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 cooking school in the country. For the first time in
the Culinary Institute of America.s history, a book will give readers the
firsthand experience of being a full-time student facing all of the challenges
of the legendary course in its entirety.

On the eve of his thirty-eighth birthday and after shuffling through a series
of unsatisfying jobs, Jonathan Dixon enrolled in the CIA (on a scholarship)
to pursue his passion for cooking. In Beaten, Seared, and Sauced he tells
hilarious and harrowing stories of life at the CIA as he and his classmates
navigate the institution.s many rules and customs under the watchful and
critical eyes of their instructors. Each part of the curriculum is covered,
from knife skills and stock making to the high-pressure cooking tests and the
daunting wine course (the undoing of many a student). Dixon also details his
externship in the kitchen of Danny Meyer.s Tabla, giving readers a look into
the inner workings of a celebrated New York City restaurant.

With the benefit of his age to give perspective to his experience, Dixon
delivers a gripping day-to-day chronicle of his transformation from amateur
to professional. From the daily tongue-lashings in class to learning the
ropes.fast.at a top NYC kitchen, Beaten, Seared, and Sauced is a fascinating
and intimate first-person view of one of America.s most famous culinary
institutions and one of the world.s most coveted jobs.

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