Letters to a Young Chef

I highly recommend this book to anyone in the culinary industry or even thinking about becoming a cook. I am a chef and I read this book regularly for motivation.

Daniel is Captivating!!!! He said 30 is not a young chef, I hope that means 26 is still is!

I came late to food (32 years of age), but I had already learned a vast amount of knowledge about food and food service, via working in my Aunt and Uncle's Restaurant in Spain. I then chose to acquire formal "Chef" qualifications, which doesn't really mean anything; at the end of the day, it's all about experience, your passion for food, and your ability to 'teach' yourself everything about food. My other point in regards... Read Full Review

This essay recommends practices which an aspiring chef of haute cuisine should follow in order to succeed in this very demanding profession. Many of Boulud's recommendations are as applicable to a professional in information systems as they are to a culinary professional, but some are distinctly applicable to crafts where one works with ones hands. For example, one of the things which distinguish professional chefs from the... Read Full Review

this easy to read book is fascinating for all interested in fine cuisine, not only for aspiring chefs. it gives a description of all the different skills needed to become a successful cook (and maybe restaurant owner), and the author makes clear that being very successful in his profession is not a miracle, but only hard work for many, many years and 100% dedication will lead to it. this book should be mandatory reading for... Read Full Review