The Becoming a Chef Journal

by Karen Page and Andrew Dornenburg

The authors of the bestselling book Becoming a Chef have created a unique journal in which cooks can record their most cherished food memories. Peppered with inspirational quotes, this keepsake is the... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0442023324
• ISBN13: 9780442023324
• Release Date: January 1996
• Publisher: Van Nostrand Reinhold Company
• Length: 250 Pages
• Weight: 1.20 lbs.
• Dimensions: 0.7" x 7.5" x 9.2"

Customer Reviews

What a wonderful way to stay creatively inspired

If you loved the bood "Becoming a Chef" (and how could you not!), you will love having this journal on hand to record your growth as a culinary artist. Yes, it is primarily a blank book on which to record your thoughts, but it prompts you with pages to write about your food memories, major moments in your professional and creative development, restaurant reviews and experiences, etc. It also has unlined pages for sketching ideas and plating concepts, and the book is filled with honest and inspiring quotes and stories from some of the best known food pros of our time. I have made it a point to give both books to newly promoted lead cooks and sous chefs, but if I had the money I would give them to all of my cooks. Writing about our dreams and taking a few moments every now and again to let our creativity flow onto a page is a great way to rescue ourselves from burnout. It also is fun to have a way to look back on our growth.

From THE BECOMING A CHEF JOURNAL'S catalog copy:

Do you remember the first time you tasted foie gras? Your restaurant's first great review? Your dazzling Christmas dinner menu? Your grandmother's recipe for cheesecake? Andrew Dornenburg and Karen Page, authors of the best-selling title BECOMING A CHEF, hope you do. In developing THE BECOMING A CHEF JOURNAL, they have created a unique journal in which you can record your cherished food memories. Peppered with inspirational quotes, THE BECOMING A CHEF JOURNAL encourages the reader to record the flavors, aromas, sights, textures and sounds of all the culinary journeys the occur both in and out of the kitchen. Like an old diary or favorite book, this journal will become one of the most treasured items on your bookshelf