Roland G. Henin: 50 Years of Mentoring Great American Chefs

by Susan Crowther, Thomas Keller (Foreword by), Raimund Hofmeister (Afterword)

Overview

Certified Master Chef Roland G. Henin has been our nation's top culinary mentor for the past fifty years, training such prestigious chefs as Chef Thomas Keller of French Laundry and Per Se and Certified Master Chef Ron DeSantis. For the first time, his story is being told—from his own perspective and through the lens of some of America’s most prominent chefs. Read about how Certified Master Chef Rich Rosendale was inspired by Henin to turn a decommissioned nuclear bunker into a training kitchen. Discover Thomas Keller’s motivation for becoming a chef—a philosophy he learned from Henin. This fascinating memoir includes more than fifty interviews from mentees and colleagues who were shaped in some way by Chef Henin. Full of humorous anecdotes and behind-the-scenes glimpses into the elite culinary world, this is a rare and fascinating look at the life and legacy of a culinary genius. Chef Henin was among the first European chefs to cross the Atlantic and bring classical cuisine to American culture. Pioneering chefs like Roland Henin and Jean-Jacques Rachou were subversive radicals of their Old World. You won’t be disappointed by this unique memoir. As Chef Henin says, “If it’s worth doing, it’s worth doing right.”

Product Details

ISBN-13:	9781510728004
Publisher:	Skyhorse
Publication date:	10/10/2017
Pages:	352
Sales rank:	131,758
Product dimensions:	6.10(w) x 9.00(h) x 1.20(d)

About the Author

Susan Crowther is the author of The No Recipe Cookbook, The Vegetarian Chef, and Lifestyles for Learning. Chef Henin taught Susan at the Culinary Institute of America. Susan has worn several professional hats: cook, chef, caterer, nutritionist, massage therapist, health educator, college professor, and mother. Susan and her husband Mark recently moved from Vermont to Elizabethton, Tennessee.

Thomas Keller is the author of five cookbooks, of which more than one million copies are in print. Ad Hoc at Home and Bouchon Bakery are both New York Times bestsellers. He has six restaurants and five bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, the French Laundry and Per Se, both of which continue to rank among the best restaurants in America and the world. In 2008, at the behest of Chef Paul Bocuse, he, along with Chefs Daniel Boulud and Jerome Bocuse, established the Bocuse d’Or USA Foundation where he currently serves as president. The Foundation is devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of classic cuisine in America.

Table of Contents

Foreword Thomas Keller xi

Prologue xiv

Introduction: How Good Could the Guy Actually Be? xvi

Navigating the River 1

Out to Sea 9

Swimming Upstream 19

The Executive Chef 20

The General 38

The Coach 68

The Director 112

The Judge 127

The Big Catch 143

The Corporate Chef 149

The Fork in the River 205

The Salmon Run 211

What Cost, a God? 215

Death of the Master Chef? 219

Certified Master Chefs 221

Guarding the Eggs: The Legacy of Roland G. Henin 255

Four Months Before the CMC Exam 258

One Month Before the CMC Exam 261

2014 CMC Examination 269

The True Legacy of Roland G. Henin 279

2009 CIA Graduation Speech 284

What's Wrong with This Picture? 288

Afterword by Certified Master Chef Raimund Hofmeister 292

Epilogue 294