Scan barcode

274 pages • first pub 2011 (editions)
ISBN/UID: B004XW5M7C
Format: Digital
Language: English
Publisher: Clarkson Potter
Publication date: 03 May 2011
Description
Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top ...
Community Reviews
Content Warnings

274 pages • first pub 2011 (editions)
ISBN/UID: B004XW5M7C
Format: Digital
Language: English
Publisher: Clarkson Potter
Publication date: 03 May 2011
Description
Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top ...