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Cheffin': From Potatoes to Caviar Paperback – March 22, 2012
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About the Author
Brendan Cronin, a native of Ireland, is a graduate of City and Guilds Institute of London. He has worked for major international hotel companies in Ireland, Switzerland, Africa, Thailand, Macao, Malaysia and Singapore. He has contributed to many hospitality textbooks, especially in the translation field and completed the translation of “Précis de Cuisine” from French to English for the Swiss food company, Nestlé. He is a member of The American Culinary Federation (ACF), The Council on Hotel, Restaurant and Institutional Education (CHRIE) and the Massachusetts Restaurant Association (MRA). He has a Master of Business Administration from Endicott College, Beverly, Massachusetts, where he teaches Event Management, Culinary Arts, International Hospitality Management, Internship Seminars, and Hospitality Entrepreneurship. He serves on several committees on campus and is the chapter advisor for Eta Sigma Delta, the International Hospitality Management Honor Society. Cheffin’ is his first book.
Top customer reviews
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I confess I'm a bit of a foodie so I love the descriptions of how some of the dishes were prepared, it made the book come alive to me. I was also intrigued by Brendan's comments on the five star hotels he has worked it, especially the one in Singapore which I have stayed in a number of times. It was fascinating to view this hotel from the "other side" although I believe it has undergone at least two major renovations since he was there.
Cheffin' is a well written book. It's written in an easy style that makes reading it pure pleasure, and I can almost taste the dishes he is describing. Yum! I also like the recipes and intend to try a few of then, especially the venison.
This is a book that I'm very glad I read. Thank you, Brendan, for sharing your life with us.
Chef Jonathan Finer
Cheffin' has everything I love - - family, food, Ireland, world travel. I have dreamed of being a chef and went so far as to resign from my job several years ago, enroll in a culinary school in Ireland, then change plans after a significant adjustment in the old position. I am too old now and know I will regret that decision for the remainder of my days.
Cheffin' is a warm, delightful, delicious memoir. Thank you, Chef Cronin, for sharing your wonderful life.