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Super Chef: The Making of the Great Modern Restaurant Empires (Paperback)
  • Super Chef: The Making of the Great Modern Restaurant Empires (Paperback)
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Super Chef: The Making of the Great Modern Restaurant Empires (Paperback)

(author)
£11.99
Paperback 256 Pages / Published: 27/06/2007
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Wolfgang Puck -- Charlie Palmer -- Todd English -- Mary Sue Milliken and Susan Feniger -- Tom Colicchio: These are men and women who were not content merely to run a great restaurant; they wanted to create multinational food empires. And they did. In Super Chef, veteran journalist Juliette Rossant takes you on an unprecedented tour inside the business of the food business, one of the world's most glamorous -- and little-known -- industries.

You catch glimpses of them everywhere: on television, in tabloid gossip columns pictured at glitzy parties with Hollywood stars and power brokers, in national magazine stories about their latest business projects. You buy their products at your local supermarket or online, or maybe even stay at their hotels. Traditional chefs may have stayed in the kitchen and rarely ventured into the public eye, but a growing number of today's top chefs are utilizing skills seldom taught in cooking school -- trading anonymity for celebrity and rising to build culinary empires.

Juliette Rossant goes behind the scenes with these new moguls to reveal the key ingredients that go into making a Super Chef. Culinary talent remains the base component, but today's Super Chef must be a whole lot more -- equal parts entrepreneur, realtor, fundraiser, publicist, and media star.

In Super Chef, Rossant profiles six of the hottest names in the industry today. From Wolfgang Puck's Spago Beverly Hills to his pizza in your freezer, from Charlie Palmer's Microsoft-powered eWinebook to Todd English on the QM2, from Mary Sue Milliken and Susan Feniger's appearing as the Food Network's Too Hot Tamales to New York's most recent contender Tom Colicchio of both Gramercy Tavern and Craft -- Rossant spins their tales of haute cuisine and corporate conquest. Each of these culinary magnates has taken a unique path to the top, and Rossant adds up the variations in their experiences to offer a gripping and astute look at what it takes to become the cream of the crop.

Juliette Rossant knows food, celebrity, and business. She has covered extensively the empire-building celebrity chefs for Forbes, and has been granted unfettered access to her subjects, their staffs, financiers, and families. The result is a rollicking culinary adventure that food lovers, celebrity watchers, and business fans cannot miss.

Publisher: Simon & Schuster
ISBN: 9781416568414
Number of pages: 256
Weight: 281 g
Dimensions: 229 x 152 x 15 mm


MEDIA REVIEWS
Jeremiah Tower

author of "California Dish"

This is the book for anyone who ever even wondered what makes a famous chef tick.


Andre Soltner

Former chef-owner, LUTECE

Knowing all these superstar chefs, I usually ignore stories about them. But I read "Super Chef" with great interest and pleasure, and I'm happy the public can know and understand what it takes to arrive at their stardom.


Drew Nieporent

Restaurateur, "Montrachet, Tribeca Grill, Rubicon, Nobu"

Juliette Rossant has written an engaging and insightful account into what drives the Super Chefs to excellence. She captures their passion with riveting prose that entertains and enlightens. I couldn't put the book down. Juliette, get started on the sequel!


Rick Smilow

President, The Institute of Culinary Education, NYC

For the six chefs profiled in this book, cooking is a heady mix of art, business, and passion, skill and success. That is why the stories in this book are valuable, educational, and entertaining. We will recommend this book to our students, alumni, and chef-instructors.

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