The Making of a Chef
| By | Luke Mangan |
|---|---|
| Format | Hardback |
| Page Extent | 248 |
| Book Size | 21 x 135 x 210 mm (H x W x D) |
| Imprint | New Holland Publishers |
| Release Date | 6 Nov 2017 |
| Subject Classification | Biography: general |
eBook available
Luke Mangan is recognised internationally as a leading chef and restaurateur—a long way from the boy who wouldn’t do his schoolwork.
The Making of a Chef follows Luke’s career-forming days under the tutelage of the tough but great chef Hermann Schneider, and his quest to work with the best chefs in
Europe to learn all he could about the art of food.
This honest, warm account charts the highs and lows of Luke’s ventures as he rubs shoulders with A-listers and royalty, travels the world and learns lessons in business and life alike. Including four of Luke’s signature recipes, this book is an insight into the making of today’s celebrity: the chef.
Luke Mangan
Luke Mangan is one of Australia's leading chefs and is internationally regarded as one of the country's best known exports. Luke owns several award-winning restaurants in Sydney, Tokyo and San Francisco and is shortly to open Salt Grill on P&O liner Pacific Jewel. Luke is often called upon to cook for the personal guests of Sir Richard Branson and has cooked for former US President Bill Clinton as well as at the wedding of Princess Mary and Prince Frederik of Denmark.
