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Chef Autobios and Bios, Other...


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Chef Autobios and Bios, Other...

Kennzer | Oct 9, 2007 08:33 AM

While I do some cooking it's nothing remarkable; my wife is the remarkable one in this dept.
I once heard a joke where the difference between being involved and committed is like this; in a plate of eggs and bacon the chicken is involved and the pig is committed. In this scheme I'm a chicken. Food Network got me as hooked as I am about soccer (fitba) in 2000 or so.

So while I have no desire to secretly be a chef or own a restaurant, I am fascinated by this particular vocation. My wife consults recipies while I read about the people who concoct them.

I'm reading Marco Pierre White's autobio Devil In The Kitchen (through a scribe surely) which is very entertaining and recommended.

Of course there's the Gordon Ramsay autobio (he must have just switched on a tape recorder, but I still liked it) Roasting In Hell's Kitchen, known in the UK as Humble Pie. Supposedly a movie's to be made, who'd play him, Ewen McGregor? Like him or not it's quite the story.

Jacques Pepin's book The Appentice is as lively and mischievous as he is and comes with recipes.

Bourdain's three titles Kitchen Confidentail, A Cook's Tour and The Nasty Bits are all as charming and frank as he seems to be, and the man does write (he has a couple of novels to his credit as well).

A more balanced look perhaps is Michael Chelminsky's The Perfectionist about the French Chef Oiseux (sp?) who ended up killing himself. Not just fascinating about him but you get a history of French cuisine in the process.

Also, not to be overlooked, Orwell's Down and Out in Paris and London where restaurants figure prominently.

Should you have any titles to recommend, let me know.

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