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Letters to a Young Chef (Art of Mentoring (Paperback)) Paperback – March 28, 2006
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From Publishers Weekly
Copyright 2003 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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The recommendations are golden. I find nothing here which runs counter to anything else I have read about the culinary profession. Two of the most distinctive aspects are the importance of mentoring in a culinary education and the need to be prepared to give up a normal life at home. The first aspect repeats the similarity between culinary arts and other manual trades. Carpentry and plumbing still follow mentoring career paths dating back to the middle ages.
Boulud also effectively describes the difference between haute cuisine and bourgoise cuisine, a distinction in French which I have seen in no other cuisine, although I suspect there are some Japanese culinary disciplines which embody the same distinctions with their intensive discipline in knife skills and pasta making.Read more ›
How disappointing to hear that from a top chef in the US. As a career changer, I may not have started at age 14. But I do have the focus AND the dedication that is required for success in this field. Stamina and strength also comes with training and time. So to say that your chances for success in the culinary field is limited because one is thirty!--that is a pretty demoralizing and narrow-minded viewpoint.
Thirty is NOT over-the-hill to start your culinary career. Neither is forty, nor fifty. If you had the will and the heart to do it, you can find success.
My other point in regards to age is the British Chef, Nico Ladenis. Here's a man, who took a year off to travel France, came back home to London, started cooking from French Cook Books, worked in his friends Greek Restaurant before opening up his own, and then 20 years later, is the first English Chef to have more than 1 Restaurant awarded with Michelin Star ratings, not to mention that he has had amazing apprentices come out of his kitchens: Marco Pierre White, Gordon Ramsay, etc.
I think I would follow passion, drive, professionalism, and love for food and kitchens any day, rather than saying it's all based on what age you come into the kitchen. When you consider that no Chef will ever learn everything about food, everyday is like the first day you walked into a Kitchen. With that attitude and conviction, you can become great! Good luck with your careers.
Most Recent Customer Reviews
I enjoyed Daniel Boulud's story of his journey and his advice to people who want to become a chef.
Anybody can cook but it takes a dedicated person to become a... Read more
Really like this, wish I had read it when it first came out. Now I need him to write Letters to a Middle Aged Chef. Read morePublished 2 months ago by cookandbaker
A mentor and real life culinary God. Humbly I read his words and matriculate his guidance into my gastronomic life. This is a good read for all genre!Published 5 months ago by Jeffrey Rowley
I enjoyed this book to the fullest. Gave me an inside into the man the chef Daniel. If you have a chance please check out his After hours DVD.
He inspires me to cook more.