The deluxe eBook edition of Generation Chef features exclusive multimedia content, including four videos that take readers to Huertas in the East Village to meet chef and owner Jonah Miller, his partner and manager Nate Adler, as well as author Karen Stabiner. Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef’s new restaurant. For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top—but talent isn’t enough. Today’s chef needs the business savvy of a high-risk entrepreneur, determination, and big dose of luck. The heart of Generation Chef is the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of bothForbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line. Journalist and food writer Karen Stabiner takes us inside Huertas’s roller-coaster first year, but also provides insight into the challenging world a young chef faces today—the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives. A fast-paced narrative filled with suspense, Generation Chef is a fascinating behind-the-scenes look at drive and passion in one of today’s hottest professions.
broke into a farm shed from the chef's partner's farm, where the restaurant's ducks are raised, and “rescued four ducks.” Some chefs in the area are withdrawing foie gras from their menus; others defend their right to serve whatever ...
"Debut cookbook from Alinea restaurant in Chicago, with recipes organized by season"--Provided by publisher.
In Pure Food, Kurt shares his own story, as well as providing a roadmap for readers to forge a diet based on pure, additive-free foods.
Lee “ Fish , ” as we've come to call him , has been our crab and shrimp supplier for many years . He is from Bayou Le Batre , Alabama , a town that remains , at its very core , a fishing village with some three hundred shrimp boats ...
A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love.
The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli
As a chef I am proud to represent my homeland, In this book the basic recipes are preserved to its complete origin from my mother even its presented in its luxurious way.This book is done as a chef-learning diary than normal cookbooks; all ...
From Langdon Hall Country House Hotel & Spa—the luxury Relais & Châteaux property in Canada—comes award-winning Chef Jason Bangerter's stunning collection of recipes in a deluxe cookbook.
This collection reflects on the time during which Eleven Madison Park garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and the number one spot on the ...
Seven days , including deluxe hotels , food , and guides : about $ 3,000 , double occupancy . ... you study with expert cook Yara Castro Roberts , a host for the PBS / WGHB cook show series and a second - generation chef educated in ...