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Fritz
H. Sonnenschmidt, Certified Master Chef, A.A.C.,
Culinary Dean of the CIA (retired), member of
the American Culinary Federation, holder of the
1973 Escoffier Chair, and editor of The American
Harvest, AAC Cookbook, Lebhar & Friedman.
Fritz Sonnenschmidt, who worked at the CIA from
1968 to 2002, is a true Icon in the culinary world.
Ask any well respected chef if they know Fritz,
only to witness a smile on their faces, for this
man has guided and inspired many of today’s
top chefs such as David burke, Rocco di Spirito,
Anthony Bourdain and Alfred Portale, just to name
a few.
Chef Sonnenschmidt has been sharing his culinary
knowledge and talent with the world for many
years. His career is one of an international
culinary super star, from his early days in
Germany, his important apprenticeship in Bavaria,
his work in London and the Jersey Channel Islands,
in New York City as Executive Chef of the Sheraton
Hotels, and his summer seasonal work in Fire
Island, Port Jervis, and Bombay, New Delhi,
India. In accumulation to his four cookbooks
and a new one on Sausage making is currently
on the way, this manifold award-winning chef
has also co-hosted in three PBS television series,
including Cooking Secrets of the CIA, Grilling
Maestros, and Seasonings.
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Fritz Sonnenschmidt is author/editor of The Professional
Art of Garde Manger, Dining with Sherlock Holmes,
The American Harvest, and Tastes and Tales of a Chef:
Stories and Recipes. He tours the country conducting
lectures and cooking demonstrations which are immensely
popular, especially on kosher food, garde manger and
charcuterie. He joined the faculty of The Culinary
Institute of America from which he retired as Culinary
Dean in 2002. He is the past Chairman of the American
Academy of Chefs (AAC), the honor society of the American
Culinary Federation. Fritz is a repeated gold medalist
at the Culinary Olympics and international culinary
competitions, including the Jerusalem Gold Medal for
Culinary Excellence for kosher food and the Geneva
Gold Medal for cold food display. Fritz is one of
the most recognized chefs among his peers and was
recently voted into the AAC Hall of Fame.
Chef Sonnenschmidt’s influence on the American
foodservice industry as past President of The Culinary
Institute of America (1980-2001) was acknowledged
with the James Beard and American Academy of Chefs
Lifetime Achievement Awards. As the former Manager
of the Culinary Team USA, Chef Sonnenschmidt led the
team to three consecutive world championships and
was author of four editions of The Culinary Olympics
Cookbook.
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One
might wonder how the man does it all, at an age when
most are retiring in Florida on the golf course. Chef
Sonnenschmidt loves to cook and share his ideas with
the world. His kind and generous personality attracts
and inspires young chefs to follow in his footsteps.
One food industry favorite food related book is his
called “Tastes and Tales of a chef; Stories and
recipes.
This book which is a less shocking version of Anthony
Bourdains bestseller “Kitchen Confidential”,
leads the reader through the everyday life of a chef
with much humor and fate. The book is intermittingly
strewn with great recipes and humoristic sketches resembling
hilarious situations the then young chef encountered.
The recipes are unique and easy for the home cook to
reproduce. You will find many German influences in his
recipes infused with everyday ingredients yet ingeniously
thought out and put together. The recipes showcase his
uncanny approach towards cooking that borderline of
one of a genius with food and ingredients-a great book
for the inspiring chef and those looking to get a peek
of the business as many don’t know it.
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Currently
the chef is on the verge of releasing a new cookbook
regarding the art of making sausages. The fine part
about this publication is that chef Sonnenschmidt will
teach the readers a simple way to make your own sausage
at home using a food processor. Even though he is a
master at exquisite cuisines, he is a big fan of simplifying
cooking methods, since he likes to cook everyday at
home for him and his wife. Believe it or not, he is
a big fan of the microwave and thinks it is the greatest
invention since sliced bread- more food for thought
on this one! Bestow him a big hello and welcome, when
you meet him at the Dish du Jour Cuisine of Queens’s
event. You will understand what all the commotion is
about- he is a great chef and gentleman to rally and
talk serious food with!
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