Ltd. , 1997. Print.
I picked this particular source for my paper for the reason that most chefs are born from a culinary school of some sort. The Culinary Institute of America(CIA), is the most intense and prestigious culinary schools, period. The CIA is a monster program to take on, because it breaks as many students as it graduates. If I where willing to take on debt all the rest of my life, this would be the school. Though, I also have a low opinion of self absorbed mother-fuckers who think that their shit don't stink, and that is another bit of rubbish that this school cranks out. However, this book is telling in just how many trials by fire someone has got to go though to be a papered chef. Not easy and may kill you.
Sheehan, Jason. Cooking Dirty A Story Of Life, Sex, Love And Death In The Kitchen. 1st ed.
United States of America: FARRAR, STRARUS AND GIROUX, 2009. Print.
To really understand what a cook or a chef has to put up with, the only way is to be there, to do it. This guy Jason has been there. His stories stretch from when he was a teenage boy, needing a job, to a cluster fuck cook loving the rush. He really puts things into perspective about how being a kitchen worker can get into your blood. The things that this guy has to say is the same way that I feel about my own career in a kitchen.
Spector, Amy. A career in foodservice--cons: Unhealthy lifestyle. Nation's Restaurant News 21 May 2001: Business Module, ProQuest. Web. 7 Apr. 2010.
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