The Best Chefs in the World
Those who have influenced me the most through the written word
This is an introduction to further posts detailing the careers of those chefs who have inspired me the most. Not included in the list are the ones I have worked for, I reserve those comments for the ‘kitchen memoirs’ section.
These chefs have influenced me through their writing, menus, food styles, restaurants, television programmes etc. There are some that many outside of the chef world will not have heard of, this doesn’t mean they are any lesser a chef, far from it, it will tell you that they have largely avoided the media circus by fullfilling a dream of writing a book and leaving it at that.
Here’s the list, see what you think and let me know what yours are.
In no particular order:
1. Marco Pierre White
2. Pierre Koffman
3. Neil Perry
4. Thomas Keller
5. Charlie Trotter
6. Ferran Adria
7. Anton Mossiman
8. Guy Savoy
9. David-Everritt-Matthias
10. David Thompson
Classic cookery writers such as Elizabeth David, Jane Grigson and Simon Hopkinson ( a renowned chef but superlative author) will be written about in seperate posts. I would also be interested to know your favourite cookery book or books of all time and what makes them so enjoyable. List as few or as many as you wish.
Miles,
My latest cook book is The Cranks Bible which is a good read as well as a wonderful reference for meat free recipes. I love the way the author describes things, almost poetic and always interesting. I highly recommend the Cranks Celebratory Carrot Cake, a marvellous alternative to the traditional Christmas cake.
Hidden amongst my pile of cook books are all sorts of recipes gathered over time, one that dates back to Edwardian times on sweet making … perhaps not used very often but full of edible history.
Cid
October 20, 2007 @ 7:49 pm
Cid,
Sounds great, I am going to look out for the Cranks book. As for the recipes from years gone by I intend to write some posts on the subject. I have cookbooks dating way back and it is interesting to see the parallels with French peasant food to our own.
Thanks for commenting.
Miles
October 20, 2007 @ 10:01 pm
Miles
I watched Heston Blumenthal (spelling?) the other night and was impressed.
I know it’s not practical cookery but since when does TV have to be of practical use ?
Best
Rod
October 21, 2007 @ 10:09 am
Rod,
Good point, he will prove to be one of the great chefs of his generation, I include Adria because he started the whole molecular cuisine off. As good as Heston is it doesn’t really influence me.
Miles
October 21, 2007 @ 1:39 pm
Miles
As good as Heston is it doesn’t really influence me
Sorry about that, responded in kind to the post title - nicely titled
October 21, 2007 @ 3:59 pm
Miles,
You might laugh at this but amongst some of my golden oldies are the Be-Ro Home Recipes and The Cranks Recipe Book. I still refer to them from time to time.
October 21, 2007 @ 5:39 pm
Christine,
Nothing wrong with those. Many of the early recipes from Be-Ro, Mrs Beeton etc still stand the test of time.
Miles
October 22, 2007 @ 11:29 am
MIles:
Hi, what do you think of bravo’s Top Chef graduates?…what’s your opinion of the whole aura of greatness that some of the judges(colicchio) and guest judges give the program… is it over inflated or are we seeing really talented people?…I’m not in the cuisine business but I’ve seen some interesting guest Chefs/jugdes, among them willie dufresne, guy savoy and boulud, not to mention bourdain…
January 10, 2008 @ 11:22 pm
Cesar,
I must admit that I haven’t seen it so couldn’t pass comment on that particular programme. I am surprised to hear that Guy Savoy was/is on it though as he has always been the typw of chef to stay in the kitchen. Many of the celebrity chefs on television though not all are there because a kitchen is the last place they want to be. If they are exceptional chefs then they would make enough money through cooking. The fact is that most chefs are socially inept through years of working unsocial hours in a hard environment. Most chefs hate the thought of going out to meet a customer to accept thanks or praise let alone a slot on television.
Thankyou for visiting the site and taking the time to comment.
Miles
January 11, 2008 @ 8:37 am