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Title: Becoming a Chef: With Recipes and Reflections from America's Leading Chefs by Andrew Dornenburg, Karen Page ISBN: 0-471-28571-4 Publisher: John Wiley & Sons Pub. Date: 18 May, 1995 Format: Paperback Volumes: 1 List Price(USD): $29.95

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Average Customer Rating: 4.55 (42 reviews)

Rating: 5
Summary: An invaluable source of information and inspiration!
Comment: Becoming a Chef by Andrew Dornenburg and Karen Page is filled with information that anyone who wants to achieve greatness as a professional chef needs to know, based on the experiences of dozens of America's leading chefs (from Daniel Boulud to Emeril Lagasse to Charlie Trotters to Alice Waters). You find out what first got them interested in pursuing a career as a chef (including early memories of family influences) to what their first steps were (from first jobs to cooking school to externships) and how they made their way up the ladder to success. My favorite chapter is Chapter 9: Persevering In The Face of Reality, in which top chefs admit some of the boneheaded mistakes they made along the way, making it clear that even the greatest chefs faced setbacks along the way. Whenever I question my sanity for wanting to cook for a living (which is at least once a week), I pick up this book, open it to any page, and get inspired by remembering that we're all in it for the love of food and our common passion for cooking things that taste amazing and please others!

Rating: 5
Summary: BECOMING A CHEF is a must-read.
Comment: Let's not mince our praise: BECOMING A CHEF is one of the best books ever written about the back-of-the-house side of the restaurant business. Andrew Dornenburg and Karen Page interviewed more than 60 top chefs for this entertaining and enlightening look at the culinary profession.

Jeremiah Tower (formerly) of San Francisco's Stars reveals that he originally wanted to be an architect. Todd English of Olives (Boston, etc.) reminisces about watching his grandmother make potato gnocchi. Andre Soltner, the living legend formerly of Lutece in New York City, waxes philosophical about love -- in his estimable opinion, the most important ingredient in any dish. Perhaps Norman Van Aken of Norman's in Coral Gables, Florida, sums it up best: "This is not a profession that you choose. It chooses you."

In addition to life lessons and some 50 recipes from the usual suspects (Alice Waters, Daniel Boulud, Emeril Lagasse, etc.), the book includes a brief history of the culinary profession; a chapter on opening and operating your own restaurant; and listings of culinary organizations, publications, and cooking schools in the U.S. and abroad.

For the uninitiated as well as those who have already found their calling in the kitchen, BECOMING A CHEF is a must-read.

Rating: 5
Summary: Very good for upcoming culinary students
Comment: I liked this book and found it to give me the inspiration for becoming a chef. When you really love what you do in work, other parts of your life are usually less stressful. I also highly recommend:
Study Guide for Baking: Key Review Questions and Answers by Melissa Heilman. This book was excellent for helping get excellent grades in my culinary baking classes

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