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Letters to a Young Chef (Art of Mentoring (Paperback)) Paperback – March 28, 2006
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Copyright 2003 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
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.
Anybody can cook but it takes a dedicated person to become a professional chef. It takes years to develop the knowledge and skills. You start at the bottom and work your way up through the ranks. You have to have a thick skin to survive in the demanding, pressure cooker, chaotic environment of a busy kitchen. Anyone considering a culinary career should read this book.
Professional cooking is like a sport. It takes stamina and endurance. Those who start in grade school develop fundamentals at an earlier age than those who start in Jr High or High School. Lorenzo Cain of the Kansas City Royals did not start playing baseball until he was a sophomore in high school - a time when most kids decide baseball isn't for them. And in 2015 he helped the Royals win the World Series. Exception rather than the rule. So for those 'older' chefs who are behind the curve - bring your life experiences, work hard and become the exception!
Most Recent Customer Reviews
Chef Boulud is an idol of mine and I met him a couple of months ago in DC. He was such a nice, humble, gentleman (it didn't hurt that he bought my fiancé and myself a... Read morePublished 2 months ago by Amazon Customer
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 8 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 11 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.