Tag Archives: regis Philbin

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.

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 Biography Baby Boomer Food for Thought

27 Jan

1943 stuttgart marketplace

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

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

The Rest of the Story…

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

cropped-chef-tell-cover-photo.jpg

Baby Boomers and Others Are Raving About this Book:

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

Book Details:

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

Chef Tell in Grand Cayman Islands

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

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

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

About Author Ronald Joseph Kule:

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

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.”

 

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