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A well-known chef reveals the unique recipes used at his popular Chicago restaurant and his personal cooking secrets, which make each dish turn out perfect
Amazon.com description:Product Description: Louis Szathmary, a larger-than-life chef, teacher, writer and philanthropist, operated The Bakery Restaurant in Chicago from 1963 to 1989. The 117-seat restaurant was one of the city's most popular. In addition to the main dining room and banquet rooms, there was the kitchen room where a select few guests watched Chef Szathmary work his magic. His leadership in the American Culinary Federation had a direct impact on the industry. Szathmary was instrumental in elevating the status of executive chef from service status to the professional category in the U.S. Department of Labor's Dictionary of Official Titles in 1976. During the last seven years of his life, he achieved what some considered the greatest culinary honor in the country. He was asked to serve as "chef laureate" of Johnson & Wales University
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