Becoming a Chef, Revised is the updated and expanded edition of
the 1996 James Beard Foundation Award for Best Writing on Food, and
reflects all the most recent advances made in the culinary industry. It
features the career advice of the biggest, most respected names in the
culinary industry, such as Thomas Keller, Claudia Fleming, Marcel
Desaulniers, Caprial Pence, Marcus Samuelsson, Craig Shelton, Gale Gand,
Rick Tramonto, and more. With their trademark style, the authors give
insightful details on the demographics, employment, education, and
personal details of today's star chefs.