She Chef - Snyder, Linda Jacobs
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From this five foot tall, hundred pound woman running dinner house kitchens staffed with men, to how to flip an egg in a sauté pan, to a near shoot out at her restaurant in the mountains of Oregon, her experiences are varied and unique. Linda is a chef! Linda came of age far from home in the seventies where young people believed in buying local, saving the earth, and stopping war. This was also a time where the food culture was changing in America. After graduating from the Culinary Institute of America, she worked hour after hour in restaurant kitchens of many kinds, relocating between ocean,…mehr

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Produktbeschreibung
From this five foot tall, hundred pound woman running dinner house kitchens staffed with men, to how to flip an egg in a sauté pan, to a near shoot out at her restaurant in the mountains of Oregon, her experiences are varied and unique. Linda is a chef! Linda came of age far from home in the seventies where young people believed in buying local, saving the earth, and stopping war. This was also a time where the food culture was changing in America. After graduating from the Culinary Institute of America, she worked hour after hour in restaurant kitchens of many kinds, relocating between ocean, valley and mountains on the east and west coast. She has a lot to say about what it's like to be a woman in a male dominated industry. She describes the nature, connectivity and romance of food and what life is like in the back of a restaurant. The book touches on the differences of each generation and what it means to be a woman. When you find what you love, it takes you on a journey that encompasses everything life has to offer. Linda's travels through the years are entertaining and inspirational. Linda writes because she has a story to tell. Just a few recipes are included!
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Autorenporträt
These days Linda Jacobs Snyder spends her time living a farm to table life at home with her husband, Ed. Until recently Linda was the chef/owner of Soup to Nuts, an off premise catering business she created. From this five foot tall, hundred pound women running dinner house kitchens staffed with men, to how to flip an egg in a sauté pan, to a near shoot out at her restaurant in the mountains of Oregon her experiences are varied and unique. After graduating from the Culinary Institute of America, she worked hour after hour in restaurant kitchens of many kinds, relocating between ocean, valley and mountains on the east and west coast. Writing has been intermingled into her life while food has been her livelihood. Through the years she wrote short stories, poems, essays and more. They stayed in a chest that traveled with her while she made her way through a male oriented profession as a chef. She has a lot to say about what it's like to be a woman in a male dominated industry. She describes her love of food and what it's like in the back of a restaurant. Hopefully you'll find Linda's travels through the years encouraging, entertaining and inspirational. From how different things were in her mother's days to her life as a chef,