List of Recipes. Acknowledgments. Foreword. Preface. 1. Chefs: Yesterday and Toady. 2. Early Influences: Discovering a Passion for Food. 3. Cooking Schools: Learning in the Classroom. 4. Apprenticing: Learning in the Kitchen. 5. Getting In: Starting at the Bottom. 6. Developing as a Cook: The Next Level. 7. The Business of Cooking: Operating and Running a Restaurant. 8. Travel, Eating, and Reading: Learning Something New Everyday. 9. Preserving in the Face of Reality: Through Bad Times and Good. 10. What’s Next?: The Chef as Alchemist. Appendix A: Selected Professional Cooking Schools in the United States and Abroad. Appendix B: Leading Culinary Organizations. Appendix C: Selected Culinary Media and Resources. Appendix D: Brief Biographies of Chefs Interviewed. Index. |