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Culinary School: Three Semesters of Life, Learning, and Loss of Blood

By S.J. Sebellin-Ross

Release : 2012-12-06

Genre : Biographies & Memoirs, Books, Cookbooks, Food & Wine

Kind : ebook

(0 ratings)
This is not the sanitized look at school spoon fed to us by the likes of The Food Network. No. Written by a culinary school student, "Culinary School: Three Semesters of Life, Learning, and Loss of Blood" is the searingly honest story of what really goes on behind closed culinary school doors from what it is like to slip on the crisp white chef's coat for the first time through dealing with Gordon Ramsay-size egos to working on the line in the searing hurry and heat, you'll learn what it is really like to be a culinary school student.

More than ten years ago we were introduced to culinary school by Anthony Bourdain, Culinary Institute of America graduate in "Kitchen Confidential: Adventures in the Culinary Underbelly." In "The Making of a Chef: Mastering Heat at the Culinary Institute of America," Michael Ruhlman expanded this introduction by visiting classes at the CIA. And today, more than a decade later, "Culinary School: Three Semesters of Life, Learning, and Loss of Blood" completes the circle with a real life account of what it is like to be a full-time culinary school student, today.

Culinary School: Three Semesters of Life, Learning, and Loss of Blood

By S.J. Sebellin-Ross

Release : 2012-12-06

Genre : Biographies & Memoirs, Books, Cookbooks, Food & Wine

Kind : ebook

(0 ratings)
This is not the sanitized look at school spoon fed to us by the likes of The Food Network. No. Written by a culinary school student, "Culinary School: Three Semesters of Life, Learning, and Loss of Blood" is the searingly honest story of what really goes on behind closed culinary school doors from what it is like to slip on the crisp white chef's coat for the first time through dealing with Gordon Ramsay-size egos to working on the line in the searing hurry and heat, you'll learn what it is really like to be a culinary school student.

More than ten years ago we were introduced to culinary school by Anthony Bourdain, Culinary Institute of America graduate in "Kitchen Confidential: Adventures in the Culinary Underbelly." In "The Making of a Chef: Mastering Heat at the Culinary Institute of America," Michael Ruhlman expanded this introduction by visiting classes at the CIA. And today, more than a decade later, "Culinary School: Three Semesters of Life, Learning, and Loss of Blood" completes the circle with a real life account of what it is like to be a full-time culinary school student, today.

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