{"product_id":"salt-sweat-steam-the-fiery-education-of-an-accidental-chef-brigid-washington","title":"Salt, Sweat \u0026 Steam: The Fiery Education of an Accidental Chef - Brigid Washington","description":"\u003cdiv class=\"right-content\" id=\"book-details-description\"\u003e\n\u003cdiv class=\"right-content\" id=\"book-details-description\"\u003e\n\u003cp\u003eHours in chef’s whites in a classroom that doubles as the best-stocked kitchen you’ll ever see: 50-quart KitchenAid mixers, balloon whisks in every diameter, CIA-issued knives, bains marie. Also: grueling hours and a giant tuition tab so that—if you’re lucky enough—you can land an entry-level job that features grueling hours, low wages, and a giant uniform-and-equipment tab.\u003cbr\u003e\u003cbr\u003eWashington, a Trinidadian who came to the U.S. for college, decided to apply to the Culinary Institute of America after a break-up. As editor of CIA’s \u003ci\u003eLa Papillote: The Voice of the Student Chef\u003c\/i\u003e, she got to see how the sausage was made (literally). In one day, she would go from studying the five mother sauces in Skills 1 to interviewing Thomas Keller for a front-page feature. Sucked into the brigade system, she believed the gospel that pressure was a privilege. As one of the few students of color, she stayed sane by reminding herself that where she came from had different—and better—values.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eSalt, Sweat \u0026amp; Steam\u003c\/i\u003e takes readers behind the scenes of the nation’s most elite culinary school, through perfectionistic finals and brutal unpaid internships, into days that go from continuously whisking Sauce Bernaise for 300 to being so dead-tired that dinner is a bag of Cheez-Its from the vending machine. It’s \u003ci\u003eThe Devil Wears Prada\u003c\/i\u003e for the “yes, chef” era.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"author-info\"\u003e\n\u003ch4\u003eAuthor Information\u003c\/h4\u003e\n\u003cdiv class=\"author-bio\"\u003eBRIGID WASHINGTON is a food writer whose work delves into the rich complexities of Caribbean food and culture as it intersects with life in the United States. She is a graduate of the Culinary Institute of America and the author of two cookbooks. Her writing has appeared in \u003ci\u003eBon Appetit, Epicurious, Food \u0026amp; Wine, Real Simple, The New York Times, \u003c\/i\u003eand many others. She is Vice Chair of Now Serving, a food insecurity non-profit. She lives in Raleigh, North Carolina.\u003c\/div\u003e\n\u003cdiv class=\"author-bio\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e304 pages \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eHardback\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e","brand":"EmmasatOxford","offers":[{"title":"Default Title","offer_id":68076721078426,"sku":null,"price":49.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/9024\/8009\/files\/salt-sweat-_-steam-9781250333377.jpg?v=1794005239","url":"https:\/\/emmasatoxford.com\/products\/salt-sweat-steam-the-fiery-education-of-an-accidental-chef-brigid-washington","provider":"EmmasatOxford","version":"1.0","type":"link"}