Jonathan Dixon explains the challenges of enrolling in cooking school and training to become a chef at the Culinary Institute of America. His book Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America is a day-to-day chronicle of his transformation from amateur to professional chef, and includes hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution’s many rules and customs under the watchful and critical eyes of their instructors.
Guests:
Jonathan Dixon
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Comments [2]
If you want to know what really goes on behind those closed culinary school doors, here you go: "Culinary School: Three Semesters of Life, Learning, and Loss of Blood" amzn.to/eOKJWw - on Amazon kindle.
I have read that the high tuition at CIA leads to long term impoverishment for the "kids" since the salaries that the real students, as opposed to your guest, make $30,000 or less after graduation. Can Mr. Dixon comment on the experiences of more typical students after they graduate?
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