- We will send in 10–14 business days.
/images/books/4636216/9780976452072.jpg)
- Author: Michel Leborgne
- Publisher: Public Press
- ISBN-10: 0976452073
- ISBN-13: 9780976452072
- Format: 14 x 21.6 x 1.3 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
This is the tasty story of Michel LeBorgne's journey through a culinary life, a life that started on a farm in Brittany and led eventually to the New England Culinary Institute. Michel learned the basics from master chefs in Paris. Like many other ambitious young men (Jacques Pepin comes to mind) Michel came to New York City and quickly found employment in some of the city's most fashionable restaurants. Eventually, however, Michel turned away from the grind of the restaurant life and took a job with Yale University's food service. For more than a decade he combined the flair of French cuisine with the needs of a massive institution. When the opportunity arose to take on the teaching chef duties at a start-up educational institute in Montpelier, Vermont, Michel jumped at the chance. Now chefs and restaurant owners worldwide have learned their kitchen skills at New England Culinary Institute, many under the watchful eye and guiding hand of Chef Michel LeBorgne.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 20d.18:56:09
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Michel Leborgne
- Publisher: Public Press
- ISBN-10: 0976452073
- ISBN-13: 9780976452072
- Format: 14 x 21.6 x 1.3 cm, softcover
- Language: English English
This is the tasty story of Michel LeBorgne's journey through a culinary life, a life that started on a farm in Brittany and led eventually to the New England Culinary Institute. Michel learned the basics from master chefs in Paris. Like many other ambitious young men (Jacques Pepin comes to mind) Michel came to New York City and quickly found employment in some of the city's most fashionable restaurants. Eventually, however, Michel turned away from the grind of the restaurant life and took a job with Yale University's food service. For more than a decade he combined the flair of French cuisine with the needs of a massive institution. When the opportunity arose to take on the teaching chef duties at a start-up educational institute in Montpelier, Vermont, Michel jumped at the chance. Now chefs and restaurant owners worldwide have learned their kitchen skills at New England Culinary Institute, many under the watchful eye and guiding hand of Chef Michel LeBorgne.
Reviews