Free

Madeleine Kamman, Culinary Luminary.

Event Information

Share this event

Date and Time

Location

Location

The New School

63 Fifth Avenue - The University Center

Event Cafe,Room UL103

New York, NY 10069

View Map

Event description

Description

French-born Madeleine Kamman (1931-2018) was a renowned restaurateur, cooking school operator, cookbook writer, and star of the PBS program “Madeline Cooks” (1984-1991). She championed and mentored more that a hundred chefs. She succeeded in a male-dominated culinary profession, and famously quarreled with Paul Bocuse. She was critical of Julia Child, star of the PBS program “The French Chef.” Kamman responded that Child was neither French nor a chef. Kamman’s cookbooks include The Making of a Cook (1971), When French Women Cook (1976), Savoie: The Land, The People, and The Food of the French Alps (1989) and The New Making of a Cook (1997).

Panelists include Ruth Gresser, cookbook author and chef/restaurateur; Bobby Pritsker, restaurateur and friend of Madeleine Kamman, Cathy K. Kaufman, faculty New School Food Studies; and others. Moderated by New School Food Studies faculty member Andrew F. Smith.

Panel Bios:

Cathy Kaufman is an Adjunct Professor of Food Studies at The New School and New York University. She has authored, edited, or contributed to many books and articles, ranging from the foodways of the ancient Mediterranean to modernist cuisine, including the performance piece, The Fauxshi Project, focusing on overfishing. She is a Trustee and Programmer for the Oxford Symposium on Food & Cookery and is the President of the Culinary Historians of New York as well as being a professional chef over 20 years.

Bobby Pritsker, chef and owner (with his wife Karen) of the critically acclaimed restaurant Dodin-Bouffant (Boston, 1974-1977 and New York, 1979 to 1982) and Brive. Gael Greene said Dodin-Bouffant was better than Lutece, Mimi Sheraton gave Brive three stars. All of Bobby's staff in the Boston Dodin-Bouffant were trained by Madeleine Kamman. Bobby knew her well. He is a lawyer by training and for the last 15 years, as pro se attorney, has recovered billions on behalf of taxpayers against government fraud and corruption.

Andrew F. Smith has taught food studies courses at the New School since 1996. He is the author or editor of thirty-two books. His most recent works include the three-volume Food in America (ABC-CLIO, 2017), Savoring Gotham:(Oxford University Press, 2015), and Fast Food: The Good, the Bad and the Hungry (Reaktion 2016). He serves as the series editor for both the “Edible Series” and the “Food Controversies Series” at Reaktion Books in the United Kingdom.

Chef Ruth Gresser is the chef/owner of Pizzeria Paradiso with five locations in metro Washington, DC, and is the author of the cookbook Kitchen Workshop-Pizza: Hands-on Cooking Lessons for Making Amazing Pizza at Home. Chef Gresser studied with Madeleine Kamman.





Share with friends

Date and Time

Location

The New School

63 Fifth Avenue - The University Center

Event Cafe,Room UL103

New York, NY 10069

View Map

Save This Event

Event Saved