Roland G. Henin: 50 Years of Mentoring Great American Chefs
| Author | : | |
| Rating | : | 4.90 (551 Votes) |
| Asin | : | B01MZH58HG |
| Format Type | : | |
| Number of Pages | : | 410 Pages |
| Publish Date | : | 2013-06-08 |
| Language | : | English |
DESCRIPTION:
Susan and her husband Mark recently moved from Vermont to Elizabethton, Tennessee. Chef Henin taught Susan at the Culinary Institute of America. About the AuthorSusan Crowther is the author of The No Recipe Cookbook, The Vegetarian Chef, and Lifestyles for Learning. Susan has worn several professional hats: cook, chef, caterer, nutritionist, massage therapist, health educator, college professor, and mother.
. Susan has worn several professional hats: cook, chef, caterer, nutritionist, massage therapist, health educator, college professor, and mother. Chef Henin taught Susan at the Culinary Institute of America. Susan and her husband Mark recently moved from Vermont to Elizabethton, Tennessee. Susan Crowther is the author of The No Recipe Cookbook, The Vegetarian Chef, and Lifestyles for Lea
For the first time, his story is being told—from his own perspective and through the lens of some of America’s most prominent chefs. As Chef Henin says, “If it’s worth doing, it’s worth doing right.”. Pioneering chefs like Roland Henin and Jean-Jacques Rachou were subversive radicals of their Old World. Read about how Certified Master Chef Rich Rosendale was inspired by Henin to turn a decommissioned nuclear bunker into a training kitchen. Discover Thomas Keller’s motivation for becoming a chef—a philosophy he learned from Henin. Certified Master Chef Roland G. Henin has been our nation's top culinary mentor for the past fifty years, training such prestigious chefs as Chef Thomas Keller of French Laundry and Per Se and Certified Master Chef Ron DeSantis. Chef Henin was among the first European chefs to cross the Atlantic and bring classical cuisine to American culture. You won’t be disappointed by this unique memoir. Full of humorous anecdotes and behind-the-scenes glimpses into the elite culinary world, this is a rare and fascinating look at the life and legacy of a culinary genius. This fascinating memoir includes more than fifty interviews from mentees and colleagues who were shaped in some way by Chef Henin