Beaten, Seared, and Sauced : : on Becoming a Chef at the Culinary Institute of America

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Call Number: 921 Dixon, Jonathan
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	921 Dixon, Jonathan	4-week checkout	On Shelf

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Interesting Story if Not Always a Likeable Character submitted by Sara W on July 30, 2012, 10:47pm The author and protagonist of this memoir, Jonathan Dixon, isn't always an appealing guide, but the behind-the-scenes experience of a course at the Culinary Institute of America is worth it. I expected the high stress atmosphere, but was intrigued the the types and depth of some of their lessons. I was also struck by the differences in the student body Some had the single-minded determination of future executive chefs and some had the disinterest and half-hearted work of teenagers whose parents made them pick a career path. Dixon writes pretty honestly about the difference in chefs who possess natural talent and those to whom cooking does not come as instinctively.

The externship aspect is an interesting addition to the story. Jonathan's own is unimpressive, but the importance that the positions hold to the near-graduates is huge. The extreme importance that the externship position has on the graduate's future seems not necessarily entirely unique to this field of study, but unusual.

There were also the standard experiences encountered in almost any cooking memoir. Butchering is hard, deboning poultry is impossible - but they eventually get it. They buy a bushel of potatoes or onions or carrots and practice at home until their technique is flawless. They go into rapturous detail about the perfection of a simple roast chicken. They don't want to take pastry, but they have to, and they get through it. But everyone puts their own spin on these experiences and there's something charming about the shared experience.

Overall, recommended for anyone interested in the world of professional chefs who has wondered what happens before they make it to the kitchen.