Juliette Rossant



Consulting

"How does one become a Super Chef?" -- Introduction to Super Chef, p. 1

With so many chefs feeling the heat turned-up on them by super chefs, many will respond by competing. More and more, we are seeing chefs enter the various new arenas so recently mapped out by super chefs: food products, cooking products, charity events.

Many are just blips on national TV and Radio, but some new competitors are here to stay...

Who Knows?

60 MinutesWhen 60 Minutes wants to understand celebrity chefs, super chefs, and great restaurateurs, who knows more and whom do they call first?

When ABC World News Tonight needs an expert to comment on the First Lady's selection of the first-ever woman White House executive chef, whom do they interview?

Juliette Rossant.

How-To

While there is no model for becomeing a super chef -- there are too many ingredients involved to reach anything close to a scientific study or result -- and varying ingredients make for varying strategies of leverage.

After more than half a decade of tracking, researching, and analyzing super chefs, starting with the debut issue of the Forbes Celebrity 100 issue, with its Celebrity Chefs column, and after interviewing more than 50 chefs for her book Super Chef, Juliette Rossant has gained real insight and understanding into the various ingredients that work -- and don't work.

Know-How

You can read about super chefs every day on superchefblog.

Or you can become a super chef yourself.

Email Juliette discretely for a consultation about how to go about it. She will help you assess whether you have the makings of a super chef, a chef, or the many other careers which have been opened up by super chef empires.

It's an Olympian challenge to compete with super chefs -- and, if you're up for the hard work it will take, the rewards can be Olympian fame, fortune, and true greatness.

Great effort would go for nought without know-how -- and Juliette has observed so many chefs for so long as to know how to gauge what ingredients can work best for each chef. It's a question of know-how: email Juliette today.