Culinary Arts: Food Service - Book Report/Review Example

However, the job of being a chef is not so simple and easy at it looks because there are many underlying hardships involved in the work. Daniel Boulud’s book named Letters to a Young Chef actually enlists all the dos and does knots that every budding young chef should follow. Boulud is one of the word’s renowned chefs who have excelled himself in French Cuisine. He trained himself under renowned chefs. He excelled himself mainly as a chef in New York and then he very recently established his own restaurant named Daniel.

His management company, which is named The Dinex group, consists of several other restaurants under him. In his book, Boulud takes the role and the voice of a lead chef who almost like a father guides and channels the young aspiring chefs with numerous tips that would make them excel in the kitchen. From the beginning of the book, the author takes the tone of an instructor or a leader in which he declares that only the passion to cook will not help the young chefs survive in the world of chefs.

He says that they need thorough discipline to excel. He recommends that they should be possessed with talent, have a huge urge of grasping knowledge and their eager and thirst to learn and excel should be maximum. The author ideally presupposes that the chef should be spending two years travelling across the world and then he should work with at least twenty chefs in his life. The author gives this suggestion to the budding chef because that would help him in learning more and more. Further, this would also enhance his confidence level.

The few important tips that the writer gives freely to the budding chefs are listed in almost a biblical fashion of the Ten Commandments. It is a wonderful repository filled not only with culinary tips and recipe collections but also daily wisdom and cultural insight. It is written in a letter format. In his book, Boulud manages to convey his inner most feelings and his passion for his life