Becoming a Chef, the Becoming a Chef Journal

by Andrew Dornenburg, Karen Page

Filled with memorable quotes and astute insights from America's leading chefs, "The Becoming a Chef Journal" is a place for you to find inspiration as well as record your own food memories. The authors have designed the book so that it can be written and sketched in every day, or just once in a while.

Paperback

First published January 1, 1996

About the author

Andrew Dornenburg is a James Beard Award-winning author whose influential work in culinary literature has helped shape modern American food writing. Alongside his wife and writing partner, Karen A. Page, Dornenburg has co-authored numerous acclaimed books, including Becoming a Chef, Culinary Artistry, The Flavor Bible, and What to Drink with What You Eat. Their books have garnered numerous accolades, including honors from the James Beard Foundation, Gourmand World Cookbook Awards, and the International Association of Culinary Professionals. A former marathon runner and Culinary Institute of America honorary ambassador, Dornenburg is known for his thoughtful approach to the intersection of food, flavor, and the dining experience. Despite living with dyslexia, he has built a celebrated career in publishing. Dornenburg and Page live in New York City, where they continue to influence chefs, sommeliers, and home cooks around the world.