|Becoming a Chefby Karen Page and Andrew DornenburgWiley, 2004
ISBN: 0-471-15209-9This book started it all! Before kitchens were confidential and before chefs had souls, Becoming a Chef had already blazed the trail with its publication in 1995. It went on to win the 1996 James Beard Book Award for Best Writing on Food for its two first-time authors, a former firefighter who became a restaurant cook and his Harvard MBA wife. This newly expanded second-edition features the candid advice of nearly 70 celebrated American chef-restaurateaurs, covering the back-of-the-house side of the restaurant business. For the uninitiated as well as those who have already found their calling in the kitchen, this is a must-read!
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