"This book describes my family's life, which is full of historical experiences going through the Hitler era, the Stalin regime, and communism, to the current decade in the United States. The accounts of our experiences reflect the time from the 1940's, when my mother's family had no electricity or water in their home in a village in Poland, to my successful career as an award winning chef and comfortable married life in the United States."
"Brush with the Edge of Time and Profession is a deeply personal book that details the joys and sorrows of a mother and son. Their stories are equally inspiring and celebrate the human heart and demonstrates how one can survive even in the most difficult of circumstances."
"These lifelong memories are about wonder and about kindness, they are about being open to the gifts of both the light and the shadows of our experience."
- The US Review of Books
I'm a Polish master chef born in Austria and educated in Europe, mainly in Poland with apprenticeships in Lyon, France, and the former East Berlin. My culinary history includes hotel-restaurant school in Poland, cooking dinner for Nikita Khrushchev; working banquets for General Jaruzelski, Prime Minister of Poland; and Marshall A. Grechko, Soviet east bloc commander who organized the 1968 invasion of Czechoslovakia. Since arriving in the United States, I've worked for many major brand hotels, such as the Four Seasons Hotel, the Registry, Hyatt New York, Marriott, and Hilton hotels. My culinary awards include one gold medal, two bronze medals, two black Geneva medals, numerous trophies, blue ribbons, and many letters of excellence. I have hosted former vice president Al Gore (twice), Lt. Gen. James F. McCall, controller of the U.S. Army; several US state governors and members of Congress, and many international dignitaries. I am sharing my professional experience with future culinary ambassadors of many educational institutions. I believe many of their students enjoy seeing my culinary art work. If you have an interest to view some of my work or know more about my fifty-five years of culinary career, you may contact me via e-mail or check me out in my Web site.
Show more"This book describes my family's life, which is full of historical experiences going through the Hitler era, the Stalin regime, and communism, to the current decade in the United States. The accounts of our experiences reflect the time from the 1940's, when my mother's family had no electricity or water in their home in a village in Poland, to my successful career as an award winning chef and comfortable married life in the United States."
"Brush with the Edge of Time and Profession is a deeply personal book that details the joys and sorrows of a mother and son. Their stories are equally inspiring and celebrate the human heart and demonstrates how one can survive even in the most difficult of circumstances."
"These lifelong memories are about wonder and about kindness, they are about being open to the gifts of both the light and the shadows of our experience."
- The US Review of Books
I'm a Polish master chef born in Austria and educated in Europe, mainly in Poland with apprenticeships in Lyon, France, and the former East Berlin. My culinary history includes hotel-restaurant school in Poland, cooking dinner for Nikita Khrushchev; working banquets for General Jaruzelski, Prime Minister of Poland; and Marshall A. Grechko, Soviet east bloc commander who organized the 1968 invasion of Czechoslovakia. Since arriving in the United States, I've worked for many major brand hotels, such as the Four Seasons Hotel, the Registry, Hyatt New York, Marriott, and Hilton hotels. My culinary awards include one gold medal, two bronze medals, two black Geneva medals, numerous trophies, blue ribbons, and many letters of excellence. I have hosted former vice president Al Gore (twice), Lt. Gen. James F. McCall, controller of the U.S. Army; several US state governors and members of Congress, and many international dignitaries. I am sharing my professional experience with future culinary ambassadors of many educational institutions. I believe many of their students enjoy seeing my culinary art work. If you have an interest to view some of my work or know more about my fifty-five years of culinary career, you may contact me via e-mail or check me out in my Web site.
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