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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My addiction to biographies and memoirs is well-established. One of my particular favorite categories is the chef memoir which usually serves to reassure me that I would never make it out of culinary school or survive even ten minutes on the line. It’s a brutal life, filled with charisatic and unpredictable characters. Chefs, sous chefs, and line …
I have read many memoirs of chefs but this book is about the culinary training that they must go through to attain their profession. I love reading about food so I heartily enjoyed this book.
Well written. Captures the experience
It’s a good insight into the world of chefs. The author seemed to frequently engage in self pity. I suppose I would, also, if I had attended the CIA at that age.
An informative insight into schooling at the CIA, but by the end of the book, one understands just why, at 40, the author is still searching for his career.
Life in culinary school
I bought this book because I have a niece who is currently attending the CIA New York and I wanted some idea of what it’s like for her. I enjoyed this much more than I expected. Dixon is an excellent writer who brings you along with him on his journey and it’s quite a ride.
I really liked him. Appreciate all that goes into great cooking
I really enjoyed reading about the author’s experience attending the Culinary Institute of America, because I was interested in pursuing a career in cooking. I found some great references for other reading material, and also got a better idea on what I missed out on. Would recommend to foodies, or people who aren’t sure if culinary arts are for …
I enjoyed the book and the look into the CIA.
Great book whether you want to go to culinary school or not!
I liked it. I’ve always wondered what it takes to be a graduate of the Culinary Institute of America and this book gives an inside look.
Lots of fun. I only wish he wrote another book so we could hear how his life turned out after the trials of the C.I.A.
Excellent writing!
Interesting to get a behind the scenes look at what goe in at the C.I.A.
There is a cooking school near me I was thinking about, until I read this book.
Maybe not
Loved his account of being an older student at America’s premier culinary school. My son went there about the same time and my wife and I meet some of the chefs mentioned in the book
I learned a lot about the culinary world from this book. Very interesting. I could have done with a lot less swear words though. Not necessary to the book.
Coming from a person who does not cook much I enjoyed learning how much goes into preparing quality food and how easy it is to ruin the same.
I tired of the personal history. Not interesting