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| Binding: | Kindle Edition |
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| Label: | Clarkson Potter |
| Publisher: | Clarkson Potter |
| Studio: | Clarkson Potter |
| Tags: | beaten seared sauced becoming chef culinary institute america |
Editorial Reviews
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.
From the Hardcover edition.
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.
From the Hardcover edition.
Related Reviews
I have not read the book yet I have it - but may take it back. I am a graduate of the CIA and some of the things that the readers are suggesting, certainly did not happen in mid 2000. So I am not sure I am gonna read it. The chefs were tough. I am a chef instructor and I am tough. Sink or swim is in the eye of the food network watching person that has no business in culinary school in the first place. No class did I have that I felt that I could not fight my way out from under. They taught real life situations. Real life that tv does not show. For instance my class is the very first kitchen class that all students get. The eyes get real wide when I am discussing SOP for washing dishes and sweeping and mopping floors. Some don't last too long after that - But I don't teach at the CIA. So if they do it now, well, it leads me to believe the author probably had it coming, not following directions which can get you telled at in any kitchen today or out and out fired.
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