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Textbook
Becoming a Chef, Revised EditionISBN: 978-0-471-15209-5
Paperback
400 pages
October 2003, ©2003
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- Provides insight into the benefits of culinary programs (B.A. and associate degrees) and the application and interview process.
- Offers insightful details on the demographics, employment, education, and personal details of today's top chefs.
- Explores the "Business of Cooking," the power of the press to reinforce or cripple a restaurant, and the reasons behind the closings of such stellar restaurants as Arcadia, Square One, Stars, and others.
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