9781250333377 - Salt, Sweat & Steam: The Fiery Education of an Accidental Chef di Washington, Brigid (29 risultati)

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Hardcover. Condizione: new. Hardcover. Hours in chef's whites in a classroom that doubles as the best-stocked kitchen you'll ever see: 50-quart KitchenAid mixers, balloon whisks in every diameter, CIA-issued knives, bains marie. Also: grueling hours and a giant tuition tab so that-if you're lucky enough-you can land an entry-level job that features grueling hours, low wages, and a giant uniform-and-equipment tab.Washington, a Trinidadian who came to the U.S. for college, decided to apply to the Culinary Institute of America after a break-up. As editor of CIA's La Papillote: The Voice of the Student Chef, she got to see how the sausage was made (literally). In one day, she would go from studying the five mother sauces in Skills 1 to interviewing Thomas Keller for a front-page feature. Sucked into the brigade system, she believed the gospel that pressure was a privilege. As one of the few students of color, she stayed sane by reminding herself that where she came from had different-and better-values.Salt, Sweat & Steam takes readers behind the scenes of the nation's most elite culinary school, through perfectionistic finals and brutal unpaid internships, into days that go from continuously whisking Sauce Bernaise for 300 to being so dead-tired that dinner is a bag of Cheez-Its from the vending machine. It's The Devil Wears Prada for the "yes, chef" era. Inside the nation's most elite cooking school and what it's really like to have a life in the food world. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

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Hardback. Condizione: New. Hours in chef's whites in a classroom that doubles as the best-stocked kitchen you'll ever see: 50-quart KitchenAid mixers, balloon whisks in every diameter, CIA-issued knives, bains marie. Also: grueling hours and a giant tuition tab so that - if you're lucky enough - you can land an entry-level job that features grueling hours, low wages, and a giant uniform-and-equipment tab.Washington, a Trinidadian who came to the U.S. for college, decided to apply to the Culinary Institute of America after a break-up. As editor of CIA's La Papillote: The Voice of the Student Chef, she got to see how the sausage was made (literally). In one day, she would go from studying the five mother sauces in Skills 1 to interviewing Thomas Keller for a front-page feature. Sucked into the brigade system, she believed the gospel that pressure was a privilege. As one of the few students of color, she stayed sane by reminding herself that where she came from had different - and better - values.Salt, Sweat and Steam takes readers behind the scenes of the nation's most elite culinary school, through perfectionistic finals and brutal unpaid internships, into days that go from continuously whisking Sauce Bernaise for 300 to being so dead-tired that dinner is a bag of Cheez-Its from the vending machine. It's The Devil Wears Prada for the "yes, chef" era.

HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. Established seller since 2000.

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Hardcover. Condizione: Brand New. 320 pages. 9.25x6.12x1.00 inches. In Stock.

Hardcover. Condizione: Brand New. 320 pages. 9.25x6.12x1.00 inches. In Stock.

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Hardback. Condizione: New. Hours in chef's whites in a classroom that doubles as the best-stocked kitchen you'll ever see: 50-quart KitchenAid mixers, balloon whisks in every diameter, CIA-issued knives, bains marie. Also: grueling hours and a giant tuition tab so that - if you're lucky enough - you can land an entry-level job that features grueling hours, low wages, and a giant uniform-and-equipment tab.Washington, a Trinidadian who came to the U.S. for college, decided to apply to the Culinary Institute of America after a break-up. As editor of CIA's La Papillote: The Voice of the Student Chef, she got to see how the sausage was made (literally). In one day, she would go from studying the five mother sauces in Skills 1 to interviewing Thomas Keller for a front-page feature. Sucked into the brigade system, she believed the gospel that pressure was a privilege. As one of the few students of color, she stayed sane by reminding herself that where she came from had different - and better - values.Salt, Sweat and Steam takes readers behind the scenes of the nation's most elite culinary school, through perfectionistic finals and brutal unpaid internships, into days that go from continuously whisking Sauce Bernaise for 300 to being so dead-tired that dinner is a bag of Cheez-Its from the vending machine. It's The Devil Wears Prada for the "yes, chef" era.

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Hardcover. Condizione: new. Hardcover. Hours in chefs whites in a classroom that doubles as the best-stocked kitchen youll ever see: 50-quart KitchenAid mixers, balloon whisks in every diameter, CIA-issued knives, bains marie. Also: grueling hours and a giant tuition tab so that - if youre lucky enough - you can land an entry-level job that features grueling hours, low wages, and a giant uniform-and-equipment tab.Washington, a Trinidadian who came to the U.S. for college, decided to apply to the Culinary Institute of America after a break-up. As editor of CIAs La Papillote: The Voice of the Student Chef, she got to see how the sausage was made (literally). In one day, she would go from studying the five mother sauces in Skills 1 to interviewing Thomas Keller for a front-page feature. Sucked into the brigade system, she believed the gospel that pressure was a privilege. As one of the few students of color, she stayed sane by reminding herself that where she came from had different - and better - values.Salt, Sweat & Steam takes readers behind the scenes of the nations most elite culinary school, through perfectionistic finals and brutal unpaid internships, into days that go from continuously whisking Sauce Bernaise for 300 to being so dead-tired that dinner is a bag of Cheez-Its from the vending machine. Its The Devil Wears Prada for the yes, chef era. Inside the nation's most elite cooking school and what it's really like to have a life in the food world. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Hardcover. Condizione: new. Hardcover. Hours in chefs whites in a classroom that doubles as the best-stocked kitchen youll ever see: 50-quart KitchenAid mixers, balloon whisks in every diameter, CIA-issued knives, bains marie. Also: grueling hours and a giant tuition tab so that - if youre lucky enough - you can land an entry-level job that features grueling hours, low wages, and a giant uniform-and-equipment tab.Washington, a Trinidadian who came to the U.S. for college, decided to apply to the Culinary Institute of America after a break-up. As editor of CIAs La Papillote: The Voice of the Student Chef, she got to see how the sausage was made (literally). In one day, she would go from studying the five mother sauces in Skills 1 to interviewing Thomas Keller for a front-page feature. Sucked into the brigade system, she believed the gospel that pressure was a privilege. As one of the few students of color, she stayed sane by reminding herself that where she came from had different - and better - values.Salt, Sweat & Steam takes readers behind the scenes of the nations most elite culinary school, through perfectionistic finals and brutal unpaid internships, into days that go from continuously whisking Sauce Bernaise for 300 to being so dead-tired that dinner is a bag of Cheez-Its from the vending machine. Its The Devil Wears Prada for the yes, chef era. Inside the nation's most elite cooking school and what it's really like to have a life in the food world. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Buch. Condizione: Neu. Neuware - High pressure. Hot kitchens. A memoir of ambition, belonging, and coming-of-age in America's premiere culinary school. 'Her fast-moving coming-of-age memoir will appeal to anyone who's been curious about culinary school.'--Eater 'What truly makes Salt, Sweat & Steam exceptional is that it is told from the point of view of a young, female, Trinidadian student. It is a fascinating narrative that is a welcome addition to the list of coming-of-age tales.'--Jessica B. Harris, Ph.D. Professor emeritus Queens College/CUNY, Lecturer, culinary historian, and author of High on the HogRich with detail, Salt, Sweat & Steam takes readers inside America's top culinary school and shows what's really required to become a chef: from brutal unpaid internships and gruelling practical exams to late-night vending machine dorm-room dinners while trudging through the rarefied world of fine wine. As editor of the school's newspaper, 'La Papillote' Washington, a Trinidadian, meets and interviews food-world luminaries such as Jerome Bocuse, Daniel Boulud and Thomas Keller and savors the joys of a life devoted to food. She puts us all in her kitchen clogs as she finally achieves the perfect mise-en-place both in and out of the dignified kitchen of The Culinary Institute of America.Unwilling to accept a future that was anything but delicious, readers follow along Washington's high-octane journey through the rigors and rewards of the country's most elite cooking school.

Hardback. Condizione: New. Hours in chef's whites in a classroom that doubles as the best-stocked kitchen you'll ever see: 50-quart KitchenAid mixers, balloon whisks in every diameter, CIA-issued knives, bains marie. Also: grueling hours and a giant tuition tab so that - if you're lucky enough - you can land an entry-level job that features grueling hours, low wages, and a giant uniform-and-equipment tab.Washington, a Trinidadian who came to the U.S. for college, decided to apply to the Culinary Institute of America after a break-up. As editor of CIA's La Papillote: The Voice of the Student Chef, she got to see how the sausage was made (literally). In one day, she would go from studying the five mother sauces in Skills 1 to interviewing Thomas Keller for a front-page feature. Sucked into the brigade system, she believed the gospel that pressure was a privilege. As one of the few students of color, she stayed sane by reminding herself that where she came from had different - and better - values.Salt, Sweat and Steam takes readers behind the scenes of the nation's most elite culinary school, through perfectionistic finals and brutal unpaid internships, into days that go from continuously whisking Sauce Bernaise for 300 to being so dead-tired that dinner is a bag of Cheez-Its from the vending machine. It's The Devil Wears Prada for the "yes, chef" era.