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How to Overcome Barriers Toward Known Goals

11 Mar

A Life Story of the Pursuit of Happiness

How To Overcome Barriers Toward Known Goals

(A Life Story of the Pursuit of Happiness)

Friedemann Paul Erhardt, when asked by Art Moore*, “What will be your TV persona?” before he went on television for the first time, replied, “Just call me ‘Chef Tell,’ and in that moment he created the pioneer TV showman chef, a role to be played out by a long line of chefs joining a cavalcade of American TV personalities that is the most popular genre on the medium in 2015.

In doing so, Chef Tell evoked memories from his early childhood.  Erhardt had grown up in post-war Germany.  He survived days and nights without food, or with meager supplies.  He discovered he liked to help his mother in the kitchen at the early age of six.  A few years later, she told him, “If you become a chef, you will never go hungry.”  At the tender age of 13, he dedicated his lifetime to the profession, hoping to do justice to his mother’s foresight.

A Master Chef at 27

Erhardt was also Germany’s youngest Master-Chef graduate by 1970, the year he won the Culinary Olympics Gold Medal by leading a team of chefs to the Gold Medal.  Two years later, he arrived in America, and the rest, as they say, is history, because Chef Tell became America’s pioneer TV showman chef, a moniker formally bestowed upon him by Philadelphia Inquirer Food Writer Elaine Tait, who also reminded her readers that “Chef Tell’s food always tastes good.”

Tait’s loyal disciples flocked to his Philadelphia-area restaurants whenever he opened one in between his TV-show tapings and media tours and appearances across our land.  Chef Tell, you see, packed as many as 20,000 into public venues in a weekend.  They came to watch him demonstrate how to prepare fresh foods and cook them simply and quickly, as he quipped his way into their hearts and made them laugh and buy his wares.

About that TV persona name?  In childhood school days in Germany, Erhardt had performed the lead role in the play William Tell, and he had done such an admirable turn that his classmates started to call him ‘Tell.”

An Invitation to a Great Read

outside the Manor House restaurant 2007

outside the Manor House restaurant 2007

Although Friedemann Paul Erhardt’s celebrity lifetime was a complicated and tumultuous journey, it makes for an excellent, five-star read for bookies and foodies.  You see, he did accomplish at least two of his most cherished goals with panache.

Tell’s friends miss his cooking and continue to miss him, but now his biography followers wish they, too, could have been there when this culinary icon’s star-comet splashed across the media.

“Tell never forgot that he was the guest … never took over his segments from the host, and that added to his genuineness. While too many people work too hard to ‘be in,’ Tell naturally was ‘on.’
This book gives you so much: a taste of Tell, the person, and his taste for delicious food.”

—Art Moore, Executive in Charge of Production for LIVE! with Kelly & Michael

American culinary icon Chef Tell, aka Friedemann Paul Erhardt, IS America’s Pioneer TV Showman Chef!

(*AUTHOR’S NOTE: Art Moore “discovered” Chef Tell.)

© 2015 by Ronald Joseph Kule. All Rights Reserved.

Facebook page about Chef Tell

29 Dec

https://www.facebook.com/ChefTellBooks

CHEF TELL Lifetime Discussed on PCN-TV

5 May

pcn-tvLate in April 2014, the author of the biography, CHEF TELL The Biography of America’s Pioneer TV Showman Chef, Ronald Joseph Kule, visited the Philadelphia bureau of PCN-TV (Pennsylvania Cable Network-TV) to tape a show segment of PA BOOKS, at the request of network President and CEO, Brian Lockman.

Another guest participated: Chef Walter Staib. Staib, proprietor of Philadelphia’s iconic City Tavern, who wrote one of two forewords to the biography — the other is by TV host Regis Philbin — was a friend of (the late) Chef Tell (Friedemann Paul Erhardt).

The author had asked Chef Staib to come to the taping to add historical perspective to the commentary, and he did not disappoint, also bringing anecdotes and fresh strudel for the whole crew. (Staib is the host of the Emmy-winning TV series, A Taste of History.)tj-walter261x362

During the hour-long taping, host Lockman interviewed Kule about his book, why he wrote it, and what it was like to research and write about such a renowned chef. Turns out that Kule was the late chef’s brother-in-law. He shared an anecdote about a breakfast that inspired him to write the book, as well as several other facts about the chef, including some of his famous quips.

40 MILLION BABY BOOMERS

Baby Boomer Philadelphians, a part of Tell’s fan base of 40,000,000 avid viewers, will remember watching Chef Tell on TV-show segments of Dialing for Dollars and Evening Magazine, and his guest chef appearances on the Mike Douglas Show, The Dinah Shore Show, the John Davidson Show and the Merv Griffin Show, among others. He was the chef who boasted he was the “fastest chef with knives in the East and the West” — a status he proved on one of his many appearances on LIVE! with Regis & Kathie Lee, by handily breaking the record for preparing and cooking a five-course meal… in under five minutes!

Chef Tell Manor HouseTell’s signature sign-off, “I SEE YOU!” was a household phrase for the three decades he appeared on television and in numerous live cooking demonstration shows in venues across America.

The book, CHEF TELL The Biography of America’s Pioneer TV Showman Chef, published by New York City’s Skyhorse Publishing, came out in October 2013, in hard cover, audiobook and eBook formats. Books are available through Barnes & Noble Booksellers, other store retailers, and online. Kule has garnered all five-star reviews to date.

The place to order author-signed, hard-cover editions for gifting is the author’s website. Included in the book are new Chef Tell recipes, as well as a DVD offer for Chef Tell cooking shows.

Barnes & Noble Booksellers Signing Event

Barnes & Noble Booksellers Signing Event – Author & wife.

PCN-TV’s PA BOOKS will air the one-hour show about the Chef Tell biography on Sunday, June 15, at 9:00 p.m.

YOUR COMMENTS AND REPLIES ARE WELCOME HERE (BELOW).

© 2014 by Ronald Joseph Kule and KuleBooks LLC. All Rights Reserved.

CHEF TELL America’s Pioneer TV Showman Chef, favorite of Baby Boomers

19 Mar

“Before Julia… before Wolfgang, Paul, Emeril, Jacques, Bobby, Mario, Gordon, Rachel, Jamie, Martin, James, Charlie, Thomas, Anthony, Alex and Cat* there was… Chef Tell!

‘Tell started all this television madness about chefs.’ – Regis Philbin

(* Julia Child, Wolfgang Puck, Paul Prudhomme, Emeril Lagasse, Jacques Pepin, Bobby Flay, Mario Batali, Gordon Ramsey, Rachel Ray, Jamie Oliver, Martin Yan, James Scott, Charlie Trotter, Thomas Keller, Anthony Bourdain, Sara Moulton, Iron Chef Alex Guarnaschelli and Iron Chef Cat Cora)

“FIVE STARS. FASCINATING, HARD TO PUT DOWN”
“It reads like a real life novel. I was surprised by the excellent writing ability of the author. Not only is it a chronological account of the life of one of the world’s greatest chefs and pioneer TV chef showman, it’s a series of word pictures that ties together the complexities of each aspect of Chef Tell’s life and career. It’s a “Must Read” for all Foodies especially aspiring TV cook or chef.”  — Chef Charles Knight

 

A Chef’s Life

11 Mar

I had come to the conclusion that no one else was going to write about the life of Chef Tell Erhardt and that I better do something about that. Not sure it was a worthy endeavor, because family and friends I’d met were in opposite camps about the man: some loved him, and others hated him, I wanted to research the facts and decide for myself. The easiest pretext was to work under the guise of writing his biography.

Research unraveled a few facts right away.

Friedemann Paul Erhardt, as his family and cohorts knew him, was the first syndicated television chef of nationwide prominence in America. He earned the job by winning an audition held in Philadelphia’s Rittenhouse Square park in 1974.

Stepping up to the camera without script or props, Tell ad-libbed  a cooking demonstration, and the producers liked what they saw enough to give him the contract. When asked what might be his TV moniker, he quipped, “Eh, just call me ‘Chef Tell’.” Since childhood he’d been nicknamed “Tell” after performing the role of Wilhelm Tell in school plays.

Simple enough.

Syndicated television in those heady days of the industry could make someone a star in weeks. Such was the case when the newly minted Chef Tell hit the airwaves and millions of people saw him on their rabbit-eared, black and white TV screens: within weeks, millions of viewers started a commentary on the swarthy 6’3″ chef with a German accent as thick as his horseshoe moustache. His quick food tips, rapier-like quips, and the skilled flashes of his fast-moving knives had caught their attention, although roughly half of the viewers loved what they saw — his segment lasted only 90 seconds — and couldn’t get enough of him; the other half complained about not being able to understand him through his heavily German-accented English.

After all, it had only been two years before that a former Miss Philadelphia, Janet Louise Nicoletti, invited him to come to America after she became his fiance. The only person with whom he spoke comfortably at the time was Nicoletti, since he didn’t know English.

In no time, thousands of recipe requests rained on unsuspecting TV station mail-room departments.As the media struggled to handle the deluge, which had mounted to a steady 10,000 or more weekly, Chef Tell’s image traveled from region to region, picking up more and more Baby Boomer fans along the way. Soon, Tell was on tour for months at a time, conducting cooking demonstrations in large public venues, and making live television and radio appearances. His popularity spread like wildfire. He was even mobbed at airports.

Chef Tell was, in fact, America’s first “Rock-Star” chef. He was also a real chef, named Germany’s “1970 Chef of the Year” the same year he passed his final cooking-school exams and led his team of six chefs to the Gold Medal at Germany’s Cooking Olympics.

Goldmedaille 001His personal signature dish, Schweinepfeffer Mit Spaetzle, also won the Gold Medal.

But I digress.

In December of 2011, my sister, Bunny Erhardt, now a widow since Chef had passed away in 2007, acceded to my request for access to her friends and acquaintances, and permission to write Tell’s biography.

Embarking on my quest to discover whether this man was worthy of my time as an author or not, I developed a three-part outline loosely fitted to the early-, middle- and latter-years of his lifetime — a beginning, middle and end to the story, if you will.  As data gathered on my desk and on my sheets of papers surrounding my work area, I fit these into the corresponding sections of that outline. Eventually, a timeline list of major events took shape, which would become my main guide to my work.

As people’s names popped up within the information about Tell’s life story, I jotted these down and notched a mark each time the same name appeared. The list soon directed me to certain individuals who would become subjects of interviews I hoped to conduct for personal anecdotes and to qualify some of the data which, in some instances, added up to conflicting accounts.

In other words, fact and fiction overlapped more than a few times — not that the proverbial “truth is stranger than fiction” was happening, but either the subject of my book had lied to the press, or journalists had researched their article facts poorly or not at all. The toughest part of my work in researching this book was sifting the actual facts from the widespread panoply of continued falsehoods among articles, media interviews and the chef himself!

1975 officeTell

My first in-person interview came in Philadelphia in the administrative office of Georges Perrier, a contemporary of Chef Tell and one of the Top Five premier French chefs in America. Truthfully? I had never conducted a live interview with anyone before as a writer. Sure, I had met and sold many business executives in the financial and healthcare industries in my previous incarnation for the last 18 years — working in marketing sales internationally, but this was my first interview with my “Author” hat on my head.

The questions asked were never a part of my notes. Perrier had agreed only to 15 minutes at first — not much time to request more than a simple, “Tell me, chef, what was important about Chef Tell?” If any more time passed, I would wing it, follow my instincts.

Perrier was a wonderful interview. He waxed on about his friendship with Tell, and I wrote highlights on my pad of paper, letting my small recorder capture the actual phrases and nuanced details for later playback. I prodded infrequently and only to let Perrier loose. In the end, the clock had flown by for over an hour, and we were hugging, perhaps with a hint of tears in our eyes — he had not known that Nicoletti had overdosed years earlier. His summation of the woman said it all succinctly, “Mon dieu, I did not know this. I knew this woman; she was simply tall, bright and beautiful.”

Downstairs, having had to shell out a twenty-dollar bill to retrieve my rented car from the union-run, Philly parking garage, I made a mental note to bring enough change to feed the street parking meters at all future interview meetings. I also rewarded myself that evening with an authentic Philly cheesesteak sandwich, figuring that would be the worst of my gauntlet of interviews I would have to pass through toward completion of this book.

Philly cheesesteaks

I was on my way, proud that I had struck out on this course, because Perrier, a man at the top of his profession — the same one as Chef Tell’s — had confided in me two significant morsels: “Chef Tell was a giant of a man. I miss him. I loved him,” and “You know, maybe I’ll have you write my biography, because I like you. But, of course, it would be a very naughty book!” (His remark made us both laugh, which further broke the ice between us, making for a more intimate repartee from that point; also giving me reason to reply, “Georges, perhaps you should wait until you read my book on Tell; you may not think I can write a book well.”)

Each interview and turn of the discoveries unearthed in my quest to find out if I would love or hate the man who was Chef Tell, pushed the work inexorably toward a completion. The details, however, will have to wait for the next installments of this blog.  Sprinkled among them will be never-released, new Chef Tell recipes that Baby Boomers and cooks of all ages will want to prep and cook in their kitchens.

To ensure you receive the next installments, please comment and follow this blog site.

© 2014 by Ronald Joseph Kule and KuleBooks LLC. All Rights Reserved.

HEAVEN ON EARTH PASTRY PUFFS: ZEPPOLE

3 Feb

The other day, while visiting a chef I had wanted to meet for a long time, Chef Charles Knight, owner of Health Craft Cookware Company, also a friend of many years with my brother-in-law Chef Tell,  I found out how to make an Italian pastry delicacy with a mere four ingredients: water, butter, flour and eggs.

The base of this unexpected treat, choux pastry or pâte à choux, interested me, but the work involved in mixing the ingredients came as a complete surprise. I came away with real respect for the muscled arms and shoulders of sous chefs everywhere. When I remarked – my upper arm muscles tightening up — to my new host, “Now I understand why executive chefs hire sous chefs to do this,” he retorted with, “You mean ‘sue’ chefs.” (Because they’ll sue you, if you make fun of them.)

beignet dough mixing

photo attribution: http://en.wikipedia.org

You see, when heated butter and water mix with flour a chemical reaction takes place, and the resulting mix requires kneading.

In our case, we used a round-bottomed pot and stirred the whole thing with a large wooden spoon. Interestingly, as I stirred the mixed ingredients, they began to withdraw from the edges to form a rounded dough ball, which the spoon coaxed into being. The result was essentially the same as a pizza dough, minus a rising agent (typically yeast). (For the exact steps to take, read on.)

pre-zeppole dough ball

Now the hard work began. When the eggs were introduced, one at a time, another chemical reaction took place, separating the kitchen weak of muscle from the strong.  The arm strength required to move the process along was quite intense, because the initial mixing created a thickening dough.

On the other hand, the advancing reaction eventually turned the thickened paste into a softened, lighter and more-pliable dough that, once shaped, could be deep-fried or baked, and then dusted with a final, sweet or savory topping of our choice.

photo attribution: http://hintofvanilla.blogspot.com

For our taste buds, Charles and I mixed freshly ground cinnamon and granulated table sugar, sprinkling this combination onto over a dozen of our newly made, palm-sized puffed pastries popularly known as “Zeppole.”

dusted zeppole

photo attribution: http://imalittle.com

*******

Before we bit into the warm delicacies, a little history lesson was on tap, and my host explained:

“People believe, and 16th century records purport, that a chef, Pantarelli, who was Catherine de’ Medici’s head chef of her court in 1533 when she moved to France, created the new dough in 1540. He used his invention to make a light gateau (cake), giving his creation the title of ‘Pâte à Pantarelli.’ The popular confection’s reputation among other chefs spread widely. With the addition of each new chef’s imagination and tinkering with the dough new twists popped up. Even the name evolved to ‘Pâte à Popelin,’ when it took on characteristics associated with another popular dessert, popelins, which were small cakes made in the shape of women’s breasts.

“When an eighteenth century pastry chef, Jean Avice, pushed the creative envelope further, he created what came to be known as “choux buns,” which in turn became pâte à choux (cabbage in French), since they resembled the look of cabbages.”

“Later, in the nineteenth century, Antoine Carême modified the recipe and made profiteroles with the light pastry dough. A parade of chefs added croquembouches, éclairs, French crullers, beignet, St. Honoré cakes, Indonesian kue sus, and gougères to the fast-growing list of items that could be produced with the desirable dough mixture and its high moisture content that employs steam to puff the pastry as it cooks.

“Though usually fried, choux pastry in the hands of chefs of other nationalities are baked (beignet), or fried, dried, filled, and then baked. Spanish and Latin American churros consist of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast. Austrians make Marillenknödel, a denser, sweet apricot dumpling, by boiling it. Choux pastry filled with a light cream or pudding makes cream puffs or éclairs.”Marillenknodel

.

photo attribution: http://www.ackerl.at

*******

We filled our cups with freshly ground and brewed coffee, to which I added coconut milk.  My host poured cream into his brew, and we waited and watched.

The medium-sized saucepan half-filled with Extra Virgin olive oil heated to a gentle 350 degrees, took only a few minutes to come to a boil because of the inductive cooking heat source we used. The rolling oil accepted the dough that we dropped into it five individual pieces at a time – enough to let them cook but not so many that they were too crowded to fully puff out, after we scooped them up with a small spoon and shaped them with another spoon repeatedly. Knowing when to remove the individual pieces from the hot oil was easy: they puffed up and browned from the reaction inside and the hot oil outside right before our eyes.

As the second batch rolled in the heated oil, the first group already scooped out shed its excess oil with the help of paper towels placed on a small plate under it. Sprinkled with the cinnamon/sugar blend, the zeppole were now ready to eat — a real treat with our freshly brewed coffee.

*******

Step-by-step instructions for making the pastry, accompanied by visual aids at each stage of development, make prepping and cooking your own Zeppole fast and easy:

01x Start the pâte à choux by placing all the ingredients except the flour and eggs in a heavy-bottomed saucepan.

 

 

 

02xCut the butter into pieces so it melts by the time the liquid comes to a boil.

 

 

 

 

03xBring the liquids to a boil, uncovered, over medium heat. Stir once to ensure that everything mixes, and that the butter is all melted.

 

 

 

04xRemove the saucepan from the heat. Add the flour all at one time.

 

 

 

 

05xQuickly incorporate the flour with a wooden spatula.

 

 

 

 

06xBeat the paste until it becomes homogenous and pulls away from the sides of the saucepan.

 

 

 

 

07xReturn the saucepan to the heat. Cook the paste, stirring continuously, over medium heat until it dries out, about 3 minutes. The paste is dry enough when it leaves a thin, dry film on the bottom of the saucepan.

 

 

 

08xRemove the saucepan from the heat and allow it to cool for 5 minutes or so. Some chefs will transfer the dough to a separate bowl at this point so that none of the film becomes part of the dough. When the dough cools a bit, add the first egg.

 

 

 

09xStir the egg into the paste. Initially, the egg and paste will seem not to blend, but after a while they will start to combine. Stir until the paste is smooth and even in texture.

 

 

 

10xContinue adding the eggs, one at a time.

 

 

 

 

11xAfter each added egg, the mixture will appear loose and separated.

 

 

 

 

12xWith continuous mixing, each egg will become incorporated as before.

 

 

 

 

13xWhen finished, the pâte à choux is a pale yellow, smooth, moist, sticky and slightly elastic.

Attribution: photos and accompanying instructions: Pâte à Choux.

 

 

*******

Chef Knight and I stopped making more zeppole when we had about 20 to eat between us. Let me tell you, they are impossible to eat only one! Our zeppole were the perfect accompaniment to our coffee and our conversation!

And the fillings and variations one can add to the basic ingredients are limited only by the imagination.

Although it was hard to do, we managed to save a few leftovers at the end of our meeting for travel home with me to surprise my wife.

*******

If you are looking to outfit your kitchen with a new saucepan or other pots and pans, consider Chef Charles Knight’s Health Craft Cookware Company as your source for excellent individual items and cookware sets. Ask about the inductive heating pads for time-saving, less-costly inductive cooking that uses less heat and energy than conventional sources.

Mention my name, Ronald Joseph Kule, and tell them you heard about their company through this blog. Use “CODE CTG,” and I’m pretty sure Chef Knight is going to take good care of you.

sugar and cinnamon dusted zeppole

Attribution: http://labuonacucina70.blogspot.com

P.S. Leave us a posted comment with your email address. In return, we will send you a booklet of Chef Tell recipes absolutely FREE! A Limited Time Offer… act now!

© 2014 by Ronald Joseph Kule. All Rights Reserved.

Chef Biography Baby Boomer Food for Thought

27 Jan

1943 stuttgart marketplace

Friedemann Paul Erhardt survived a harrowing childhood in post-war Germany, and his mother’s suicide, to endure a Hell’s Kitchen apprenticeship and become Germany’s youngest Master Chef in history in 1970. Two years later, he came to America, and landed the Executive Chef position at the famed Barclay Hotel in Philadelphia.

Winning an open audition for a syndicated TV segment in 1976, he went on to become America’s first “rock-star” TV chef with an active fan base of 40,000,000 Baby Boomers — more than Julia Child. As TV host Regis Philbin put it, “Chef Tell started all this television madness about chefs.”

The Rest of the Story…

The complete and richly detailed, timeless life story of this amazing personality — an American culinary icon, CHEF TELL The Biography of America’s Pioneer TV Showman Chef, written by Ronald Joseph Kule with forewords by Emmy-winner TV hosts Regis Philbin and Chef Walter Staib, resonates with readers everywhere: posted reviews to date are all five star, including those from several celebrities across different industries.

cropped-chef-tell-cover-photo.jpg

Baby Boomers and Others Are Raving About this Book:

  • “Chef Tell made cooking on TV the new frontier. He did it with humor, a thick German accent and was rather bossy. ‘Let me show you how to cook this,’ he would say. He showed, we learned, we laughed. I am honored to be a part of the book!”—Jan Yanehiro, First Co-Host, Evening Magazine, San Francisco.
  • “Tell never forgot that he was the guest … never took over his segments from the host, and that added to his genuineness. While too many people work too hard to ‘be in,’ Tell naturally was ‘on.’ This book gives you so much: a taste of Tell, the person, and his taste for delicious food.”—Art Moore, Executive in Charge of Production for LIVE! with Kelly & Michael, New York City.
  • “Chef Tell was a man of great humor and incredible skills in the kitchen. He brought wonderful food to the table as well as love and laughter. The author did an impeccable job bringing to life Chef’s humor and passion for food.”—Iron Chef Cat Cora, Santa Barbara, California.
  • “The author’s excellence can be felt in the pulse that beats from within the pages of this book. His work about the late Chef Tell is going to stir more than just a few kitchen pots. I stood back in amazement as Kule took a complex, infuriating, yet ultimately appealing character, and produced one superbly crafted work of literature.” — J. David Miller, Award-winning Author/Sports Journalist/head coach, AAA Semi-pro champion SoCal Coyotes, Rancho Mirage, California.
  • “WOW is a great start! This is a wonderful account of one man’s voyage and how in so many ways every reader will connect with something. It is engaging, and takes you through all the emotions of life, leaving you to decide what is next for you, and how you will make the most of your today – it’s a testament of the human spirit.”—Tracy Repchuk, #1 Amazon.com Best Selling Author and Top Woman Speaker in the World Online Business Strategy, Los Angeles, California.
  • “The story written is fantastic! I knew Chef Tell as a talented Master Chef and worked as his pastry chef for more than 10 years. This book puts his story together very well.” – Suladda May, Restaurateur, Thai Orchid, Grand Cayman Island.
  • “I so love the way the author uses his words to paint a picture. They make me wish I was there in Philly during that heyday, enjoying the camaraderie among chefs. Reading this book really fuels that fire in me. Chef Tell lived an amazing life and truly paved the way for many chefs who followed on TV. A pioneer and true artist, his story is nothing short of inspirational. From living through the bombings of Germany at birth, to bringing about a revival of Philly through five-star restaurants, this is a book every chef and foodie will want to read.” — Shelley Jaffe, Executive Chef and Roving Foodie (www.rovingfoodies.com), New York and Florida.
  • “My dad, who is 99 and has the mind of a 25-year-old, reads one to two books a week. I bought him Chef Tell’s biography, and he could not put it down. He said, ‘It is outstanding,’ and ‘… Kule is a very gifted writer.’ Dad knew Chef Tell and was always invited to Tell’s fourth of July parties. Tell enjoyed talking with my Dad, who is of Austrian heritage, grew up in the coal region till he went to World War II, 1941 through 1945, and, later, posted in Korea.” — Sharon Dacey, Pennsylvania.
  • “Hey… just finished Tell’s book and I must say Kule really nailed his story. What a storied life Chef Tell lead. He really was a “giant” of a man in many ways. I must admit I had a tear in my eye at the end, and then a few chuckles reading the ‘Last Words.’ I loved the way the author tied it all together for the few people left after the funeral party, who witnessed the huge bonfire and the sparks shooting up to the heavens: that was Tell’s life, and the bonfire was very symbolic. I guess that’s why the Vikings honored their dead leaders/warriors the same way. Of course, the story is the story, warts and all, and I am glad I was a part of it. I feel very honored to have met Tell and got to share in his incredible life. I just wish he was still around, and we could have a few more laughs. Anyway, thanks to the author, Ronald Joseph Kule, for keeping his memory alive and for capturing his ‘story’ so well. I think Tell would have loved this book and been proud to be its ‘star.’ Thanks again for the memories… nice job!” — Tony Baarda, New Jersey.
  • “Hey, Kule… you owe me THREE NIGHTS! I couldn’t put your book down!” – John Fleming, opera singer, Florida.
  • “Halfway through the book now… Kule has really created something wonderful here that is very hard to put down. I love the short-chapters format. It is great to pick up right where you left it, whenever you can actually tear yourself away, that is. Chef Tell was a larger-than-life figure. I had no idea, because my generation missed him completely, but in my mind I am comparing him to any “rock star” or sports figure around today. Kule has successfully captured and portrayed the essence of how famous this guy was – what a rags-to-riches story.”     – J.H., NYPD, New York City.
  • “Fans of the Cooking Channel, as well as those who are making cooking their profession, may find this book the perfect companion to their morning coffee. It opens the door to a rarified world—-the high-end of cooking: the rites of passage that make a world-class chef and restaurateur. We watch ‘Chopped’ and all the other cooking shows on TV and hear the famous chefs make their pronouncements regarding the transformations of the contents of mystery baskets. But what we don’t hear is how these judges, and every other Cooking Channel chef, got there: the thousands of hours each one of them spent perfecting their arts, and the unique challenges they overcame in order to rise to their current positions. And until now, we haven’t heard the story of the person whose shoulders they are standing on: the original TV showman chef, Chef Tell. Chef Tell was a chef’s chef, beloved in the world of chefs because he was a big man with a generous heart who could, very simply, cook great food. More than that, he was a man of boundless energy, relentless pursuit of competence and correct discernment of opportunities as they presented themselves. He had the courage of a pioneer, the soul of a teacher and the charisma of a star, which is what he became. Kule’s book shows us a man who rose from nothing, driven by the simple statement of his mother during the dire poverty of wartime: ‘You will never go hungry, if you become a chef.’ The narrative is rich in detail gleaned from interviews with those who knew him personally, without bogging down into a dry recitation of facts. The relationships brought to life in the story give us a real sense of connection with the man himself. Chef Tell shows us that we advance not so much because of the people we know, but because of our ability to create those relationships — above and beyond presenting consistently delectable dishes in whatever profession we have chosen. For those who want to advance in the culinary world, and for those of us who want to appreciate better the labor of love our favorite chefs go through to delight our taste buds and nourish our bodies, this is a good read. FIVE STARS.” — Maggy Graham, Web Designer, Largo, Florida.
  • “‘CHEF TELL The Biography of America’s Pioneer TV Showman Chef’ reads like a real life novel. I was surprised by the excellent writing ability of the author. Not only is it a chronological account of the life of one of the world’s greatest chefs and the pioneer TV showman chef, whom I knew, it’s a series of word pictures that ties together the complexities of each aspect of Chef Tell’s life and career. Kule’s work is a ‘Must Read’ for all Foodies, especially those aspiring TV cooks or chefs. FIVE STARS. FASCINATING, HARD TO PUT DOWN.”  — Chef Charles Knight, Tampa, Florida.

Book Details:

Written by the chef’s brother-in-law, who is an internationally published author and poet, this 454-page, hard cover biography arrives with 70 photos, seven NEW RECIPES, and a DVD offer for home cooks to own Chef Tell on-air TV segments in their homes. Published by Skyhorse Publishing of New York City, this meticulously crafted, fascinating story satisfies adult readers on many levels. Also available online in Ebook and audiobook formats. Author-signed copies are available through the author’s web site, http://kulebooks.myshopify.com/

Chef Tell in Grand Cayman Islands

Chef Tell operated Chef Tell’s Grand Old House on Grand Cayman Island in the 1980’s.

American icons come and go, but their stories live on in the biographies written about them. In the case of Chef Tell, we had only his cookbooks to remind us of his prodigious skills to prep foods, entertain, makes us laugh and teach us how to cook in our kitchens… that is, until now.

Now, with the rest of his story on hand — the real, raw, riveting and ribald adventure that was the lifetime of Friedemann Paul Erhardt, a.k.a. CHEF TELL, we have other pieces of the puzzle to delight us!

About Author Ronald Joseph Kule:

http://www.authorsdb.com/authors-directory/1820-ronald-joseph-kule

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