Beaten, Seared, and Sauced

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.