From Anthony Bourdain's Kitchen Confidential to Grant Achatz's Life, on the Line, the past several years have seen the release of dozens of chef memoirs. The books often follow a similar path—reflections on the vulgarity and heat of a busy kitchen, stories of sliced fingers and being deep in the weeds. I wasn't expecting anything different upon opening Jonathan Dixon's recently released Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America. But his story takes a different track. More