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Episode 5: Andre Soltner
This week on Chef’s Story, Dorothy Cann Hamilton is broadcasting from the International Culinary Center with guest and internationally recognized French chef Andre Soltner. Andre tells the story of how he went from wanting to follow in his fathers footsteps making cabinets to following his mother’s advice and becoming a chef. From his early internships to the beginnings of Lutece Restaurant in 1961, learn how Andre became such a well accomplished and respected chef. Listen is as he explains why celebrity chef culture has gone too far and discusses the effectiveness of culinary education and apprenticeship. This program was sponsored by S. Wallace Edwards & Sons
“The restaurant scene in the United States was totally different in 1961 than it is now. We didn’t have the ingredients we have now. The only mushrooms we had were white mushrooms in the supermarket. For me it was very difficult. After three months, I left the US because they didn’t have the ingredients I needed.”
“I think it’s great that chefs are being recognized now, but sometimes it gets to be too much. I always remind my colleagues not to forget that we are cooks.”
“If you have talent, that’s good, but you need to learn technique! You’re not a ‘Top Chef’ after just 6 months.”
“In general, women have a better feeling for cooking than men.”
–chef Andre Soltner on Chef’s Story
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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By Heritage Radio Network
3.9
6666 ratings
This week on Chef’s Story, Dorothy Cann Hamilton is broadcasting from the International Culinary Center with guest and internationally recognized French chef Andre Soltner. Andre tells the story of how he went from wanting to follow in his fathers footsteps making cabinets to following his mother’s advice and becoming a chef. From his early internships to the beginnings of Lutece Restaurant in 1961, learn how Andre became such a well accomplished and respected chef. Listen is as he explains why celebrity chef culture has gone too far and discusses the effectiveness of culinary education and apprenticeship. This program was sponsored by S. Wallace Edwards & Sons
“The restaurant scene in the United States was totally different in 1961 than it is now. We didn’t have the ingredients we have now. The only mushrooms we had were white mushrooms in the supermarket. For me it was very difficult. After three months, I left the US because they didn’t have the ingredients I needed.”
“I think it’s great that chefs are being recognized now, but sometimes it gets to be too much. I always remind my colleagues not to forget that we are cooks.”
“If you have talent, that’s good, but you need to learn technique! You’re not a ‘Top Chef’ after just 6 months.”
“In general, women have a better feeling for cooking than men.”
–chef Andre Soltner on Chef’s Story
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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