EVER WONDER WHY CHEFS WEAR WHITE COATS?
“Marie-Antoine Careme, a popular French chef, is credited with developing the current chef’s uniform. The toques (tall white hats) were already used, but he sought a uniform to honor the chef. White was chosen for the chef’s coat to signify cleanliness.
“Later, the French master chef, Georges Auguste Escoffier, brought the traditional chef’s coat to London, managing the restaurants at the Savoy Hotel and then at the Carlton Hotel.
“Chefs wear cooking aprons for several reasons; one is that they deal with a variety of food ingredients for many hours each day and have to have a means of keeping their clothing free from dirt, stains and odors.” (excerpted from Wikipedia re: chefs’ uniforms)
Friedemann Paul Erhardt — CHEF TELL — was a Master Chef from Germany, who became America’s pioneer TV showman chef in the 1970’s. His celebrity spanned decades. His story is captured in the biography available online and in bookstores worldwide, CHEF TELL The Biography of America’s Pioneer TV Showman Chef, by Ronald Joseph Kule, forewords by TV hosts Regis Philbin and Chef Walter Staib. Published by Skyhorse Publishing (NYC). (Recipes included.)
The following article is the Preface from the NEW recipes cookbook by Master Chef, CHEF TELL, who was America’s Pioneer TV Showman Chef. Chef Tell had a fan base of 40,000,000 Baby Boomers… about eight times larger than Julia Child’s. Both chefs entertained their audiences and made them laugh, but they also knew their craft.
The book, Chef Tell’s Healthy (Diabetic) Recipes, was just released on Amazon.com in Ebook format, in time for Holiday gift-giving. There are 22 amazing recipes that taste good inside!
Chef Tell in 2006
“A few years back, I went to my doctor to get a check-up. I didn’t feel too well. Being in the kitchen for 40-some years, having parties, enjoying the good life and living on the fast track had taken its toll.
“After the visit, the doctor asked me back to his office and he told me, ‘Your cholesterol is 640 and your Triglyceride level is 723. You also have diabetes…’ He continued, ‘… If I tell you all the things you shouldn’t do anymore, you’ll probably die from withdrawal symptoms.’
“So, after this news I decided to do something about it.
I cut my drinking back, no more hard liquor, which I had done a lot; only white and red wines and, once in a while, a beer. I also changed my eating and cooking habits: no more butter, no rich heavy-cream sauces, fattening cakes and tortes. No foie gras, et cetera.
“Instead I cooked much lighter, almost a Mediterranean Regime, using olive and vegetable oils, lots of fresh vegetables, fruits, whole grains, and legumes.
“Also, I started the ‘3 G-System,’ which works for me: Ginger, Ginseng, and Garlic. I use a lot of Garlic in my cooking, also Ginger Root. After I slice it and let it sit overnight in a tall glass filled with water, I drink the water the next morning. In Germany, Ginger is often called ‘Alles Heilt,’ which means ‘Heal Everything.’
“And five days of the month I drink Ginseng Extract, which I purchase in Chinatown.
“Over three years, with just these changes and no pills, I dropped my cholesterol count to 228 and my Triglycerides to 250!
“I also went to diabetes seminars to learn about the chemical reactions in my body and to understand what I could and could not eat. Cooking became a very difficult task to do, even for me as a Chef. Following these rules in my cooking and eating habits was hard, but I had decided to lose weight―one of the first things that needed to be done. My weight at the time was 310 lbs., and in nine months I dropped 60 lbs.
“Not eating butter and cutting out sweets was extremely difficult for me. Before I came to America, I worked as a Pastry Chef in Switzerland. Later, I was also running a very famous restaurant in Bucks County, Pennsylvania, and working in the kitchen presented a lot of temptations to my changed eating habits.
“Diabetes Type 1 or 2―Type 2 being what I have―are not just colds that will go away. They are illnesses that will progress to things that are not good.
“After doing numerous food demonstrations for large hospital groups and HMO’s, and delivering heart-healthy and diabetic-oriented cooking classes over the last two years, I have received all kinds of questions and a lot of feedback from people that have attended these seminars. They all wanted to know, “How can I do this or that?”
“So, I decided to write this book.
“I want to bring the involved and sometimes difficult rules and cooking methods of diabetic diets down to a level that all of us can understand and follow. And give you recipes that taste great, are easy to prepare and offer good health.
“I wrote this book to give you alternative cooking methods that will improve your health and help you to control your diabetes.
“Growing up in post-war Germany, food was scarce. My mother always managed to put some food together and she made beautiful dishes with very few ingredients that were grown in our backyard. Everything we ate was fresh picked, baked or slaughtered. Nothing was processed to death, and everything tasted the way it was supposed to.
“These recipes are my gift to your health.
– Chef Tell/Friedemann Paul Erhardt
KuleBooks LLC is the proud publisher of Chef Tell’s Healthy (Diabetic) Recipes, and we are proud to make well-known Chef Tell and this NEW cookbook of recipes. Tell’s story about why he wrote this book is told here in his own words.
© 2014 by KuleBooks LLC. All Rights Reserved.
The following recipe is excerpted from the book, CHEF TELL The Biography of America’s Pioneer TV Showman Chef, by Ronald Joseph Kule, forewords by Emmy-winning TV hosts Regis Philbin and Chef Walter Staib. Published by Skyhorse Publishing, NYC. The book is available at online sites and through bookstores in hardcover, Ebook and audiobook formats, as well as hardcover (author-signed) copies from the author’s web site.
Baked Chicken Dijonnaise
1-¾ lb. butterflied* Chicken
A few drops of Olive Oil
Fresh ground Black Pepper (to taste)
8-10 cloves Garlic, chopped
½ Cup French Dijon Mustard
Chopped Parsley for garnish
Place chicken in an ovenproof baking dish. Sprinkle the chicken with black pepper, chopped garlic and a few drops of olive oil. Generously brush the top with the Dijon mustard.
Bake at 375 degrees for approximately 1 hour and 20 minutes or until done. Remove from the oven and let sit for a few minutes so the juices settle. Sprinkle with chopped parsley and serve.
If you want—this way it’s healthier—you can remove the skin from the chicken before starting.
* Butterflied: the backbone is removed from the bird. Place the chicken on its side. With a large knife cut on both sides of the backbone the length of the chicken and remove the backbone.
© 2012 by Ronald Joseph Kule and KuleBooks LLC. All Rights Reserved.
(Permission to re-post or re-blog is granted, provided full attribution is published with the publication and a back-link to this page accompanies it.)
CHEF TELL LENTIL SOUP RECIPE
(Excerpted from the book, CHEF TELL The Biography of America’s Pioneer TV Showman Chef, by Ronald Joseph Kule, forewords by TV hosts Regis Philbin & Chef Walter Staib.)
“Red Lentil Soup with Yogurt
2 Tablespoons Olive Oil
1 chopped Onion
1 Celery Stalk, finely diced
1 large Carrot, peeled and finely diced
1 Bay Leaf
1 Cup Red Lentils
5 Cups Chicken Stock (fat free)
1 Tablespoon Chopped Cilantro
1 Cup plain low-fat Yogurt
Cumin and freshly ground Black Pepper (to taste)
“Heat the onion, celery and carrots in olive oil; sauté until tender.
“Add the bay leaf, lentils and chicken stock. Cook on low heat until the lentils are done (about ½ hour). Season to taste with the white pepper and cumin. Remove the bay leaf.
“Now you can puree the soup in a food processor or serve it as-is. I like the latter.
“Pour soup into the bowls and add a generous spoonful of yogurt to the top. Sprinkle with cilantro and serve.”
There are more recipes in the 452- page book, as well as a fascinating five-star life story filled with timeless lessons. Available online:
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