****** - Verified Buyer
4.5
First off, let me clear a couple of things up:Jonathan Dixon frankly admits that he's not cut out to be a professional chef. He suspects it before enrollment in CIA, and it is confirmed once at his Tabla externship and again at the Bocuse d'Or competition. Yes, he summons the will to finish his training because of his genuine love of food and desire to better himself, but he never once presents the idea that he can be a legendary chef.Second, there are numerous careers in the food industry which will benefit greatly from a CIA education but will not necessarily result in a job as executive chef at a three star restaurant.Beaten, Seared and Sauced is an entertaining and engaging look at professional culinary training programs. Dixon, as I mentioned above, does not present himself as perfect, or even superior. He doesn't act like it was a piece of cake, or toot his own horn in any way. He describes his failures honestly, and recalls his successes with pride (and occasional disbelief). He came to CIA as a 38 year old desiring a career change and chasing his dream, surrounded by kids fresh out of high school who didn't have any of the responsibilities (or mature attitudes) Dixon brought with him. Naturally his experience will be a bit different than those who are learning on Mommy and Daddy's dime, and have nothing better to do with their days off than hit the bars.Anyone who is a fan of Food Network shows, watches Iron Chef or Chopped and thinks maybe they could do that, or even just reads Cook's Illustrated to learn techniques and gain a new understanding of food, will enjoy this book. It is an absolute must for those considering formal culinary training themselves. Dixon not only describes his experiences, but he is very generous in outlining the curriculum, describing the instructor chefs, what a typical day consists of, AND you'll pick up a dozen tricks to incorporate into your own cooking.This book wouldn't have been nearly as enjoyable if Dixon had gone on to become some food superstar with his own line of restaurants and umpteen zillion cookbooks. What makes it so absorbing and relatable is that he is *not* a superstar, but just a guy with a talent and a love of creating above average food. I came away from this book inspired, not to be a professional chef or to attend culinary school, but to improve my own skills and creativity, and renew my passion for cooking.Really enjoyed reading this book. Interesting to hear about the Culinary Institute in New York and how tough the curriculum is.I'm not in the chef world, but I enjoy good writing regardless of the topic. This book clearly presented the world of culinary education. I must admit I was surprised when the author did not become a professional chef at a restaurant. (The writer's references to musicians he admired added to my knowledge of composers and performers that were new to me.)Loved this book. Having read biographies by several chefs I thought I knew what I was getting. I was wrong. Part biography, part insider information on the CIA. Dixon knows how to keep you reading. I'd like to know if he did what he was looking at afterwards.I am thoroughly impressed with the level of detail in this book - I cannot imagine how anyone can remember all the details, all the ins-and-outs, all his various trials and experiences in each class and on his externship, and then convey all of that accurately and engagingly. Yet the author managed to do just that. He clearly loves food and cooking, and it was both a joy and somewhat nerve-wracking to be right in the kitchen with him, feeling the heat, feeling the PRESSURE.However much I enjoyed his tales, I had to mark this book at four stars because it did end abruptly. I would love a second edition to come out with an epilogue, which I am sure could have been arranged before it went to press the first time, discussing his life several months on after graduating from the CIA. Instead, we are left to infer that he's a caterer in New York City or maybe in upstate New York. With such a "finding oneself" windup all through the book, the conclusion was not satisfying in the least. An anti-climatic graduation, the realization that he could be a caterer, plans for a great home-cooked celebratory dinner...and that's it.I would strongly recommend this book to anyone considering attending the CIA, especially if they find themselves in similar circumstances to the author.One of those books that you just want to keep reading. I just couldn't put it down. I am hoping that he does a follow up. Thanks Jonathan for a great read.It was a fascinating look at the student life in the kitchens of the cia. It made one admire anyone who has graduated from that school. It was also a good insight into the restaurant industry.The wonderful account of the journey in the culinary Institute of America for one chef who colorfully describes the difficulties and triumphs of this rigorous Life consuming path.A good informative read for those who is interested to learn more about the life a Chef student. That said I still think the book explain certain better and was I to be honest a bit disappointment.A good memoir should educate, entertain, enlighten. Beaten, Seared and Sauced is such a memoir.I like that Jonathan was older when he went to the CIA. It's never too late to change paths, in spite of what some reviewers had to say about that. I like the story itself, who Jonathan Dixon is as a person. His time at CIA ticks all the boxes. I hate cooking. But I loved learning about what it is to be a chef and to love food and the process of preparing it. His choice to follow his own path at the end, his attitude toward his courses, his fellow students, the educational process and his passion for preparing meals all factored into making this book a recommended read.
