"Beaten, Seared, and Sauced: A New York Culinary Education"

Think Bravo's Top Chef kitchen gets hot? A pair of chef-authors, Jonathan Dixon (Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America) and Andrew Friedman (Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition), divulge the behind-the-scenes scoop of the super competitive culinary world.