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On Becoming a Chef at the Culinary Institute of America
Clarkson Potter
May 2011
On Sale: May 3, 2011
272 pages
ISBN: 030758903X
EAN: 9780307589033
Hardcover
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Non-Fiction Memoir | Non-Fiction Cooking / Food
Millions of people fantasize about leaving their old lives
behind, enrolling in cooking school, and training to become
a chef. But for those who make the decision, the difference
between the dream and reality can be gigantic—especially at
the top cooking school in the country. For the first time in
the Culinary Institute of America’s history, a book will
give readers the firsthand experience of being a full-time
student facing all of the challenges of the legendary course
in its entirety. On the eve of his thirty-eighth
birthday and after shuffling through a series of
unsatisfying jobs, Jonathan Dixon enrolled in the CIA (on a
scholarship) to pursue his passion for cooking. In
Beaten, Seared, and Sauced he tells hilarious and
harrowing stories of life at the CIA as he and his
classmates navigate the institution’s many rules and customs
under the watchful and critical eyes of their instructors.
Each part of the curriculum is covered, from knife skills
and stock making to the high-pressure cooking tests and the
daunting wine course (the undoing of many a student). Dixon
also details his externship in the kitchen of Danny Meyer’s
Tabla, giving readers a look into the inner workings of a
celebrated New York City restaurant. With the benefit
of his age to give perspective to his experience, Dixon
delivers a gripping day-to-day chronicle of his
transformation from amateur to professional. From the daily
tongue-lashings in class to learning the ropes—fast—at a top
NYC kitchen, Beaten, Seared, and Sauced is a
fascinating and intimate first-person view of one of
America’s most famous culinary institutions and one of the
world’s most coveted jobs.
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