Letters to a Young Chef (Art of Mentoring) by Daniel Boulud
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Book Reviews of Letters to a Young Chef (Art of Mentoring)
Book Review: Short and Sweet
Summary: 4 Stars
This book is fairly short, but not neccessarily a quick read. When he discusses how to make the perfect omelette, I poured over every detail and went back and re-read two more times. I was turned onto this book after eating at a couple of Daniel Boulud's NYC restaurants. He definitely knows how to produce amazing cuisine. While I'm not a chef, I love reading books related to the profession and thoroughly enjoy it as a hobby. So this book, while not really directed toward someone like me, was a great, enjoyable read with plenty of practical knowledge. My only critique is that it could have had so many more instances like the perfect omelette. I suppose that wasn't the focus of his writing here, but given the brevity of the book, there certainly was room for it.Book Review: Necessary
Summary: 4 Stars
Although written for those YOUNG chefs-to-be, Chef Boulud's book is redolent in culinary techniques, as well as a stable mind-set for any cook, chef or not! Do not overlook the last chapter and the "10 commandments"!Book Review: Letter to another age discriminator
Summary: 3 Stars
This book had me believing. I must say, it still does. The advice is visceral. It's an invaluable guide to sharpening your focus. Daniel is a motivator and it is a true gift to be able to read through these letters. These are the conversations and the answers to the questions you want to spend an entire day asking a great chef, but whom would never have the time of day to speak to you. There is but one issue I have. The title of this book should not be Letters to Young Chef, but rather, Letters to an Adolescent/Teenager/Early 20 somethings Chef. You see, when I picked up this book I interpreted the title as being directed to someone who is either preparing to cook professionally or has been (even for some time) cooking but still feels young in regards to the knowledge they have. Then while reading Pg.85 para 1, Daniel straight up says that this is not a book for a cook who is 30. For him/her it is too late, expect in the rarest of circumstances. This is where Daniel and I disagree, and where I have now become disenchanted with having to finish the rest of the book, although of course, I will. I'm a professional cook who has been working for 4 years starting at 27 now 31. I have always pushed myself to keep up with my younger peers and in the process have realized one thing. They cannot keep up with me! And what I notice most of all, is that my age brings to the table a degree of maturity and obedience to the chef that youth just can't seem to bare. I don't work in the ultra-competitive New York scene but age has absolutely nothing to do with intention and drive. Cooking is not about age. It is about the fire of passion, will and desire to learn and grow, and Daniel completely squelches that fire out of existence with his remarks. Keep being a great Chef Daniel but don't forget that knowledge, (In this case YOURS) should never be sacrificed to age. This goes against the entire philosophy of cooking where one never stops learning and yet will never learn everything before one is dead. Though the true cook/chef at heart tries their best, naturally in vain. Somewhat like Daniels comment. Other than that, so far great book, buy it people.
Stefan Bowers
San Antonio, Tx
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