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THE BOOK
Take a pretty good chef with the will to help people learn about food and cooking, add a few computer skills with a little splash of A.D.D., shaken, not stirred, and you get the idea of The Heart of a Kitchen; Quips of a Rambling Chef
Throughout the years, the many beers, the long nights, hard classes, and fun customers, Suplee has managed to file away a good amount of memoirs and notes, which is now brought to you through only five easy monthly installments of $2.59! Of course, if you prefer, you can just buy one today for a mere $12.95 by clicking the button in the lower lefthand corner of the page.
See what the critics are saying:
"It's a pleasure to read. Not only is it interesting to those who love to cook, but it also appeals to anyone who eats out in restaurants. Paul's anecdotes and insights give the reader a fresh perspective on professional cooking and the life of a chef." - E. Khosrova, Senior Editor SANTÉ Magazine
"Chef Paul is the new "oracle" of the culinary world. He's done for the profession what Bon Jovi did for New Jersey!
" - JP Schultz - Meat Burner "A talented chef, Suplee is also a talented writer and he is among the best of the local authors" - OC Today
"My wife took the book from me, and now I can't get it back!"
- Jack Gillen WQMR Radio
"This author has an engaging style and a command of his theme.
Recommended for cooks and gourmands" - Delmarva Quarterly Autumn 2006
"Bravo to Paul for a wonderful book! I couldn't put it down. I have read Anthony Bourdain's efforts and I must say that Paul writes in the same easy, entertaining style but spares us the gore, sex and self-aggrandizement." - Aine W.
THE MAN Not exactly your typical chef, Paul Suplee has worked in all aspects of the business, from fast-food hell to fine dining heaven(and sometimes hell, depending on the the owners). Chef Paul G. Suplee CCC, PC II has been in the Culinary Industry since 1983, taking breaks to serve in the Marine Corps, stuff futons, and finish off a couple of college degrees. Chef Suplee has written a weekly food column since early 2005, and with fair success, has decided to share his sometimes questionable insights on being a professional culinarian for way too long.
There are stories that may make you cringe or laugh, either at content or writing ability, but there are lessons to be had as we all read between the lines, as we try to figure out that mystical room in our house that serves the most vital of needs, which is to feed us every day.
Paul is also an Artisan Chocolatier, making his delectable sweets for you to enjoy, available at Chesapeake Bay farms (410.629.1997) for shipping nationwide, and also from him at 443.880.1986.
Chef Suplee has served as Executive Chef for Hotels, Restaurants, Clubs and a Gourmet Market where he held classes, food and wine pairings, and offered personal chef services. He is also a freelance writer for national trade magazines, and is available for all of your technical, amusing, educational as well as nonsensical writing needs.
He lives in Maryland with his wife and four children, and for fun he cooks more food at home and takes very hard culinary tests, which both consume a good portion of his life. His wife is a very, very strong woman.
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