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Culinary

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  1. 11.1 hrs • 9/13/2016 • Unabridged

    Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef’s new restaurant. For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top—but talent isn’t enough. Today’s chef needs the business savvy of a high-risk entrepreneur, determination, and big dose of luck. The heart of Generation Chef is the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line.Journalist and food writer Karen Stabiner takes us inside Huertas’s roller-coaster first year, but also provides insight into the challenging world a young chef faces today—the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives.A fast-paced narrative filled with suspense, Generation Chef is a fascinating behind-the-scenes look at drive and passion in one of today’s hottest professions.

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    Generation Chef

    11.1 hrs • 9/13/16 • Unabridged
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  2. 6.7 hrs • 4/1/2014 • Unabridged

    Kathy Sidell's earliest memories always bring her back to food. At age five she was taken with her grandmother’s artistry in the kitchen, and even more so by the big, family meals shared on the front porch of their seaside home. Though raised among foodies—her mother, a talented home entertainer; her banker father who single-handedly is credited for building the restaurant business in Boston; and her sister, now a chef and restaurateur—Kathy’s route to food was not as linear. Her early life as a film producer developed her love for story, themes, and setting. But by age forty-seven, she found herself drawn back to food and the risk of restaurant life. When I Met Food chronicles the leap she took in 2005 with opening the successful Metropolitan Club in Chestnut Hill, Massachusetts. Since then she has opened 3 more restaurants, with more in the works, all sharing her foresight in identifying new culinary concepts and trends. In this engaging audiobook, Kathy shares her business savvy approach to the restaurant world, peppered with encounters with influential people and her own favorite recipes.

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    When I Met Food

    6.7 hrs • 4/1/14 • Unabridged
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  3. 3.8 hrs • 2/19/2013 • Unabridged

    Don’t Be a Donkey is a true story about the life and career of Chef Chadd McArthur. It is about the lessons, about both kitchen and life, he learned while working for Gordon Ramsay. Eighteen hours a day, five days a week…when you work with a great chef and leader that much, his wisdom will rub off on you, and at times traumatize you. The lessons learned will stick with Chef McArthur for the rest of his life, and now, with funny stories and clever insights into working with one of the world’s most well-known chefs, he’s sharing them in this very audiobook. From having Chef Gordon Ramsay fling a ravioli at him, to the integrity with which Ramsay dealt with the death of a colleague, Chef McArthur has a lot to tell about his three years spent working in Ramsay’s flagship restaurant in London, sometimes directly under the man himself. Each chapter also includes a recipe, some created wholly by the author, and some influenced by Chef Ramsay’s own signature dishes. Enjoy this fresh new take on Gordon Ramsay, and the challenges of a chef who survived Ramsay’s kitchen for years.

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    Don’t Be a Donkey

    3.8 hrs • 2/19/13 • Unabridged
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