If You Can Stand the Heat: Tales from Chefs and Restaurateurs
by Dawn Davis
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Book Summary Information
Author: Dawn DavisEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 1999-10-01
ISBN: 0140281584
Number of pages: 336
Publisher: Penguin (Non-Classics)
Book Reviews of If You Can Stand the Heat: Tales from Chefs and Restaurateurs
Book Review: Good book for those thinking of entering this field
Summary: 4 Stars
This book is perfect for someone who dreams of entering the restaurant business, either as an owner or as a cook. Too many 'cooks' have gone to culinary school dreaming of becoming the next Emeril Lagasse or Bobby Flay, just to enter a REAL restaurant and find it is not what they thought it was going to be. It covers not only the successful chefs but the one who have had a hard time making. This business requires long hours, hard work, and a lot of stamina. If you can't handle any of that then this business is not for you and that's what this book emphasizes. I don't think it is aimed at the person already in the business but at the ones thinking of entering. With the advent of of cable with its "Top Chef"(which I LOVE) or "the next food network star", novices need to truly get that food service is not a bed of roses, well at least not one w/o thorns.
Summary of If You Can Stand the Heat: Tales from Chefs and Restaurateurs
What's the restaurant business really like? Expert chefs share their stories, secrets, and recipes for success.Chefs and restaurateurs are today's most glamorized professions. But for every person who starts their own eatery, thousands more merely dream about it. Whether you are seriously considering making a career out of your passion for the kitchen or you're an armchair foodie, If You Can Stand the Heat is essential reading. This informative and dishy insider's collection of interviews with some of the country's leading chefs and food professionals shows what it takes to make it in the world of food, and helps answer such questions as: What are the first steps in opening up a restaurant? What can I expect if I make a mid-life career change?
Among the many stories here, Edna Lewis, the grand dame of Southern cuisine, talks about the importance of mentoring; Bobby Flay of Mesa Grill and Bolo discusses the chef as entrepreneur; and Rick Bayless of Frontera Grill shows how to pick the perfect spot for a restaurant. Each chef or restaurateur offers a recipe from his or her own personal collection, and numerous sidebars provide essential facts about every aspect of the business. From bad burns to bad luck, from five-star restaurants to corner cafes, these professionals reveal how incredibly difficult, but immensely rewarding, it is to work your way to the top of the food chain.
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