Paperback. An Italian Boy Becomes a Gold-Medal Chef and Lives the American Dream! From a small poverty-ridden town in southern Italy, Joe Beato leaves for Switzerland at age 14 to break the hold and learn to be a chef. After four years of dedication and long hours, his apprenticeship is complete. At 18, his journey takes him to Canada, where he learns a new language and invigorates his passion for food, propelling his culinary career upward. A few years later, he moves to America, starts a family and continues to work hard as he climbs the ladder to success. He becomes a renowned chef in one of Detroit's most prestigious hospitals and wins gold medals around the world in the Culinary Olympics and at other international and national gastronomical events. Included in this book is a selection of the chef's personal recipes, as well as family and traditional recipes from southern Italy, where he has his roots. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

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Bibliographic Details

Title: Breaking the Hold and Raking the Gold (Paperback)
Publisher: Via Nove Inc.
Publication Date: 2016
Language: English
ISBN 10: 0997366303
ISBN 13: 9780997366303
Binding: Paperback
Condition: new

About this title

Synopsis

An Italian Boy Becomes a Gold-Medal Chef and Lives the American Dream!

From a small poverty-ridden town in southern Italy, Joe Beato leaves for Switzerland at age 14 to break the hold and learn to be a chef. After four years of dedication and long hours, his apprenticeship is complete. At 18, his journey takes him to Canada, where he learns a new language and invigorates his passion for food, propelling his culinary career upward.

A few years later, he moves to America, starts a family and continues to work hard as he climbs the ladder to success. He becomes a renowned chef in one of Detroit’s most prestigious hospitals and wins gold medals around the world in the Culinary Olympics and at other international and national gastronomical events.

Included in this book is a selection of the chef’s personal recipes, as well as family and traditional recipes from southern Italy, where he has his roots.

"About this title" may belong to another edition of this title.

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