The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant

About this book

Within every fine restaurant there exist two worlds: the elegant hushed environment of the dining room and the chaotic explosive high- tension scene behind the swinging kitchen doors. The ability to create dishes that are utterly sublime and turn them out at breakneck pace while simultaneously juggling kitchen crises coddling demanding patrons and managing overworked staff is what defines a four-star chef. In The Fourth Star award-winning author Leslie Brenner goes inside those swinging doors to explore the realities behind Daniel capturing the dramas that arise in the insular high-pressure milieu of a world-class kitchen. New Yorks food establishment had been stunned when Daniel Bouluds newly opened flagship restaurant was awarded only three stars from the New York Times. From that moment on it became Bouluds unspoken mission to regain the four-star rating that hed previously garnered during his tenure at Le Cirque and then at his own first restaurant. That he was striving to do all this on an unprecedented scale turning out nearly four hundred meals in a few short hours of servicemeals that had to be absolutely perfect every timemade this goal all the more ambitious. Brenner paints a portrait of a remarkable French chef at a pivotal moment of his career as Boulud relentlessly drives his staff to the peak of excellence. The Fourth Star provides full access to every aspect of Daniel investigating everything from the matre ds table assignment policies to the internecine politics of advancing up the culinary ladder. Filled with delectable undercover details and moving personal drama Brenners chronicle is an addictive read about the inner workings of a super-lative restaurant. The Fourth Star is destined to satisfy restaurant lovers professional cooks and armchair chefs alike.