Fine Dining: The Secrets Behind the Restaurant Industry

Available

Product Details

Price
$27.99  $26.03
Publisher
New Degree Press
Publish Date
Pages
210
Dimensions
5.5 X 8.5 X 0.5 inches | 0.83 pounds
Language
English
Type
Hardcover
EAN/UPC
9798885043083

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About the Author

Jack Rasmussen is the author of FINE DINING and YIN YANG. He attended the University of Southern California, majoring in Business Administration with an emphasis on Entrepreneurship and Innovation and minoring in Cinematic Arts and Sports Media Industries. He is co-founder of Good Samaritans of Silicon Valley, Business Lead for Screen360.tv, and co-founder for Scholars of Finance. At graduation in Spring 2022, he was distinguished as a Warren Bennis Scholar, Renaissance Scholar, Discovery Scholar, and Fulbright Scholar.

Reviews

"Jack's historical timeline uncovers the accumulation of how California Nouvelle came to be. A food archeologist's delight. Fine Dining: The Secrets Behind the Restaurant Industry factually describes how these outcomes produced one of the most popular cuisines in the world! This book should be required reading in all culinary-degree curriculums."

-Celebrity Chef Gigi Gaggero

"Fine Dining is a great application of knowledge and mindset, especially the passion and detail that goes into any high stakes pursuit. Jack does a great job blending his personal interests, background research, and application to not just restaurants but business and life in general."

-Glenn R. Fox, PhD, Lecturer of Entrepreneurship at Lloyd Greif Center for Entrepreneurial Studies

"We all know 'Friends that eat together... stay together' and here's Jack's great collaborative example of togetherness. With a long history of cooking, passion for hospitality and the love of people, I was truly riveted reading this book. As leaders, we lead through uncharted waters. Once you read Fine Dining: The Secrets Behind the Restaurant Industry, you'll have an even better understanding, and elevated inspiration, for what we do. Enjoy and cook with your heart!"

-Chef Duane Keller, James Beard Foundation Certificate Recipient and the C.C.A. Chef of the Year Award winner

"In Fine Dining, Rasmussen does not hesitate to tackle tough topics that continue to face the restaurant industry with gentle compassion. I was thrilled to see a section of the book dedicated to the rise of women chefs. It is interesting to look at what kept women chefs absent from professional kitchens over the years, although they have always been the soul of home kitchens everywhere. When women like Child, Waters, and Hamilton take the reins in food service, magic happens, and we need more of that."

-Chef Peri Avari (Simply Bhonu), Culinary Chef Instructor and Indian Food Specialist

"If you want to learn about French cuisine, you read Escoffier. If you want to learn about submarines, you read Tom Clancy. If you want to learn about the evolution of the food business, fine dining, food trends and a revealing look at some of our great chefs, Jack Rasmussen's Fine Dining: The Secrets Behind the Restaurant Industry is for you. Sit back and enjoy the ride; best served with a bottle of Malbec."

-Chef Roc, TV Producer, Host, and lobster eating record holder (19)

"How better to induce feelings (and learnings) than at the dining table? Restaurants are not just about food, but ultimately love, permission and pleasure; what I believe changes the world. Pleasure evokes action, and drinking Soylent ain't going to inspire change. Written in one of the hardest times ever for the culinary arts and this essential industry, Jack's book takes you from past to present to future - letting you in on the mindset of an insider like myself. Must-read for any aspiring entrepreneur, especially chefs and owners."

-Leiti Hsu, the Dining Dominatrix

"Fine Dining features historical retrospective, featuring celebrated culinary icons and their influences and architecture of the industry. Peppered with personal experiences, memories and anecdotes culminating in a 'how-to' or what 'not to do' for those either already involved in or wanting to dip into this crazy, high charged, stressful yet wonderful industry. An industry fueled by amazing, tenacious people willing to redefine, reevaluate and ultimately recreate who and what we are, despite the crippling pandemic."

-Chef Jayne Reichert, NBA Private Chef and Culinary Educator, specializing in plant-based vegan cuisine