Thursday, August 25, 2011

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America by Jonathan Dixon

At age 38, the writer made a career change and decided to enroll at the esteemed Culinary Institute of America. He chronicles his time there and all of the pressure, criticism, and discouragement (and encouragement) that he experienced.

Engaging and honest (especially with his failures), I found this to be a super gripping read.

1 comment:

Emily Gee-Clark said...

Oooh. I'm almost 37. Not too late for yet another career change.