BECOMING A CHEF:
With Recipes and Reflections from America’s Leading Chefs
by Andrew Dornenburg and Karen Page

"1995: BECOMING A CHEF is published, offering the first
compendium of answers to some of the most common questions
an aspiring chef can ask."
—The National Culinary Review

"...BECOMING A CHEF, the first book that meaningfully addressed chefs as they moved into the realm of celebrity."
—Michael Ruhlman, author, on MegNut.com

"BECOMING A CHEF by Andrew Dornenburg and Karen Page...was actually more than a cookbook, and launched a new dimension in food writing, creating a standard for a whole new genre."

—Pam Chirls, senior culinary editor, John Wiley & Sons, as quoted in The (Hackensack, NJ) Record 

Winner, 1996 James Beard Book Award for Best Writing on Food

The publication of BECOMING A CHEF in 1995 and its unexpected commercial success (with more than 100,000 copies sold) launched a new wave of food writing and popular books on food, and is said to have established the category of contemporary writing on food.

Essential reading for anyone who loves food, the book is an entertaining and informative insider’s guide to the chef’s profession, providing the first behind-the-scenes look into some of the most celebrated restaurant kitchens across America.  Dozens of America's leading chefs — from Mario Batali to Rick Bayless to Daniel Boulud to Traci des Jardins to Emeril Lagasse to Marcus Samuelsson to Alice Waters — share their secrets for succeeding in this most demanding of professions.

One of the very first copies of the first edition of BECOMING A CHEF is part of Julia Child's Kitchen Library at the Smithsonian National Museum of American History.

Purchase Online:

                                          BECOMING A CHEF

“Its insight into the philosophy of chefdom today is invaluable.”
— Alison Arnett, THE BOSTON GLOBE

"An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed.  For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy."

— Michael and Ariane Batterberry, FOOD ARTS

“After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page.”
— Warren Bennis, Distinguished Professor of Business Administration at the University of Southern California and author, ON BECOMING A LEADER

"Quite possibly the only book of its kind...A useful, informative book about how successful chefs got their start."

— Lois Blinkhorn, THE MILWAUKEE JOURNAL SENTINEL

"What a wonderfully energizing and informative book!  I've strongly recommended it to numerous colleagues and the graduates I addressed at L'Academie de Cuisine...A spectacular book."

— Leslie Beal Bloom, Past President, International Association of Culinary Professionals (IACP)

“Intriguing...Fascinating...This is a cookbook where the text is the best part. It is a very important book.”
— Anthony Dias Blue, radio host, WCBS RADIO

“A very entertaining and informative book.”
— Bill Boggs, host, "Talking Food" on the Food Network

"BECOMING A CHEF gives you a wonderful feeling about our world and the passion it takes to succeed.""

— Daniel Boulud, chef-owner, Restaurant Daniel (NYC)

"One of the most unique and engrossing books I've read in a long time.  A great gift."

— Joan Brett, THE MINNEAPOLIS STAR TRIBUNE

"Offers excellent advice and wisdom."

— JeanMarie Brownson, THE CHICAGO TRIBUNE

"A 'must' for aspiring chefs."

— Julia Child

"A serious, unromantic look at the restaurant business.  The personal accounts of success and early failure are often as funny or frightening as they are intriguing and informative."

— Rod Cockshutt, THE RALEIGH NEWS & OBSERVER

"We suggest reading the book BECOMING A CHEF by Dornenburg and Page, available at your favorite bookstore. This motivational book highlights many industry professionals and the paths they took to achieve their individual success."
— COLORADO MOUNTAIN COLLEGE CULINARY INSTITUTE

BECOMING A CHEF is featured on its Recommended Literary Booklist: "If you're considering a culinary career, aspiring to become a better home chef, or just curious, you'll truly enjoy this book, now revised for a new audience. An absolute must-have."

— THE COOKBOOK STORE (Toronto, Canada)

"In BECOMING A CHEF, authors Andrew Dornenburg and Karen Page bring together the experiences, insights and advice of more than 60 leading chefs to give aspiring chefs a sneak preview of what life is like in their chosen profession. BECOMING A CHEF is an award-winning, must-read book for anyone contemplating a career in the kitchen. In fact, Julia Child called it 'a 'must' for aspiring chefs' — and a book doesn't get a better endorsement than that. "
— COOKBOOKSWELOVE.com

"I love your book BECOMING A CHEF. It's fun, informative and well-designed."

— Dana Cowin, editor, FOOD & WINE

"Are chefs born or made?  BECOMING A CHEF unveils formative experiences that elevated food to a central place in the lives of well-known American chefs.  I was fascinated how seeds planted long ago ripen into a career, and how the palate is trained into an instrument of discernment.  Food memory of meals eaten years ago is photographic in detail, complete with emotion, ambiance, sights, sounds, and textures — a tasting in the mind.  The authors show that the best chefs are alchemists, able to turn ordinary food into gold that transforms the spirit."

— Richard E. Cytowic, M.D., author of THE MAN WHO TASTED SHAPES, and Pulitzer Prize nominee

"As chefs become increasingly visible and the art of cooking grows in popularity, the publishing dough rises...BECOMING A CHEF [by Andrew Dornenburg and Karen Page] has provided inspiration to serious home chefs because of the interest in what chefs are doing around the country."

— Robert Dahlin, PUBLISHERS WEEKLY

"CEOs in White: In an industry that sometimes struggles with image problems and always with labor shortages, the magnetic attraction that surrounds chefs presents an intriguingly odd dichotomy. While short-order cooks and so-called burger flippers are deemed to be career dead-enders, a craft that combines creative intellect with hands-on execution and the romance of food compels many to dream of becoming a chef (especially, it seems, hard-charging types such as lawyers and stockbrokers), even if they never act on it. Nearly a decade ago, a book debuted that perfectly tapped this gestalt just as it arced from peripheral interest to trend. Since then, BECOMING A CHEF: With Recipes and Reflections from America's Leading Chefs (John Wiley & Sons) — by Andrew Dornenburg, a chef, and his Harvard MBA wife, Karen Page — has become something of a cult classic. More than 100,000 copies have been sold and its lessons have attracted readers far beyond the kitchen. Plucked from the dialogue of top chefs such as Daniel Boulud, Susanna Foo, Gary Danko, Charlie Trotter and Susan Feniger are astute business lessons and philosophies that have turned many business people into avid readers. Warren Bennis and Tom Peters are said to be fans of the book, presumably for something other than a recipe for buckwheat risotto. With kitchen turned into metaphor and BECOMING A CHEF the roadmap, it's easy to chart parallels to success in more traditional business milieus. Looked at from that angle, the professional skills of chefs become more complex, instructive and fascinating — putting them on par with those of business titans and mavericks. For anyone who undervalues the deep pool of talent that resides in the back of the house, perhaps it's time to look more closely and glean tips that can be used in any setting.

• Like the best CEOs, chefs are driven by attitude and moxie. They're loath to accept mediocrity and rarely are undecided about the best approach to accomplish their goals.

• They live by numbers, constantly working them through in their head. They know the inputs and the impact. Whether dollars, gallons or degrees, the math must always work.

• Chefs understand with absolute certainty the importance of paying attention to everything — the big picture as well as the smallest detail. A single thing can bring down the house-even one bad clam or a bunch of unwashed green onions.

• The kitchen is their world and they know it intuitively, experientially and completely. With one glance, a chef can gauge and respond to the landscape of the day.

• Results are measurable and readily apparent. If it's working and the marketplace responds, gratification is nearly instantaneous.

• In the end, execution is all that really matters. If the plan can't be carried out, even the most brilliant ideas and business proposals will collapse like a cold soufflé.

• And finally, a chef's success — like that of a CEO — is an elusive goal and it's not easy to reach. Says Edna Lewis in BECOMING A CHEF: "Restaurant work is hard work. But you don't give up-you try to improve every day, even on the old things you do. It's a never-ending learning process."
  — Patricia Dailey, RESTAURANTS & INSTITUTIONS (3/1/04)

“Not for would-be chefs only...Contains tidbits of wisdom for all business warriors.”
— Judith Dobrzynski, THE NEW YORK TIMES business section

"Illuminating."

— Florence Fabricant, THE NEW YORK TIMES

"I'm sure you've heard all manner of praise, richly deserved, for such a wonderful book.  I just want to add that it has been a great success in my course on Culture & Cuisine here at Wesleyan.  I've used it at several junctures in the course, but most prominently in a week we devoted to professionalism and culinary education."

— John Finn, professor, Wesleyan University

"There aren't enough superlatives to describe BECOMING A CHEF...This book is a treasure."

— Carole Gainesborough, CULINARY TRENDS

"Thank you for sending me a copy of the revised BECOMING A CHEF. The book is outstanding! Congratulations on putting together such an informative and interesting book. I've shared excerpts with President Ryan and his Cabinet. They were very proud of you and your work....Continued success with this book, as well as all of your future endeavors."

— Dr. Victor A.L. Gielisse, CMC, CHE, Associate Vice President and Dean of Culinary, Baking & Pastry Studies, The Culinary Institute of America

"An unusual combination of lovely photographs, engaging and personal text, and wonderful recipes.  A really fresh way to do a book on the subject."

— Milton Glaser, renowned designer

"This past Christmas, Andrew Dornenburg and Karen Page's engaging BECOMING A CHEF proved a surprisingly popular gift item."
— Fred Goodman, FORBES

"The authors, husband and wife team Andrew Dornenburg and Karen Page, are well-in with people in the food business and are in a good position to give the inside track. They are very detailed in their descriptions of every element of being a chef and this is supported by interviews with more than 60 leading chefs about their inspiration, their past lives and jobs and their hands-on stories of what it is like to be in the tense kitchen environment....A valuable book to have in a food book collector's library:"
— GREATFOOD.IE (Ireland)

"I use the book BECOMING A CHEF as a textbook in the advanced class that I instruct. In this class the students must plan a 7-to 9-course meal from start to finish. In the very front of the book the statement (paraphrased) 'Everything we cook today has been done already,' appears. I have asked the students to discuss this statement in the form of a research/opinion paper. The paper will be due towards the end of the semester."
— Michael Harants

"...But considering the exciting things to be learned in the comprehensive manual BECOMING A CHEF, it's hard to see why. A book that for most readers would be a handbook for completely changing the gameplan to work at or run a restaurant, it gives valuable insight into the complicated culture of cuisine and the people who fuel it. BECOMING A CHEF focuses on the long journey required to become a professional chef. The process is, in most cases, complex, difficult, and involves going to culinary school or being apprenticed at an early age — unfortunately, not attending a liberal arts college. Even for people uninterested in the culinary arts as a career, however, this book is an amazing resource. It compiles dozens of interviews with famous chefs that detail exactly how and why they became the successes they are today. It includes a timeline history of food, restaurants, and chefs, as well as a large collection of recipes that the chefs who were interviewed say helped form their cooking style and philosophy. The tireless, almost fanatical mindset required to own your own restaurant and serve your own food is captured in this book, which explains the entire process in the form of stories and recollections from people who have done it themselves."
— Katie Harger, CareerStreet (April 17, 2006)

"Once every now and then a book comes around and is realized to be a classic...This is one of them."

— Kate Heyhoe, electronic Gourmet Guide, AMERICA ONLINE

"One of the top three food-related books of the year....This fascinating book paints an up-close, behind-the-scenes picture of the world of food."
— Suzanne Hough, D MAGAZINE

"Andrew Dornenburg and Karen Page have created a classic. The flip side of Larousse Gastronomique, this book should be required reading for anybody who has ever considered a career as a professional chef. For those of us who are content with our day jobs, BECOMING A CHEF is a complete and informative look at how the best in the business got where they are today. Dornenburg and Page interviewed 60 of America's finest chefs to find out what drives them. What are their influences? How did they begin? What do they read? And what advice do they have for someone just starting out? Most of all, the book offers a candid perspective on what it takes to succeed in the top ranks of the business. From a professional standpoint, BECOMING A CHEF is invaluable; from an amateur's standpoint, it is simply fascinating."
— Mark O. Howerton, Amazon.com

"There are thousands of cooking schools around the world, with over 40% in the USA. Publishers translate their wine and cookbook bestsellers for this important professional book market. The sales in the professional cookery book market, written by both cooking schools and chefs, represent thousands of copies of each of the following books: TOP 5 WORLD PROFESSIONAL COOKERY BOOKS: 1) On Cooking, 2) Professional Cooking, 3) Larousse Gastronomique, 4) BECOMING A CHEF, 5) The New Professional Chef....[BECOMING A CHEF] provides the first behind-the-scenes look into some of the most celebrated restaurant kitchens across America."

— INTERNATIONAL COOKBOOK REVIEW

"One of my top five cookbooks of the year."

— Kate Jackman, national cookbook buyer, Borders

"A dose of reality to those starstruck by famous cooks...Clear insights into the profession."

— Barbara Jacobs, BOOKLIST

"Fascinating...Reveals the inner workings of stellar restaurant kitchens and the culinary talents who do their creating there."

— Cynthia Kilian, THE NEW YORK POST

"For anybody who has ever envisioned becoming a professional cook, this book is an absolute must-read, and it's a fascinating one as well.  In my opinion, it's the most important first step you can take...."

— Peter Kump, President, Peter Kump's New York Cooking School

“If you're thinking of pursuing a career as a chef, aspiring to become a better one at home, or just curious about some of America's top chefs, you will love the new book BECOMING A CHEF!”
— Matt Lauer, THE TODAY SHOW

“BECOMING A CHEF is as requisite for anyone considering a career in the culinary arts as are Larousse Gastronomique and a good set of knives. And for anyone simply interested in restaurants and American gastronomy, this is a fascinating trove of information and fine, modern recipes.”
— John Mariani, author, THE DICTIONARY OF AMERICAN FOOD & DRINK

"Love your books....BECOMING A CHEF was truly inspirational for me."
— Dr. Michael Mascha, food anthropologist and founder of FineWaters.com

"If you were to take an overhead time-lapse photo in the kitchen of a busy restaurant, the resulting picture would reveal something like 'spaghetti junction' — blurred images of people streaking every which way in a frenzied cacophony of food preparation. Orchestrating this mad production and somehow able to bring order out of all the chaos, the executive chef emerges as the master magician of the kitchen. In the revised edition of BECOMING A CHEF, James Beard Award-winning co-authors Andrew Dornenburg and Karen Page hopscotched across the United States, conducting a rapid deployment into the kitchens of more than 60 of the nation's top chefs to glean insights into their fascinating profession. Reading like a Who's Who of Gastronomy, the famed chefs include such leading lights as Rick Bayless, Zarela Martinez, Charlie Trotter, Gordon Hammersley, Jean Joho, Gary Danko, Mario Batali, Susanna Foo, Alice Waters, Odessa Piper, Janos Wilder and Elizabeth Terry, to name just a few. In the process, each of the cooking luminaries contributed a favored recipe, everything from a treasured old family formula to original creations that hold special meaning to his development as a chef. Foodies will flip over the intriguing entries running the gamut from the mundane to the sublime. There's everything from chocolate chip cookies-actually two different recipes from two different chefs, Nancy Silverton (Campanile, Los Angeles) and Marcel Desaulniers (The Trellis, Williamsburg, Virginia)-to Tripe Stew with Spaghettini, from chef Hiroyoshi Sone, (Terra restaurant, St. Helena, California), and Jacques Torres' creation, Chocolate Crème Brulee (Jacques Torres Chocolate, Brooklyn, New York). Feast. It's a food lover's delight."
— Jack McGuire, FREQUENT FLYER (March 2004)

"Inspirational....Well worth giving or receiving [for the holidays]."

— Anne Mendelson, GOURMET

"A unique perspective offering valuable insights into all aspects of the culinary arts...."

— Ferdinand Metz, President, The Culinary Institute of America

"Helpful books for aspiring chefs: Whether you're dreaming of a culinary career or you're already working behind the stove, you'll find both inspiration and a good dose of reaality in two recently published books about succeeding as a chef....Be sure to check out BECOMING A CHEF, a very thorough primer by Andrew Dornenburg and Karen Page."

— Susie Middleton, FINE COOKING

“Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef. Fascinating portraits of the people who have defined American cuisine — who they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluable — this is what it takes to make it.”
— Mark Miller, chef-owner, Coyote Cafe

"Let's say you are considering a change of careers, and the thought of working in a restaurant kitchen sounds appealing. If that's the case, run right out and purchase BECOMING A CHEF by Andrew Dornenburg and Karen Page. With a foreword by Madeleine Kamman, this text is a magnificent collection of insight into the world behind the kitchen doors from which wonderful food emerges. Each page is overflowing with the experience and knowledge of well-known contemporary chefs from all over the country.”
— Floyd Misek, WATERTOWN DAILY TIMES (NY)

"One of Cody's Best Cookbooks of 1995."

— Vigi Molfino, cookbook buyer, Cody's Books

"BECOMING A CHEF is a marvelous book for the interested home cook as well as the aspiring chef.  Like great wines with great food, there are great dishes and a great education here."

— Robert Mondavi, Robert Mondavi Winery

From its History of Culinary Education in America: "Upon its publication in 1995, BECOMING A CHEF offered the first compendium of answers to some of the most common questions an aspiring chef can ask."

— NATIONAL CULINARY REVIEW

"Recommended reading."

— National Restaurant Association (www.restaurant.org)

"I have a cookbook collection numbering in the mid-hundreds, have chatted with everyone from Julia Child to Lynne Rossetto Kasper to Madeleine Kamman, and never have I seen such a wealth of insight and practical knowledge stuffed between the covers of a book."
— Barry Nelson, Boston Public Radio

"To start searching for or developing your inner gastronomic ability, I recommend BECOMING A CHEF."

— Nouel C. Omamalin, Ambibo.com (Philippines' regional ezine)

"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.  Coupled with the fact that the Culinary Institute of America has made your book (the first you've ever written) required reading, well, then you should throw your toque blanche in the air in a celebratory 'whoopee!'....[BECOMING A CHEF] is a comprehensive primer on the culinary profession...a combination of brass tacks and philosophy."

— Mary O'Neill, THE DETROIT NEWS

"Based on interviews with 60 top American chefs, this now-classic volume describes career stories and provides advice to those starting on a professional culinary path."

— M.M. Pack, THE AUSTIN CHRONICLE

“BECOMING A CHEF is as thoughtful, eclectic and enjoyable as Andrew Dornenburg’s cooking. Which is to say, very.”
— Robert B. Parker, gourmet and bestselling author of the Spenser series of mysteries

"I have given BECOMING A CHEF to several of our sous chefs and enjoyed their reactions, from immediately sitting down and beginning to read it cover to cover, to staying up all night...I am hearing a lot of quotes from the book in our kitchens!"

— Cindy Pawlcyn, chef-owner, Mustards Grill  (Napa Valley)

"BECOMING A CHEF provides the first behind-the-scenes look into some of the most celebrated kitchens across the nation...."
— Mickey Pearlman, WHAT TO READ: The Essential Guide for Reading Group Members and Other Book Lovers

"Inspired by their admiration for the best restaurant chefs, Andrew Dornenburg, a sous chef at Rosemarie's in New York City, and food consultant Karen Page take a ground-level peek at every facet of a cook's life and profession in BECOMING A CHEF: With Recipes and Reflections from America's Leading Chefs, due from Van Nostrand Reinhold in June. What did Jasper White, Anne Rosenzweig, Emeril Lagasse, Mark Miller, Alice Waters et al eat as children? What were their early aspirations? How do they interact with customers? Interspersed with these unflinchingly mundane but revealing sections are human-interest boxes that track matter-of-record information such as who trained where and with whom, and a generous sampling of recipes from the more than 60 participants. Appendices include a listing of culinary organizations, publications and professional cooking schools in the U.S. and abroad."
— PUBLISHERS WEEKLY

"An essential resource for anyone considering a culinary career.”
— www.RestaurantEdge.com

“One of the best books ever written about the back-of-the-house side of the restaurant business...Entertaining and enlightening...A must-read.”
— RESTAURANT HOSPITALITY

"This is really an extraordinary book.  I think I'm safe in saying that there's never been a book like this....It's a great book!"

— David Rosengarten, "News & Views" on the Food Network

"...BECOMING A CHEF, the first book that meaningfully addressed chefs as they moved into the realm of celebrity."
— Michael Ruhlman, author, on MegNut.com

“One of the top 5 Editors’ Choice cookbooks of the year...Eye-opening, charmingly written smorgasbord of sage advice...Makes for terrific reading even if you don’t want to work in a restaurant or actually open one.”
— SAN FRANCISCO CHRONICLE

"An extraordinary book — BECOMING A CHEF is far and away one of the most insightful and practical introductions to a profession that I have ever seen.  Anybody who loves food will love the book; anybody who loves to cook will love the recipes; anybody who harbors the slightest desire to experience life as a chef does will use the book as a bible."

— Leonard Schlesinger, Vice Chairman and COO, The Limited

"Yesterday,  I  received your new edition of BECOMING A CHEF.  Thank you so much!  You never cease to amaze me.  It gets better and better."
— Dieter Schorner, professor, The Culinary Institute of America (Hyde Park, NY), once named one of the two best pastry chefs in America in Time magazine

"Chefs show platefuls of creativity with every meal they make. But their individuality doesn't end at the edge of the dish. Along with keeping any stray hair off the face, or worse, a plate, their head garb says as much about their personality and what kind of restaurant they work for as the recipes they concoct....The toque has been worn by chefs since the 1820s, according to Andrew Dornenburg and Karen Page in the book BECOMING A CHEF: With Recipes and Reflections From America's Leading Chefs (Van Nostrand Reinhold). Its shape comes from the tall hats worn by Greek Orthodox priests."

— Mary Scourtes, The Tampa Tribune  (June 2, 2003)

"Packed full of info and inspirational interviews with our nation's top culinarians....Some of the most interesting reading on our field that I have found."
— Lawrence Searl, C.C., The Culinary Institute of America

"Fascinating reading....I thoroughly enjoyed the entire book....An exciting book that captures the intensity and passion that many of us have for food and the restaurant industry."
— Darin Sehnert, chef-instructor, School of Hotel & Restaurant Management, California State Polytechnic University - Pomona

"Superb...A book rich with anecdote, insight and passion...In all, a completely absorbing book."

— Ann Shayne, BOOK PAGE

"My favorite food book of 1995."

— Mimi Sheraton, former critic, THE NEW YORK TIMES

"BECOMING A CHEF:  This lovingly written and carefully researched book is a must-read for anyone considering a career in the food industry. The authors interview the country's top chefs about their influences and explore the many paths to becoming a chef. The chefs' recipes are sprinkled throughout the book, and an entire section is devoted to the pros and cons of attending a professional cooking school. The authors won the coveted James Beard Award for their effort."

— Sarah Lavender Smith, DIABLO

"Once I started reading BECOMING A CHEF, I couldn't stop until I finished it.  Really, FORMIDABLE!!!"

— Andre Soltner, legendary former chef-owner, Lutece  (NYC)

"Q. ...My son is very interested in becoming a chef (he is 16).
A. I would be happy to spend some time with him in the future. In the meantime, you should pick up a book by Andrew Dornenburg and Karen Page called BECOMING A CHEF. "

— Chris Stewart, chef, Delta Beausejour (Moncton, Canada) and a finalist on GlobalTV's "The Next Great Chef"

“Should be mandatory reading for anyone considering a restaurant career... Fun to read, informative and unique, this is an essential purchase.”
— Judith Sutton, LIBRARY JOURNAL

"Check out BECOMING A CHEF for a thorough history of the American (read: celebrity) chef."

— TIME OUT:  NEW YORK

"The ideal book to take with you, if your dreams involve food, is BECOMING A CHEF by Andrew Dornenburg and Karen Page. It's what every foodie wants to know, told from the perspectives of America's best chefs. Each chef contributed one of his or her favorite recipes, and tells its background. Even the recipes are intriguing — everything from rabbit rutabega stew to voodoo beer-steamed shrimp to the aptly named Pasta from Hell. The book would also make a nice hostess gift, a welcome change from the usual bottle of wine...."
— TODAY'S DALLAS WOMAN

"What an extraordinary book!  Pain, gain, joy, pathos, and the aroma of braised short ribs.  It made me want to open (God forbid!) another restaurant.  I never thought anyone could capture the magic and mission of being a chef, but they've done it!"

— Barbara Tropp, chef-owner, China Moon Cafe

"Before the advent of the Food Network and the rise of celebrity television chefs, most Americans were exposed to chefs only through cookbooks, the occasional cooking show on Public Television, or through their local restaurants. Little was known about the chefs themselves, their backgrounds, and their daily lives on the job as a chef and/or restaurateur. In 1995, Andrew Dornenburg and Karen Page sought to change all of that with their book, BECOMING A CHEF. Mr. Dornenburg and Ms. Page interviewed dozens of culinary legends and up-and-coming talents (at the time) including Alice Waters, Emeril Legasse, Michel Richard, and Jacques Torres. These interviews formed the foundation for the various culinary and business-related chapters of the book, such as 'Developing as a Cook' and 'Persevering in the Face of Reality' — subjects that would be of interest to readers interested in pursuing or expanding a career in the kitchen. Each chef provided his or her own unique perspective on these subjects through stories, anecdotes, and tips. Mr. Dornenburg and Ms. Page then supplemented this material with information such as cooking school profiles, advice on interviews, and books of interest. To complete the presentation, the authors solicited a collection of recipes that held a special meaning for each of the contributing chefs First and foremost, I would recommend this book to anyone who is considering a culinary-related career. While there are many books available today which detail the journey to becoming a chef, almost all of them are from the singular perspective. Individual works are informative and helpful, yet they lack the broad and varied perspectives that are provided by the chefs in this book — a single note often pales in comparison to a harmony. Through the chef's stories, readers can see that many different, and sometimes challenging, paths can lead to the same destination — the kitchen. BECOMING A CHEF does not try to sugar-coat the hard work and effort necessary to become a chef, nor does it down-play the difficulties in striving for the top, whether in the kitchen or in the front of the house. Mr. Dornenburg and Ms. Page's work is honest, straightforward, and interesting. This refreshing and informative look should also appeal to those interested in learning just what goes on behind those kitchen doors. Perhaps after reading this book, you'll realize that you too have what it takes to become a chef."
— Duncan E. Van Buskirk, DC IN THE KITCHEN

"Insightful...Offers rare behind-the-scenes glimpses into some of the country's most celebrated kitchens."

— Elaine Van Dyne, COUNTRY LIVING

"People are magnetized to it — it's been flying out of here!"
— Nach Waxman, Kitchen Arts & Letters

"Fascinating...Readers of BECOMING A CHEF are left with a genuinely rich impression of the serious chef's intention."

— Jeff Weinstein, THE VILLAGE VOICE

"Come to it with hunger, curiosity and an open mind.  You are certain to come away satisfied, enlightened, renewed."

— Patricia Wells, THE INTERNATIONAL HERALD-TRIBUNE

"I just got my copy of BECOMING A CHEF.  My work is suffering for it.  It's been a real struggle to put it down.  Any time I pick up the book, I can open it anywhere and be immediately absorbed.  You have woven together a totally seamless narrative which flows from one chef and topic to the next effortlessly and entirely logically.  I am in awe of the job you have done putting together so many thought-provoking and inspiring insights....I don't remember the last time I was this enthused over a book....I am ordering a number of copies for my staff and friends.  Congratulations!"

— Janos Wilder, chef-owner, Janos and J-Bar (Tucson)

"Fascinating...An excellent overview of culinary history, together with some of the chefs, and their restaurants, who have helped guide America into culinary prominence during the last quarter of this century."

— Chuck Williams, founder, Williams-Sonoma, Inc.

"The award-winning book BECOMING A CHEF by Andrew Dornenburg and Karen Page even delivers great efficiency ideas from Chef Emeril!  The most efficient kind of marketing? Holding on to repeat customers. Renowned chef Emeril Lagasse encourages repeat business by issuing these 'commandments' to his staff. From the time guests arrive, staff members must provide:

* Recognition: They must greet customers by name and put regular customers' favorite drinks (stored on computer) at the table before they sit down.

* Maximally Efficient Service:  Servers much approach tables within 30 seconds of guests' arriving. They provide 'gang service,' so all entrees are served at the same time.
* Follow-up:  Servers will even send follow-up notes to customers. Your challenge? Adapt Emeril's 'commandments' for your customers or other constituents such as staff, teams or the executive group."

— Stephanie Winston, THE ORGANIZED EXECUTIVE  (May 2002)

Read reader testimonials about BECOMING A CHEF here.

FOR MEDIA INQUIRIES regarding Becoming a Chef, including review copy requests, please contact Gypsy Lovett at John Wiley & Sons at glovett@wiley.com.

INSTRUCTORS:  For an evaluation copy of Becoming a Chef, you can request one online at:

http://www.wiley.com/WileyCDA/WileyTitle/productCd-0471152099.html.

Did you know...that there are more than 2.4 million professional cooks and chefs employed in the United States? There are an additional 1.3 million workers holding other kitchen jobs.