Letters to a Young Chef (Art of Mentoring)
by Daniel Boulud
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Book Summary Information
Author: Daniel BouludEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-03-28
ISBN: 0465007775
Number of pages: 176
Publisher: Basic Books
Book Reviews of Letters to a Young Chef (Art of Mentoring)
Book Review: Over 30 Chef
Summary: 5 Stars
I came late to food (32 years of age), but I had already learned a vast amount of knowledge about food and food service, via working in my Aunt and Uncle's Restaurant in Spain. I then chose to acquire formal "Chef" qualifications, which doesn't really mean anything; at the end of the day, it's all about experience, your passion for food, and your ability to 'teach' yourself everything about food.
My other point in regards to age is the British Chef, Nico Ladenis. Here's a man, who took a year off to travel France, came back home to London, started cooking from French Cook Books, worked in his friends Greek Restaurant before opening up his own, and then 20 years later, is the first English Chef to have more than 1 Restaurant awarded with Michelin Star ratings, not to mention that he has had amazing apprentices come out of his kitchens: Marco Pierre White, Gordon Ramsay, etc.
I think I would follow passion, drive, professionalism, and love for food and kitchens any day, rather than saying it's all based on what age you come into the kitchen. When you consider that no Chef will ever learn everything about food, everyday is like the first day you walked into a Kitchen. With that attitude and conviction, you can become great! Good luck with your careers.
Summary of Letters to a Young Chef (Art of Mentoring)
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.
In Letters to a Young Chef, Daniel Boulud, cookbook author, chef, and owner of Daniel, Café Boulud, and DB Bistro Moderne in New York City, briefly covers what he believes are the most important building blocks to becoming a great chef. Boulud grew up on his family's farm in a tiny town near Lyons, France. Like most of today's great European chefs, he took his first kitchen job at the tender age of 14. But his lengthy, successful career in New York City has made him very aware that the path he took to get where he is is very different from the one young American chefs take today. His advice is wise, and could apply to other careers as well: find a mentor, use your connections, work hard, learn how something is done by a successful chef before you try out your own creativity, travel, explore, be loyal to your employer, develop your sense of taste, and learn all aspects of the restaurant business before attempting to go out on your own. Boulud's excellent advice comes from years of experience, and some of the most enjoyable parts of this little book are his anecdotes about the time he spent learning and paying his dues in legendary kitchens, and about the fascinating culinary icons he mixes with today. A quick read by a most fascinating culinary celebrity, you'll wish he shared even more, and that next time he puts pen to paper, it will be for a full-length memoir. --Leora Y. Bloom
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