By Dorothy Hamilton, Patric Kuh
Twenty-seven notable cooks inform the non-public tales in the back of their culinary triumphs. during the last decade, our culture's curiosity within the world's nice cooks has grown phenomenally. as soon as identified to just the main devoted gourmets, those supremely gifted women and men became high-profile stars with eating places as their stages—masterful artists operating within the medium that binds us all: meals! an excellent significant other quantity to The French Culinary Institute's hit public tv sequence, Chef's tale takes us into the personal global of greater than dozen maestros of the kitchen—twenty-seven notable people who percentage their thoughts, their ideals, and their ardour for caliber to bare what helped all of them develop into glossy culinary legends.
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Additional info for Chef's Story: 27 Chefs Talk About What Got Them into the Kitchen
And I learned how to kill the fish—at the spinal cord, so the fish relaxes like a balloon losing air, and there are no impurities and the flesh is very David Bouley Chef’s Story clear, almost transparent. So this, on my second day, made me realize that I could apply a lot of this to my French cooking. I’ve always loved Japanese food. It’s light, it’s clean, gives me a lot of energy. It was great to eat after service at two o’clock in the morning, when you’re working in the restaurant business. But through the Japanese and through the Tsuji school, I’ve learned that there is so much more that we can apply to our Western world of training.
That’s what I learned with the very good cooks even back then; they each had their own voices. And I learned that in a barbeque restaurant. We did it differently from other people but we were all working within the same region. We felt we were the guardians of a local tradition, so maybe I was instilled with the idea of regional cooking then. I didn’t realize till I hit puberty that everything in my house smelled of hickory smoke, because that’s what we used to cook over. ” That embarrassed me.
He was married and had two children and he found us an apartment next to him, in Astoria, Queens. There we were in the milieu of Greek and Italian immigrants, and this is where we began to develop ourselves as Americans-to-be. There were some ethnic ingredients— like there was always olive oil and some dried herbs—but I specifically remember this constant quest of trying to make the right risotto for my father, which he loved, with long-grain rice. The kitchen was more of a cubicle, and we couldn’t eat and cook at the same time.
Chef's Story: 27 Chefs Talk About What Got Them into the Kitchen by Dorothy Hamilton, Patric Kuh