Thomas Gosney

eBook, ePUB

Method of Procedure (eBook, ePUB)

The Guide and Techniques for Excellent Cuisine

Beschreibung

Method of Procedure is a dynamic and innovative new age cookbook with a different twist by celebrity chef Thomas Gosney. His career experiences from AAA Five Diamond Chef, Shaquille ONeals private chef throughout his championship career, private chef for high end clients with vast nutritional needs. Multiple nationwide television appearances, Food Network with Bobby Flay, Hard Copy, MTV, and The Life with Shaquille ONeal, just to name a few. Throughout his career, people are always contacting him for recipes and advice on cooking. As he analyzed the problems they were having, he realized most of the issues were in the method of procedure. The step-by-step process in preparing the recipe. They needed more detail in the cooking process. Thomas began writing down his favorite recipes that his family and friends asked him to make, perfecting them time and time again. Then he began to describe in full detail how a chef would approach preparing them. Carefully thinking each and every aspect of the recipes. He added his personal notes at the top. Helpful hints and tips that only a chef can share. Also, how the recipe incorporated into his personal life. They might be a favorite from a friend or family member who begged him to prepare every time he cooked for them. A private diary of Thomas intimate life. Its not just the recipe the method of procedure is just as important! This book is similar to having a private cooking class with Thomas in your kitchen. Its just like Thomas is standing right next to you guiding you along, step-by-step for a successful cuisine.

Technische Details

• Geräte: eReader
• mit Kopierschutz
• Größe: 17.62MB

Autor

When I was a little boy, my grandmother, Helen Gosney, would come to visit. She would let me choose a recipe and make it for me. I would pull up a stool and she would give me a ball of dough to play with to keep me busy. As I rolled it out and played with it, sprinkled it with sugar and backed it. Watching it brown and anticipating to eat the treat, I was hooked for life! The Kennett Square Inn was a small country Inn outside of Philadelphia, PA. This is where I started my professional career at the age of seventeen. Attending Johnson and Wales University, I began excelling at my culinary career. Upon graduating Summa Cum Laude, I was hired and eventually promoted to Chef Tournant for the Hyatt Regency Grand Cypress, an AAA Five Diamond resort hotel in Orlando, Florida. Working directly under the Executive Chef and learning more about nutrition by helping develop and train "Cuisine Naturelle", Hyatt Corporation's first alternative menu for the healthy conscious. Teaming up with Pam Smith, nutritionist and author, we began pioneering nutritional consulting for private high-end clients. This is where I became the basketball superstar Shaquille O'Neal's private chef throughout his championship career for fifteen years. I was featured on multiple local news television shows and many nationwide appearances such as The Food Network, NBA Café with Bobby Flay, Hard Copy, a Reebok Commercial, The Life starring Shaquille O'Neal, and a reality show filmed in Miami, FL. Shaq teamed up with Joy Bauer, the Today Show nutritionist. The show was trying to help high school kids with nutritional problems. Beginning another era of my career I sharpened my high-tech nutritional talents by working for a high-end client with many food allergies for four more years. All the while, I acquired all of my notes and thoughts on my favorite recipes, both traditional and healthy, spending hundreds of hours in the kitchen perfecting them. I had many, many people always asking for help and advice on different problems they had with recipes. That when the light came on it's not just the recipe, it's the "method of procedure" most people are having difficulty with. So I began writing Method of Procedure: The Guide and Techniques for Excellent Cuisine. I hope this will help everyone have success in the kitchen. Chef Thomas Gosney

Produktdetails

• Verlag: Xlibris US
• Seitenzahl: 142
• Erscheinungstermin: 21. April 2015
• Englisch
• ISBN-13: 9781503543430
• Artikelnr.: 69346442