Chefwise: Life Lessons from Leading Chefs Around the World
Price AUD$29.95 Price CAD$24.95 Price £14.95 Price €17.95 Price USD$19.95 Price T19.95
'A definitive account of what motivates talented chefs to cook with inspiration, innovation and ambition.’ – Drew Nieporent, Restaurateur: Nobu, Tribeca Grill, Batard
Leading chefs from around the world offer inspiration, advice, and life lessons from both in and out of the kitchen
To become a great chef or to run a top restaurant, you need to learn from those who have already been there and done it: the chefs. In this unique book, author Shari Bayer has collected the wisdom of Michelin-star celebrities, rising professionals, and restaurant owners all over the world to provide essential insider advice for all aspiring chefs and culinary business people.
With wide appeal to chefs and other professionals already in the industry, foodies, and anyone who dreams of opening their own restaurant, this is one of the first books to provide real insight into and examination of the mechanisms of the culinary industry from a contemporary and holistic perspective, rather than being focused on recipes and techniques. Filled with inspirational lessons and personal anecdotes, Chefwise covers the things that are not normally taught in culinary school but are essential parts of a contemporary chef’s everyday job – from being a creative cook and inspirational leader to a savvy entrepreneur and social-media expert. A What They Don’t Teach You at Harvard Business School for the hospitality industry.
Featured chefs include Massimo Bottura, Jeremy Chan, Tom Colicchio, Nina Compton, Wylie Dufresne, Suzanne Goin, Enrique Olvera, Eric Ripert, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters, among others.
Specifications:- Format: Hardback
- Size: 203 × 137 mm (8 × 5 3/8 in)
- Pages: 384 pp
- Illustrations: 0 illustrations
- ISBN: 9781838666231
‘To work in hospitality for the long haul, you need sources of inspiration that go beyond menu ideas. Shari Bayer’s book [Chefwise] sets out to fill that need.’ – Plate Magazine
‘Shari Bayer has written a definitive account of what motivates talented chefs to cook with inspiration, innovation and ambition. There is a wealth of compelling information in this engaging book that will entertain and educate you.’ – Drew Nieporent, Restaurateur: Nobu, Tribeca Grill, Batard
‘In Chefwise, Shari Bayer distills the thought processes of some of today's most renowned chefs to discover their motivations for creativity in the kitchen.’ – Carla Hall, Chef, Author, Television Host
‘A vibrant and inspiring collection of personal journeys that illustrate the many diverse paths to becoming a great Chef, Chefwise is essential mise en place shared by an honor roll of the best of the best.’ – Danny Meyer, Author, Setting The Table
‘Shari Bayer has gotten to know the most insightful chefs around the world… In her book Chefwise, she gets indispensable advice and wisdom from a robust roster of international talents, exploring critical topics such as leadership, work-life balance and activism.’ – Dana Cowin, Founder, Speaking Broadly
‘This book gets right to the heart and soul of what it takes to thrive-- not just in the culinary world but in any field, and in life in general. It’s brimming with insights and practical wisdom for cultivating passion, purpose, skills, leadership, community and more, following the torches lit by the most successful chefs in the world. Read it and be inspired!’ – Ellie Krieger, Food Network and PBS show host, and James Beard Award winning cookbook author
‘Jam-packed with words of inspiration, riveting stories of momentous success and heartbreaking failure, vulnerability and honest reflection, Chefwise is a compendium of wisdom and valuable business acumen from the world’s hardest-working and talented culinary pros. There’s much to learn on every page, not just for restaurant chefs and cooks, but for industry enthusiasts at every level, and far beyond!’ – Gail Simmons, Food Expert, TV Host and Author of Bringing It Home
‘Chefwise was crafted from the perspective of a writer that has earned trust in our culinary community. This book provides real insights into the depths of what makes our industry so challenging, so rewarding, and so delicious. For all the dark clouds we may face, food and feeding provides an abundance of silver linings.’ – Michel Nischan, Chef, Author and Food Equity Advocate