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Generation Chef
- Risking It All for a New American Dream
- Narrated by: Cady McClain
- Length: 11 hrs and 4 mins
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Generation Chef
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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.
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After listening to the bio of AB…
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4 out of 5 stars
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I don't think I'm the intended market for the book
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Long before The Lost Kitchen became a world dining destination with every seating filled the day the reservation book opens each spring, Erin French was a girl roaming barefoot on a 25-acre farm, a teenager falling in love with food while working the line at her dad’s diner and a young woman finding her calling as a professional chef at her tiny restaurant tucked into a 19th century mill.
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1 out of 5 stars
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Ramblings of a narcissist
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5 out of 5 stars
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Performance4 out of 5 stars 44
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The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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4 out of 5 stars
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Fascinating for Foodies
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32 Yolks
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In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
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5 out of 5 stars
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Every aspiring cook needs to read this
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Chefs, Drugs and Rock & Roll
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- Unabridged
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Overall4.5 out of 5 stars 127
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Performance4 out of 5 stars 117
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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.
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3 out of 5 stars
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
Publisher's Summary
Inside what life is really like for the new generation of professional cooks - a captivating tale of the make-or-break first year at a young chef's new restaurant.
For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top - but talent isn't enough. Today's chef needs the business savvy of a high-risk entrepreneur, determination, and big dose of luck.
The heart of Generation Chef is the story of Jonah Miller, who at age 24 attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line.
Journalist and food writer Karen Stabiner takes us inside Huertas's roller-coaster first year, but also provides insight into the challenging world a young chef faces today - the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives.
A fast-paced narrative filled with suspense, Generation Chef is a fascinating behind-the-scenes look at drive and passion in one of today's hottest professions.
Critic Reviews
"Generation Chef is as appetising a start-up tale as a plate of bite-sized Basque erved up by protagonist chef Jonah Miller." (Financial Times)
"You'll gobble up this delicious behind-the-scenes account of a start-up restaurant in New York City...This book is as much about dreams and passion as it is about food." (Star Tribune)
https://tt.amazon.com/0175060423“Karen Stabiner’s Generation Chef is a model of great reporting and great storytelling on a subject that remains endlessly fascinating. A young cook putting everything on the line to pursue the one dream that matters to him, cooking for people in the toughest restaurant city in the world. The chapters leading up to and following the New York Times critic’s visits are worth the price of admission. I truly admire this book.” (Michael Ruhlman, author of The Soul)
More from the same
Narrator
What listeners say about Generation Chef
Average Customer RatingsReviews - Please select the tabs below to change the source of reviews.
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Overall4 out of 5 stars
-
Performance5 out of 5 stars
-
Story3 out of 5 stars
- Steve
- 11-17-16
Pretty good!
I would have given it a two more 5* but the story trailed off during the last could chapters. Overall, it was a great story, since I'm in the culinary industry, and I enjoyed the narration.
1 person found this helpful
-
Overall4 out of 5 stars
-
Performance4 out of 5 stars
-
Story4 out of 5 stars
- Sarah
- 02-10-23
Not a page turner
This book was fairly slow for a chef book but still an overall enjoyable experience.
-
Overall5 out of 5 stars
-
Performance5 out of 5 stars
-
Story5 out of 5 stars
- bob carter
- 10-23-17
incredibly revealing
this book was incredibly revealing about the struggles, sacrifices and realities of the joy and disappointments of the entreprenereal life
-
Overall5 out of 5 stars
-
Performance4 out of 5 stars
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Story5 out of 5 stars
- Amazon Customer
- 12-06-16
very inspiring
this story was very inspiring to me as a young Chef as I navigate the changes that are happening in this industry from generation to generation
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Pancakes in Paris
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- Length: 9 hrs and 3 mins
- Unabridged
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Overall4.5 out of 5 stars 513
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Performance4.5 out of 5 stars 446
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Craig was the last person anyone would have expected to open an American diner in Paris. He came from humble beginnings in a working-class town in Connecticut, had never worked in a restaurant, and didn't know anything about starting a brand-new business. But from his first visit to Paris, Craig knew he had found the city of his dreams. Pancakes in Paris is the story of Craig tackling the impossible - from raising the money to fund his dream to tracking down international suppliers for "exotic" American ingredients, and even finding love along the way.
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5 out of 5 stars
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A beautful and fun book about Paris Life.
- By Sarah on 01-04-19
By: Craig Carlson
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Life, on the Line
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Overall4.5 out of 5 stars 676
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Performance4.5 out of 5 stars 577
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Story5 out of 5 stars 579
In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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5 out of 5 stars
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A Tasteless World?
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By: Grant Achatz, and others
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Back of the House
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Overall4 out of 5 stars 79
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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
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1 out of 5 stars
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Truly horrible narration
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Chefs, Drugs and Rock & Roll
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Overall4.5 out of 5 stars 127
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Performance4 out of 5 stars 117
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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.
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3 out of 5 stars
-
the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
-
Yes, Chef
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- By: Marcus Samuelsson
- Narrated by: Marcus Samuelsson
- Length: 11 hrs and 47 mins
- Unabridged
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Overall4.5 out of 5 stars 1,919
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Performance4.5 out of 5 stars 1,679
-
Story4.5 out of 5 stars 1,671
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. Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to the opening of the beloved Red Rooster in Harlem.
-
5 out of 5 stars
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A fun and inspiring civics lesson
- By loix on 06-27-12
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Setting the Table
- The Transforming Power of Hospitality in Business
- By: Danny Meyer
- Narrated by: Danny Meyer
- Length: 5 hrs and 33 mins
- Abridged
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Overall4.5 out of 5 stars 2,005
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Performance4.5 out of 5 stars 1,663
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Story4.5 out of 5 stars 1,662
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?
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1 out of 5 stars
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ABRIDGED VERSION!?
- By Gregg Strader on 02-19-18
By: Danny Meyer
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Pancakes in Paris
- Living the American Dream in France
- By: Craig Carlson
- Narrated by: Donald Corren
- Length: 9 hrs and 3 mins
- Unabridged
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Overall4.5 out of 5 stars 513
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Performance4.5 out of 5 stars 446
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Story4.5 out of 5 stars 444
Craig was the last person anyone would have expected to open an American diner in Paris. He came from humble beginnings in a working-class town in Connecticut, had never worked in a restaurant, and didn't know anything about starting a brand-new business. But from his first visit to Paris, Craig knew he had found the city of his dreams. Pancakes in Paris is the story of Craig tackling the impossible - from raising the money to fund his dream to tracking down international suppliers for "exotic" American ingredients, and even finding love along the way.
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5 out of 5 stars
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A beautful and fun book about Paris Life.
- By Sarah on 01-04-19
By: Craig Carlson
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Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- By: Grant Achatz, Nick Kokonas
- Narrated by: Johnny Heller
- Length: 12 hrs and 51 mins
- Unabridged
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Overall4.5 out of 5 stars 676
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Performance4.5 out of 5 stars 577
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Story5 out of 5 stars 579
In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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5 out of 5 stars
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
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Back of the House
- The Secret Life of a Restaurant
- By: Scott Haas
- Narrated by: Johnny Heller
- Length: 7 hrs and 59 mins
- Unabridged
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Overall4 out of 5 stars 79
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Performance4 out of 5 stars 60
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Story4 out of 5 stars 62
Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
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1 out of 5 stars
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Truly horrible narration
- By Fidge on 03-28-15
By: Scott Haas
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Overall4.5 out of 5 stars 127
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Performance4 out of 5 stars 117
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Story4.5 out of 5 stars 115
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.
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3 out of 5 stars
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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Yes, Chef
- A Memoir
- By: Marcus Samuelsson
- Narrated by: Marcus Samuelsson
- Length: 11 hrs and 47 mins
- Unabridged
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Overall4.5 out of 5 stars 1,919
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Performance4.5 out of 5 stars 1,679
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Story4.5 out of 5 stars 1,671
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. Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to the opening of the beloved Red Rooster in Harlem.
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5 out of 5 stars
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A fun and inspiring civics lesson
- By loix on 06-27-12
-
Setting the Table
- The Transforming Power of Hospitality in Business
- By: Danny Meyer
- Narrated by: Danny Meyer
- Length: 5 hrs and 33 mins
- Abridged
-
Overall4.5 out of 5 stars 2,005
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Performance4.5 out of 5 stars 1,663
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Story4.5 out of 5 stars 1,662
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?
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1 out of 5 stars
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ABRIDGED VERSION!?
- By Gregg Strader on 02-19-18
By: Danny Meyer
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
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Overall4 out of 5 stars 62
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Performance4 out of 5 stars 44
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Story4 out of 5 stars 44
The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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4 out of 5 stars
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Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
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Hotbox
- Inside Catering, the Food World's Riskiest Business
- By: Matt Lee, Ted Lee
- Narrated by: Matt Lee, Ted Lee
- Length: 7 hrs and 16 mins
- Unabridged
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Overall4.5 out of 5 stars 119
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Performance4.5 out of 5 stars 103
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Story4.5 out of 5 stars 102
Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
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5 out of 5 stars
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Needs to be a series!
- By Sallyterra on 04-27-19
By: Matt Lee, and others
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Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 59 mins
- Unabridged
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Overall4.5 out of 5 stars 11,025
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Performance5 out of 5 stars 9,279
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Story4.5 out of 5 stars 9,216
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.
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4 out of 5 stars
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Surprisingly tender.
- By Sparkly on 10-09-12
By: Anthony Bourdain
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From Scratch
- Inside the Food Network
- By: Allen Salkin
- Narrated by: Julian Fleischer
- Length: 15 hrs and 46 mins
- Unabridged
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Overall4 out of 5 stars 128
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Performance4 out of 5 stars 118
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Story4 out of 5 stars 119
In October 1993, a tiny start-up called the Food Network debuted to little notice. Twenty years later, it is in 100 million homes, approaches a billion dollars a year in revenue, and features a galaxy of stars whose faces and names are as familiar to us as our own family's. But what we don't know about them, and the people behind them, could fill a book.
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3 out of 5 stars
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Entertaining look at The Food Network
- By danny lawrence on 10-12-13
By: Allen Salkin
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Kitchen Confidential
- Adventures in the Culinary Underbelly
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 19 mins
- Unabridged
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Overall5 out of 5 stars 34,969
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Performance5 out of 5 stars 29,134
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Story5 out of 5 stars 28,970
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.
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5 out of 5 stars
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Kitchen Confidential
- By Holly on 02-20-03
By: Anthony Bourdain
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Dearie
- The Remarkable Life of Julia Child
- By: Bob Spitz
- Narrated by: Kimberly Farr
- Length: 25 hrs and 30 mins
- Unabridged
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Overall4.5 out of 5 stars 518
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Performance4.5 out of 5 stars 460
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Story4.5 out of 5 stars 448
From Pasadena to Cambridge to New York, Washington, D.C., India, Ceylon, Paris, Marseilles, Santa Barbara, and Maine, Bob Spitz re-creates an extraordinary life. He takes us beyond the image of Julia as the tall, eccentric woman with a funny voice who taught America how to cook, to establish her as a genuine rebel and beloved icon, a woman who redefined herself in middle age, helped to change the role of women in America, set the standard for how to create a public personality in the modern media world.
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4 out of 5 stars
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Deeply mixed feelings
- By S. Vann on 08-17-12
By: Bob Spitz
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Eat a Peach
- A Memoir
- By: David Chang, Gabe Ulla
- Narrated by: David Chang
- Length: 9 hrs and 6 mins
- Unabridged
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Overall4.5 out of 5 stars 1,849
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Performance4.5 out of 5 stars 1,579
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Story4.5 out of 5 stars 1,571
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.
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5 out of 5 stars
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So many threads coming into a wonderful tapstery.
- By Suzie on 09-12-20
By: David Chang, and others
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- By: Colman Andrews
- Narrated by: Don Hagen
- Length: 10 hrs and 33 mins
- Unabridged
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Overall4.5 out of 5 stars 179
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Performance4 out of 5 stars 140
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Story4.5 out of 5 stars 142
In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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5 out of 5 stars
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recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
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Born Round
- By: Frank Bruni
- Narrated by: Frank Bruni
- Length: 9 hrs and 31 mins
- Unabridged
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Overall4 out of 5 stars 187
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Performance4.5 out of 5 stars 106
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Story4.5 out of 5 stars 108
Frank Bruni grew up in a big, loud Italian family in White Plains, New York, where meals were epic, outsize affairs. At those meals, he demonstrated one of his foremost qualifications for his future career: an epic, outsize love of food. But Bruni's relationship with eating was tricky, and his difficulties with managing it began early. When Bruni was named the restaurant critic for The New York Times in 2004, he knew enough to be nervous.
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5 out of 5 stars
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Has it all
- By loix on 09-15-09
By: Frank Bruni
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Out of Line
- A Life of Playing with Fire
- By: Barbara Lynch
- Narrated by: Christina Delaine
- Length: 9 hrs and 48 mins
- Unabridged
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Overall4.5 out of 5 stars 46
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Performance4.5 out of 5 stars 40
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Story4.5 out of 5 stars 40
Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past - both what we strive to escape from and what we remain true to - can strengthen and expand who we are.
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1 out of 5 stars
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Hardheaded, arrogant, profane.
- By Minneapolis listener on 10-26-22
By: Barbara Lynch
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Unreasonable Hospitality
- The Remarkable Power of Giving People More than They Expect
- By: Will Guidara