|By mickey on Monday, May 01, 2000 - 01:11 pm: Edit|
I am doing a report for my chef and it's on a deceased chef and i was wondering if anyone could give me any ideas on a deceased chef to do my report on? any suggestions would be a great help
|By Meatchef (Meatchef) on Monday, May 01, 2000 - 05:15 pm: Edit|
Why don't you look at Escoffier or Careme?
|By Kris_b (Kris_b) on Tuesday, May 02, 2000 - 12:23 am: Edit|
A couple of other ideas (though you can't go wrong with Escoffier or Careme)...Fernand Point (his book Ma Gastronomie is a great read) or a more contemporary chef, Louis Szathmary, whom I had the pleasure of meeting
|By mickey on Tuesday, May 02, 2000 - 07:37 am: Edit|
thanks for the ideas although my chef said that we can't do escoffier because almost everyone last year did that. but i will look into the others
|By Meatchef (Meatchef) on Tuesday, May 02, 2000 - 10:45 am: Edit|
Louis was GREAT. Just thought about Ranhoffer as well. He was the chef at Delmonico's who wrote one of the classics.
|By George (George) on Tuesday, May 02, 2000 - 01:00 pm: Edit|
Here's one, a recent Great Deceased Chef-
Chef Gary Holleman, the true Father of the Culinary Internet. Read through the posting from this link and your will have plenty to write about. (and I'll bet your'e the only one who does)
Gary helped make this site what it is today by givng me insight and encouragement to pursue it, eventhough others might have considered me a compeditor. He was the founder of ChefNet.com .
Chef Gary Holleman Remembered