Juliette Rossant

Media

September 22, 2004
San Jose Mercury News
Carolyn Jung

With the kids hitting the school books once again, it's time for you to hit the culinary books...

Ever wonder how a cook makes the transformation to mega brand and household name, complete with multiple restaurants, cooking shows, cookbooks and food products? In Super Chef, The Making of the Great Modern Restaurant Empires, (Free Press, $25), journalist Juliette Rossant chronicles how celebrity chefs Wolfgang Puck, Charlie Palmer, Todd English, Mary Sue Milliken and Susan Feniger, and Tom Colicchio did just that. She shows how it takes much more than a knack for making good food to scale those heights. She shows how some chefs have great innate business sense (Palmer and Colicchio), while others do not (English)...

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