A WEALTH OF INSIGHT: The World’s Best Chefs on Creativity, Leadership and Perfection

“The first-ever comprehensive and authentic exploration of originality in contemporary cuisine. A Wealth of Insight is a true world atlas of creativity and innovation of the 21st century kitchen.”–From the Foreword by Chef Ferran Adrià of elBulli 1846 and elBulli Foundation, Five-time Winner of the World’s Best RestaurantA Wealth of Insight: The World’s Best Chefs on Creativity, Leadership and Perfection profiles nearly 45 of the world’s best chefs who have collectively amassed nearly 100 Michelin stars, and who regularly appear atop the World’s 50 Best Restaurants, La Liste, James Beard and other international rankings and awards. Together, they represent some of the most revered and legendary restaurants on earth.Featuring bite-size insights and stunning photography, A Wealth of Insight dedicates a chapter to each culinary icon and digs deeper into their creative process, unrelenting pursuit of perfection, and unwavering commitment to excellence in cuisine, leadership and service.If you are endlessly fascinated by how the world’s best chefs get inspired, create and innovate, research critically-acclaimed restaurateurs and food reviews months before taking a trip, are addicted to TV shows and documentaries that showcase food culture, cuisine and culinary personalities from all over the world, or secretly dream of crisscrossing continents as an insatiable gastrotourist, then A Wealth of Insight is for you. In addition, for those eager to learn how these five-star chefs began their journey to the top and maintain their prime position, this book also dives into their childhood memories, early experiences, culinary philosophy, how best to lead and manage a world-class restaurant, the future of food and their advice to young and aspiring chefs.PROFILE CHAPTERS:Foreword by Ferran AdriàIntroductionAnthony Bourdain (1956–2018) (New York, NY, USA)Aaron Silverman–Pineapple and Pearls (Washington, DC, USA)Albert Adrià–Tickets (Barcelona, Spain)Alex Atala–D.O.M. (São Paulo, Brazil)Ana Roš–Hiša Franko (Kobarid, Slovenia)Andoni Luis Aduriz–Mugaritz (San Sebastián, Spain)Chan Yan Tak–Lung King Heen (Hong Kong)Cristina Bowerman–Glass Hostaria (Rome, Italy)David Kinch–Manresa (Los Gatos, CA, USA)Emma Bengtsson–Aquavit (New York, NY, USA)Emmanuel Stroobant–Shoukouwa (Singapore)       Eneko Azurmendi–Azurmendi (Larrabetzu, Spain)Enrico Crippa–Piazza Duomo (Alba, Italy)Éric Frechon–Epicure (Paris, France)Eric Ripert–Le Bernardin (New York, NY, USA)Georgianna Hiliadaki and Nikos Roussos–Funky Gourmet (Athens, Greece)Guillaume Galliot–Caprice (Hong Kong)Guy Savoy–Guy Savoy (Paris, France)Hans Neuner–Ocean (Algarve, Portugal)Jacob Jan Boerma–De Leest (Vaassen, The Netherlands)Joachim Wissler–Vendôme (Bergisch Gladbach, Germany)Joan Roca–El Celler de Can Roca (Girona, Spain)Jonnie Boer–De Librije (Zwolle, The Netherlands) José Andrés–minibar (Washington, DC, USA)José Avillez–Belcanto (Lisbon, Portugal)Kevin Fehling–The Table (Hamburg, Germany)Kwong Wai Keung–T’ang Court (Hong Kong)Martha Ortiz–Dulce Patria (Mexico City, Mexico)Martin Berasategui–Martin Berasategui (Lasarte-Oria, Spain)Matthew Orlando–Amass (Copenhagen, Denmark)Nicolai Nørregaard–Kadeau (Copenhagen, Denmark)Niki Nakayama–n/naka (Los Angeles, CA, USA)Patrick O’Connell–The Inn at Little Washington (Washington, VA, USA)Pedro Subijana–Akelarre (San Sebastián, Spain)Peter Goossens–Hof van Cleve (Kruishoutem, Belgium)Ricardo Costa–The Yeatman (Porto, Portugal)Richard Ekkebus–Amber (Hong Kong)Rodolfo Guzmán–Boragó (Santiago, Chile)Ryuki Kawasaki–Mezzaluna (Bangkok, Thailand)Sean Gray–Ko (New York, NY, USA)Sven Elverfeld–Aqua (Wolfsburg, Germany)Tetsuya Wakuda–Waku Ghin (Singapore)Virgilio Martínez–Central (Lima, Peru)

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“The first-ever comprehensive and authentic exploration of originality in contemporary cuisine. A Wealth of Insight is a true world atlas of creativity and innovation of the 21st century kitchen.”–From the Foreword by Chef Ferran Adrià of elBulli 1846 and elBulli Foundation, Five-time Winner of the World’s Best Restaurant 

“A wide-ranging yet focused introspective on culinary creativity that dives straight into the motivations, setbacks and ultimate successes of gastronomic talent around the world. A Wealth of Insight is a remarkable inspiration for young and experienced chefs alike.”–Eric Ripert, chef and co-owner of New York’s Le Bernardin, La Liste’s 2019 Best Restaurant in the World and holder of 3 Michelin Stars, New York Times bestselling author of 32 Yolks

“As someone who spent over a decade assessing the world’s best restaurants as a Senior Inspector for Michelin Guides, A Wealth of Insight was particularly fascinating as it delves into the mindsets of these great chefs. Perfection, creativity, inspiration, and impact are all explored along with the pragmatism of mastering technique, leading a team, cataloging ideas, and learning from failure. The reader becomes a stagiaire, gleaning invaluable insights from those at the very pinnacle of the restaurant industry. An enlightening and inspiring book for working chefs, aspiring chefs, restauranteurs, and gastronomes.”–Heather Soto, Former Senior Inspector, Michelin Guides

“A brilliant look at creativity and leadership through the lens of today’s culinary icons. A Wealth of Insight is destined to become a classic source of inspiration and innovation for gastronomes all over the world.”–Luiz F. Costa Macambira, CEO and Editor, Forbes Monaco

“An incredibly personal look at the lives of today’s leading culinary minds from around the world, all of whom have changed the way we eat, experience and think about food. Kanani’s profiles are refreshingly honest, insightful, and compelling. A Wealth of Insight is the perfect playbook for getting inspired and unleashing your own creativity in the kitchen and in life.”–Charmaine Tai, Editor, Robb Report Singapore

A Wealth of Insight is a fascinating view into the life, mind and kitchen of many of the world’s greatest chefs. In my role as the leader of a large culinary school, I see A Wealth of Insight as a sophisticated and worldly instruction manual, not for cooking techniques, but for attitude. Every student at ICE should use Kanani’s book as a reference for career guidance, culinary wisdom and creative inspiration.”–Rick Smilow, CEO, Institute of Culinary Education, New York City and Los Angeles

“Creativity often separates the leaders from the followers. Kanani’s A Wealth of Insight does an impressive job in chronicling and condensing the vast knowledge and experience on the subject garnered by many of the world’s leading chefs. He also presents these insights in a way that is accessible, inspiring and compelling. This book is an essential resource for anyone aspiring to scale the heights of the culinary world.”–Dr. Tim Ryan, President, The Culinary Institute of America

“Through expertly conducted interviews with top chefs, Kanani goes directly to the source to unpack how emotions are an integral part of creativity in the restaurant industry. A fascinating read for anyone hoping to achieve their dreams through creative endeavor.”–Jessica Hoffmann, PhD, Yale Center for Emotional Intelligence

A Wealth of Insight reveals that the creative process is less about individual genius and more about remaining connected to greater historical traditions, being receptive to everyday influences, harnessing fleeting inspiration, and a willingness to explore the unknown.”–Edward P. Clapp, Ed.D., Harvard Graduate School of Education

From the Author

BRIEF EXCERPT FROM THE FOREWORD BY CHEF FERRAN ADRIÀ 

Circling around the kitchens of the best restaurants in the world is enough to realize that the seed planted at elBulli, and other places in Spain and around the world, continues to bear fruit.

Rahim Kanani analyzes and illustrates this reality in A Wealth of Insight which, for the first time, comprehensively addresses creativity in contemporary cuisine without neglecting its roots. In an authentic panorama covering every corner of the world, Kanani documents all the innovation systems developed in the workshops and kitchens of the most outstanding chefs of the moment, ranging from the most holistic approach to the purely artistic. His vision is a loyal reflection of contemporary cuisine, allowing us to approach an unquestionable truth: there has never in history been a richer, more prepared, more diverse, and more stimulating generation of chefs pushing culinary boundaries than there are today. This reality cannot make me prouder.

I hope you appreciate and enjoy A Wealth of Insight as much as I do, for these pages constitute a true world atlas of creativity and innovation of the 21st century kitchen.

–Chef Ferran Adrià of elBulli 1846 and elBulli Foundation, Five-time Winner of the World’s Best Restaurant

See all Editorial Reviews
“The first-ever comprehensive and authentic exploration of originality in contemporary cuisine. A Wealth of Insight is a true world atlas of creativity and innovation of the 21st century kitchen.”–From the Foreword by Chef Ferran Adrià of elBulli 1846 and elBulli Foundation, Five-time Winner of the World’s Best RestaurantA Wealth of Insight: The World’s Best Chefs on Creativity, Leadership and Perfection profiles nearly 45 of the world’s best chefs who have collectively amassed nearly 100 Michelin stars, and who regularly appear atop the World’s 50 Best Restaurants, La Liste, James Beard and other international rankings and awards. Together, they represent some of the most revered and legendary restaurants on earth.Featuring bite-size insights and stunning photography, A Wealth of Insight dedicates a chapter to each culinary icon and digs deeper into their creative process, unrelenting pursuit of perfection, and unwavering commitment to excellence in cuisine, leadership and service.If you are endlessly fascinated by how the world’s best chefs get inspired, create and innovate, research critically-acclaimed restaurateurs and food reviews months before taking a trip, are addicted to TV shows and documentaries that showcase food culture, cuisine and culinary personalities from all over the world, or secretly dream of crisscrossing continents as an insatiable gastrotourist, then A Wealth of Insight is for you. In addition, for those eager to learn how these five-star chefs began their journey to the top and maintain their prime position, this book also dives into their childhood memories, early experiences, culinary philosophy, how best to lead and manage a world-class restaurant, the future of food and their advice to young and aspiring chefs.PROFILE CHAPTERS:Foreword by Ferran AdriàIntroductionAnthony Bourdain (1956–2018) (New York, NY, USA)Aaron Silverman–Pineapple and Pearls (Washington, DC, USA)Albert Adrià–Tickets (Barcelona, Spain)Alex Atala–D.O.M. (São Paulo, Brazil)Ana Roš–Hiša Franko (Kobarid, Slovenia)Andoni Luis Aduriz–Mugaritz (San Sebastián, Spain)Chan Yan Tak–Lung King Heen (Hong Kong)Cristina Bowerman–Glass Hostaria (Rome, Italy)David Kinch–Manresa (Los Gatos, CA, USA)Emma Bengtsson–Aquavit (New York, NY, USA)Emmanuel Stroobant–Shoukouwa (Singapore)       Eneko Azurmendi–Azurmendi (Larrabetzu, Spain)Enrico Crippa–Piazza Duomo (Alba, Italy)Éric Frechon–Epicure (Paris, France)Eric Ripert–Le Bernardin (New York, NY, USA)Georgianna Hiliadaki and Nikos Roussos–Funky Gourmet (Athens, Greece)Guillaume Galliot–Caprice (Hong Kong)Guy Savoy–Guy Savoy (Paris, France)Hans Neuner–Ocean (Algarve, Portugal)Jacob Jan Boerma–De Leest (Vaassen, The Netherlands)Joachim Wissler–Vendôme (Bergisch Gladbach, Germany)Joan Roca–El Celler de Can Roca (Girona, Spain)Jonnie Boer–De Librije (Zwolle, The Netherlands) José Andrés–minibar (Washington, DC, USA)José Avillez–Belcanto (Lisbon, Portugal)Kevin Fehling–The Table (Hamburg, Germany)Kwong Wai Keung–T’ang Court (Hong Kong)Martha Ortiz–Dulce Patria (Mexico City, Mexico)Martin Berasategui–Martin Berasategui (Lasarte-Oria, Spain)Matthew Orlando–Amass (Copenhagen, Denmark)Nicolai Nørregaard–Kadeau (Copenhagen, Denmark)Niki Nakayama–n/naka (Los Angeles, CA, USA)Patrick O’Connell–The Inn at Little Washington (Washington, VA, USA)Pedro Subijana–Akelarre (San Sebastián, Spain)Peter Goossens–Hof van Cleve (Kruishoutem, Belgium)Ricardo Costa–The Yeatman (Porto, Portugal)Richard Ekkebus–Amber (Hong Kong)Rodolfo Guzmán–Boragó (Santiago, Chile)Ryuki Kawasaki–Mezzaluna (Bangkok, Thailand)Sean Gray–Ko (New York, NY, USA)Sven Elverfeld–Aqua (Wolfsburg, Germany)Tetsuya Wakuda–Waku Ghin (Singapore)Virgilio Martínez–Central (Lima, Peru)

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