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Just bought the CIA the proffesional chef book!

post #1 of 7
Thread Starter 
Any pointers or comments about this book? I currently cant afford to go to culinary school. but i wont let that stop me from my dream, to be a chef! I met a retired chef at a sysco parking lot and he advised me to get the book. I read the entire part 1 in 3 days. I took notes and practiced what i learned. calculations, food safety, knife handling and sharpening, and other stuff.
post #2 of 7
It's a great book. Really quite brilliant in terms of basic techniques. You are well advised in purchasing it . Reading the whole thing may be daunting. I would recommend reading the techniques thoroughly that apply to your current job (or upcoming job) and slowly working through the rest with practice at home.
post #3 of 7

I took your advice and I plan on doing a routinely study everyday to improve my performance at work.

post #4 of 7

If you mean the one by Wayne Gisslen then I'd say you made a great choice!  Incidentally I followed the same route you have decided on.  I never set out to be a chef, it just kind of happened.  After a years of viewing cooking just as a job I landed a job at a pretty nice restaurant.  It was a world I'd never seen, and I got really hooked.  In an effort to learn the craft more fully I bought that same book by Gisslen and read it cover to cover a few times.  Whenever I had time I'd practice stuff from it.  Over the years I added more books to my library and learned more techniques.  Eventually I became chef of that place.

 

School is great but experience and some initiative can get you where you want to be, too.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #5 of 7
Now you need to get Harold McGee -'On Food And Cooking'. Best book for culinary professionals ever made, in my opinion.

I'd also download a copy of modernist cuisine if I were you. It's pretty cool to have, tons of info and can be quite inspiring. Just Google 'modernist cuisine torrent'.
post #6 of 7
Thread Starter 
Im getting that book on my next paycheck!! Modrenist cuisine? Its a torrent right?
post #7 of 7
Quote:
Originally Posted by veronporter View Post

Now you need to get Harold McGee -'On Food And Cooking'. Best book for culinary professionals ever made, in my opinion.

 

 

Agreed!  That's a great book.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
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