Synopses & Reviews
ForeWord Magazine Book of the Year Gold Award "Professional chefs talk a lot about passion . . . but few are ever able to quite articulate what that word means. Creating Chefs comes about as close to defining that word as any book I know. Passion is everywhere in this book. . ."--Michael Ruhlman
"Creating Chefs is an inspirational work of delicious American cuisine and ethnic influences assembled in a most felicitous mouth-watering production."--Rene Verdon
"Legendary French chef Fernand Point attested that 'the duty of a good cuisinier is to transmit to the next generation everything he has learned and experienced.' . . . Carol Maybach shows and tells how well some of America's passionate and hardworking culinary instructors are following Point's dictum for the sake of the next generation of Americans."--Andrew Dornenburg and Karen Page
With a camera in one hand and a sauté pan in the other, Carol W. Maybach recorded recipes and lessons of culinary school, photographed the simple beauty of food, and captured the wisdom and cooking secrets of her chef instructors.
In Creating Chefs, readers learn how to prepare dishes through the eyes of a student. Each recipe comes complete with notes from the chef instructor, emphasizing the crucial points of preparation. Original illustrations provide a peek into a student notebook and help readers to master technique.
Synopsis
Go behind the kitchen doors of America's finest culinary institutes and learn how to prepare dishes like Pan-Seared Sea Bass Puttanesca and Roasted Banana Tiramisu from the instructors themselves--experts in teaching classical cuisine. The recipes are complete with notes from each chef emphasizing crucial points of preparation, and are paired with gorgeous black-and-white photographs and step-by-step illustrations on techniques like butterflying a tenderloin or plating the final dish. In addition to opening their kitchens, these chefs open their hearts, revealing how to create truly innovative food.
The author, an accomplished writer and photographer as well as a passionate cook, embarked on this project while attending a grueling fifteen-month culinary program. With a camera and tape recorder in one hand and a saute pan in the other, the aspiring chef captured inspiration from twenty-eight chef instructors, ranging from an ex-record producer who cooked for Frank Sinatra and Whitney Houston to the son of a Secret Service interpreter whose childhood was spent at Jacques Pepin's elbow in the White House kitchen. She takes us on the journey, offering an inside look at attending a culinary school. The recipes, the techniques, the lessons on food and life, and portraits of the chefs are all here, in a package that combines elegance and practicality.
Synopsis
"Mastering proper technique is essential to the chef, but beyond the level of
craftsmanship, passion and love are the qualities most vital in the making of a chef.
Creating Chefs will inspire you to follow the right road to chef stardom." -jacques pépin
With a camera in one hand and a sauté pan in the other, Carol W. Maybach recorded recipes and lessons of culinary school, photographed the simple beauty of food, and captured the wisdom and cooking secrets of her chef instructors.
In Creating Chefs, readers learn how to prepare dishes through the eyes of a student. Each recipe comes complete with notes from the chef instructor, emphasizing the crucial points of preparation. Original illustrations provide a peek into a student notebook and help readers to master technique.
About the Author
Carol W. Maybach graduated with honors and a degree in the Le Cordon Bleu Culinary Arts at the Scottsdale Culinary Institute with an externship at the Arizona Culinary Institute. She lives in Boulder, Colorado.
Glenn Humphrey, chef and teacher to thousands of young chefs now cooking around the world, graduated from the Culinary Institute of America in 1974. He lives in Scottsdale, Arizona.