Culinary School: How to Talk Like a Chef

€œThe most obvious advantage of a culinary education is that from now on, chefs won€t have to take time out of their busy day to explain to you what a fucking €˜brunoise€ is.€

Anthony Bourdain
"Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook"
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This is the language of the restaurant. Not just the words and phrases you€ll find in a culinary dictionary, but also the slang, the jargon, and even the abbreviations used by chefs and cooks, maitre d€s and servers in real restaurants, every day.

You€ll learn what a chef means when they snap, €œTwo beef for the deuce, one still mooing, one cremated, 86 the fries, and fire the chops for the VIPs at the four-top, extra jus.€ You€ll know what to do if you are asked to €œFill a two-quart Cambro with a brunoise of carrots then calculate its EP weight.€ And you€ll know what is expected if you are told to €œGrab the rondeau, par cook the potatoes, then put them on a sheet pan in the lowboy.€

Created by the professionals who live and breathe restaurants, this is the only book that will teach you everything from the French cooking terminology to the industry slang every cook must know to survive. And when you are done, you€ll be able to speak, and understand, the secret language of the chef.

ABOUT THE AUTHOR
Noted restaurant critic, food journalist, and cookbook author, S.J. Sebellin-Ross (www.FormeofCury.com) is a top-selling writer whose books include €œCulinary School: Three Semesters of Life, Learning, and Loss of Blood,€ the bestselling memoir of her time as a culinary school student; €œCulinary School: 101 Things Every Culinary Student Should Know Before They Go,€ considered the must-read book for anyone interested in culinary school and food; and €œHow to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger,€ the definitive guide to breaking in and making money as a published food writer.

Sebellin-Ross, who has more than a decade of experience writing for publications including "The Washington Post," €œParenting,€ and the €œNew York Times,€ and is invited to speak at events including the BlogHer Food Conference, previously wrote for clients such as DreamWorks and HBO and taught public relations for schools such as Mediabistro and UC Berkeley. To see all the popular Sebellin-Ross titles, click the author name, above.