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by Brigid Washington (Author)
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
Rich 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.
Author Biography
BRIGID WASHINGTON is a Trinidadian food writer who has covered a variety of topics, including Caribbean food and culture as it intersects with life in the United States. A graduate of the Culinary Institute of America, Washington is the author of Coconuts. Ginger. Shrimp. Rum and Caribbean Flavors for Every Season. Her writing has appeared in Bon Appetit, Food & Wine, Garden & Gun, Harper's Bazaar, Southern Living, The New York Times, and a number of other publications. She serves as the vice chair of the journalism committee for the James Beard Foundation. She lives with her husband and two children in Raleigh, North Carolina.
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Description
by Brigid Washington (Author)
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
Rich 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.
Author Biography
BRIGID WASHINGTON is a Trinidadian food writer who has covered a variety of topics, including Caribbean food and culture as it intersects with life in the United States. A graduate of the Culinary Institute of America, Washington is the author of Coconuts. Ginger. Shrimp. Rum and Caribbean Flavors for Every Season. Her writing has appeared in Bon Appetit, Food & Wine, Garden & Gun, Harper's Bazaar, Southern Living, The New York Times, and a number of other publications. She serves as the vice chair of the journalism committee for the James Beard Foundation. She lives with her husband and two children in Raleigh, North Carolina.
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| Delivery | Estimated between and . Will usually ship within 1 business day. |
