TAKE A WONKA-LIKE JOURNEY INTO THE ULTRA PRIVATE WORLD OF DECADENCE AND EXCESS
Related Subjects: Nutrition, Food & Culinary Science
September 10, 2014
TAKE A WONKA-LIKE JOURNEY INTO THE ULTRA PRIVATE WORLD OF
DECADENCE AND EXCESS
New Book Provides Definitive Guide to Becoming a Billionaire’s Chef
BOCA RATON, FLA., Sept. 10, 2014 — CRC Press, a premier publisher of food science, culinary scientific, and technical reference books, announces the publication of The Billionaire's Chef: Cooking for the Rich and Famished by chef Neal Sheldon Salisbury. Salisbury takes readers on a Wonka-like and inspiring journey deep within the luxurious and private sphere of working for, living among, and travelling with the world’s wealthy.
“I wrote this book to open doors for a new generation of chefs, who for the first time in history may be able to plan on a spending a portion of their careers in private service,” explains Neal S. Salisbury.
From cooking for celebrities like Martha Stewart, Sean “Puff Daddy” Combs, and Jerry Seinfeld to more than 20 of the world’s reclusive billionaires, Salisbury has been serving the power elite for more than 15 years. In this new book, The Billionaire's Chef, readers are introduced to the ultra-private world of decadence, excess and challenges of the lifestyle as well as methods of cooking grand cuisine behind the gates of castles, estates and super-yacht marinas.
“The Billionaire's Chef: Cooking for the Rich and Famished gives you an honest, albeit surreal, view of what it is like to have worked as a top private chef during the Golden Age (1998–2008) of professionally crewed private luxury yacht building/cruising and grand estate renovation/building,” says Salisbury. “It is the first and only book on the subject...”
Once dubbed the “James Bond of Cooking” by Newport Life magazine, Salisbury began his culinary training at 16 before heading to Hyde Park, NY to study at the prestigious Culinary Institute of America, in the 1980s. He grew up outside of Boston and spent several years in the hotel and restaurant industry of the northeast before accepting a job in the US Virgin Islands. It was there that he was discovered by a yacht crew agent who made him an offer he could not refuse. Subsequently, Salisbury has spent the majority of his culinary career as an international freelance private chef, specializing in haute cuisine for billionaire mega-yacht owners and the rich and famous. Learn more about chef Salisbury.
About CRC Press: CRC Press is a premier publisher of scientific, technology and medical resources, reaching around the globe to collect essential reference material and the latest advances and making them available to researchers, academics, professionals and students in a variety of accessible formats. CRC Press is a member of Taylor & Francis Group, an Informa business. For more information, visit www.crcpress.com
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