Description
Rich with detail, Salt, Sweat & Steam takes readers inside America's top culinary school and shows what's really required to become a chef: from brutal unpaid internships and gruelling practical exams to late-night vending-machine dorm-room dinners while navigating the rarefied world of fine wine. As editor of the school's newspaper, "La Papillote," Washington, a Trinidadian, meets and interviews food-world luminaries such as Jerome Bocuse, Daniel Boulud and Thomas Keller and savors the joys of a life devoted to food. She puts us all in her kitchen clogs as she finally achieves the perfect mise-en-place both in and out of the dignified kitchen of The Culinary Institute of America.
Unwilling to accept a future that was anything but delicious, Washington embarks on a high-octane journey through the rigors and rewards of the country's most elite cooking school.
With mouthwatering storytelling and open-hearted honesty, Brigid Washington serves The Devil Wears Prada for the “yes, chef” generation.