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