New Books from Rick Trumonto and Greg Achatz

“I wrote Scars of a Chef as a way to inspire and encourage readers in all walks of life to discover, develop and follow their passions”. says TRU owner and chef Rick Tramonto.

“I think they’ll enjoy getting an inside peek at the culinary world as well.”

Rick Tramonto started as a high school dropout working at Wendy’s; he became one of the hottest celebrity chefs in the world. Yet his rise to culinary success was marked with tragedy, loss, and abandonment.
 
As a teenager, Rick worked to support the family when his father (who had Mob ties) went to prison. As a young adult, he struggled with a learning disability and drug addiction. Yet as a chef, he rose rapidly to culinary stardom, earning rave reviews and eventually opening the famous four-star establishment Tru.

Containing recipes and color photos, Scars of a Chef is the mesmerizing rags-to-riches memoir of one chef’s journey through the highest heights and the lowest lows of the culinary world . . . and his search for something that would finally heal his wounds and sustain him through even the darkest times.



In this curious memoir, chef Achatz and his business partner, Kokonas tell of their Chicago restaurant, Alinea, as well as his cancer diagnosis and recovery. Achatz grew up in Michigan in and around restaurants, the only child of a troubled marriage who spent an otherwise contented adolescence around kitchens.
 
He eventually attended the Culinary Institute of America and studied with Charlie Trotter and Thomas Keller with whom he began developing both his palate and culinary vision. He returned to Chicago, where he met Kokonas, who became his business partner in 2005, when they opened Alinea. As Alinea evolves from drawing board to reality, the narrative alternates between the two men’s voices. They discuss finding the right team of chefs and dealing with Achatz’s diagnosis with stage IV tongue cancer.

This must-read for the culinary crowd is the literary equivalent of caviar and Krug. Foodies will marvel at Achatz’s thought process on his molecular creations, while Kokonas provides a detailed glimpse of the artistic vision and creation of modern fine dining. The book takes readers into the passionate environment of a revolutionary kitchen, and through the eyes of the authors we are introduced to the future of gastronomy.


Scars of a Chef: The Searing Story of a Top Chef Marked Forever by the Grit and Grace of Life in the Kitchen


Life, on the Line: A Chef’s Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat


BACK IN STOCK!       Alinea !


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