Letters to a Young Chef

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 cre [...]
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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.