The Perfectionist : Life and Death in Haute Cuisine
by Rudolph Chelminski
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Book Summary Information
Author: Rudolph ChelminskiEdition: Hardcover
Audio: English (Original Language)
Format: Bargain Price
Published: 2005-05-19
ISBN: N/A
Number of pages: 368
Publisher: Gotham Books
Book Reviews of The Perfectionist : Life and Death in Haute Cuisine
Book Review: Perfection is realizing your own imperfections - Anon.
Summary: 5 Stars
Tragedies such as the suicide of Bernard Loiseau are all the more painful because the man was so extraordinary in so many ways. The story of France and haute cuisine is obsessively interesting, particularly in light of modern trends such as rock star chefs, television personalities and the ability to flit around the world just for a meal. The foodie within all of us must exalt over the descriptions even as we cringe at the incredible toil and effort expended toward such out-of-the-world meals.
But PERFECTION is about a man who is not just obsessessed with the correct cooking time for a steak. No, he would spend days debating silver patterns, tablecloths, perfecting certain sauces, bestowing the experience of a lifetime on those lucky enough to visit La Cote d'Or. Loiseau is the quintessential French chef from the old school, an increasing rarity. Trained through the apprentice system from an early age, self-taught, strongly Catholic, patriotic, overflowing with life, creative to his fingertips - he was the perfect man for the perfect job. However, his mood swings (he was a manic-depressive) determined the fateful outcome.
Michelin, the tire company and the restaurant guide author (one in the same) was featured prominently in the book as both a boon and bane to the industry. Even as it drove many to near madness or determined the fates of careers, it spurred tremendous advances. The evolution of the famous "star" rating system was fascinating and the way it developed into a gigantic movement that brought about an almost unapproachable standard was equally interesting. The author seems to suggest that the secrecy, subjectivism and monopoly of Michelin led not only to the tragedy but also untold worries and stress for others. Yet, those chefs who feel such pressure have willingly taken on this onerous burden. Several fine restaurants are discussed where the chef purposely ignores the guide and thus the stress and monumental expense required for maintaining such a lofty status.
For those interested in the modern world of food and how we got to our current food craze, this is an excellent book. Students of psychology would also find the inner drives and actions more interesting that most case studies. My Grade: A-.
Summary of The Perfectionist : Life and Death in Haute Cuisine
A riveting behind-the-scenes look at the world of three-star French haute cuisine as revealed through the biography of one of France?s most celebrated chefs, The Perfectionist is an unforgettable portrait of Bernard Loiseau, and the sophisticated, unforgiving world of French gastronomy. Loiseau was one of only twenty-five French chefs to hold Europe?s highest culinary award, three stars in the Michelin Red Guide, and only the second chef to be personally awarded the Legion of Honor by a head of state. Despite such triumphs, he shocked the culinary world by taking his own life in February, 2003. One of the ratings for his restaurant had taken a disappointing drop, and rumors swirled that he was on the verge of losing a Michelin star (a prediction that proved to be inaccurate). Recounting his ascension to wealth and fame, Chelminski unravels the complex character of Loiseau while giving a fascinating, unvarnished glimpse inside an echelon filled with competition, culture wars, and impossibly high standards. BACKCOVER: ?Loiseau seems likely to become a mordant icon of the eternal war between critics and cooks?[Chelminski] has a moving story to tell, with universal implications: the downfall of the artist through perfectionism and paranoia.??Adam Gopnick, The New Yorker
?The Perfectionist tells, in rich detail, the story of Bernard Loiseau?s rapid rise and desperate efforts to stay on top, but this cautionary tale is also a deeply informed guide to the last half century of French cuisine??
?William Grimes, The New York Times
?One of the finest and most incisive portraits of a chef ever written?and a sobering account of the real human costs of being the best. A book as strong on "who" cooks as "what" is cooking. Absolutely fascinating."
?Anthony Bourdain, author of the New York Times bestseller Kitchen Confidential
?A revealing look at the rise and fall of French chef Bernard Loiseau??
?People Magazine?s ?Great Reads?
?The Perfectionist is a good book: knowledgeable, revealing, and informative. It brings back to life in very believable ways a man who much of the time was, as the cliché goes, larger than life.?
?Johnathan Yardley, The Washington Post
??rich and finely detailed?if you?re at all curious about what makes our always maddening yet intriguing allies tick, then tuck into The Perfectionist...?
?USA Today
?The Perfectionist examines Loiseau?s suicide in the context of French culinary history, delving deep into the mad passion that seems to drive many master chefs? Mouthwatering descriptions abound?the behind-the-scenes look at the kitchens of some of France?s finest restaurants is fascinating??
?The Boston Globe
??The Perfectionist effectively reveals the pressure-cooker atmosphere among a culinary elite dominated by intense rivalries, fickle reviewers, and hypercritical chefs for whom there is no such thing as second best.?
?Entertainment Weekly
?Rudolph Chelminski is an excellent and absorbing writer who obviously understands the inner workings of the culinary world, as well as how chefs think. His empathy for the industry as a whole - and for Bernard Loiseau in particular - makes The Perfectionist a fascinating read.?
?Daniel Boulud, Chef/Owner DANIEL, author of Letters to a Young Chef and Daniel Boulud?s Café Boulud Cookbook
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