Tag Archives: chefs

How I Wrote the Biography of Chef Tell

29 Jan

I had come to the conclusion that no one else was going to write about the life of Friedemann Paul Erhardt (a.k.a culinary icon CHEF TELL) and that I better do something. After all, he was my brother-in-law. But I was not sure that it was a worthy endeavor — family and friends were in opposite camps about the man: some loved him, others hated him. I just wanted to research the facts and decide for myself.
In December of 2011, my sister Bunny Erhardt, widowed since Chef had passed away in 2007, acceded to my request for access to her friends and acquaintances. She gave me permission to write the first Chef Tell biography.
Embarked on my quest to discover whether this man was worthy of my time or not, I developed a three-part outline loosely fitted to the early, middle and later years of his lifetime.  As the work progressed, data gathered on my desk and on sheets of papers surrounding my desk fitted into the corresponding sections of that outline. Eventually, a timeline list of major events in Tell’s life took shape, which became the backbone to my body of work.
As people’s names popped up I jotted these down, notching a mark each time the same name appeared. The list directed me to individuals who would become subjects of interviews that I hoped would provide personal anecdotes, as well as qualify some of the data, which were adding up to conflicting accounts.

Fact and fiction overlapped more than a few times. These instances were not the proverbial “truth is stranger than fiction” variety; either the subject of my book had lied to the press, or journalists had researched their magazine and newsprint articles poorly or not at all. Sifting actual fact from a widespread panoply of published falsehoods circulated among articles, media interviews, and the chef himself, was the hardest part of the task!

My Virgin Interview

My first in-person interview was in Philadelphia in the administrative office of Chef Georges Perrier, a contemporary of Chef Tell and one of the Top Five, premier French chefs in America. Perrier had agreed to 15 minutes only — 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 by following my instincts.

I had never conducted a live interview with anyone before. Working in international marketing sales (to support my writing aspirations) I had met and sold products and services to many top business executives in the financial and healthcare industries for the last 18 years, but this would be my first live interview as an “Author.”

The questions I asked were never a part of my notes, and Perrier was a wonderful interview. He waxed on about his friendship with Tell as I wrote highlights on my pad of paper. My small recorder captured 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 more than an hour. We hugged, perhaps with a hint of tears in our eyes, because Perrier had not known that Janet Louise Nicoletti, Tell’s fiancee when the two chefs first met, had overdosed and died years earlier. Perrier’s 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.”
Later, downstairs, having shelled 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 future interview meetings. That evening I rewarded myself with an authentic Philly cheesesteak sandwich, for making it through what I thought would be the worst of my gauntlet of interviews for this book.
Now I was proud that I had struck out on this course. 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!”
(Perrier’s remark, which made us both laugh, further broke the ice between us and opened a more intimate repartee from that point forward, gave 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 subsequent interview, each fork in the road, each turn, and hill and valley of the path I was on led to new information about whether I would love or hate the man who was Chef Tell as the work moved inexorably toward its own completion.

http://bit.ly/ChefsBiographyThe details, sprinkled among them never-before-released photos and Chef Tell recipes, and my conclusions, are recorded in CHEF TELL The Biography of America’s Pioneer TV Showman Chef, the 452-page book published by Skyhorse Publishing (NYC) and available online and in bookstores in hardback, eBook and AudioBook formats. Forewords by Emmy-winning TV hosts Regis Philbin and Chef Walter Staib.
Author-inscribed copies are available from the author’s website at http://RonKuleBooks.com.
*****
Ronald Joseph Kule is an internationally published author/biographer who writes in several genres. Readers consider his works five-star quality. Kule also writes on commission for corporate and private clients. Contact the author for details by emailing to KuleBooksLLC@gmail.com.

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.

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.)

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.

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.”

 

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