NYC kitchen, ,Beaten, Seared, and Sauced, is a fascinating and intimate first-person view of one of Americaâ€™s most famous culinary institutions and one of the worldâ€™s most coveted jobs.
Food and Drink,Food,Nonfiction,Autobiography,Memoir,Food and Drink,Cooking,Biography,Food and Drink,Cookbooks,Food and Drink,Food Writing,Food and Drink,Foodie,Food and Drink,Food and Drink,Culinary
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America