Readers Agree, 5 Stars: “CHEF TELL The Biography of America’s Pioneer TV Showman Chef”

4 Feb

About the Chef Tell Biography

http://bit.ly/ChefTellBiographyMost Helpful Customer Reviews:

Chef Tell Is a Masterpiece

“This is a well written, hold-your-interest book that is never dull. The subject, Chef Tell, was a larger than life figure and this book captures that persona. You get the good, the bad and the ugly but after all isn’t that what we want to know about our celebrities? When you purchase this book you also get the recipes for one of Chef Tell’s 7 course meals. What a treat! This is a great read even if you did not know Chef Tell in his prime. You come to know him and love/hate him as you journey through his life across the globe. In the end, I wound up loving him despite his faults in life.”
— Linda

Foodies, chefs and restaurateurs: this book Is delicious

“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.” Read more ›

“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

Chef Tell – The Legend

“My wife and I were good friends with Chef Tell and we have been looking forward to reading this book. Ron really bought Chef Tell back to life and accurately portrayed his incredible life’s story, warts and all. Chef Tell was an amazing character and the people whose lives he touched will remember him fondly. Thanks for reminding me what a great guy Chef Tell was and how lucky we were to be a part of his story. I am quite sure that Tell would have approved of Ron’s version of his life’s journey and he would have loved reading this book. Thanks for the memories of a great human being. We just wish we could still ‘… see you!'”
— Tony Baarda

I approached this book without knowing anything about Chef Tell …

“I approached this book without knowing anything about Chef Tell and was pleasantly surprised. It’s an enjoyable book about a chef’s chef and an entertaining read for all Foodies and recipe historians. What I found interesting is insight to the progression of cooking shows on TV. It’s an entertaining and well written book.”
— Vicki

Great read about a very interesting man!

“What an interesting and true story by an incredible story teller. Now I will admit that I had never heard of nor seen Chef Tell before this author’s introduction yet I found myself turning the pages with an avid interest. Ron Kule writes about him in such a way that I could not help but feel I knew the Chef personally.”
— Diane Austin
Chef Tell hi-res cover

Facebook page about Chef Tell

29 Dec

https://www.facebook.com/ChefTellBooks

What Is a White Coat Chef? (Why Do Master Chefs Wear White Coats?)

20 Dec

EVER WONDER WHY CHEFS WEAR WHITE COATS?

William_Orpen_Le_Chef_de_l'Hôtel_Chatham,_Paris“Chefs’ clothing remains a standard in the food industry. The tradition of wearing this type of clothing dates back to the mid-19th century.

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.)

Have You Read the CHEF TELL Biography?

22 Oct

click photo for author-signed copiesIf you have read this book and liked it, and wish to help sell more copies for the author, please click on the link and go to the Reviews area on the page and post a comment and how many stars the work deserves.

Thank you.

http://www.amazon.com/Chef-Tell-Biography-Americas-Pioneer/product-reviews/1626360049

I Wrote the Biography of A Dead Chef

27 Jun

Why I Wrote My Book

I wrote the biography of a dead chef. I had good reason to sit down and write a biography of a dead chef, because he had been my brother-in-law. His real name was Friedemann Paul Erhardt, but his television persona — how people knew him on TV and at live cooking demonstrations around the country — was CHEF TELL.

Confession & Redemption

230,000 copies sold

1982 Best-seller Cookbook

The plain truth is that the rest of my family knew Chef Tell when he was alive much more than I. At the time of his greatest involvement with our family, I was travelling extensively across North America and I never attended many family functions that he attended. One thing I did know, though, was that part of our family loved him, the others hated him.

Chef Tell caused that reaction wherever he went. He was not meek, quiet or timid about what was on his mind. He was tall (6′ 3″), hefty (250 pounds), and he had a thick German accent. In other words, he was a commanding figure with a no-nonsense presence and a precise manner of living his life among the rest of us. You had to either love or hate him; you could not ignore him.

Tell also had a rapier wit and loved to make people laugh, which he could do easily. He loved to teach people to cook, which was his way of giving back. If you let him get inside of you, or you got inside of him, you would become fast friends.

The truth about Chef Tell was that he had a heart of gold.

Christmas party with staff at the Manor House

Christmas party with staff at the Manor House

The Fastest in the Kitchen

And he was competent in the kitchen. He was intelligent and fast with his (custom) knives and food preparation. Other chefs stepped well away when time was short, and meat had to be carved up and prepared for diners expecting nothing less than the best, who knew that Chef Tell was in the house.

Tell once beat all other timed records on the LIVE! with Regis & KathyLee show for prepping five courses in under five minutes!  He had boasted that he was “the fastest chef with knives in the West” on an earlier appearance, and Regis challenged him to prove it. Chef Tell won the contest. No one has since broken his record over more than 10 years.

But… back to why I wrote my book

I sat down and took about two years out of my life to risk writing a biography of a man I hardly knew well, because he made people feel like they were important. In a few words: he was a larger-than-life personality who left behind a fan base of 40 million Baby Boomers; legacy that all TV chefs today emulate; and a vacuum for those who had worked with him in the business of cooking.

Tell’s lot was to blaze the trail for celebrity chefs on TV — he was the pioneer. He left us too soon. With the rest of us wondering if we loved or hated him, and people wondering what had become of him, I had to write the biography so that his place in culinary history would not be forgotten.

“Chef Tell started all this television madness about chefs.” — Regis Philbin, Emmy-winning TV host

I simply had to find out for myself if I loved this guy or hated him. The result of my quest to answer that obsession is my book. Readers have been pleased to spend their time with it. To date, all reviews have been five-star.

Here are two:

chris gibson book“This book is excellent and well-written,”Chris Gibson, author of Acne Free in 3 Days ~ How I Cured My Acne Condition in 3 Days ~ No Prescriptions… No Over-the-Counters… 100% Natural 

walter staib“It’s a well-written book. The author did such a job. It reads extremely well. You pick up the book and you don’t want to put it down. There’s good information here, and it shows people at the end of the day that life is full of surprises.”

― Chef Walter Staib, Emmy-winning TV show host of A Taste of History on PBS, and SuperFoods with Chef Walter Staib; operator of City Tavern in Philadelphia.

Perhaps, you will want to read my book, too. Author-signed copies of CHEF TELL, The Biography of America’s Pioneer TV Showman Chef are available on my website.  The hard-copy edition is 452 pages, 70 photos, with 7 new recipes. This is also available in all bookstores on their shelves or by request, and on their web sites in all the usual locations. The Audiobook and eBook editions are available through Amazon.com online.

(PLEASE NOTE: A portion of all author royalties go to CHEFS FOR HUMANITY, a 501 (3)(c) non-profit organization founded by Iron Chef Cat Cora, in Chef Tell’s name. Chef Tell always gave back and paid forward what he was given.)

click to buy an author-signed copy

© 2014 by Ronald Joseph Kule. All Rights Reserved.

CHEF WALTER STAIB CELEBRATES 20 YEARS AT CITY TAVERN RESTAURANT

13 Jun

NOTE: The following press release announces a milestone for Chef Walter Staib, a friend of Chef Tell’s. Chef Staib wrote one of the two forewords for the biography, CHEF TELL The Biography of America’s Pioneer TV Showman Chefby Ronald Joseph Kule. The other foreword is by TV host Regis Philbin.


Greetings!

CONTACT: Molly Yun, City Tavern Restaurant, 215-413-1443myun@citytavern.com

www.citytavern.com

FOR IMMEDIATE RELEASE

CHEF WALTER STAIB CELEBRATES 20 YEARS AT CITY TAVERN RESTAURANT

Chef StaibPHILADELPHIA – June 10, 2014 – It is with great pride and honor that we announce that Chef Staib celebrates his 20th anniversary as proprietor of City Tavern restaurant in Old City Philadelphia. A landmark and part of the Independence National Historical Park, City Tavern is the most authentic 18th century dining experience in America.

City Tavern, named “one of the most iconic restaurants in America” by Zagat, the restaurant rating company, consistently wins the award of excellence from TripAdvisor, the travelers’ review site.

Not only a destination restaurant for Philadelphians and visitors, City Tavern plays an important role in educational trips. Thousands of school children visit the restaurant annually and experience a meal as the founding fathers did, while learning about the Colonial Era of America.

Staib’s dive into operating City Tavern led to many extraordinary things. His historical research for the menu led to a passion to preserve American culinary heritage through a cookbook of City Tavern’s most popular traditional recipes. Chef Staib is now the author of six cookbooks.

Dining guests, who loved the stories behind the 18th-century recipes, inspired Chef Staib’s PBS cooking show A Taste of History, which has won four Emmy Awards and a James Beard nomination.

“City Tavern led me on a journey I never could have dreamed I would be on, and I’m incredibly grateful to have operated it for 20 years,” Staib said.

As a business owner in Philadelphia, employer of hundreds of people and mentor in the food and beverage industry, Chef Staib maintains his love for this special restaurant. When Staib took over operations in 1994, he wanted to exemplify 18th century customs by bringing back farm-to-table cuisine, baking bread daily and offering ingredients that are traditionally local to the area. He renovated the kitchens, added a pastry and bake shop, recreated the wine cellars and larders, and began serving authentic to the era of the building cuisine.

“I poured all my resources into researching menus, recreating the parts of the building not already complete and making this as magnificent as it was when it originally opened,” Staib said.

Colonial Server

City Tavern first opened its doors in 1773, when Philadelphia was the largest, most cosmopolitan city in British North America. In 1774, members of the First Continental Congress used it as a gathering place. Thirteen years later, the Constitutional Convention held its closing banquet here. George Washington, John Adams, Thomas Jefferson and others whose names have become an integral part of history enjoyed its hospitality. John Adams once called it “the most genteel tavern in America.”

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How to be a Proud Master Chef and Cook for Celebrities

31 May

     “In short order, the number of Tell’s celebrity friends and acquaintances expanded.  Among them was Yul Brynner, the actor born in Russia and educated in China, who performed The King and I more than 4,200 times.  He was a demanding guest with a penchant for one particular type of Washington State apple, which Tell took the trouble to find and keep on hand for him.  Princess Margaret, the unpretentious Royal—her only peccadillo was fresh mint in her red wine—who found Tell’s storytelling as charming as his cooking, said, ‘Whatever you would like to cook for me would be well-suited to me, Chef.’

” Tell’s days at the Barclay were numbered, however.  The relationship between Tell and the General Manager of the hotel broke down over minor disagreements, which lead to one incident that gave management reason to part ways with Tell.

“’I walk through the dining room in my chef’s uniform, and this is the greatest disgrace that ever happened in the history of the Barclay.’

“Tell was particularly proud of his uniform, ‘If I walk around like this, people think I’m a doctor because I’m dressed all on white, and they see a thermometer sticking out of my short pocket. It’s a meat thermometer.  And I go everywhere in my uniform.  If people don’t like it: tough.  Somebody calls me to a party, wants me to come over for an hour, I go dressed like this.  I drive to work like this. I move around like this.  I shop like this.  I am a chef, this is my uniform—this is a part of me.'”

(excerpted from Chapter 20 of “CHEF TELL The Biography of America’s Pioneer TV Showman Chef,” forewords by TV hosts Regils Philbin and Chef Walter Staib. [Skyhorse Publishing, NYC])

BUY THE BOOK!

author at Barnes & Noble Booksellers Signing Event

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