My Life spanning Kitchens - this is my working title!

My Life Spanning Kitchens - This Is My Working Title!

Project 2019-05-18 17:41:22 +1200

This is going to be a cookbook that garners my 20+ years cooking in restaurants, hotels, cafe's and bars around NZ and the USA. They are all my own recipes that I have tweaked or come up with. This will be one of my cookbooks that is just a general, really well tested recipe book.

I am Frank, I've been a chef for over 20 years and worked all over NZ and in the USA. Some notable exploits are; Executive Chef at the Hideaway Bar in Wellington, Master Charcutier at Big Bad Wolf in Wellington, Stagier at Le Bernardin in NYC, Stagier at Restaurant Daniel in NYC, Head line cook at Antoines in New Orleans, Line cook at Jacques Immo's in New Orleans. Those are just a few of the places I've worked. I've worked for and cooked for some of the best chef's and celebrities in NZ and the world; Kent Baddeley, Simon Gault who I worked for. Gordon Ramsay, Keanu Reeves, the cast of Peter Jackson's King Kong, the cast and crew of Fresh Meat, the cast and crew of Spartacus: Blood and Sand and Flight of the Concords, there are more, but I'll just leave it at that! 
This book is important because it comprises some of the best recipes I've come up with, experienced and cooked. I'd like to see it in print rather than on scraps of paper in my files.

Mary Egan Publishing, they will produce my book, and get it printed.
Lucy Mutch, Food Photographer extraordinaire, has captured some of Wellington's best food. Looking forward to working with her!

This Campaign is for the whole process, from setting the pages up with recipes, blurbs and photos to a full book ready to print. So the break down is; slightly over $18000 towards publishing, just under $20000 for printing, around $20000 for photography and the rest is for the rewards! And let me tell you, they are not too be missed!

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