Cooking On The Line: from Food Lover to Professional Line Cook
| Author | : | |
| Rating | : | 4.26 (949 Votes) |
| Asin | : | 1453778195 |
| Format Type | : | paperback |
| Number of Pages | : | 258 Pages |
| Publish Date | : | 2016-05-25 |
| Language | : | English |
DESCRIPTION:
He interns in the kitchens of celebrated chefs, discovers the latest trends and techniques, and receives other job offers before settling in with his mentor. Working with a young chef and an ambitious menu, Cohen forges through mundane tasks and back pain and finds his personal and professional comfort zone despite hostile personalities and questionable restaurant operations. From Publishers Weekly,"In this absorbing memoir, Cohen--a college football player and business owner who always loved to cook--answers an online advertisement for a line cook and brings significant life skills but scant culinary experience to the kitchen. Eventually, Cohen becomes a chef himself, laboring to meet the many challenges of kitchen work while yearnin
With no formal training, Wayne Cohen pursues his passion for food, changes careers in mid life, and becomes part of the legendary, hyper-competitive restaurant industry. Armed only with a love for food and a decent chef's knife, Wayne manages to talk his way into a restaurant kitchen, eventually becoming a line cook at award winning, multi-starred restaurants including; Michael Jordan's one sixtyblue, Chef Tony Priolo's Piccolo Sogno, and TV's MasterChef's Graham Elliot Bowles' restaurant Graham Elliot.Cooking On the Line is told from the unique viewpoint of a line cook, the guy who is really cooking your food. It reveals the experience of what it feels like to be immersed in all things food and the techniques of restaurant cooking, while dealing with the intense pressure of the moment, and personal relationships that come with the job.Cohen's detailed narrative about his experience as a line cook and his reflections of the restaurant industry offer a unique, behind-the-scenes perspective. Filled with delicious recipes throughout the book and a notable chapter detailing how to become a professional cook, COOKING ON THE LINE from Food Lover to Professional Line Cook, is a must-read for all lovers of food.. Cooking On the Linefrom Food Lo
Self control and passion - a manifest Wayne Cohen writes a masterful doctrine about self evaluation and what it takes to take control of your own life, no matter at what stage. I enjoyed the book, as it gave me insights into the inner workings of one of my life long passionsfine dining. Mr. Cohen describes the disfunction behind some of the great restaurants in the Chicago area. However, more so important, Mr. Cohen teaches us the value in life of self control and shrugging your shoulders at the obserdity of everyday situations. Although you get the idea that Mr. Cohen has a healthy self esteemperhaps he should. From Food Love to Professional Line Cook to Great Writer Cooking on the Line is a fantastic read! Wayne Cohen's story is one of hard-work, great food and brutal honesty. The leap he made from the software industry to line cook is really inspiring and Cohen's wit and wisdom make him an extremely engaging subject. He's the kind of guy you want to have a few beers with and talk football and foie gras. I also appreciated his look inside a line cook's day. Prepping, prepping, prepping, followed by an order being "fired" and just seven minutes to get it to the pass. Let's just say that the truth is nothing like what you see on Hell's K. Do I REALLY want to cook as a profession? Having eaten in many excellent and not so restaurants around the world, I thought that this book would be a good read. I had never considered the role of line cook while enjoying the many meals that I have consumed. It is with this thought that I read Mr. Cohen's entry into the restaurant world of line cooking, finding it both insightful and delightful. He obviously knows good food from eating in great restaurants throughout his professional career, which in turn has given him an insight in how good food must taste. While the Chef may be the creator of dishes, it is the lin