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Editorial Reviews
From Publishers Weekly
This plodding group biography traces the careers and personal lives of chefs Wolfgang Puck, Charlie Palmer, Todd English, Mary Sue Milliken, Susan Feniger and Tom Colicchio. Rossant, who has covered chefs for Forbes, begins unevenly by failing to define in her introduction what a "super chef" is, merely stating, "Most chefs who reach Super Chef level are well liked, hardworking, and irrepressibly optimistic people." She dedicates a chapter to each subject-except for Milliken and Feniger, who work as a team and are covered together-before reaching the conclusion that the hot topic among chefs today is branding. A glossary with definitions of terms like "Fast Food Restaurant" and "Hoisin Sauce" provides a puzzling finish. Rossant's style is often awkward ( "It was the height of disco, and a few months after his divorce Wolfgang met Barbara Lazaroff at a discotheque"). Although she discusses the chefs' failures-e.g., Palmer recalls a partnership in a dairy that went poorly-she glosses over unpleasant events, dismissing Colicchio's dispute with his Gramercy Tavern employer, Danny Meyer, over the opening of Craft, a New York restaurant, in a couple of paragraphs. Rossant conveys coziness with her subjects by using their first names, even referring to Milliken and Feniger as "the Girls," and frequently resorts to "some" sourcing ("Some have said that the 1999 Grimes article in the New York Times marked a serious embarrassment if not decline for Charlie"), thus never appearing to pass negative judgment. Even the inclusion of a transcript of English's MTV appearance and romance gossip fail to sizzle. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
This plodding group biography traces the careers and personal lives of chefs Wolfgang Puck, Charlie Palmer, Todd English, Mary Sue Milliken, Susan Feniger and Tom Colicchio. Rossant, who has covered chefs for Forbes, begins unevenly by failing to define in her introduction what a "super chef" is, merely stating, "Most chefs who reach Super Chef level are well liked, hardworking, and irrepressibly optimistic people." She dedicates a chapter to each subject-except for Milliken and Feniger, who work as a team and are covered together-before reaching the conclusion that the hot topic among chefs today is branding. A glossary with definitions of terms like "Fast Food Restaurant" and "Hoisin Sauce" provides a puzzling finish. Rossant's style is often awkward ( "It was the height of disco, and a few months after his divorce Wolfgang met Barbara Lazaroff at a discotheque"). Although she discusses the chefs' failures-e.g., Palmer recalls a partnership in a dairy that went poorly-she glosses over unpleasant events, dismissing Colicchio's dispute with his Gramercy Tavern employer, Danny Meyer, over the opening of Craft, a New York restaurant, in a couple of paragraphs. Rossant conveys coziness with her subjects by using their first names, even referring to Milliken and Feniger as "the Girls," and frequently resorts to "some" sourcing ("Some have said that the 1999 Grimes article in the New York Times marked a serious embarrassment if not decline for Charlie"), thus never appearing to pass negative judgment. Even the inclusion of a transcript of English's MTV appearance and romance gossip fail to sizzle. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
Wolfgang Puck -- Charlie Palmer -- Todd English -- Mary Sue Milliken and Susan Feniger -- Tom Colicchio: These are men and women who were not content merely to run a great restaurant; they wanted to create multinational food empires. And they did. In Super Chef, veteran journalist Juliette Rossant takes you on an unprecedented tour inside the business of the food business, one of the world's most glamorous -- and little-known -- industries.
You catch glimpses of them everywhere: on television, in tabloid gossip columns pictured at glitzy parties with Hollywood stars and power brokers, in national magazine stories about their latest business projects. You buy their products at your local supermarket or online, or maybe even stay at their hotels. Traditional chefs may have stayed in the kitchen and rarely ventured into the public eye, but a growing number of today's top chefs are utilizing skills seldom taught in cooking school -- trading anonymity for celebrity and rising to build culinary empires.
Juliette Rossant goes behind the scenes with these new moguls to reveal the key ingredients that go into making a Super Chef. Culinary talent remains the base component, but today's Super Chef must be a whole lot more -- equal parts entrepreneur, realtor, fundraiser, publicist, and media star.
In Super Chef, Rossant profiles six of the hottest names in the industry today. From Wolfgang Puck's Spago Beverly Hills to his pizza in your freezer, from Charlie Palmer's Microsoft-powered eWinebook to Todd English on the QM2, from Mary Sue Milliken and Susan Feniger's appearing as the Food Network's Too Hot Tamales to New York's most recent contender Tom Colicchio of both Gramercy Tavern and Craft -- Rossant spins their tales of haute cuisine and corporate conquest. Each of these culinary magnates has taken a unique path to the top, and Rossant adds up the variations in their experiences to offer a gripping and astute look at what it takes to become the cream of the crop.
Juliette Rossant knows food, celebrity, and business. She has covered extensively the empire-building celebrity chefs for Forbes, and has been granted unfettered access to her subjects, their staffs, financiers, and families. The result is a rollicking culinary adventure that food lovers, celebrity watchers, and business fans cannot miss.
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