Letters to a Young Chef (2024)

I found the majority of the book being an outdated and narrow view of the culinary world, and of the world as a whole. I had to push through some parts of the book and filter the author personal opinions and overly poetic description of meals to find advices that were useful for me.

On several passages the author puts personal experiences he had on his journey to becoming a great executive chef as absolute truth, such as saying that great recipes HAVE to be simple and limit only to a small number of main ingredients or that you HAVE to be of a certain age to start your career in this business, and I find that to be quite the limited view of the world, and that's truly just his personal experience or taste.

Another aspect of the book with which I disagree is the way it puts the french preferences as the norm. Although the book does mention fusion and incorporating aspects of other cuisines, it does refer to French cuisine in a tone that suggests its better. Which again I find is very limited, as its already 2019 and we need to be looking at all cultures as equal and just different, not as better or worse.

The book does have very enthusiastic description of ingredients and meals. And though I know some people find that very inspiring, I personally think it’s overly poetic and surreal, I find that a more realistic description is what keeps me more interested.

On the brightside, filtering out all this negative aspects, there is some good advice and representation of the day-to-day on a professional kitchen. It just could’ve been a little more modern approach in my opinion.

I gather this is part of a series of "mentoring" books in various professions, written by well known professionals as advice to aspirants. Given the task, I suppose it works, but I found it to be a bit rambling, and a bit dull. Somehow Boulud manages to make the passion and creativity of the world of becoming a chef sound as interesting as an entry level job washing dishes or peeling potatoes. I don't know if the intent of these mentoring books is to discourage someone from entering into their potential career, but if so, this series of dry essays, which is really what they are, rather than what I think are intended to be imagined letters to a younger self or colleague, certainly could accomplish that. Overall, kind of disappointing - I understand wanting to spell out the hard work it takes to become an accomplished chef, and the pitfalls along the way, but it might have been nice to make the rewards of the hard work sound like something more than just more hard work.

A great little read that really is geared for the audience it discusses in the title (young chefs). I only wish I had stumbled across this book a few years ago, when I embarked upon a career as a pastry chef with all the financial and relational concerns of a 30-something! It's hard work, great food, long hours, deep camaraderie and an awesome sense of accomplishment when a cast of chefs, cooks, assistants, waitstaff and dishwashers all come together to provide a seamless and seemingly effortless service. A must read for anyone thinking about entering the profession (and apparantly, for those eager to indulge in the nostalgia of past restaurant experiences).

Part of the "Letters to a Young....." series, which includes Christopher Hitchens' "...Young Contrarian". Keep in mind that this is being written to an expected audience of younger people who might want to become a chef. Boulud gives a nice wrap up of how he got to where he is today, some nice life stories, and the best piece of advice - "you're young and inexperienced - check your ego at the door and do cater to the chef's vision, not your own." This would be great advice to some of the cooks ("chef" may be the most over used word in the English languange right now - you don't call your manager "master" do you?) on Top Chef or other TV cooking competitions.
Filled w/ some nice examples of some of his favorite dishes, the text is only about 125 pp, and then another 40 w/ recipes. Have not tried any of them yet, so no comment on that part of the book
Good advice for the young, nice background for those w/ an interest in culinary pursuits.
One bit of advice he did not give that he should, "Despite the huge success of people like Mario, Bourdain and Emeril, most people/chefs *can not* go out and do booze/drugs/sex for the few hours a day they are not working and become a success."
Nice quick read, and worth it.

Readers are familiar with a good book that transports you into another world, in this case the world of a young Chef starting out. The advice can apply to many things in life, but the world of a Chef is a journey that never really ends, the theme being learn, learn, and hone your skills.

I actually have read this book twice, being in the fine food industry, enjoying the fact that these letters treat being a Chef as a committed lifestyle and a calling, rather than a 9 to 5 job. Like most top Chefs, the Omelette gets special billing because a little skill turns a few cracked eggs in a pan into a sensual treat that defies description.

The second reading reveals more philosophical leanings to the writing ... adding enjoyment so I hope that in time he will write another book in this vein.

Having previously eaten at both Restaurant DANIEL and Cafe Bolud, was already a big fan of Chef Daniel. The BEST duck and scallops i’ve have yet to have. This book rather than detailing his life and struggles is more of a advice book for the upcoming young chef. While there are hints of personal stories, sometimes it did feel a bit textbook like. Of course that may be due to my lack of all meticulous cooking terminology. I was surprised to see many big chef name drops such as Dan Barber (one of my favs!) and the multiple advice experts at the end by many of his colleges such as Eric Ripert (also love). I due wish I got to read more of an autobiography of sorts and delve more into the life of THE Chef DANIEL. I can only imagine him and Eric Ripert and other French upbrought chefs around a table discussing and enjoying amongst great food and drink.

I bought this book for my son who considered becoming a chef. He never read it nor did he become a chef. I picked it up one day, trying to decide whether to give it to Goodwill and didn't put it down until I was finished. I loved this book. I love to cook but have never considered becoming a chef. You don't need to, to enjoy the read. His story and his dedication to his craft are fascinating. I may even read it again....
I did go to one of his restaurants when I was in nyc around 2009. Having read this it was a thrill!!

A lot of his pointers on career development apply to any field of creative work done by teams.

The food focused chapters make me hungry.

super easy read and a great little book if you like foodie / cheffie stuffs!

A fun and easy to read book that discusses various techniques and skills that Daniel Boulud (the brains behind dB Oyster Bar and Grill in MBS, and a world-famous and renowned chef) has learnt from his many years in the industry. He writes in an engaging manner, and shares stories from the kitchen that are interesting and highlight his points. I really enjoy reading books written by chefs, as it really shows you how much hard work and practice go into the making of a good chef (it really takes so much exposure, skill and hard work to become successful), and shows the sacrifices that they make on a daily basis.

This was a revised edition, thus also featured several short essays from his friends (themselves world-renowned chefs), such as Dominique Ansel, Barbara Lynch and Nancy Silverton. It was interesting to see how many common themes there were, and how everyone emphasised discipline, hard work and teamwork as core tenets of a successful chef. Overall a super interesting and easy read, and quite short! Would recommend to everyone who wants to know more about being a chef, though I would first recommend Kitchen Confidential by Bourdain if you haven’t read that yet.

I am new to the food world and this book was interesting to me as I expected it to be a letter to a young chef-beginner-like-me. I didn’t know the name of Daniel Boulud, so I picked up the book. It definitely is not geared toward complete beginners or even home-cooks. Rather, it is a series of letters written to those interested in or aspiring to be in the actual restaurant world. Even so, this was an interesting look into food and into cooking. I loved the way that Boulud spoke about flavor and about each part of the cooking process—speaking with such passion, beauty, and love for the craft. Although not exactly what I wanted or related to, the information in this book was great to read.

10 Commandments of a Chef
1. Keep your knives sharp and take care of your tools
2. Work with the best people.
3. Keep your station orderly
4. Waste not!
5. Season with Precision
6. Master the heat
7. Learn the world of food
8. Know the classics
9. Accept criticism and push yourself
10. Keep a journal of your recipes

Chef Boulud is a very different kind of chef than myself. But I really did enjoy his perspectives on leadership development. He professes a kind of work ethic that I just don't see anymore. In an age of boundaries and balance, Chef Boulud believes that you must be prepared to work 80, 100 or more hours per week in order to achieve greatness.

This jives well with Malcolm Gladwell's theory that it takes 10,000 hours to master anything.

I believe in this. In fact, for my life I have known that others can be smarter and more talented than me. They can have more money and better contacts, but if they out work me... Well, that's my fault.

Boulud also has some wonderful recipes here.

If I had read this book when it was written in 2003, I likely would have enjoyed it more. But it’s outdated for today’s young chefs, who bring a level of diversity and innovation to the kitchen. I admire Boulud and his successful path, but he speaks from a place of great privilege to a very narrow audience in these letters. I’d be curious to see him update it after the past 20 years of evolution in his restaurant kitchens.

Disclaimer: I am not an aspiring foodie, cook, or chef. I am also too old according to this author.

The book was a bit of a rabble and I would have preferred to have had an audio book whilst drinking wine and eating. I used the second half of the book to practice speedreading and got enough out of it that way.

Pages 125 - 162 contain some of his favorite recipes.

Although not a memoir per se, you get a broad sense of Boulud's background and cooking influences. The format he chose was very effective in achieving the purpose laid out in the first letter. I appreciated his advice about being open to and learning from criticism. Probably why he is such a successful and respected chef and restaurateur.

When you're a master, you're not self indulgent. I wanted to know his perspective, that's why I read this. Read it if you know what you are looking for. If you're confused and hiding from the effort, then complain more, in somebody else's kitchen.

Good writing that brings the food to life. Twenty pages in and I was taking time out to roast a leg of lamb. There’s some good advice in this even if you’re not a chef or in the restaurant business. I found it inspiring.

Really letters to a young chef. I listened to it and plan to have my 12 year old aspiring pastry chef listen to it as well. Interesting insights from a legendary chef (and the language is less prolific than Anthony Bourdain's literary masterpieces).

I read this while attending culinary school in Portland and it was SO interesting to me. It paints a very accurate picture of what it’s like to work in the restaurant industry. It takes a lot of tough skin and grit to survive in this industry, which Daniel has.

I read the 2017 updated edition. Although I'm not a young chef, I still enjoyed this book. I have read a lot of food essay books like from Anthony Bourdain, and this had the same feel. You can hear the passion Daniel Boulder has for being a chef.

Wish I had stumbled upon this in my younger days in cuisine. This book taught me more about his roots, inspiration, and principles as a chef, although some of them need to be updated. Daniel, what an enigma you are. I'm honored to have been able to work with/for you.

Full of great bits of advice, but very geared towards chefs looking to enter fine dining.

Very good, brief intro to this chef's lessons

Meh. Too much ambition, money, ego, facade, and sizzle. Not enough soul, passion, wonder, warmth, or food.

I like the tone of his writing.

for all cooks beginning their careers. This is a keeper. A bible.

I'm a cooking geek, but I have enough self-awareness to know I probably wouldn't last two days on the line. So while I'm ordinarily resistant to celebrity memoirs, the opportunity to vicariously deglaze a pan full of roasted veal bones does keep drawing me to chef memoirs.

This slim volume showed up in an office book swap (I doubt I would have bothered getting it from the library, and certainly not paying money for it). It's kind of a rehash, if you've read anything else in the genre. It lacks the detailed walkthroughs of The Making of a Chef and the sheer dramatic chutzpah of Kitchen Confidential--there's certainly none of Bourdain's boozy recollections of sex, drugs, and second-degree burns. Instead, you get brief lectures on the importance of heat (without details), travel (without anecdotes), and service (without serious advice). I doubt anyone seriously becoming a chef would find much here they didn't already hear better from elsewhere, and anyone playing tourist will find little of real interest. It's competent enough, I suppose, but boring and not long enough to be helpful.

A quick read, and a good survey about the skills required to be a top chef--many, many other things besides loving food and knowing how to cook well.

It's interesting that someone on here thought, from this book, that Boulud has a big ego, because so much of this book is devoted to the importance of humility and why a big ego is just going to get in your way. I don't agree that he has a big ego, but he is confident in his advice, as he well should be, and his confidence serves the book well. He's very respectful of all aspects of major restaurants--the service, the desserts, the wine, the bread, the customers.

This book is exactly what it claims to be--letters of advice to a young chef. I think it accomplishes that task well, and I would also recommend it to anyone who really wants an inside look into major restaurants, but I wouldn't really recommend it to anyone else. When he speaks about food, it's exciting and excellent--but, that's rare, since that's not this book's project.

I read Daniel Boulud's Letters to a Young Chef on a recent vacation and came away from it both charmed and depressed. Charmed by Boulud's love and care for the craft of being a chef and the art that comes from elevating one's craft to the level of excellence. Daniel Boulud loves food--not just loves it but reveres it in the best, most dynamic, professional way that only someone who has spent decades in a craft can love their medium. In relating where he's been and where he'd like to go he provides valuable postgraduate advice to new culinary school graduates that is practical without becoming too pessimistic about how rough the business of professional cooking can be.

Boulud is careful to point out that the optimum, the best way to reach high altitude as a chef is to start early, as young as possible, so as to take advantage of the energy of youth and the time available to a younger person without some of the attachments that come with later life. I read this book feeling sad that I will never have the chance to take advantage of this advice for such a career.

Every cook new to the industry should read this book. Highly recommended.