Paul Liebrandt is a superstar of the culinary world, having received two Michelin and three New York Times stars at age 24, the youngest chef to do so.
His new memoir in recipes recounts the story of his rise to culinary fame, subsequent fall and resurrection, and the dishes inspired by key moments at each turn in the road, both abroad and in his own restaurants in New York: Atlas, Gilt, Corton and now The Elm, in Williamsburg, Brooklyn. Join us for a conversation between Andrew and To the Bone co-author Andrew Friedman.
To the Bone is Liebrandt’s exploration of his culinary roots and creative development. At fifteen, he began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a worldclass talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers.
Chef Paul Liebrandt's food melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique and a uniquely graphic visual style. Corton, at which he is Chef and Owner, has been at the forefront of the New York and national dining scene since opening in October 2008, having been honored with two Michelin stars, three stars by The New York Times and enshrinement in Esquire magazine's industry pantheon, its Best New Restaurants list.
Andrew Friedman is the author of Knives at Dawn, about the Bocuse d’Or culinary competition, and the founder and chief contributor to the chef focused website Toqueland.com. He is also the co-editor of the popular anthology Don’t Try This at Home, and has collaborated on more than 20 books with some of America’s finest and most well-known chefs, including Alfred Portale, Michelle Bernstein, Laurent Tourondel and former White House chef Walter Scheib.
This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.