To purchase a copy of the book:
Cooking On The Line: from Food Lover to Professional Line Cook
Cooking On the Line...from Food Lover to Professional Line Cook, is a unique behind the scenes, ground level, cook's-eye-view of the professional restaurant kitchen. You will feel the heat, the pressure, and the intensity of cooking at the highest level. With no formal training, Wayne Cohen pursues his passion for food, changes careers in mid life, and becomes part of Chicago's legendary, hyper-competitive restaurant industry.
Armed only with a love for food and a decent chef's knife, Wayne manages to talk his way into a restaurant kitchen, eventually becoming a line cook at award winning, multi-starred restaurants including; Michael Jordan's one sixtyblue, Chef Tony Priolo's Piccolo Sogno, and Top Chef Master Graham Elliot Bowles' restaurant Graham Elliot.
Cooking On the Line is told from the unique perspective of a line cook, the guy who is really cooking your food. It reveals the experience of what it feels like to be immersed in all things food and the techniques of restaurant cooking, while dealing with the intense pressure of the moment, and personal relationships that come with the job.
Visit Wayne's website:
April 5: Author - Wayne Cohen, Cooking on the Line
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