Biography chef famous
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The Best Chef Biographies for Food Lovers to Read
Stepping out from the shadows of their kitchens, chefs these days are admired and celebrated not only for their food but also their personalities, transforming them into culinary superstars loved by many. Unafraid to mingle with their audience and discuss everything from cooking to their personal lives, celebrity chefs of our modern times are inspirational and a reminder that behind every perfect plate of food is a lot of talent, passion, and a lust to be the very best.
1. Life, On the Line by Grant Achatz
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Grant Achatz is a true-blue culinary champion. Life, On the Line, is his tale of hard work and gastronomic craving that sees him rise from working at The French Laundry to making his dream come true, serving contemporary dishes at his restaurant, Alinea. Moreover, the book is about courage and how, at the top of his game, Grant had to fight tongue cancer. Trusting an alternative treatment that leaves him wit
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Anthony Bourdain
American chef and travel documentarian (–)
Anthony Michael Bourdain (bor-DAYN; June 25, – June 8, ) was an American celebrity ledare, author, and travel documentarian.[1][2][3] He starred in programs focusing on the exploration of international culture, cuisine, and the human condition.[4]
Bourdain was a graduate of the Culinary Institute of America and a veteran of many professional kitchens during his career, which included several years spent as an executive chef at Brasserie Les Halles in Manhattan. In the late s Bourdain wrote an essay about the ugly secrets of a Manhattan restaurant, but he was having difficulty getting it published. According to the New York Times, his mother Gladys—then an editor and writer at the paper—handed her son's essay to friend and fellow editor Esther B. Fein, the wife of David Remnick, editor of the magazine The New Yorker.[5][6][7] Remnick ran Bourdai
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Thomas Keller
Biography
Chef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession, including The French Laundry, in Napa Valley, and Per Se, in New York, among others. He is the first and only American-born arbetsledare to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. He holds honorary doctorates in Culinary Arts from Johnson and Wales University and The Culinary Institute of America. ledare Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d’Or, a prestigious biannual competition that is regarded as the Olympics of the culinary