A Chef

by Douglas Florian

Demonstrates how different types of chefs work with food and describes some of the utensils that they use

Genres: Nonfiction

32 pages, Hardcover

First published January 1, 1992

Reviews

[Anna · Rating 3 out of 5]

An easy to understand book about the job that chefs have and the different things they do in their kitchens.

[Zoe · Rating 4 out of 5]

This book teaches readers about the job of a chef as well as a chef’s assistants, a pastry chef, and a waiter. It goes through every step from buying the food, to serving it at a restaurant. It also provides insight into how certain foods are made and prepared.

I really enjoyed this book for many reasons. For one, the illustrations are super simple yet captivating. I also like the layout of the story; it’s unique in that it’s an informational text, yet it follows one particular fictional chef throughout her day. The two chef’s feature in this story are women, which is nice because the image of a chef is often portrayed as a man. It also exposes children to the behind the scenes work that goes into preparing their food that they may not even be aware of. The main focus is restaurants, but it also mentions school cafeterias, something that students should be very familiar with. I would keep this book in a classroom library of preschool-first graders and even read it aloud and pair it with a career unit.

[M · Rating 3 out of 5]

Neat book that I picked up at my local library's book sale. Sending it out to my nephew, James, who aspires to be a chef one day or in the alternative, a race car driver. :)

[Michael Fitzgerald · Rating 4 out of 5]

Nice and to the point. Not great illustrations.