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 … 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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This was an interesting look into an area I had no previous experience in. What it was like as a student, and an older one (38 years) at that, was eye-opening. It is crazy tough at the Culinary Institute of America. Some of the things Jonathan went through at the Institute and at his externship made me mad, because you just don’t treat people like …
A fabulous book that provides so much information. I knew the CIA was an incredible learning institution,but I had no clue the extent of the curriculum. Beautifully written. A joy to read
I learned a lot about the CIA. You learn skills so that you can become creative.
good book for cooking enthusiasts..
As an individual interested in the world of food, I thought that the book showed the plus and minus of the way that students are taught culinary skills. I was glad to see that there were uses for a culinary education as not everyone is meant to be a manager/owner or even desires to work in a restaurant setting with its pressures.
If you want an inside view of the premier cooking school in America, this book does a great job! The author writes well and is able to catch the readers attention and interest. I very much enjoyed this book!
If you’re interested in cooking and the process that it takes to become a restaurant chef you’ll enjoy this book. Amazing what the “recruits” at the CIA have to do. It’s definitely a culinary boot camp. Much happier reading about it than going through it.
Good read for someone wanting to go to culinary school.
I have a niece in the Hyde Park CIA. I knew it was an intense two years but now I know just how intense ! Wow ! Really enjoyed the read .
It was a joy to experience going to CIA and see how the classes are held and the subjects learned there. It was also so informative to read about how tough the teachers could be…reflecting the difficulties of working in the pressure cooker of a restaurant kitchen. I don’t want to spoil the read by saying more, except that I am talking about the …
Insight into the cooking life
It’s well written, with very interesting information about just how the CIA operates and much more!
This is a really interesting inside look at the life of a student at the CID. I was fascinated by the rigor of the course and the hours of work and preparation. The author’s extern was right out of a nightmare.
Enjoyed reading it very much as I bake a lot and always thought how fun it would be to go to a cooking school. I liked his style of writing as I felt I was right there with him in the classroom.
I like cooking. This book was an inside view of what a professional chef has to learn and experience. The writer has a sense of humor, but also a passionate love of food and cooking techniques. This combination made it a book to read if you love food and cooking.
Boring. Did not finish.
Since I went to and taught at a culinary school it was a walk-back in time. Also, anyone thinking of attending a culinary school should read this. Well written.