|Going Back to School to Become a Chef
In recent years, as the career of chef has taken on a new aura of glamour, more
and more people are considering going to culinary school. Here are a few books that might
be helpful to consult before you decide to don a student's toque.
||The Guide to Cooking Schools
by Dorlene Kaplan
Publisher: ShawGuides, Incorporated
Publication Date: October
Pub. Price $22.95
The very highly regarded Shaw GUIDE TO COOKING SCHOOLS is
updated every year; it describes in detail professional colleges and grad schools, along
with wine courses, culinary apprenticeships, and even cooking vacation programs around the
world. Useful information like the names of the top teachers, student-to-teacher ratios,
admission costs, and job success rates among graduates is provided.
Where the Art of Cooking Becomes a Career
by Peterson's Guides
It rates and describes two- and four-year culinary
schools and apprenticeship programs around the country, and includes advice from and
profiles of professional chefs.
||The Making of a Chef
Mastering the Heat at the Culinary Institute of America
by Michael Ruhlman
Publisher: Henry Holt & Co
Pub. Price $27.50 Our estimated Price: $19.25
In 1996 Michael
Ruhlman entered the Culinary Institute of America in Hyde Park, New York, to learn the art
of cooking. After nine grueling weeks of classroom instruction, he was then granted
entrance to the school's numerous kitchens to learn the secrets of mastering the
techniques of world-famous chefs. Exploring the essence of becoming a chef, this book
reveals the elusive, unnamable elements of great cooking.
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