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What They're Saying About
BECOMING A CHEF:
With Recipes and Reflections from America’s Leading
Chefs by Andrew Dornenburg and Karen Page
BECOMING A CHEF has frequently been cited as a favorite book of chefs and other cooking enthusiasts around the world:
"I am nearly finished reading BECOMING A CHEF, and felt compelled to thank you for opening my eyes. I will start culinary school in June at [Johnson & Wales] University in N. Miami, FL, and feel more passionate now than any previous time in my life about my future as a chef. I know the road ahead will be difficult, but I am ready to meet the challenge. Thanks again!"
— Daniel Antonelli, Johnson & Wales University (N. Miami, FL)
FROM THE MAY '96 FOOD ARTS: "I WANT TO BE A CHEF" — Andrew Dornenburg and Karen Page, co-authors of BECOMING A CHEF (Van Nostrand Reinhold, 1995), recently forwarded this fan letter to FOOD ARTS. So impressed were we with the correspondent's passion for a culinary career, we've asked her to update us periodically on her professional and personal progress. "On Tuesday, I went to the bookstore to purchase BECOMING A CHEF, which came to my attention through FOOD ARTS (October '95). Today is Friday, and I only put your book down long enough to see to my children's daily needs. I am a 38-year-old single female with two children, ages 12 and 7, living very close to the poverty level. However, I have recently enrolled in the International Culinary Institute in Pittsburgh to pursue the passion that has burned in my heart since early childhood. Just enrolling and making the extensive financial commitments have filled me with anticipation and trepidation. BECOMING A CHEF has energized me with excitement. I am far from educated in the culinary arts or food industry. The interviews you presented brought to life some of the chefs I have only come to recognize on the pages of magazines and books. These culinary legends now seem human. In very rare instances I can even draw parallels to my own passion. BECOMING A CHEF also gave me a realistic view of the degree of dedication and hard work it will require to even scratch the surface of my dream. You showed me that the struggle will not be mine alone, but will involve my children. You make me believe my children will benefit from our impending struggles. Hopefully, this endeavor will teach them something about their mother, themselves, the importance of pursuing their dreams, respect for their cultural origins, and finally, a deeper understanding of my passion to share my God-given talents. I have never written a letter like this in my life. Not because I am timid, but because I have never been so truly grateful for the impact a book brought into my life. I am no longer frightened, I am inspired! I cannot wait to start school...I may be much older than those who begin at the conventional age; however, my passion has burned much longer and my perseverance has been tested by my past experience..."
— Toniann Beattie (Bethel Park, Pennsylvania)
"I 'devoured' your book from start to finish, savoring literally every word as if it were a novel. What a welcome addition to the culinary world and a long-overdue journey into the hearts and minds of American chefs. I commend you both on your labor of love and the exceptional manner in which you presented what you had to say."
— Karen Berk, co-owner, The Seasonal Table Cooking School (Los Angeles)
"Currently executive sous chef at Arboreta, Jason Bieber began his professional career three years ago....His favorite book is BECOMING A CHEF by Andrew Dornenburg and Karen Page. 'It really makes you feel good about what you do,' he says."
— Jason Bieber, chef, as quoted in CITY BEAT (Cincinnati)
"I just wanted to drop you a note about your book BECOMING A CHEF and let you know how it changed my life. I have always had a yearning in the back of my head to work with food. In September of last year, I changed careers....I constantly reread sections of your book for insight and inspiration. Thank you for writing an honest book about the kitchen. It is a place that I have fallen in love with and plan to stay for a long time."
— Eric Brandt, chef
"We suggest reading the book BECOMING A CHEF by Dorenburg 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
"Sometimes we just don't know how our work or words will affect another; how our words can be a catalyst of positive change for someone. I just wanted to write to you to let you know that your book BECOMING A CHEF has had an impact on me. Although I do love to cook and I can't wait to try out some of the recipes, I am not a chef or nor do I plan on becoming a chef but your book has given me the inspiration to continue pursuing my dreams. I happened to be browsing the library and came upon your book, BECOMING A CHEF. As I started reading it, I felt a renewed sense of passion for my work. Reading about how much people are dedicated to becoming a chef and how they are following their passion has really helped me. Your book is definitely a delight and has renewed a spark that I thought had died. Thank you for listening to yourself and bringing your work out into the world. You have truly touched my heart and my life and I will always be grateful."
— Erica Edwards (June 2005)
"I can't begin to tell you how very much I have enjoyed BECOMING A CHEF. Its effect on me, on my life, on how I view myself and my relationship to the world — I can't even begin to put it into words. Even from a young age, food was of great importance to me. I always felt different — a bit peculiar. I have always viewed food as a catalyst of social interaction, a binding agent of families, and a language which transcends words and, instead, communicates on a far more immediate, primal level. I can remember — with only a few exceptions — every meal I have eaten in the last 30 years. (My earliest food memory is of my 5th birthday dinner, which consisted of a broiled grapefruit salad, liver and onions, twice-baked potatoes, creamed spinach with nutmeg, and eclairs with bittersweet chocolate glaze. Because it was my birthday, I was allowed to choose the menu from beginning to end. As I look back, it wasn't a bad menu for a first effort!) BECOMING A CHEF has inspired me. While I am not in a position to quit my job to go to culinary school full-time, I am starting with one class this semester and maybe two next. I am paying close attention to experiencing the rich food available here in Chicago, and I am reading voraciously. I have never been happier! Your writing helped make that happiness possible. Thank you for your work. It must be fulfilling to know that — in doing what you love to do — you are able to change people's lives."
— Aidan Gilbert
"...Several years ago I read their first book BECOMING A CHEF; it's that book that left the biggest impression on me and cultivated my interest in the culinary world. After devouring the first book, I was smitten, inspired and hungry for more. I next conquered Culinary Artistry, Dining Out and Chef’s Night Out, and still on my list are The New American Chef and, their newest, What to Drink with What You Eat. Full of inspirational stories and a wealth of information, their books are fantastic resources for every aspiring chef eager to expand their culinary knowledge."
— Monica Glass, assistant pastry chef, Gotham Bar & Grill (NYC) and host of the Pastry Princess Blog
"BECOMING A CHEF is one of the most sensitive and revelatory books on the profession I've read. I've been a working 'chef' (aka line cook) for almost five years, and it actually helped me pursue a few jobs (the information on setting up interviews and trails helped a lot). A great book."
— David Harbilas
BECOMING A CHEF is the book most recommended for the layman who wants to understand professional cooking: "It gives good insights into the profession."
— Kevin Hennessy, sous chef, L'Amie Donia
"You both have (unknowingly) helped me a great deal. BECOMING A CHEF was one of the most informative books I read while in culinary school at the Institute of Culinary Education. It's also one of the books that I see most on my chef friends' bookshelves!"
— Tiffany Hofmann, DeVries Public Relations
"BECOMING A CHEF is a milestone book when it comes to
exploring the paths that many established chefs have taken."
— Josh Klausner, filmmaker
"What a great book that really gets into the thoughts and emotions of today's great chefs. The great chefs are, when it comes down to it, in love with food and have an unsatiable appetite for culinary knowledge. The authors did such a wonderful job capturing the feelings of the chefs and then painting pictures for the reader. If you're interested in food, considering the culinary world as a profession or already a chef, I recommend it."
— T. Labant (Boston)
"If you are a cook, have been a cook, or want to be a cook, you must read this book. The only book I have read that takes you right into the kitchen."
— Andrew Larson (Spokane, Washington)
"The book that left the biggest impression on me was BECOMING A CHEF, which I practically memorized when I was just embarking on my...culinary career."
— David Lebovitz, pastry chef (Paris)
"A turnkey work for those contemplating the profession....As a person who was considering a career change at the age of 27, this book provided the affirmation that my personality and being was in line with the profession of cooking. For those that are considering a career in the culinary arts, I believe that culinary schools should require an essay on the interpretation of the general content of this work as a guideline to indicate the realization of what is involved in the business. It simply isn't like the television programs, it's working in a hot, heavy lifting, work while you're injured environment, with no holidays, or excuses. This book gets this point across without being squelching, and bring home the encouraging points for those with the passion. This work helped motivate me to my life long dream of going to cooking school, and now as an executive chef, continues to inspire me when the details are getting me down. I've lent it to my most promising line cooks."
— Catherine Lofgren (Bainbridge Island, Washington)
"Favorite book: BECOMING A CHEF."
— Tony Marciante, executive chef
"Your work has entirely changed my life, and I am now actively pursuing a food journalism career. In three weeks I will be graduating from culinary school. The sole reason for my successfully completing the course was the motivation I developed in response to your book. I have bought and given [BECOMING A CHEF] to a couple of fellow students for them to benefit from and cherish as I have. I believe that, in time, your book will be identified as the landmark publication that had a viable impact on an entire generation of cooks, chefs and, yes, writers. At least one that I can think of. I have an obligation to communicate my unyielding gratitude to you for the enormity of your contribution to this generation's culinary development. May God continue to bless you."
— Paul Marks
"Five books that mean a lot to me (in no particular order):
Andrew Dornenburg & Karen Page, BECOMING A CHEF."
— Michaelangelo Matos, Blogspot.com (June 20, 2005)
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— E.E. McCain, chef
"This book was a revelation, gave my cooking studies and aspirations focus, is very thorough, and was an instant personal classic. I loved this book for a second reason: It opened up the ethos of American cooking to me in the same way that Beck, Bertholle, and Child's Mastering the Art of French Cooking did for French cooking. The world of Kamman, Waters, et al — the exciting cooking going on in our own country — was foreign to me until I read BECOMING A CHEF. Also, the 'Chefs' Top 20' list of essential cookbooks is worth the price of the book."
— Chris Miller (Albertville, Alabama)
"I reviewed your book for a class I'm developing for our Culinary Arts program. I found it captures the spirit and vitality necessary to the success of a contemporary restaurant, painting an honest picture of life in the kitchen. I'm sure that my students will enjoy your book as much as I have!"
— Rick Mills, Erie Community College
"This book really helps to guide a young chef to grow their skills as a professional, also has helped me enhance my skills, even after 20 years of cooking."
— Robert Munnich (Philadelphia)
"Inspiring! Life-changing! For most of my life, I have felt fundamentally different from the people around me because of the profound importance food plays in who I am and how I relate to the world. This book artfully and carefully gives the reader a look at both immense pleasures and back-breaking work which accompany a life as a chef. At the same time, the authors are able to chronicle the careers and lives of the most important chefs of our day."
— Aida Nog (Chicago)
"Thank you for your wonderful book BECOMING A CHEF. I have found it most helpful in researching my career change."
— Thomas Roddy (Los Angeles)
"Well, it was bound to happen! I guess it was only a matter of time before BECOMING A CHEF fever hit home! My best friend's mother-in-law read BECOMING A CHEF and, as a result, decided to pursue her dream of cooking professionally. In a recent letter to me, she wrote: 'I attribute my decision to attend the French Culinary Institute to the book.'"
— Amy Shipper, editorial assistant, Van Nostrand Reinhold
"I just have to say that you guys have done a great service to this industry. Your books are on my 'must have' list of literature that I dole out to my apprentices and cooks when they start working for me."
— Paul Silva, chef (Toronto, Canada)
"When I opened BECOMING A CHEF, it was literally a revelation....I will keep it with me and use it frequently. And maybe some day, if I am in a similar position to some of the chefs that are detailed in the text, I can pass on a copy to those that I may mentor and give them the direction and promise that this book has given me."
— Alicia Smiley (Davis, California)
"I picked up your book the other day and just wanted to let you know that I thought it was great. It will be a great bedside read, and also a good addition to our school library. Great job!"
— Amy Stevenson, The French Culinary Institute (NYC)
"I've read this book 5 times and I'll keep reading it until the day I die. This is a journey full of inspiration, passion, love for food and the restaurant business. It highlights some amazing, everyday people who are know as 'chefs.' If you are just starting out or need a bit of a pep rally, read and re-read this book. It will be a journey you take which you will never want to return from."
— Luis del Valle Torregrosa (Adelaide, Australia)
"Many years ago, when BECOMING A CHEF first came out, I read your book and was inspired to pursue a career as a chef. I have graduated from culinary school and am now working for Wild Oats Natural Market Place in Portland, Oregon as the Area Chef. I run two cooking schools, develop all of the menus, and teach all of the cooking classes. I have enjoyed each one of your books, and I just wanted to let you know what a difference you made in my life. Each time a student asks me how I decided to become a chef, I tell them about your book."
— Lucy Vaserfirer, Area Chef, Wild Oats Natural Market Place in Portland, Oregon (July 2004)
"I just wanted to take a moment to say THANK YOU for one of the best books I have ever read: BECOMING A CHEF. I found it to be a fascinating and intriguing read. I was unable to put it down for any length of time. There is an unspoken fire within, an enthusiasm and understanding among those of us who have this passion for food — YOU HAVE IT! And you've captured it in this book! As I read the last page, a tear came to my eye, for I knew this amazing experience was coming to a close — though I will probably re-read the book many times and use it as a reference as well. There is no other like it. Thank you! Thank you! Thank you!"
— Daree Warner, personal cook for singer-songwriter Amy Grant
"...Becoming a chef didn't come as naturally. Even though I loved cooking and working in restaurants, I'd always thought of professional cooking as a means to get through film school. Two things happened to help change my mind. The first occured during my first year of graduate studies, while taking a hiatus in St. Louis, my car was broken into and all my film equipment stolen. About the same time I received a copy of A. Dornenburg & K. Page's inspirational BECOMING A CHEF, an incredible book that outlines the amazing world of professional cooking through interviews with some of the world's best chefs. I took these events as signs, left school (which I wasn't enjoying anyway) and committed myself to learning everything I could about cooking and food. Many incredible meals and unforgettable food experiences later, I'm about to embark on another food adventure: Kirk's Traveling Kitchen. "
— Kirk Warner, Kirk's Traveling Kitchen (June 2006)
"Favorite food service management book: BECOMING A CHEF."
— Vernon Warner, International Food Services Executives Association
"The greatest book I've ever read."
— Marc Weiss, International Chefs Association
"I've always liked to cook at home for myself and guests. I entertained the idea of changing careers into the cooking field. But cooking at home in't the same as cooking professionally, right? Just what would I be getting into? This book answered those questions and I'm now enrolled to start culinary school. I couldn't put this book down even though I consider myself a poor reader and rarely finish anything."
— Ernest Keith Wilson (West Columbia, South Carolina)
"I only want to say this: Thank you for your amazing books. I received BECOMING A CHEF as a gift when I was just about to finish high school. I had always wanted to be a chef, but had no idea what it meant to get to that level. Your book set the hook even deeper, and truly gave me a realistic view of how to plan my career. It has been the most incredible tool — so much so that I have had it re-bound from overuse. I have bought almost two dozen copies for my friends and apprentices, and I have made it required reading for all those who have worked with and for me.
Thank you for showing us the path, or at least the door."
— Eric Wood, sous chef (Canada) (9/19/03)
More quotes:
"BECOMING A CHEF by Andrew Dornenburg (sic). This book...is a wonderful book for that person aspiring to be a chef. It talks with several leading chefs, tv and restuarant chefs alike, about their journey from chef want-to-be to their current position. It has many recipes from the restaurants that they run."
— AskAGroovyChef Blog
"A great gift for a culinary professional or aspiring chef, BECOMING A CHEF...[is] essential reading for anyone who loves food, BECOMING A CHEF is an entertaining and informative insider’s guide to the chef’s profession, providing behind-the-scenes look into some of the most celebrated restaurant kitchens across America. Dozens of America's leading chefs including Boston-based favorites like Todd English of Olives, Gordon Hamersley of Hamersley's, Susan Regis of Upstairs on the Square, Lydia Shire of Excelsior and Locke-Ober, and Jasper White of the Summer Shack, share their secrets for succeeding in this most demanding of professions."
— BostonChefs.com
"An incredible volume for anyone seriously considering a career as a chef, as well as those of us that like goofing around in the kitchen on the weekends. The authors interviewed some of the top chefs in the country, unearthing their backgrounds, and getting their input on the best way to achieve your dream as a professional chef. If, like me, you just like whipping up a grand meal on the weekend or holidays, this is a superb place to read up on techniques and great recipes. Each chef provides classic recipes from their restaurants, and each one I've made has been an instant favorite!"
— The Hungover Gourmet
"As a professional of 10 years now (currently working with Wolfgang Puck), this book should be a must read before you commit to being a chef. It gives a realistic look into what working in the high end kitchens in the world is REALLY like (the long hours, heat, working sick, tempers, low pay, etc.). What you see on cooking shows is staged and is not a indication of the day to day grind that a kitchen hits you with. Most people have NO IDEA what they are getting themselves into! I suggest to anyone who is considering taking on the challenge of earning the title "professional chef": Read this book, get a job in kitchen before you spend money on cooking school to see if you like it, and ask yourself, 'Do you love food, or do you just think it would be a glory filled way to fame?'"
— Jason (Twin Cities, Minnesota)
"I also picked up a book, BECOMING A CHEF, out at The Inn at Little Washington
that is invaluable to me. It has a few good recipes for beginner cooks and
excellent ideas for practicing cooks to try new combinations of flavors, along
with wine pairing."
— Jevon (savagestanley13@yahoo.com)
"BECOMING A CHEF by Andrew Dorenburg and Karen Page: Wow, Fascinating, Incredible, Extraordinary, etc....I just finished reading this book but by no means am I done with it. The book is a must-read for newcomers and veterans alike. It offers viewpoints from so many people in the industry. It includes such things as a culinary timeline, glossary of kitchen terms, bios from the chefs interviewed, recipes and so much more. The recipes are awe-inspiring, modern and well written. As a culinary student, I found it gave some valuable suggestions on where, what and how to pursue my future in the industry. I especially liked hearing about the trials and tribulations of other chefs, what they have gone through to get them to where they are now, etc. Like, how many of you knew that Charlie Trotter's first food-related job was at The Ground Round? If you haven't read the book, I suggest you do so. If you are a student like me or even a seasoned pro, I know you will enjoy this book. It is a must-read for anyone in the business that loves food, lives for food or even like me, dreams of food."
— Ron aka HabaneroLuvr (Chicago)
"Your book changed my life. I graduated from the CIA a few years ago, and I was recently offered the chef's position here because the chef is leaving. I decided to turn it down because your book warns against taking a chef's job too soon. Instead, I'm about to leave for Italy to eat and learn everything I can on a three-week trip — one that was inspired by your book!"
— Warren, former sous chef, Nosmo King (NYC)
Purchase Online:
BECOMING A CHEF
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.
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