Christopher Mihy, a world renown chef, chronicles his up-and-down journey that spans across the world, from a small French town to the hustle and bustle of the American fine dining, and eventually, the politically maligned but beautiful world of tropical cuisine.
Emerging as a kid with few ideals for his future, Chris never thought he would become a well-known, award-winning chef, commanding teams of hundreds and serving dishes to thousands. But, as fate would have it, as a young teenager, eh found himself in the throes of high-energy fine dining in Las Vegas, eventually working his way through the treacherous ranks of the professional kitchen, and, and finally, carving out his corner of fame and success in the art of cooking.
From Foie Gras to Jello is a story about starting well, crashing hard, and eventually, starting over to find success and making a name for yourself. Throughout the story, Chris outlines his struggle with anger, depression, personal strife, and professional pitfalls. A funny memoir full of drama, reality, and the unseen world of culinary arts. From Foie Grass to Jello will inspire, engage, and ultimately, inform the masses on what it takes to be an internationally acclaimed professional chef, and what is needed to overcome the obstacles you may face.
