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Home | Culinary | Culinary Arts | Your Chef Career Starter: A Must-Have Book by Daniel Boulud

Your Chef Career Starter: A Must-Have Book by Daniel Boulud

By Wendy Croix

Letters to a Young Chef by superstar French chef Daniel Boulud, owner of Daniel, Café Boulud, and DB Bistro Moderne in New York City, is a great primer for this exciting industry.

Boulud's Road to the Culinary Stratosphere

Daniel Boulud comes by his string of prestigious awards honestly. He worked his way up in the culinary arts, learning in the kitchens of some of the greatest European chefs, including George Blanc, Michel Guérard, and Roger Vergé. His ten years in the United States saw Boulud develop his technique at the Polo Restaurant and Le Régence, to become, finally, Executive Chef at world-famous Le Cirque. When he opened his namesake restaurant Daniel in 1993, he was an instant hit with the public and food critics alike.

Completed Your Chef Training? You Need This Book

Though the book is ostensibly written for recent culinary school graduates, anyone considering a chef career can benefit from Boulud's no nonsense advice: Since you'll be working in another chef's kitchen, you'll need to find a mentor. You'll also need to keep your culinary artist's ego in line! A reader points out Boulud's honesty in letting young chefs in their first jobs know that they should "be prepared to give up a normal life at home." A final chapter distills cut to the chase culinary wisdom, if you're short on time.

Praise from Boulud's Readers

Since Daniel Boulud is guest lecturer at a string of prestigious universities and culinary arts institutes, guest chef on top television and radio talk shows, creator and editor of an acclaimed newsletter, columnist, and author, he clearly has a way with words.

Readers label Letters a "must read" for those who want to pursue chef careers. Also, says one reviewer, "this easy to read book is fascinating for all interested in fine cuisine, not only for aspiring chefs."

Also by Daniel Boulud

  • Daniel's Dish: Entertaining at Home With a Four-Star Chef (Filipacchi, 2003).
  • Chef Daniel Boulud: Cooking In New York City (Assouline, 2002).
  • Daniel Boulud's Cafe Boulud Cookbook : French-American Recipes for the Home Cook (Scribner, 1999).
  • Cooking with Daniel Boulud (Random House, 1993).
About the Author
Wendy Croix, Ph.D. is a freelance writer, cultural critic and university professor. In her twenty years as a professional educator, Wendy has guided hundreds of students toward the careers of their dreams.