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New book tells story of America’s pioneer TV showman chef

16 Jan

New book tells story of America’s pioneer TV showman chef ALLENTOWN, Pa. – Before people like Martha Stewart and Emeril became TV stars, there was Chef Friedemann Paul Erhardt, later known as Chef Tell. He’s remembered as being America’s first celebrity showman chef, and his nationally-run show was produced by our station. Now, Chef Tell’s story is being told for the first time, thanks to author Ronald Joseph Kule. He sat down with WFMZ’s Eve Tannery to tell us about his book. CLICK HERE to buy Kule’s book or the Chef Tell DVD’s CLICK HERE for information on Ronald Kule’s book-signing on 1/14 in Radnor

Read more from WFMZ.com at: http://www.wfmz.com/news/new-book-tells-story-of-chef-tell-americas-pioneer-tv-showman-chef/-/121458/23920100/-/cp0fp3z/-/index.html
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5-Star Christmas Gift: a Book, a Biography, Recipes and Life Lessons

22 Dec

Each Christmas season, like most chefs, Chef Tell worked his a** off. However, after the holiday was done, every year, he went out and bought all of the newest cookbooks in bookstores and online… and proceeded to study them to stay up with the latest technologies and trends. Additionally, he studied culinary reference books from libraries to sharpen his skills constantly. Thus, Chef Tell became an “overnight success” in America: the most popular TV chef of his time with a fan base of 40,000,000 Baby Boomers — about eight times larger than Julia Child’s. According to TV host Regis Philbin, “Chef Tell started all this television madness about chefs.” Iron Chef Cat Cora wrote, “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.” The Philadelphia Inquirer  food writer, Elaine Tait, wrote, “Chef Tell is America’s Paul Bocuse, and the only TV chef whose food always tastes good.” To know more about this German-American iconic personality, and his fascinating life story of overcoming one obstacle after another, go to any online site and pick up a copy of his biography in either hard copy, eBook or audiobook format. Here are some links for those: http://bit.ly/168KfX8 for the audiobook http://bit.ly/156n6oQ for Barnes & Noble hard copies http://amzn.to/15MSoAV for amazon eBook CHEF TELL The Biography of America’s Pioneer TV Showman Chef by Ronald Joseph Kule, forewords by Regis Philbin and Chef Walter Staib, is 452 pages with 70 photos and seven NEW recipes, and contains a DVD offer for home cooks to watch Chef Tell teach cooking different cuisine dishes right on your TV, computer or media player. FOR AUTHOR-SIGNED COPIES OF THE HARD-COPY BOOK go to the author’s website.

© 2013 by KuleBooks LLC and Ronald Joseph Kule. All Rights Reserved.

Christmas Gift Idea: 5-Star eBook, Audiobook and Hard Copy Book: Chef Tell Biography

22 Dec

Each Christmas season, like most chefs, Chef Tell worked his a** off. However, after the holiday was done, every year, he went out and bought all of the newest cookbooks in bookstores and online… and proceeded to study them to stay up with the latest technologies and trends. Additionally, he studied culinary reference books from libraries to sharpen his skills constantly.

Thus, Chef Tell became an “overnight success” in America: the most popular TV chef of his time with a fan base of 40,000,000 Baby Boomers — about eight times larger than Julia Child’s. According to TV host Regis Philbin, “Chef Tell started all this television madness about chefs.”

Iron Chef Cat Cora wrote, “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.”

The Philadelphia Inquirer  food writer, Elaine Tait, wrote, “Chef Tell is America’s Paul Bocuse, and the only TV chef whose food always tastes good.”

To know more about this German-American iconic personality, and his fascinating life story of overcoming one obstacle after another, go to any online site and pick up a copy of his biography in either hard copy, eBook or audiobook format. Here are some links for those:
http://bit.ly/168KfX8 for the audiobook
http://bit.ly/156n6oQ for Barnes & Noble hard copies
http://amzn.to/15MSoAV for amazon eBook

CHEF TELL The Biography of America’s Pioneer TV Showman Chef by Ronald Joseph Kule, forewords by Regis Philbin and Chef Walter Staib, is 452 pages with 70 photos and seven NEW recipes, and contains a DVD offer for home cooks to watch Chef Tell teach cooking different cuisine dishes right on your TV, computer or media player.

FOR AUTHOR-SIGNED COPIES OF THE HARD-COPY BOOK go to the author’s website.

 

Chef Tell Biography Gains Five-star Attention of Baby Boomers

14 Dec

Since its release on October 1, 2013, the biography of Chef Tell — 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 — has been steadily gaining the attention and approval of Baby Boomers worldwide. Posted reviews by readers are all rated five-star, and the book’s new recipes are welcomed in home kitchens throughout America and other countries.

“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. This is a testament of the human spirit.”—Tracy Repchuk, #1 Amazon.com Best Selling Author and Top Woman Speaker in the World Online Business Strategy, California

“The story you have 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 Kule uses his words to paint a picture that makes me wish I was there in Philly during Chef Tell’s 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 & 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.’

“My 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. He took grew up in the coal region till he went to World War II, 1941 through 1945, and then, later, was posted in Korea.” — Sharon Dacey, Actress, Pennsylvania.

“… just finished Tell’s book and I must say the author really nailed his story. And what a storied life he led… 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’… loved the way it all tied 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 and 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 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.'” — Tony Baarda, Producer, New Jersey & New York

“Ronald Joseph Kule owes me THREE NIGHTS: I couldn’t put his 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… when 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.

“The author has successfully captured and portrayed the essence of how famous this guy was – what a rags-to-riches story.” – J.H., police officer, New York City.

“Fans of the Cooking Channel, as well as those who make cooking their profession, may find this book the perfect companion to their morning coffee. It opens the door to the rarified world of high-end 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 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 to rise to their current positions. And, until now, we hadn’t heard the story of the person on whose shoulders they are standing: 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 relationships above and beyond presentations of consistently delectable dishes in whatever profession we have chosen.

“For those who wish 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, Florida

Followed by a national entourage of 40,000,000 Baby Boomer fans — far more than Julia Child’s, Chef Tell (Friedemann Paul Erhardt) blazed a trail for all of the television chefs appearing on the medium today. He spearheaded the “television madness of chefs today.” (Regis Philbin)

The life story of this man weaves a thread through the hearts and souls of all people, because each of us carries a dream inside, which we want to see come to fruition. Life is hard. There are obstacles and opposition that challenge our reaching for our goals. Yet, in the end, his struggles renew our personal hope and deliver an important message: we CAN ALL achieve anything, if we persist, keep our dreams alive, and never give up until we win.

CHEF TELL The Biography of America’s Pioneer TV Showman Chef is available in bookstores and online everywhere, in hard-cover, eBook and Audiobook formats. 432 pages, 70 photos, NEW Chef Tell recipes, and a Chef Tell DVD offer. Published by Skyhorse Publishing, New York City.

Author-signed, hard-cover copies are available at https://KuleBooks.myShopify.com.

Copyright 2013 by Ronald Joseph Kule and KuleBooks LLC. All Rights Reserved.

celebrity chefs remember Chef Tell

15 Nov

“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. Author Ronald Joseph Kule did an impeccable job bringing to life Chef’s humor and passion for food,” wrote Iron Chef Cat Cora about the recently released biography of the American culinary icon.

“The culinary atmosphere in Tell’s time, unlike the competitiveness that exists today, was one of great cooperation among chefs. That ambiance was created among his peers and his audiences by Chef Tell, who made cooking fun,” wrote Chef Walter Staib, TV host of the PBS series, A Taste of History.

“Chef Tell etait une speciale, homme tres special.” (“Chef Tell was a special, a very special man.”) Acclaimed and honored French chef ,Georges Perrier, commented in an interview regarding his friend.

“I saw how everyone seemed to know Tell and how they treated him respectfully. I got my first taste of the celebrity lifestyle up close and personal and I was impressed,” said Executive Chef John Barrett of the Black Bass Hotel in Lumberville, Pennsylvania, then hired by Tell to work in his newly acquired Manor House restaurant and then invited to accompany him on a trip to a friend’s wedding on Grand Cayman Island. He continued, “Tell is a chef’s chef, someone I wanted to work with.”

Wherever Chef Tell ventured he worked cooperatively with his peers. In the early days of his cooking career as a lowly apprentice he had the backs of his contemporaries when their mentors got too out of line or kicked one of them too hard. In fact, given the opportunity one afternoon, Tell “accidentally” locked inside of a walk-in freezer the group’s fiercest executive chef just to give him a taste of his own medicine and to recover a morsel of respect for all of the other apprentices. That day may have witnessed the young Tell’s first standing ovation for work accomplished in the kitchen.

Chef Tell was royalty to the best of his contemporaries. The renowned chef David Bouley stepped up to the plate when Chef Tell walked into Bouley in Manhattan with a large group eager to have lunch there. Disregarding other celebrity diners seated nearby, Bouley personally took Tell’s order of several entrees for the entire party and then prepared the foods and delivered them himself, including one of his distinctive desserts.

If Tell’s brand of celebrity status to this date has been missed by younger generations, it is only because his life story has not seen the light of day in modern publications, until the release of his biography which is beginning to fill the vacuum of Chef Tell’s absence. Here and there, people are remembering the tall German chef and reading his story, which is capturing the minds and hearts — even the palates, since there are recipes in the book — of younger readers. From a 40’s-Something reader, “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. His biography successfully captures and portrays the essence of how famous this guy was — what a rags-to-riches story!”

As more celebrity chefs find the time to read about the chef who blazed the television trail on which they stand, the kudos come in, agreeing with legendary TV host Regis Philbin, “I think there’s a little bit of sizzling here. Honestly, I can feel it. The ions are flying back and forth… it’s a shame he’s not with us now, but his memory lives on with this book.”

 

Video

Finding the Perfect Camera-ready TV Chef

8 Nov

Watching Chef Tell in action is both a learning and a laughing experience. Even before he achieved his “youngest master chef in Germany” status in 1970 he was teaching students in Heidelberg classes. Throughout his entire professional life Tell gave back by teaching cooking classes wherever he worked, including in America. He was generous that way with his time, but, more than that, he was giving of his knowledge and expertise not only to students hoping to one day become chefs, but also to home cooks who watched him through the magic of syndicated television when that medium was a start-up industry.

From the recently released Chef Tell biography:

“Channel 6’s Dialing for Dollars Producer Art Moore took notice and offered Tell an opportunity to cook on-air, if Marriott would provide the food. Marriott was receptive, and Tell’s first 90-second TV cooking demo aired. The station received a flood of phone calls. Half the viewers liked the novelty of his having to cook in 90 seconds or less and they liked Tell; the other half complained about his thick German accent and the speed at which he talked.

“When 800 letters from the audience deluged the station after airing the one test segment, Moore decided to air another segment, albeit after Tell and he had worked together to improve his speed of speech delivery and, of course, do what they could about the accent.

“According to Moore, ‘We created the show and went looking for a chef to do a cooking segment. Fortunately, after the initial trial, we found we had a chef on our hands, who understood the importance and potential of television. Tell “got it” right away. Even though we prodded him about his accent and joked with him, he rolled with our advice, which helped create his banter on-air with the audiences.’

“Moore also commented upon Tell’s personality, ‘He had a charming, ebullient personality. He was smart, and we saw that what he did worked.'” (end excerpt.)

Chef Tell — Friedemann Paul Erhardt off-air — also had a gift for delivering jokes and one-liners that made viewers laugh and his producers and their advertisers happy with the ratings they recorded.  Within a few months of his first airing, Tell had become a sought-after celebrity chef with a following of tens of millions of Baby Boomers who tuned in and were entertained with phrases like, “You do like this, you do like that” (as he prepared some meat dishes) and “Very easy, very nice” (as he plated and garnished his finished products). And, of course, people all over America mimicked his sign-off phrase, “I SEE YOU!”

At times, he would add in a little self-deprecating humor, “Why does the new German navy have glass-bottom boats? Because they can see the old German navy that way.” And without waiting for the audience to laugh, or finish laughing, he would move on to the next preparation step or the next dish.

All in 90 seconds, which eventually expanded to three to five-minute sketches as fast as his audience numbers grew. In some markets his segments brought in a 50 percent market share for the local stations. In fact, Chef Tell was a phenomenon that had not been seen in television before him: the pioneer TV showman chef.

Owning a series of Chef Tell DVD’s brings the master chef into your home all over again. These are available now. The impetus for the offer is the recently released book, CHEF TELL The Biography of America’s Pioneer TV Showman Chef, written by author Ronald Joseph Kule, who was Chef Tell’s brother-in-law. The hard-cover book is 452 pages and contains 70 photos and NEW, never-published recipes from the master chef; also available in eBook and Audiobook formats online and in stores.

BLOGGER’S NOTE: If you’ve come this far in this blog post, please comment on the post and anything else you wish to share about Chef Tell, or chefs and cooking in general.  Do you have an anecdote from knowing Chef Tell? Please share with other readers here.

© 2013 by Ronald Joseph Kule. All Rights Reserved.

Master Chef Book a Hit with Baby Boomers

19 Oct

CHEF TELL The Biography of America’s Pioneer TV Showman Chef, the latest book from author Ronald Joseph Kule, with forewords written by TV hosts Regis Philbin and Chef Walter Staib, is making waves at book-signing events, in bookstores and online.

On October 5th, a standing-room-only crowd gathered at Barnes & Noble Booksellers in Clearwater, Florida and listened to the author read a passage from the book and then later had him sign their purchased copies.  On October 12th, another well-attended book signing occurred at Chef Fred Duerr’s Rising Sun Inn in Telford, Pennsylvania. (Chef Fred was Chef Tell’s long-time protege.) Former staff members, friends and followers reminisced with the author about the famed chef who was also a best-selling cookbook author.

“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 ‘… the author is a very gifted writer.’ My 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. He grew up in the coal region till he went to World War II, 1941 through 1945, and then, later, was posted in Korea.”

The biography, written by the subject’s brother-in-law, an internationally published author and poet, covers the ups and downs of the public and private lives of one of America’s most-watched television chefs — certainly the most popular of his time with a regular fan base of 40,000,000 Baby Boomers.  The timeless tale speaks to Tell’s overcoming of many obstacles along his trail-blazing, improbable path and journey to stardom.  More than that, this book offers NEW Chef Tell recipes that readers can cook up and enjoy.  There is even a DVD offer for Chef Tell show segments that until now remained unseen by the public and his fans.

Every book sold contributes to worldwide awareness of cooking basics and assistance in disaster areas, since the author has pledged a percentage of his royalties toward IRON CHEF CAT CORA’s 501 (3) (c) non-profit organization, Chefs for Humanity, which is committed to “promoting nutrition education, hunger relief, and emergency and humanitarian aid to reduce hunger worldwide.”

The hard-cover book is universally available and at 452 pages with 70 photos, new recipes and other insights, makes a wonderful Holiday gift for food lovers and home cooks. Also available are eBook and Audiobook editions. Published by Skyhorse Publishing (NYC).

The author is available for TV and radio appearances on request through his publisher’s publicist, Lauren Burnstein, and direct through KuleBooksLLC@gmail.com.

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