Letters to a Young Chef: The Art of Mentoring

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9780465007776: Letters to a Young Chef: The Art of Mentoring
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From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been witness to, and creator of, our contemporary food culture. A modern man with a classical foundation, he speaks with the authority that comes from a lifetime of experience, and no small amount of passion, about the vocation of creating and serving food. Part memoir, part advice book, part recipe book, this delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.

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Synopsis:

Written for the professional as well as the amateur cook, this is an invitation to the kitchen from a revered chef who combines traditional techniques and modern sensibility. From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been witness to, and creator of, our contemporary food culture. A modern man with a classical foundation, who worked up from scullery boy in Provence to international celebrity, he speaks with the authority that comes from a lifetime of experience, and no small amount of passion, about the vocation of creating and serving food. "Letters to a Young Chef" displays Boulud's earthy, expert and encouraging style. Some of the topics addressed are: Why do you want to be a chef? Posing the fundamental question before one enters the long years of apprenticeship; Pay your dues. How one must take one's time to learn the craft; What is success? What it takes to really make it, and how to manage your ego and know your limits; and, The chef of tomorrow. How the global village has affected cuisine, and the importance of travel in cooking today?

These and many more delights will enlighten chefs of all kinds, from passionate amateurs to serious professionals. Ranging broadly in subject matter, these brief, intellectual primers to life are a stimulating read for anyone who wants to experience the insights, wisdom and advice of today's leading minds.

About the Author:

Daniel Boulud was born in France in 1955 and trained under renowned chefs Roger Verge, Georges Blanc, and Michel Guerard. He moved to the United States, where he served as Executive Chef at Le Cirque in New York. In 1993 he opened Daniel, Zagat's top-rated New York restaurant for two years running, followed by Cafe Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the Year" by Bon Appetit, and has received Gourmet's "Top Table" award. He lives in New York City.

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Other Popular Editions of the Same Title

9780465093427: Letters to a Young Chef, 2nd Edition

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ISBN 10: 0465093426 ISBN 13: 9780465093427
Publisher: Basic Books, 2017
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9780465007356: Letters to a Young Chef

Basic ..., 2003
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