Culinary School: 103 of the Funniest, Silliest, Rudest Things my Chefs Said

by S.J. Sebellin-Ross

One thing you could say about culinary school they sure are colorful. So colorful, in fact, that their funny, silly, and even rude quotes were just crying out to be put into a book. This is that book.

Loaded with laugh-out-loud quotes and jokes, insightful comments and fascinating tidbits, this is a peek into the real world of the culinary school . A world loaded with comments such as " The great news is it is always bacon season." And  "It's white trash of me, but I'll take chopped liver over foie gras any day." And this absurd exchange between a culinary school chef and
"Chef, I don't really understand this chicken and rooster thing. How does a rooster fertilize an egg?"

"They have chicken sex."

This book takes you behind-the-scenes where you can eavesdrop on what culinary school chefs and students are really like. If you've ever wondered what really goes on behind the scenes at culinary school, this is the book for you.

114 pages, Kindle Edition

First published November 4, 2011

About the author

S.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.