USA chefs turn the harsh lens of reality on their careers, from what it took to introduce themselves into a professional kitchen, to what it is that keeps them there in these up close and personal accounts and anecdotes.
First up is Eric Ripert in 32 Yolks ,whose New York restaurant, Le Bernardin, was recently voted No.1 in the Daily Meal's 101 Best Restaurants in America. Followed by a collection of some of New York's food professionals talking honestly about why they work in the industry in the oral history that is Food and the City.
32 Yolks: From My Mother's Table to Working the Line
by Eric Ripert (Author), Veronica Chambers (Author)
The coming of age story of leading French Michelin starred chef Eric Ripertis a harrowing and brutal account of how he left the broken home and bullying stepfather of his youth to find his true vocation in the kitchen.
Described by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring” the no bars held honest account gives a unique perspective into the makings of a great chef.
From his humble beginnings in a french family kitchen influenced by his mother's cookery and irresistible 'tarte aux pommes' to demanding apprenticeships under Joël Robuchon and Dominique Bouchet in Paris's to his final landing point in New York aged 24.
Eric Ripert is the co-owner of New York restaurant Le Bernardin, which holds three stars from the Michelin Guide. He is also a TV regular as well as author of four cookbooks, including Avec Eric, On the Line, A Return to Cooking, and Le Bernardin—Four Star Simplicity.
Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It by Ina Yalof
Ina Yalof gives a voice to some New York's stalwart food industry professionals in this insightful new book. From chefs and line cooks through to waiters, and street vendors no stone is left unturned in this fascinating behind the scenes look at the journey that took them there.
Highlights include, Dominique Ansel on the decision to make his first Cronut, Lenny Berk on why Woody Allen’s mother would allow only him to slice her lox at Zabar’s and Ghaya Oliveira, who arrived in New York as a Tunisian stockbroker to executive pastry chef at Daniel.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.