
Chef's PSA
How Not to Be the Biggest Idiot in the Kitchen
No se pudo agregar al carrito
Add to Cart failed.
Error al Agregar a Lista de Deseos.
Error al eliminar de la lista de deseos.
Error al añadir a tu biblioteca
Error al seguir el podcast
Error al dejar de seguir el podcast
$0.99/mes por los primeros 3 meses

Compra ahora por $3.95
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
-
Narrado por:
-
Gabriel Couret
-
De:
-
Andre Natera
Acerca de esta escucha
If you have ever worked in a professional kitchen, are in culinary school, or are thinking about a career as a chef, then you need this audiobook. It will guide you on the behaviors of top chefs and how to conduct yourself in the kitchen.
This audiobook is filled with short little lessons—or PSAs—that every cook needs to know to get along successfully in the kitchen. The great thing about this book is that it is a guide for you both early in your career and later when you are developing others.
The rules in the book can change from kitchen to kitchen, but most are culinary truisms that will stand up even in the best kitchens in the world. If you want to win the game, you need to know the rules of the game, and this audiobook will guide you.
©2022 Andre Natera (P)2022 Andre NateraLos oyentes también disfrutaron...
-
Blood, Bones & Butter
- The Inadvertent Education of a Reluctant Chef
- De: Gabrielle Hamilton
- Narrado por: Gabrielle Hamilton
- Duración: 10 h y 4 m
- Versión completa
-
General
-
Narración:
-
Historia
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.
-
-
A Little Prickly--But Yummy
- De Mel en 03-11-12
-
The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- De: Marco Pierre White, James Steen
- Narrado por: Timothy Bentinck
- Duración: 9 h y 1 m
- Versión completa
-
General
-
Narración:
-
Historia
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
-
-
A chef / restaurateur must.
- De Brandon en 07-18-16
De: Marco Pierre White, y otros
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- De: Samin Nosrat
- Narrado por: Samin Nosrat
- Duración: 5 h y 57 m
- Versión completa
-
General
-
Narración:
-
Historia
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
-
EXCELLENT, BUT...
- De KJNuri en 01-23-18
De: Samin Nosrat
-
Sous Chef
- 24 Hours on the Line
- De: Michael Gibney
- Narrado por: Fred Berman
- Duración: 5 h y 42 m
- Versión completa
-
General
-
Narración:
-
Historia
In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time.
-
-
Only as good as your last plate.
- De Norma Miles en 02-21-19
De: Michael Gibney
-
Kitchen Confidential
- Adventures in the Culinary Underbelly
- De: Anthony Bourdain
- Narrado por: Anthony Bourdain
- Duración: 8 h y 19 m
- Versión completa
-
General
-
Narración:
-
Historia
Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.
-
-
Kitchen Confidential
- De Holly en 02-20-03
De: Anthony Bourdain
-
Eat a Peach
- A Memoir
- De: David Chang, Gabe Ulla
- Narrado por: David Chang
- Duración: 9 h y 6 m
- Versión completa
-
General
-
Narración:
-
Historia
From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.
-
-
So many threads coming into a wonderful tapstery.
- De Suzie en 09-12-20
De: David Chang, y otros
-
Blood, Bones & Butter
- The Inadvertent Education of a Reluctant Chef
- De: Gabrielle Hamilton
- Narrado por: Gabrielle Hamilton
- Duración: 10 h y 4 m
- Versión completa
-
General
-
Narración:
-
Historia
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.
-
-
A Little Prickly--But Yummy
- De Mel en 03-11-12
-
The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- De: Marco Pierre White, James Steen
- Narrado por: Timothy Bentinck
- Duración: 9 h y 1 m
- Versión completa
-
General
-
Narración:
-
Historia
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
-
-
A chef / restaurateur must.
- De Brandon en 07-18-16
De: Marco Pierre White, y otros
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- De: Samin Nosrat
- Narrado por: Samin Nosrat
- Duración: 5 h y 57 m
- Versión completa
-
General
-
Narración:
-
Historia
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
-
EXCELLENT, BUT...
- De KJNuri en 01-23-18
De: Samin Nosrat
-
Sous Chef
- 24 Hours on the Line
- De: Michael Gibney
- Narrado por: Fred Berman
- Duración: 5 h y 42 m
- Versión completa
-
General
-
Narración:
-
Historia
In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time.
-
-
Only as good as your last plate.
- De Norma Miles en 02-21-19
De: Michael Gibney
-
Kitchen Confidential
- Adventures in the Culinary Underbelly
- De: Anthony Bourdain
- Narrado por: Anthony Bourdain
- Duración: 8 h y 19 m
- Versión completa
-
General
-
Narración:
-
Historia
Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.
-
-
Kitchen Confidential
- De Holly en 02-20-03
De: Anthony Bourdain
-
Eat a Peach
- A Memoir
- De: David Chang, Gabe Ulla
- Narrado por: David Chang
- Duración: 9 h y 6 m
- Versión completa
-
General
-
Narración:
-
Historia
From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.
-
-
So many threads coming into a wonderful tapstery.
- De Suzie en 09-12-20
De: David Chang, y otros
-
Unreasonable Hospitality
- The Remarkable Power of Giving People More than They Expect
- De: Will Guidara
- Narrado por: Will Guidara
- Duración: 8 h y 37 m
- Versión completa
-
General
-
Narración:
-
Historia
Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room—and memorable, over-the-top, bespoke hospitality.
-
-
A Stratification What it Means to Be of Service
- De Amazon Customer en 10-31-22
De: Will Guidara
-
Humble Pie
- De: Gordon Ramsay
- Narrado por: Gordon Ramsay
- Duración: 3 h y 1 m
- Versión resumida
-
General
-
Narración:
-
Historia
This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.
-
-
Do wish it was unabridged though. . .
- De Tiffini en 04-16-10
De: Gordon Ramsay
-
Letters to a Young Chef
- De: Daniel Boulud
- Narrado por: Mario Brassard
- Duración: 3 h y 57 m
- Versión completa
-
General
-
Narración:
-
Historia
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food - an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place.
-
-
It is a easy reading book.
- De Pechika en 05-18-21
De: Daniel Boulud
-
Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- De: Anthony Bourdain
- Narrado por: Anthony Bourdain
- Duración: 8 h y 59 m
- Versión completa
-
General
-
Narración:
-
Historia
In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.
-
-
Surprisingly tender.
- De Sparkly en 10-09-12
De: Anthony Bourdain
-
Yes, Chef
- A Memoir
- De: Marcus Samuelsson
- Narrado por: Marcus Samuelsson
- Duración: 11 h y 47 m
- Versión completa
-
General
-
Narración:
-
Historia
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
-
-
A fun and inspiring civics lesson
- De loix en 06-27-12
-
Restaurant Success by the Numbers, Second Edition
- A Money-Guy's Guide to Opening the Next New Hot Spot
- De: Roger Fields
- Narrado por: Jonathan Yen
- Duración: 14 h y 46 m
- Versión completa
-
General
-
Narración:
-
Historia
A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.
-
-
Everything mentioned I learned as I ran restaurant
- De steve en 01-24-19
De: Roger Fields
-
The Apprentice
- My Life in the Kitchen
- De: Jacques Pépin
- Narrado por: Jacques Pépin, Michel Chevalier
- Duración: 10 h y 6 m
- Versión completa
-
General
-
Narración:
-
Historia
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
-
-
Jacques Pépin never has disappointed
- De Peter en 10-03-20
De: Jacques Pépin
-
Matty Matheson: A Cookbook
- De: Matty Matheson
- Narrado por: Matty Matheson
- Duración: 6 h y 37 m
- Versión completa
-
General
-
Narración:
-
Historia
Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.
-
-
Love Matty, Love that he narrated it
- De Zac en 07-17-19
De: Matty Matheson
-
Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- De: Michael Brenner, Pia Sörensen, David Weitz
- Narrado por: Donna Postel
- Duración: 9 h y 12 m
- Versión completa
-
General
-
Narración:
-
Historia
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
-
-
A good book - with some winning points
- De Chris L. en 07-17-21
De: Michael Brenner, y otros
-
The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- De: Matt Siegel
- Narrado por: Roger Wayne
- Duración: 5 h y 30 m
- Versión completa
-
General
-
Narración:
-
Historia
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
-
-
Really interesting! Little darker than I thought…
- De Not Public en 09-11-21
De: Matt Siegel
-
Setting the Table
- The Transforming Power of Hospitality in Business
- De: Danny Meyer
- Narrado por: Danny Meyer
- Duración: 5 h y 33 m
- Versión resumida
-
General
-
Narración:
-
Historia
Danny Meyer started Union Square Cafe when he was 27, with a good idea and scant experience. He is now the CEO of one of the world's most dynamic restaurant organizations, one that includes 11 unique dining establishments, each at the top of its game. How did he do it? How has he consistently beaten the odds in one of the toughest trades around?
-
-
ABRIDGED VERSION!?
- De Gregg Strader en 02-19-18
De: Danny Meyer
-
Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- De: Andrew Friedman
- Narrado por: Roger Wayne
- Duración: 14 h y 34 m
- Versión completa
-
General
-
Narración:
-
Historia
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
-
-
the reader makes the audiobook - unfortunately
- De Lawrie Thicke en 04-20-19
De: Andrew Friedman
Lo que los oyentes dicen sobre Chef's PSA
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
-
Total
-
Ejecución
-
Historia
- Diana Duarte
- 04-18-22
You need this in your life! Great book!
This is a must for anyone in the kitchen. This is a book that I will listen to again and get daily inspiration from! I can’t wait for the next one, it can’t get here soon enough.
Se ha producido un error. Vuelve a intentarlo dentro de unos minutos.
Has calificado esta reseña.
Reportaste esta reseña
esto le resultó útil a 1 persona
-
Total
-
Ejecución
-
Historia
- Chef PDM
- 04-26-22
Chefs PSA is a great read!
What great insight with plenty of humor mixed in!
A must read for kitchen employees at any level! Some things are basic that you would think are common sense like when someone asks to pass the salt, you pass the salt AND pepper. You’d be surprised at how many people need to be told that!
Great job Chef Andre!
Se ha producido un error. Vuelve a intentarlo dentro de unos minutos.
Has calificado esta reseña.
Reportaste esta reseña
esto le resultó útil a 1 persona
-
Total
-
Ejecución
-
Historia
- Amazon Customer
- 12-09-22
Solid
It was helpful and a true Insight into the industry. He talks about a lot of things other chefs don’t
Se ha producido un error. Vuelve a intentarlo dentro de unos minutos.
Has calificado esta reseña.
Reportaste esta reseña
esto le resultó útil a 1 persona
-
Total
-
Ejecución
-
Historia
- Keith litzan
- 02-10-25
Good, buy it
Loved it so much, listened 3 times in a row while working grill on a Sunday.
Se ha producido un error. Vuelve a intentarlo dentro de unos minutos.
Has calificado esta reseña.
Reportaste esta reseña
-
Total
-
Ejecución
-
Historia
- Laroche Emmanuel
- 04-19-22
Not only for wannabe chefs!
Yes, this is a must read for anyone who wants to work in a professional kitchen!
But, this book should be read and listen by all foodies who post pictures of food or of themselves in the kitchen, especially if you want to be taken seriously. This book has many practical advice.
A positive thought from this book "You’re Only as Good as Your last Meal". This is so true and applicable to any job you are in.
So, do yourself a favor, spend the $ now and listen to this book immediately.
Se ha producido un error. Vuelve a intentarlo dentro de unos minutos.
Has calificado esta reseña.
Reportaste esta reseña
esto le resultó útil a 1 persona
-
Total
-
Ejecución
-
Historia
- Graeme Little
- 04-19-22
Finally someone said it…
Chef’s PSA is a must read for everyone no
matter what stage of your career. Insightful and funny it will teach you all the things not to do if you want to excel in the culinary world.
Se ha producido un error. Vuelve a intentarlo dentro de unos minutos.
Has calificado esta reseña.
Reportaste esta reseña
esto le resultó útil a 1 persona
-
Total
-
Ejecución
-
Historia
- Naila Lang
- 10-10-22
Entertaining, knowledgeable, and teaching tool
I make all my new hires listen to this podcast. Such an entertaining podcast from Andre but he also drops valuable knowledge about your way around a kitchen.
Se ha producido un error. Vuelve a intentarlo dentro de unos minutos.
Has calificado esta reseña.
Reportaste esta reseña
esto le resultó útil a 1 persona
-
Total
-
Ejecución
-
Historia
- fair & balanced
- 06-28-22
Tune up for Chefs
PSA's can be dealt with on a daily basis or you can listen to it all at one time. Many ways to benefit from this excellent Audiobook for chefs, wanna be chefs, future top dog chefs.
Se ha producido un error. Vuelve a intentarlo dentro de unos minutos.
Has calificado esta reseña.
Reportaste esta reseña
esto le resultó útil a 1 persona