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Culinary School: How to Talk Like a Chef
This is the real language of the restaurant. Not just the words and phrases you'll find in a culinary dictionary, but also the slang, the jargon, and even the abbreviations used by chefs and cooks, maitre d's and servers in real restaurants, every day.
You'll learn what a chef means when they snap, "Two beef for the deuce, one still mooing, one cremated, 86 the fries, and fire the chops for the VIPs at the four-top, extra jus." You'll know what to do if you are asked to "Fill a two-quart Cambro with a brunoise of carrots then calculate its EP weight." And you'll know what is expected if you are told to "Grab the rondeau, par cook the potatoes, then put them on a sheet pan in the lowboy."
Created by the professionals who live and breathe restaurants, this is the only book that will teach you everything from the French cooking terminology to the industry slang every cook must know to survive. And when you are done, you'll be able to speak and understand the secret language of the chef.
You'll learn what a chef means when they snap, "Two beef for the deuce, one still mooing, one cremated, 86 the fries, and fire the chops for the VIPs at the four-top, extra jus." You'll know what to do if you are asked to "Fill a two-quart Cambro with a brunoise of carrots then calculate its EP weight." And you'll know what is expected if you are told to "Grab the rondeau, par cook the potatoes, then put them on a sheet pan in the lowboy."
Created by the professionals who live and breathe restaurants, this is the only book that will teach you everything from the French cooking terminology to the industry slang every cook must know to survive. And when you are done, you'll be able to speak and understand the secret language of the chef.
61 pages, Kindle Edition
First published January 19, 2014
3 people are currently reading
7 people want to read
About the author
S.J. Sebellin-Ross
17 books17 followersS.J. Sebellin-Ross has more than a decade of experience writing restaurant reviews and articles for newspapers, magazines, and websites including The Washington Post and The New York Times. S.J. has reviewed James Beard award-winning restaurants, has written about food topics for international audiences, and is invited to speak in front of audiences including the Association of Journalists and at events including the BlogHer Food Conference.
Internationally published food journalist, restaurant critic, and cookbook author, S.J. is a top-selling writer whose books include "Culinary School: Three Semesters of Life, Learning, and Loss of Blood," the bestselling memoir of her time as a culinary school student and "How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger," the definitive guide to breaking in and making money as a published food writer.
Internationally published food journalist, restaurant critic, and cookbook author, S.J. is a top-selling writer whose books include "Culinary School: Three Semesters of Life, Learning, and Loss of Blood," the bestselling memoir of her time as a culinary school student and "How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger," the definitive guide to breaking in and making money as a published food writer.
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