Chef Adrianne: Driven by Flavor Fueled by Fire provides a glimpse of the vibrant, sometimes hectic life of one of the most accomplished, respected, and charismatic young chefs in the world. With photos of real events, this book shows how she started her now-famous restaurant and Wine Bar began. The book also features easy-to-learn recipes, tips on cooking like a pro and information on what foods work best during particular months of the year.
In the Spring of 2003, Adrianne caught the culinary world's eye when she won an Australian Culinary Competition. The prize was to cook her award winning dish at the United Nations in New York City. Among the distinguished guests were U-N Ambassadors; James Beard award representatives; writers for national food magazines, and producers from Food Network. Later that year, she won the National Grand Prize for "Search for the Seasoned Chef."
In 2004, Adrianne graduated top of her class from Johnson and Wales University and went on to work at the luxurious 5-diamond Mandarin Oriental Hotel in Miami, apprenticing under the executive chef of each department. She became the youngest chef to work at the property where a minimum of five to ten years of experience is required. Leaving the Mandarin Oriental, she went to work under Chef Thomas Keller and Chef Cindy Pawlcyn. She calls it an experience that would change her perception of food forever. She adds, It was also there where the inspiration came for her cookbook, Maximum Flavor and her line of products, Maximum Flavor Essentials.
Adrianne is very involved with St. Jude's Children's Research Hospital, creating "Young Chefs Cooking for a Cure."
For more information, visit www.chefadriannes.com or www.maximumflavoressentials.com
