Top Chefs Reveal Secrets to Culinary Success
Chef’s Choice is a collection of 22 mini memoirs that is at once an inspiration for aspiring student, professional, and home chefs as well as an insightful and entertaining behind-the-scenes look at what it takes to succeed in the hyper-competitive restaurant and hospitality industry. Since Saori Kawano opened Korin Japanese Trading, a NYC restaurant supply company, in 1982, she has made friends with many of the world’s most accomplished chefs, several of whom agreed to share with her the elements that make up their culinary and business success. In their own words, these kitchen luminaries tell about their influences and mentors, the techniques and Japanese ingredients that inspire them, tools they can’t work without, their unflagging devotion to the most stringent standards of service, and the pivotal role Japanese food culture has played in their cuisine and professional development. Like no other book, Chef’s Choice explains how Japanese food culture has changed culinary education and set new standards for Western cuisine, professional kitchens, and the modern dining experience.
Nobu Matsuhisa • David Bouley • Eric Ripert • Marcus Samuelsson • Michael Romano • Lee Anne Wong • Michael Anthony • Wylie Dufresne • Toshio Suzuki • Ben Pollinger • Toni Robertson • Eddy Leroux • Nils Norén • Yosuke Suga • Shinichiro Takagi • Suvir Saran • David Myers • Noriyuki Sugie • Elizabeth Andoh • Barry Wine • James Wierzelewski • Ben Flatt
ABOUT THE AUTHORS
Saori Kawano is the founder and president of Korin Japanese Trading Corp. and the founder of The Gohan Society, a non-profit organization whose mission is to enhance the exchange of culinary culture between Japan and the United States.
Don Gabor is a professional speaker, networking expert, and the author of 12 books published by Simon & Schuster, Random House, McGraw-Hill, and others. The New Yorker called Don “a gifted conversationalist.”
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