"Chef Tell made cooking on TV the new frontier. He did it with humor, a thick German accent and was rather bossy. He showed, we learned, we laughed. I am honored to be a part of the book!"--Jan Yanehiro, First Co-Host, Evening Magazine, San Francisco.
"Tell never forgot that he was the guest... never took over his segments from the host, and that added to his genuineness.This book gives you so much: a taste of Tell, the person, and his taste for delicious food."--Art Moore, Executive in Charge of Production for LIVE! with Kelly & Michael
"Chef Tell was a man of great humor and incredible skills in the kitchen. He brought wonderful food to the table as well as love and laughter. The author, Ronald Joseph Kule, did an impeccable job bringing to life Chef's humor and passion for food."--Iron Chef Cat Cora
"Author Ronald Joseph Kule's excellence can be felt in the pulse that beats from within the pages. His work about the late Chef Tell is going to stir more than just a few kitchen pots. Ron took a complex, infuriating, yet ultimately appealing character, and produced one superbly crafted work of literature." -- J. David Miller, Award-winning Author/Sports Journalist/head coach, AAA Semi-pro champion SoCal Coyotes
"WOW! A wonderful account of one man's voyage... engaging, and takes you through all the emotions of life, leaving you to decide what is next for you, and how you will make the most of your today... a testament of the human spirit."--Tracy Repchuk, #1 Amazon.com Best Selling Author and Top Woman Speaker in the World Online Business Strategy.
Chef Tell lived an amazing life and truly paved the way for many chefs who followed on TV. A pioneer and true artist, his story is nothing short of inspirational. From living through the bombings of Germany at birth, to bringing about a revival of Philly through five-star restaurants, this is a book every chef and foodie will want to read.”
—Shelley Jaffe, Executive Chef and Roving Foodie
From the Author
I had come to the conclusion that no one else was going to write about the life of Chef Tell Erhardt and that I better do something about that. Not sure that it was a worthy endeavor -- family and friends I'd met were in opposite camps about the man: some loved him, and others hated him, I wanted to research the facts and decide for myself. The easiest pretext was to work under the guise of writing his biography.
In December of 2011, my sister, Bunny Erhardt, now a widow since Chef had passed away in 2007, acceded to my request for access to her friends and acquaintances, and permission to write Tell's biography.
Embarking on my quest to discover whether this man was worthy of my time as an author or not, I developed a three-part outline loosely fitted to the early, middle and later years of his lifetime -- a beginning, middle and end to the story, if you will. As data gathered on my desk and on my sheets of papers surrounding my work area, I fit these into the corresponding sections of that outline. Eventually, a timeline list of major events took shape, which would become my main guide to my work.
As people's names popped up within the information about Tell's life story, I jotted these down and notched a mark each time the same name appeared. The list soon directed me to certain individuals who would become subjects of interviews I hoped to conduct for personal anecdotes and to qualify some of the data which, in some instances, added up to conflicting accounts.
In other words, fact and fiction overlapped more than a few times -- not that the proverbial "truth is stranger than fiction" was happening, but either the subject of my book had lied to the press, or journalists had researched their article facts poorly or not at all. The toughest part of my work in researching this book was sifting the actual facts from the widespread panoply of continued falsehoods among articles, media interviews and the chef himself!
My first in-person interview came in Philadelphia in the administrative office of Georges Perrier, a contemporary of Chef Tell and one of the Top Five premier French chefs in America. Truthfully? I had never conducted a live interview with anyone before as a writer. Sure, I had met and sold many business executives in the financial and healthcare industries in my previous incarnation for the last 18 years -- working in marketing sales internationally, but this was my first interview with my "Author" hat on my head.
The questions asked were never a part of my notes. Perrier had agreed only to 15 minutes at first -- not much time to request more than a simple, "Tell me, chef, what was important about Chef Tell?" If any more time passed, I would wing it, follow my instincts.
Perrier was a wonderful interview. He waxed on about his friendship with Tell, and I wrote highlights on my pad of paper, letting my small recorder capture the actual phrases and nuanced details for later playback. I prodded infrequently and only to let Perrier loose. In the end, the clock had flown by for over an hour, and we were hugging, perhaps with a hint of tears in our eyes -- he had not known that Nicoletti had overdosed years earlier. His summation of the woman said it all succinctly, "Mon dieu, I did not know this. I knew this woman; she was simply tall, bright and beautiful."
Downstairs, having had to shell out a twenty-dollar bill to retrieve my rented car from the union-run, Philly parking garage, I made a mental note to bring enough change to feed the street parking meters at all future interview meetings. I also rewarded myself that evening with an authentic Philly cheesesteak sandwich, figuring that would be the worst of my gauntlet of interviews I would have to pass through toward completion of this book.
I was on my way, proud that I had struck out on this course, because Perrier, a man at the top of his profession -- the same one as Chef Tell's -- had confided in me two significant morsels: "Chef Tell was a giant of a man. I miss him. I loved him," and "You know, maybe I'll have you write my biography, because I like you. But, of course, it would be a very naughty book!" (His remark made us both laugh, which further broke the ice between us, making for a more intimate repartee from that point; also giving me reason to reply, "Georges, perhaps you should wait until you read my book on Tell; you may not think I can write a book well.")
Each interview and turn of the discoveries unearthed in my quest to find out if I would love or hate the man who was Chef Tell, pushed the work inexorably toward a completion. The details, however, will have to wait for the next installments of this blog. Sprinkled among them will be never-released, new Chef Tell recipes that Baby Boomers and cooks of all ages will want to prep and cook in their kitchens.
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