.Looking into Kitchens around the world is my life story. Starting as fifteen year old apprentice in postwar Austria I travelled the world looking for interesting jobs. When I came to New York May 1959 I was lucky get get hired as Chef Poissonier at the prestigious Hotel St. Regis. Moving on I became Executive Chef at The Waldorf - Astoria Hotel from 1969 to 1979 when it was still the unofficial Palace of New York hosting Queens, Kings, Diplomats and prominent Society. The book is about Gastronomy, about cooks and chefs, ...
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.Looking into Kitchens around the world is my life story. Starting as fifteen year old apprentice in postwar Austria I travelled the world looking for interesting jobs. When I came to New York May 1959 I was lucky get get hired as Chef Poissonier at the prestigious Hotel St. Regis. Moving on I became Executive Chef at The Waldorf - Astoria Hotel from 1969 to 1979 when it was still the unofficial Palace of New York hosting Queens, Kings, Diplomats and prominent Society. The book is about Gastronomy, about cooks and chefs, the appreciation of matching food and wine, stories about catering in Colombia. The famous hotels and New York and why they served Russian Food and the importance of Culinary Schools.
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