Tag Archives: recipes

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.

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

 

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.

43 Days to Another Baby Boomer Milestone

19 Aug

In 43 more days the biography of the late Chef Tell will be available for delivery for the first time.  In pre-release since March, pent-up demand for the much-anticipated book has brought keen interest from Baby Boomers who remember the master chef.  In fact, at the heyday of his TV career, Chef Tell was followed by 40,000,000 Baby Boomers regularly.

It’s easy to figure why he was so loved on camera: his irascible personality, quick-witted quips and spot-on cooking tips were served up faster than the blink of an eye… and they always tasted good!  Just ask TV hosts Regis Philbin and Kathie Lee Gifford, who tried more dishes made by Chef Tell than any other chef back in the days of their TV show, LIVE! with Regis & Kathie Lee.

Today Baby Boomers ought to spread the word: Chef Tell is back, not only with his life story — even the off-camera stuff, but also with NEW recipes and a DVD offer that includes never-before-aired shows with the Master Chef himself in redux.

The book is available through all the usual channels, including bookstores, online outlets and any place you can buy a book. This one is hard cover, about 264 pages and filled with photos of the man and the people who loved his food.

Makes a great gift idea for those who love biographies, recipes, and stories that make them cry and laugh out loud.

Chef Tell cover photo

Master Chef, Bad Boy

16 Jul

CHEF TELL The Biography of America’s Pioneer TV Showman Chef shows us not only the perfect personality for TV cooking appearances in front of 40,000,000 Baby Boomers, but also the quick-witted perfectionist who demanded only the freshest ingredients for food, fortune, fame and women. An absorbing account of an extraordinary man, CHEF TELL surprises and horrifies with its emotional and intellectual tugs-of-war, which reveal the personal and professional highs, lows and glorious successes of Philadelphia magazine’s “affably roguish Bad Boy of the Philadelphia restaurant world,” explaining why so many loved or hated Chef Tell then but today miss him dearly.

Now available in pre-release. Release set for October 1, 2013.

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

40,000,000 Baby Boomers made up Chef Tell's fervent fan base

40,000,000 Baby Boomers made up Chef Tell’s fervent fan base

Lessons of a Lifetime: Recipes for Champions

29 Jun

There once was a hungry German boy who wanted to one day be one of the best chefs in the world. He studied hard, underwent a difficult apprenticeship (“In Germany they let you make mistakes once, and then they kick you where it hurts.”). He then worked in different kitchens where he ducked food, thrown plates and, at times, knives, until he got better, earned the respect of his mentors and a Gold Medal for his team in the German Cooking Olympics, the same year Germany named him “Chef of the Year.”

Eventually, he made it to America, even became a prestigious Executive Chef at one of the best hotels of his time in Philadelphia, The Barclay. However, after clashes with a wasteful manager, he moved on to another corporation, which deliberately delayed his German work-visa papers — they were paying him less than he was worth, until he found out.

Because of his earlier preparations and constant study and practice of his craft, when Lady Luck or Serendipity came calling, he was ready. He was given the opportunity to perform a small cooking segment for a local TV show.

40,000,000 Baby Boomers made up Chef Tell's fervent fan base

40,000,000 Baby Boomers made up Chef Tell’s fervent fan base

The switchboard lit up: half the people complained they could not understand his accent; the other half said they loved him.Within months almost 40 million people across America watched him cook and teach them how to cook delicious foods. No chef to that time had ever done that on syndicated television, which was new.

Privately, people continued to love or hate him, but he ignored the haters. Instead, he studied his craft, practiced his skills (He could prep an entire carcass in under twenty minutes… he was the “fastest chef with knives in the West,” which he demonstrated on LIVE! with Regis & Kathie Lee, but you didn’t want to stand too close as the stainless steel blades flashed!) and took on more responsibilities: eventually running five restaurants, teaching regular, local cooking classes in person, taping more TV show segments, performing live in convention halls, Womens Shows venues and on numerous television shows as a guest chef.

Through it all, this chef woke up each day at 5:00 A.M. and did daily food-prep work until 11:00 A.M., so when his team cooked lunches and dinners, they were always prepared, always ready, always ahead of their game.

The moral of this story? Constant living within his dream, constant daily preparation, constant learning of new things about his game, constant practice… leads to fame, fortune, prestigious awards and lasting recognition. As America’s pioneer TV showman chef, one of the best chefs in the world, the lessons of “Chef Tell” Erhardt’s lifetime are the lessons of would-be national champions in any field.

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

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