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Description
Salt, Sweat & Steam: The Fiery Education of an Accidental ChefHigh pressure. Hot kitchens. A memoir of ambition, belonging, and coming of age in America's premiere culinary school. "Her fast moving coming of age memoir will appeal to anyone who's been curious about culinary school." Eater "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 coming of age tales."
High pressure. Hot kitchens. A memoir of ambition, belonging, and coming-of-age in America's premiere culinary school.
"Her fast-moving coming-of-age memoir will appeal to anyone who's been curious about culinary school."--Eater
"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 coming-of-age tales."--Jessica B. Harris, Ph.D. Professor emeritus Queens College/CUNY, Lecturer, culinary historian, and author of High on the Hog
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 trudging through 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, readers follow along Washington's high-octane journey through the rigors and rewards of the country's most elite cooking school.
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