Beaten, seared, and sauced / Dixon, Jonathan

Jonathan Dixon recounts his experiences as a student at the Culinary Institute of America, describing how he and his fellow students learned how to become master chefs from some of the country's greatest, and most demanding, teachers and experienced the high-pressure demands of one of New York City's top restaurants.

Jonathan Dixon recounts his experiences as a student at the Culinary Institute of America, describing how he and his fellow students learned how to become master chefs from some of the country's greatest, and most demanding, teachers and experienced the high-pressure demands of one of New York City's top restaurants.