Cheffin: From Potatoes to Cavier

Brendan Cronin

Irish Master Chef Brendan Cronin has published his first book, Cheffin: From Potatoes to Cavier.  It’s a lively, engaging story that begins on a small dairy farm and ends in the finest hotels and restaurants in the world.

Cronin, who teaches hospitality management at Endicott College, attained the prestigious Swiss Culinary title of Chef de Cuisine Diplomé.  He provides behind-the-scenes stories about what it takes to become a professional chef in this competitive environment, which took him to some of the world’s finest five-star hotels and restaurants in Europe, Africa and the Far East. The book includes many of Cronin’s own recipes, presented with that same perfection and care that marks Chef Cronin’s illustrious career.

amazon.com / March 2012