Letters to a Young Chef(ISBN=)

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.

Daniel Boulud was born in France in 1955 and raised on his
family’s farm near Lyon. He got his first restaurant job at the age
on fourtenn, and went on to train under renowned chefs Roger Verge,
Georges Blanc and Michel Guerard. He then moved to New York, where
he served as head chef at Le Cirque, one of America’s highest rated
restaurants. In 1993 he opened ‘Daniel’, his signature restaurant,
and now Zagat’s top-rated restaurant in NYC for two years
running.

Do You Really Want to Be a Chef?.
Mentors
The Trinity of Heat
Your Sense of Taste
Ingredients
Wine and Pastry
The Grand Tour
Desire, Drive and Discipline
Self-Managment: Interest, Ego, Focus and Teamwork
Passing the Who Cares Test
The Front of the House
Is There Life After Restaurants?
The Ten Commandments of a Chef
“You Are What You Have Cooked”:
A Selecti6n df Favorite Recipes
Acknowledrmnents
About the Author

From Barnes & Noble Lyon-born Daniel Boulud is the owner and
chef de cuisine of three restaurants, including his namesake,
Daniel, generally regarded as one of the world’s premier
restaurants. In Letters to a Young Chef, he takes a well-deserved
break from his kitchen duties to share wisdom about the fine art of
food preparation. His introduction to this “tasty life” is composed
of healthy portions of advice, memoir, instruction, anecdotes,
reverie, and even a few choice recipes.