BEING CHEF ANDRE SOLTNER
Culinary Cues
JANUARY 19, 2025
This morning, I found myself deep in thought about a lifetime in the kitchen, the people with whom I have worked, and those who I simply had the pleasure to meet. I was wrestling with what we contribute during our careers and what it meant to be good, or even great, not just competent at what we do. A few moments before this lapse in time trying to think about the past fifty-five years of connections with food, I read notice of the passing of Chef Andre Soltner who operated the finest French res
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