Food and Culinary Science S a l i s b u r y The Billionaire's Chef Cooking for the Rich and Famished A Wonka-Like Journey into an Ultra Private Cooking for the Rich and Famished T World of Decadence and Excess h From cooking for Martha Stewart, P. Diddy, and Jerry Seinfeld to more than 20 of the e world’s most reclusive billionaires, Chef Neal Salisbury has been serving the world's power elite for more than 15 years. His new book, The Billionaire's Chef: Cooking for B the Rich and Famished, takes you on a journey around the globe and into the private world of working for, living, and travelling with the world’s billionaires. i You’ll find stories and tips on event planning and social etiquette, but that’s not all. You’ll l l get career advice from someone who has been to the top of the game, made mistakes, i and groveled his way back into the game. The book goes beyond polite smile-inspiring o stories and gets into the real-life challenges lived by Chef Neal and his peers, detailing disappointments and unexpected triumphs, battles of ego, the money, the sex (or n sometimes lack of it) coupled with the loneliness—all a part of the job. a FEATU RES i r (cid:127) Covers not just the hows but the whys in the operational methods of the job e (cid:127) Explains in superfine detail how to go about getting into the game (cid:127) Contains examples and stories of how private chefs succeed and fail under pressure ' (cid:127) Unveils the lifestyles of rich and famous clients s (cid:127) Explains how to read a table and communicate discreetly C Written with passion, love, and respect for craft and artistry, this book focuses on what is unique about the operation of a superyacht, plane, or makeshift kitchen on a beach. Chef h Neal offers an honest, yet surreal view of what it is like to have worked as a top private chef during the “Golden Age” (1998-2008) of superyacht building / cruising and grand e estate renovation / building. Whether you read it for escapism, as a practical career f reference, or to help you throw better events doesn’t really matter—just enjoy the trip. K20350 Neal Sheldon Salisbury ISBN: 978-1-4665-8755-7 90000 9 781466 587557 Cooking for the Rich and Famished Cooking for the Rich and Famished Neal Sheldon Salisbury Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2015 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20140723 International Standard Book Number-13: 978-1-4665-8756-4 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. Reason- able efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. 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CCC is a not-for-profit organiza- tion that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com To Fred Lozier, for nurturing my interest. To my parents, Charles and Brenda Salisbury, and also to friends Maria Karlsson and Gary Kowalewski. I could not have had this career or written this book without all of your support. To Bob Edmondson and Dickey Unangst, for showing me how much fun it is to be the chef! Figure 1 Neal speakiNg (photo credit = susaN oliver). uNless otherwise stated, all photos are From cheF Neal salisbury’s scrapbook. Contents A Day in the Life ix Preface xvii The Rich and The Wealthy xxxiii 1 The Routine 1 2 The Team 13 The Department Heads 16 You Must Always Observe the Rules of Private Service 19 3 The Seasons 23 4 Starting a New Gig 31 5 The Food and Techniques 37 6 Menu Planning 57 7 Provisioning 63 8 Outfitting the Kitchen or Galley 75 9 Breakfast 87 The Royal Family’s Scone Recipe 95 vii viii Contents 10 Lunch 97 11 Hors d’Oeuvres 103 12 Dinner 107 13 Show Time 115 14 The Houses 123 15 The Yachts (Rock Star Chefs) 129 16 The Islands 155 Private Islands 160 17 The Planes 165 18 Cooking for Celebrities 171 19 The Dark Side 179 20 Your Career 191 21 How to Become a Private Chef 203