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Salt, Sweat & Steam: The Fiery Education Of An Accidental Chef
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High Pressure. Hot Kitchens. A Memoir Of Ambition, Belonging, And ComingOfAge In AmericaS Premiere Culinary School.What Truly Makes Salt, Sweat & Steam Exceptional Is That It Is Told From The Point Of View Of A Young, Female, Trinidadian Student. It Is A Fascinating Narrative That Is A Welcome Addition To The List Of ComingOfAge Tales.Jessica B. Harris, Ph.D. Professor Emeritus Queens College/Cuny, Lecturer, Culinary Historian, And Author Of High On The Hogrich With Detail, Salt, Sweat & Steam Takes Readers Inside AmericaS Top Culinary School And Shows WhatS Really Required To Become A Chef: From Brutal Unpaid Internships And Gruelling Practical Exams To LateNight Vending Machine DormRoom Dinners While Trudging Through The Rarefied World Of Fine Wine. As Editor Of The SchoolS Newspaper, La Papillote Washington, A Trinidadian, Meets And Interviews FoodWorld 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 MiseEnPlace Both In And Out Of The Dignified Kitchen Of The Culinary Institute Of America.Unwilling To Accept A Future That Was Anything But Delicious, Readers Follow Along WashingtonS HighOctane Journey Through The Rigors And Rewards Of The CountryS Most Elite Cooking School.
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