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Into the Fire: 101 Things Every Culinary School Student Should Know Before They Go
If you've ever thought about going to culinary school -- or even if you just cook and want to be better -- this is the book for you. Written by a culinary school student, these are the fast and easy tips used, not only to survive the frantic, pressure cooker environment that is cooking school, but also to become a better, faster, more efficient, more effective cook at home.
Here, you'll learn not only how to have an enviable flipping technique, but also the best place to practice. You'll learn the one, most critical utensil no professional chef would ever think of cooking without. And you'll learn about mise en place, prep lists, the use of salt and lemons and wine, and so much more.
Written in fast, easy, clear, and practical bullets, you'll get the core information you need to be a better cook, today, in any kitchen, professional or home.
Here, you'll learn not only how to have an enviable flipping technique, but also the best place to practice. You'll learn the one, most critical utensil no professional chef would ever think of cooking without. And you'll learn about mise en place, prep lists, the use of salt and lemons and wine, and so much more.
Written in fast, easy, clear, and practical bullets, you'll get the core information you need to be a better cook, today, in any kitchen, professional or home.
Kindle Edition
First published June 11, 2011
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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Displaying 1 of 1 review
May 4, 2023
True, Completely!
I have been to culinary school and worked in restaurants, all true recommendations.
Cooking is worth the sacrifices you will make.
I have been to culinary school and worked in restaurants, all true recommendations.
Cooking is worth the sacrifices you will make.
Displaying 1 of 1 review