Food is considered an art form by many, but no great chef is born a culinary genius. Great chefs are made through hard work, refined skill, and perseverance. Find out how these chefs learned their trade and see what it takes to survive in the competitive world of culinary art:
Yes, Chef: A Memoir  by Marcus Samuelsson.
The Apprentice: My Life in the Kitchen  by Jacques Pépin
Kitchen Confidential: Adventures in the Culinary Underbelly  by Anthony Bourdain
Blood Bones and Butter: The Inadvertent Education of a Reluctant Chef  by Gabrielle Hamilton
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany  by Bill Buford