PIERRE FRANEY GEORGES BRIGUET CHARLIE PALMER

PIERRE FRANEY GEORGES BRIGUET CHARLIE PALMER

0
02
0
199
nt
/ 19
98-2 0 0
200
20
00-
Del Posto
2005-Present
e/
nt
rese
ABC
Kitchen
2010-Present
9
3
9 8 -1
/ 1 995
1
ef
C h are /
us
i
e S o Sta g
ecuti v
sin
t
BILL
TELEPAN
4
90
hef
Aldea
2009-Present
en
19
eC
96
tiv
9-P
/2
ef
Ch
d
ea
DAN
KLUGER
5-1998
ui
C
de
99
Casa Mono
2003-Present
SISHA
ORTUZAR
Co
-200
-Pres e n t
e
997
/ 20
03
Ch
ok
,
ne
Chef & Part
nt
3
t
Riverpark
2010-Present
re
se
-2 0 0
en
Telepan
2005-Present
/1
CORNELIUS
GALLAGHER
ef
-1
Ch
91
2
8
19
ner
98
/
hef
eC
- ow
tiv
ecu
Ex
P o 19 9
is s 9 - 2
on
0
ier 0 1
/1
995
ef
/
ZAK
PELACCIO
us
19 9
7-19
Café Boulud
1998-Present
Ch
GRAY
KUNZ
f
So
e/
us
he
Co
So
C
C
f&
de P
arti
k/
7-
0-20
20
/ 200
ese
Pa r
Cook
i v e Chef &
ecut
Ex
e / 1998-1 9 9 2
u isi n
eC
oo
fd
he
Ex
Chef
00
Pre
3-
00
/2
er
wn
Ch ef & O
20
er /
a rt n
Ch ef & P
i ve
-o wner /P art ner 19 94- 20 06
C he f & C o
c u tive
Exe
-Pres
ent
/ 1997
C he f
eC
Per Se
2004-Present
ecu
ecu
tiv e
sent
1
00
-2
99
19
n/
tio
Sta
sta
Pa
at
ok
Ex
ec
ut
&
tne
r
Pr
r/
03-
/ 20
Exe cu t ive S ous Chef
Co-o
wne
r/Pa
r
/ 1999-Presen
Chef & Co-owner
t
3-
tne
9
2 00
Pa
rt
/ 1993-2
tner
Par
&
hef
eC
utiv
7-2 Exec
004
99
/1
e se nt
-Pr
C o -owner/Partner / 1985
&
wn
-o
Co
t
sen
re
-P
91
wn
-o
Co
6
ef Exe c
/ 1 ut
99 iv
119
9
er
C
&
ef
Ch
Sous
85
19
ef /
ve Ch
E x ecuti
Che
993
8-1
O
f&
er
976
/1
ef
Ch
us
9
So
198
Executi v e C h e f /
nt
se
197
5-1
992
/Pa
rtne
r/
r/P
ne
ow
62
98
tn
8
C o- ow
1981
6019
f/
he
C
ar
r/P
2- 1975
/ 19 6
Ch
1966
41-
19
n er
art
t i ve
/ 1958
r/
Execu
O
Exec utive Ch ef
ne
ow
Co -
88
19
Line Executi
ve S
Coo
o
k/
198 us C
h
6-1
987 ef /
Lin
Fatty Crab
2005-Present
ent
res
5-P
200
er /
C h e f & C o - own
Own er / 2005-Present
Ch e f &
ANDY
NUSSER
es
ne
isi
Cu 8
f de 99
C h e 9 9 5- 1
1
Hearth
2004-Present
Sous Chef / 2002
Lespinasse
1991-2003
t
H
CESAR
RAMIREZ
es
Craft
2001-Present
1998
-2003
e
Pr
Ex
Ex
Pr
Po
1993-Present
de C
uisin
e/
sen
MARCO
CANORA
Esca
2000-Present
03/ 20
ner
-ow
Co
ar
Ch
ef
Pr
9-
Union Pacific
1997-2004
8-
00
&
200
f/2
er
r/
he
Executive C
TOM
COLICCHIO
ne
t
DON
PINTABONA
w
n
rese
03
20
art n
Pr e
199
9 -2
007
Execu
tive
Ch
ef
DAVID
CHANG
Executive
Chef
199
0-
O
986
Restaurant
Raphael
1978-1998
ef
de
Cu
isi
ne
/
4-
Blue Hill
2000-Present
C
Brooklyn
Fare
2009-Present
6-P
00
/2
t
f&
he
r/P
Jean Georges
1997-Present
cu
5-1
Momofuku
Noodle Bar
2004-Present
MARK
LADNER
DENNIS
FOY
990
re sen t
ROCCO
DISPIRITO
e
995 wn
3-1 -o
199 Co
h ef / e f &
Sous C
h
eC
v
i
t
u
E xec
xe
&E
00-P
8
19
f/
/ 20
198
he
ner
nt /
JoJo
1991-Present
C o -o w n e r / P a r t ne r
ef / 2000-Present
Ch
ive
MARIO
BATALI
ent
0
00
199
8-1
99
9
er
rt n f
Pa
e
er/ C h
wn ve nt
O ut i e s e
o- xec –Pr
E 1
& 200
rna
he
f/
C
res
C
-1
86
- ow
-P
8-2005
/ 199
hef
eC
tiv
Tou
C
Lupa
1999-Present
DAVID
PASTERNACK
DAN
BARBER
Co-owner/P
Ex
ec
u
Les
Celebrites
1991-1999
6-
C he f / 19 8
THOMAS
KELLER
0
199
Co
998
o
eC
&
1
S o u s C h e f / 199 6-
ANDREW
CARMELLINI
Lin
ef
c utive
Co-o
wn
er/
P
C h e f & Co-o
198
wne r /
Ch
Exe
1
Bolo
1993-2007
1-Present
f / 199
Che
tive
ecu
Ex
99
ef d
e C u isine / 1986-1
Judson
Grill
1994-2004
80 s
/
ef
Ch
tive 92
Execu986-19
1
eC
hef / 19
90-2003
0s
tiv
99
19
Babbo
1998-Present
ALAN
STILLMAN
Nobu
1994-Present
DANIEL
BOULUD
/1
cu
s
80
ate
/L
Coo k
xe
ok
Co
98
An
American Place
1983-2008
Par
19
t
er/
er /
sen
99
0wn Prese
nt
er
/1
99
320
0
JEANGEORGES
VONGERICHTEN
r
NICK
ANDERER
Park
Avenue Café
1992-2007
r&
ne
art
re
wner / 1 9 8 7 - P
MICHAEL
MINA
wn
n
o-ow
Chef & C
Che f & O
Ch
Union
Square Café
1985-Present
The Water
Club
1983-Present
-o
1
99
-1
90
8
O
Sta
gia
re
f&
/ 1 9 99 - 20 0 0
f & Own
er / 1994-PresenCt
oo
k
1940 - P r e s e n t
tner /
Tribeca
Grill
1990-Present
7
f-Adjoint / 1982-1984
Che
91
he
ook
Lin e
Ch
ef
&
-P
ate
BOBBY
FLAY
eC
Ch ef & O w ne r / 19 93-Pr es ent
9
94
/L
/1
DREW
NIEPORENT
Co
E
98
-1
DAVID
BOULEY
ERIC
RIPERT
19
98
/
Ch
GILBERT
LE COZE
994
299
/1
C
er 19
86-1
85
8
wn
ve
19
-1 9 9
-o
ut i
f/
9 91
Co
Ex e c
he
/1
9
Ch
ef
86
or
19
Exe
cutiv
e Che
ef
ALI
BARKER
-1
Le Perigord
1964-Present
e
tiv
Ex
ec
u
5
198
tiv e Chef /
e
-1
iv
u t 19 81
ec
E x ef /
Ch
us
19
9
r/
Daniel
1993-Present
NOBU
MATSUHISA
Ch
85
Polo Lounge
1981-1991
Exe c u
BARRY
WINE
&
So
/
ef
/1
1
3-19
iet
RICK
MOONEN
eC
198
pr
tiv
r/
ro
06
ecu
nie
r/P
20
8 5-
Ex
on
er
e
wn
ef
iss
Ch
Po
Rakel
1986-1991
r/
i
he f / 1983- 20 0 8
Montrachet
1985-2006
f / 199
4
DANNY
MEYER
L in
de M anager &
tive
uc
ef
Mondrian
1988-1992
O w n e r /P a r t n e
Sa
Maurice
1981-1991
987
ne
C o-
1
98 Sa
19 91
/1
uci
C o - o w n e r / P ar t n er 1 9 8 6 er /
he f
1 984
ve C
S a uci er
cuti
/ 1982 -1986
Exe
-1984
199 4
8819
/
h
e
C
f
f
1990
utive
-20
he
Exec
C
03
e
G ar
DAVID
BURKE
xecu
or E
t
Ch
PATRICK
CLARK
FRANCOIS
SOYEZ
86-Pr esent
se n
&
83
Gotham Bar
& Grill
1984-Present
er / 19
re
River Cafe
1977-Present
e
19
Execut ive Che
Aureole
1988-Present
f
Che
ef d
96
-19
93
19
Partn
1986
-
CHRISTIAN
DELOUVRIER
Ch
/
ne
isi
Cu
-
CYRIL
RENAUD
00
DAVID
WALTUCK
19
utive C
re
ner/
9 83 -
-
-P
80
81
tne r & C h e f / 1 9
C o-ow
f/1
4
94
er
-1
19
Par
MAGUY LE
COZE
DON
PINTABONA
Le
Bernardin
1986-Present
MICHAEL
ROMANO
1988
LIDIA
BASTIANICH
Jams
1984-1989
P
ef /
f/
ow
r/
ne
/ 19 C
96-20
SERGE
RAOUL
Ch
he
o-
t iv e
87
eC
hef
&P
-19
artner / 1974
tiv
eC
ef
MARCO
CANORA
ecu
tiv
e cu
Felidia
1981-Present
Che
Co
3
Exec
Quilted
Giraffe
1974-1992
tive
1 98
r&
Ex
ecu
79-
r tne
a1
e
Ex
/ 19
/P a
e
Ex
82-1987
uisi ne / 19
P
1112
10/25/12 5:34 PM
-o
hef
er
wn
4-
Windows on
the World
1976-2001
CHARLES
MASSON
f,
5. THE PROFESSIONAL (pg. 474) Swaraj, a
term usually associated with Mahatma
Gandhi, can be translated as “self-rule.”
In PRO, we’ll look at how the best in the
world become the best in the world, and
how you can chart your own path far beyond this book.
Co
eC
f de C
he
4. THE SCIENTIST (pg. 364) SCI is the
mad scientist and modernist painter
wrapped into one. This is where you rediscover whimsy and wonder.
tiv
96
Ch
JEAN
VERGNES
Ex
Ch e
tn
nC
FROM #1 NEW YORK TIMES BEST-SELLING AUTHOR
TIMOTHY FERRIS S
Ow
iv
ar
tio
AND LIVING THE GOOD LIFE
LARRY
FORGIONE
ecu
/1
La Reserve
1983-2000
Odeon
1980-Present
/P
Sta
L E AR NING A N Y T HI N G ,
er
t ive C h
ecu
ef,
3. THE WILD (pg. 242) Becoming a master
student requires self-sufficiency in all
things. WILD reconnects you to ingredients and teaches you to hunt, forage,
and survive.
THE SIMPLE PATH TO COOKING LIKE A PRO,
wn
58
2. THE DOMESTIC (pg. 102) DOM is where
you learn the building blocks of cooking. These are the ABCs (techniques)
that can take you from Dr. Seuss to
Shakespeare.
HIGHER IN CANADA
-o
19
r o p r i e t or /
1. META-LEARNING (pg. 26) Before you
learn to cook, you must learn to learn.
META charts the path to doubling your
learning potential.
N HOW TO:
Co
r/P
0
— Frank Bruni, The New York Times
The 4-Hour Chef is a five-stop journey
through the art and science of learning:
igar-foam hot
ef &
ne
on
Ex
GEOFFREY
ZAKARIAN
HENRI
SOULE
Circ
Maître d'hotel /
Higher in Canada
“[Tim Ferriss] is master of air as well as
earth.”
(example,
88459-2
Le Pavillon
1941-1972
— Nick Kokonas, Co-Owner
Alinea, Next, and The Aviary
earth,
Ch
$35.00
“Tim Ferriss distills kitchen wisdom like
a rotary evaporator on power surge. The
results are potent, lucid, and delicious.”
d tricks from chess
s, and everyone in
ng cooking and life.
2, 1
9 6 5 -66
ois
s
96
960
-1
1-1
—Marco Canora, Chef-Partner of Hearth and Terroir
19
87
Lutece
1961-2004
La Grenouille
1962-Present
19 4
9
19
er
Ex
ier
/
rti
“IF YOU CROSSED JASON BOURNE WITH JULIA CHILD, YOU’D END UP WITH TIM FERRISS.”
1-
94
ne
C h e f d e Pa
From
guide to the world
96
e/
8
&
w
-1
uisin
cu
98
ef
e f / 1 98 9 -1 996
ecuti ve Ch
95
96
00
-1
Ch
& Ex
e/
1
LASS
?
La Cote
Basque
1941-1972
/1
-20
CHARLIE
PALMER
GEORGES
BRIGUET
er
98 3
ner/
Par
tne
ne
ow
o-
9
988
JACQUES
PEPIN
u from Manhattan
d’s fastest learners
p process that can
ball. That is the real
wn
/1
ut
ED
BROWN
nt
98
7-1
O
PIERRE
FRANEY
TIMOTHY
FERRIS S
Chef de C
ANDRE
SOLTNE
MICHAEL
LOMONACO
t
r
ne
ec
200 0
GEORGE
CESAR
MENDES
RAMIREZ
'wichcraft
2003-Present
Ch
4-1
Ex
96 -
s
Le Cirque
1974-Present
19
k/
n
ese
Sou
8
/ 19
ef &
C o-owner
89
6
198
s C h ef, S aucier /
The 21 Club
1929-Present
oo
Mesa Grill
1991-Present
Line C
Ch ef d e Cui sin ook /
e/
19 198
84
-1
se
Ch
ROGER
FESSAGUET
Co
-ow
n er
18
Sou
La
Caravelle
1960-2004
9
r/
r /P
19
art
e/
JONATHAN
WAXMAN
C
WARNER
LEROY
98
emetier, Garde Manger / 1
nier, Entr
992-1
Poisso
996
Gramercy
Tavern
1994-Present
t
&
sin
Delmonico's
1827-Present
1
0-
Bouley
1987-Present
The
Lafayette
1986-1993
KEITH
MCNALLY
C hef
ui
9
-1
73
iv e C h e f / 1 9
5 , 1 87 9
-1
-187
62
C
5 - 1 9 88
1988 r / 196
Executive Chef / o prieto
Owner/Pr
de
e cut
ef
Ex
Ch
Four
Seasons
1959-Present
90
of
Chanterelle
1979-2009
Stagiar
e/E
arly
90
s
99
JULIAN
NICCOLINI
ent
r
/1
res
5-P
83
19
2- 85
9
Maxwell's
Plum's
1965-1988
SEPPI
RENGGLI
ne
CHARLES
RANHOFE
01
r/2
0-P