There’s a little more to the backstory here. I published A Wealth of Insight: The World's Best Chefs on Creativity, Leadership and Perfection back in April 2019 with a foreword by Ferran Adria, so there was most certainly a book like this on the market before this one with many of the same chefs and of the same concept. Emily Takoudes, the executive commissioning food editor noted in this interview with the author about this idea could have mentioned that she and I were in touch about my book as far back as May 2018 through December 2018, at which point they decided not to pursue my book. In April 2019 she received a copy of my book as well, so I would have hoped there was credit where credit is due. Rather unfortunate how this came to be without a mention given exactly the same concept and approach, albeit in a slightly different format.
Awesome interview and piece!! Like hanging out with my two friends!!!
There’s a little more to the backstory here. I published A Wealth of Insight: The World's Best Chefs on Creativity, Leadership and Perfection back in April 2019 with a foreword by Ferran Adria, so there was most certainly a book like this on the market before this one with many of the same chefs and of the same concept. Emily Takoudes, the executive commissioning food editor noted in this interview with the author about this idea could have mentioned that she and I were in touch about my book as far back as May 2018 through December 2018, at which point they decided not to pursue my book. In April 2019 she received a copy of my book as well, so I would have hoped there was credit where credit is due. Rather unfortunate how this came to be without a mention given exactly the same concept and approach, albeit in a slightly different format.
Thank you so much, Andrea! Honored to be featured on your site with #CHEFWISEBOOK! Loved everything you wrote. I am truly grateful!