“I know you like to cook and that you like old stuff…” That’s all my dad said as he handed me a small, black, very well worn, leather bound book .
The book, Gancel’s Ready Reference of Menu Terms, written by Chef Joseph Gancel, has been in our family since 1913. It was then, that my grandfather and great-uncle travelled across the Atlantic to the United States to pursue careers as chefs in some of the restaurants of Boston.
On today’s episode, I speak with blogger, Jan Whitaker who gives some insight into Chef Joseph Gancel’s career. Whitaker has researched and written many articles about the restaurant industry in the U.S and published an article on Gancel in 2012.