Starless cook by Franco Luise

Who is the chef without stars? Is it the professional in a white coat who has perfected your favorite snack or the executive chef of a large hotel? Is it the cook at the trattoria down the street or the one who plans meals for your child at school? Is it the figure who took care of the meals on your last plane, train, cruise ship trip, or simply one who doesn't give a damn about the system, about ratings in general whether they are toques, scores, or the infamous stars? Surely the starless chef is a figure who should intrigue far more than his much touted colleagues. After all, for most people, what they do has much more impact on their daily lives. In recounting his own life behind the stove, Franco Luise, a strictly starless chef, offers a startling portrait of a category that, while massive in presence and endowed with creative and managerial skills, operates in the shadows. He demonstrates that the satisfactions of the profession away from the spotlight do exist, but he points out how disconcerting it is to find oneself "represented" by stars who have not cooked in a long time or by "storytelling espadrilles" perpetually traveling from one event to the next.
Luise has not written a professional training book, but his account includes tips and strategies for the next generation of cooks. She has not compiled a cookbook, but she recounts dishes tied to her memory. He has not packaged a diatribe against the advance of the media chef, but delivers a lucid plea to all chefs who operate in anonymity to reclaim the dignity of their profession.

The Author. Born in Padua, Franco Luise has gained experience in some of the sacred temples of high hospitality, from the Gritti Palace in Venice to the Palace in St. Moritz. He currently holds the position of Executive Chef at the Waldorf Astoria in Jerusalem. With Bibliotheca Culinaria he has published Food cost, Menu management, Banqueting & catering and several cookbooks.