Becoming a Chef

by Andrew Dornenburg, Karen Page

"An extraordinary book...There's never been a book like this before."
--David Rosengarten, FOOD NETWORK (1995)
 
The book that first kicked off the boom and established the category of contemporary writing on food, BECOMING A CHEF  -- written by Manhattan restaurant chef Andrew Dornenburg and his Harvard MBA wife Karen Page -- was published during the summer of 1995 with extremely modest expectations:  Its initial printing was a mere 2500 copies.  Yet its first-time authors were interviewed by Matt Lauer on the "Today" Show, and BECOMING A CHEF went on to be hailed for launching "a new dimension in food writing, creating a standard for a whole new genre" ( The Record ). 
 
"When Julia Child sends a congratulatory note on your recently published book and says she keeps her copy by the bed, you've done a good job...[BECOMING A CHEF] is a comprehensive primer on the culinary profession...a combination of brass tacks and philosophy."
--Mary O'Neill, THE DETROIT NEWS (1995)
 
By December 1995, BECOMING A CHEF "proved a surprisingly popular gift item" ( Forbes ), and the book was soon recommended or required reading at schools ranging from The Culinary Institute of America to Wesleyan University.  The following spring, the book won the 1996 James Beard Book Award for Best Writing on Food -- and this cult classic ( Restaurants & Institutions ) was on its way to sales of more than 100,000 copies. 
 
Many culinarians have cited BECOMING A CHEF as a life-changing book that first confirmed their interest in a culinary career.  Others were inspired by its future-focused final chapter on food safety and purity, and the book's contention that "chefs cannot remain unmoved by these changes."  BECOMING A CHEF's place in culinary history has been marked in timelines published by the National Culinary Review, which noted its 1995 publication as a key milestone for providing "the first compendium of answers to some of the most common questions an aspiring chef can ask."

Genres: Food, Cooking, Culinary, Cookbooks, Nonfiction, Food Writing, Biography

400 pages, Paperback

First published May 18, 1995

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.

Reviews

[Michael · Rating 5 out of 5]

Really great reading if you are interesting in entering food service/service industry... I realize that some of us get into these jobs out of necessity but after awhile you need to evaluate life. If you are at this stage, then read this book... If you are still interested, then you will know what to do
Also some interesting recipe side bars from leading chefs

[Linnea · Rating 5 out of 5]

This is a great book on the world of food service and what becoming and being a chef is all about. As an amature home chef, I thought it was excellent because it affirmed thoughts I have always had about food and what the life is like. The most interesting part was the chapter that discusses the basic differences between specific positions (like pastry chef vs. line cook, etc) and how personalities of people usually determine the type of food service a person enters. Obviously, there are always exceptions to the rules....all in all, a facinating read. And some really good recipes are included as well.

[Kelly · Rating 5 out of 5]

Julia Child recommended this book to aspiring culinarians. She was so on point, as I found this book accessible and illuminating. Written by a CIA-trained chef and his Harvard MBA wife, this book is a wonderful addition to any budding cook's library.

[Patty · Rating 3 out of 5]

I made a mistake. I must have been so interested in what I thought the title represented that I misunderstood what the book was actually about. It is a manual and guide for those who are thinking about becoming a chef as a career. The quotes from the chefs are interesting, but I confess to skimming!

[Gwen · Rating 4 out of 5]

This book took me a year to read at my leisure. Some things are date: females in the kitchen being treated unequally and that is supposed to be acceptable.... lots of recipes and know how in here. Am I going ti become a chef? No. But it was an interesting read.

[Pamela · Rating 4 out of 5]

Required reading for a class I had. I loved the recipes included. For a textbook, not bad at all.

[Annie · Rating 4 out of 5]

Inspiring and informative. This book is a dense compilation of interviews, tips, culinary history, anecdotes, and inside industry information from leading chefs in America. It offers up a seasoned chef's perspective on what it takes to make it in the culinary world - it's not a $40,000 certificate from culinary school, but passion, dedication, humility and the pure love of cooking.

[Julie H. Ernstein · Rating 4 out of 5]

I have the 1993 edition, and am excited to see that it's been updated. This is an inspiring book--half-biography and half-cookbook with a really positive message of get the hell into the kitchen and get busy. I've revisited this book over the years, given it as a gift several times, and recommend it thoroughly.

[Dave Raffaele · Rating 5 out of 5]

This book is so well written that it helped me decide not to become a chef. It gives great insight into the daily life of a chef. I love to cook but also like my weekends and nights off. I decided to take cooking classes instead. :)

[Anne · Rating 3 out of 5]

I must admit that I had a hard time getting through this in its entirety - I mostly flipped around, reading anecdotes from chefs. The book could have done with some judicious editing to weed out repetition, but it still would be a great resource to those interested in cooking professionally.

[Eric · Rating 3 out of 5]

This book takes a while to read. The book sketches out the journey of many different individuals chefs. There are some good tips for cooking mixed within the book, as well as some fun reflections on restaurant critic visits.

[Ryan Staples · Rating 4 out of 5]

This book gives a good idea of what to look forward to in pursuit of a culinary career.

[Linda]

Enjoying this book

[Roger · Rating 5 out of 5]

For the recipes alone i found it priceless

[clara · Rating 3 out of 5]

interesting...

[Lynda · Rating 3 out of 5]

excellent inside look into the workings of and preparations that go into becoming a chef.