Katherine Darling graduated from Williams College with a double degree in English and History and is a recent honors graduate of The French Culinary Institute in New York. She worked at a literary agency, at Saveur Magazine, and is now a professional chef and writer.



UNDER THE TABLE:
Saucy Tales from Culinary School
Atria, March 2009
Genre: Inspiration & Self-Help
Agent: Faith Hamlin

Foreign Sales
Italy: De Agostini

“[A] refreshingly steady focus on cooking… delicious, reader-friendly recipes”
—Wall Street Journal

Welcome to the glamorous world of a famous cooking school. In an age where superstar chefs have hit TV shows, best-selling books, eponymous cookware lines and even groupies, it should be no surprise that applications to cooking school are rising faster that the cost of a four star meal.

Under the Table chronicles the author’s trials and tribulations at chef school to show us what cooking school is really like. Think of this book as a combination of “Kitchen Confidential” and The Nanny Diaries—you are a fly on the wall during the rigorous school program, learning every thing there is to know about organ meats and the perfect omelette or how to peel a vegetable (Hint: remember that it’s already dead). Along the way there are cuts, burns, bruised egos, machinations, humiliations, unforgettable characters (some of whom are famous chefs) and, ultimately, a happy ending.