´´Kwame Onwuachi´s story shines a light on food and culture not just in American restaurants or African American communities but around the world.´´ -Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened-and closed-one of the most talked about restaurants in America. He had launched his own catering company with twenty thousand dollars that he made from selling candy on the subway, yet he´d been told he would never make it on television because his cooking wasn´t ´´Southern´´ enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx, as a boy Onwuachi was sent to rural Nigeria by his mother to ´´learn respect.´´ However, the hard-won knowledge gained in Africa was not enough to keep him from the temptation and easy money of the streets when he returned home. But through food, he broke out of a dangerous downward spiral, embarking on a new beginning at the bottom of the culinary food chain as a chef on board a Deepwater Horizon cleanup ship, before going on to train in the kitchens of some of the most acclaimed restaurants in the country and appearing as a contestant on Top Chef. Onwuachi´s love of food and cooking remained a constant throughout, even when he found the road to success riddled with potholes. As a young chef, he was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. A powerful, heartfelt, and shockingly honest story of chasing your dreams-even when they don´t turn out as you expected-Notes from a Young Black Chef is one man´s pursuit of his passions, despite the odds. ´´This is an astonishing and open-hearted story from one of the next generation´s stars of the culinary world. I am so excited to see what the future holds for Chef Kwame-he is a phoenix, rising into better and better things and showing us all what it means to be humble, hungry, and daring.´´ -José Andrés
Audie Award Nominee, Narration by the Author or Authors, 2013 It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Marcus Samuelsson was only three years old when he, his mother, and his sister - all battling tuberculosis - walked 75 miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up. Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of 24. But Samuelsson’s career of ´´chasing flavors”, as he calls it, had only just begun - in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most importantly, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room - a place where pre... 1. Language: English. Narrator: Marcus Samuelsson. Audio sample: http://samples.audible.de/bk/rand/003128/bk_rand_003128_sample.mp3. Digital audiobook in aax.
´´Tell started all this television madness about chefs.´´ - Regis Philbin. Before the heyday of the Food Network, there was Chef Tell - TV persona of Friedemann Paul Erhardt, America´s first TV showman chef. Big on personality and flavor, Chef Tell was once called by Philadelphia magazine the ´´affably roguish Bad Boy of the Philadelphia restaurant world.´´ Chef Tell explores how a young German American chef became America´s biggest TV celebrity chef of his time. Most of Chef Tell´s forty million baby boomer viewers - a number comparable to Julia Child´s - never knew his fascinating, hardscrabble life story. Until now. This winning biography puts us ´´behind the line´´ inside his kitchen and inside his, at times, turbulent personal life. Tell not only charmed, worked, entertained and taught audiences to cook on live television shows, but, a quick-witted perfectionist, he also demanded only the freshest ingredients for his life of food, fame, fortune, and women. Chef Tell´s life - his colleagues would agree - was a managed, complicated and mercurial affair, which changed two industries and the taste buds of millions of home cooks. An absorbing account of an extraordinary man, Chef Tell brings us through his personal and professional highs and lows, and his glorious successes, explaining why so many loved or hated him then and miss him dearly now. The day Chef Tell passed on, messages of surprise and shock flooded the media. ´´Chef Tell has died? Stick a fork in him, he´s done,´´ one wrote. Chef Tell would have loved that. Listeners will soon know why and agree. 1. Language: English. Narrator: John McLain. Audio sample: http://samples.audible.de/bk/adbl/013497/bk_adbl_013497_sample.mp3. Digital audiobook in aax.
Written for the professional chef as well as the amateur cook, an invitation into the kitchen from a revered chef who combines traditional technique and modern sensibility. From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been witness to, and creator of, our contemporary food culture. A modern man with a classical foundation, he speaks with the authority that comes from a lifetime of experience, and no small amount of passion, about the vocation of creating and serving food. Part memoir, part advice book, part recipe book, this delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals. 1. Language: English. Narrator: Mario Brassard. Audio sample: http://samples.audible.de/bk/adbl/001065/bk_adbl_001065_sample.mp3. Digital audiobook in aax.
Inside what life is really like for the new generation of professional cooks - a captivating tale of the make-or-break first year at a young chef´s new restaurant. For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top - but talent isn´t enough. Today´s chef needs the business savvy of a high-risk entrepreneur, determination, and big dose of luck. The heart of Generation Chef is the story of Jonah Miller, who at age 24 attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line. Journalist and food writer Karen Stabiner takes us inside Huertas´s roller-coaster first year, but also provides insight into the challenging world a young chef faces today - the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives. A fast-paced narrative filled with suspense, Generation Chef is a fascinating behind-the-scenes look at drive and passion in one of today´s hottest professions. 1. Language: English. Narrator: Cady McClain. Audio sample: http://samples.audible.de/bk/peng/002926/bk_peng_002926_sample.mp3. Digital audiobook in aax.
With the wit and pace of Anthony Bourdain, Italian chef and anthropologist Leonardo Lucarelli sketches the exhilarating life behind the closed doors of restaurants and the unlikely work ethics of the kitchen. In Italy, five-star restaurants and celebrity chefs may seem, on the surface, a part of the landscape. In reality, the restaurant industry is as tough, cutthroat, and unforgiving as anywhere else in the world - sometimes even colluding with the shady world of organized crime. The powerful voice of Leonardo Lucarelli takes us through the underbelly of Italy´s restaurant world. Lucarelli is a professional chef who for almost two decades has been roaming Italy opening restaurants; training underpaid, sometimes hopelessly incompetent sous-chefs; courting waitresses; working long hours; riding high on drugs; and cursing a culinary passion he inherited as a teenager from his hippie father. In his debut, Mincemeat: The Education of an Italian Chef, Lucarelli teaches us that even among rogues and misfits, there is a moral code in the kitchen that must, above all else, always be upheld. 1. Language: English. Narrator: Will Damron. Audio sample: http://samples.audible.de/bk/rand/004852/bk_rand_004852_sample.mp3. Digital audiobook in aax.
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener´s hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman´s The Making of a Chef, this is an instant classic in food writing - one of the fastest growing and most popular subjects today. 1. Language: English. Narrator: Donald Corren. Audio sample: http://samples.audible.de/bk/blak/006651/bk_blak_006651_sample.mp3. Digital audiobook in aax.
The back must slave to feed the belly.... In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service. PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio. 1. Language: English. Narrator: Fred Berman. Audio sample: http://samples.audible.de/bk/rand/003800/bk_rand_003800_sample.mp3. Digital audiobook in aax.
No Experience Necessary is Chef Norman Van Aken´s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs - including the fateful job advertisement in the local paper for a short-order cook with ´´no experience necessary.´´ Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard-award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture - and helped transform the American culinary landscape along the way. 1. Language: English. Narrator: Norman Van Aken. Audio sample: http://samples.audible.de/bk/reco/007346/bk_reco_007346_sample.mp3. Digital audiobook in aax.