Omaha daily bee., 1883-01-15
NEW YoRK's GREAT COOKS.
Who They Are and Where They Prac'
tice Their Grand Profession.

That there are many cooks in this
city, In fact q suficiency for a thor.
ough ''broth. spoliation" on a large
scale, will become more apparent when
it is known that the disciples of Bril-
lat Savarin and Alexis Soyer are 80
numerous 90 to boast of not less than
six societies or associations. The
"Sooiets Culinaire Philsnthropique,"
"Societe Culinaire Cosmopolite," and
"L'Union Universalle Culinaire, " the
latter being q branch Of the society Of
that name having Its headquarters in
Paris. Further, there exist two so.
~cisties Of German proclivity, n sit
uated in Canal street and the other in
Chrystie street, and last but not least
there IL the 'Dsutscher Koch We
rein," with headquarters at No. AZ
East Third street.
The salary OF o first class chef In q
hotel Ii rarely lower than $3.50, end
reaches at times $500 per month.
The personsges presiding over the
many Kitchens of New York hotels
are: Antoine Enneser, Albemarle
hotel; Fernand Fere, Aston house;
Ohretien Mugel, Berkeley house; Sc.
bastien Michel, Brunswick hotel;
Charles LAlouette, Buckingham hotel;
La Perruque, Dslmonico's, Beaver
street; Charles Ranhofer, Delmonico's,
Twenty.sixth street; Jean Roth, Del
monico's, Broadway: Domingo Clan
ini, Delmonico'r, Broad street; Gustav
G. Ferand, Fifth Avenue hotel; Jean
Gaspard, Gilsey house; Georgu Weber,
Glenham hotel; Charles Zimmerman,
Grand Central hotel; Edouard Mau.
duit, Grand Union hotel; Francois
Serniquet, Hoffman house; Edouard
Soheloher, metropolitan hotel; Charles
Roux, st. Denis hotel; Louis Schel.
cher, Victoria hotel; Peter Beuclair,
Westminster hotel; Peter Borel,
Windsor hotel.
A few of the appreciated chefs In the
leading clubs of New York are: Feli1
Deliee Steward of chef New Yorl
Club; Gustav Nouvel, Union Club anG
Paul Angot, Union League Club
There are q few chefs at present Off
ciating in private families Of America
elite, as: Louis Cuppinger, at Presi
dent Arthur's; Etienne Brubans, a
Delmonte's, No. 81 West Forty
seventh street; Hildevert Vivien, a
NJ. Havsrmaier's austrian CONSUL
Louis Fortin, at Mr.. Jay Gould's
Charles Csjot, ut MI. Dana (proprie
tor of the SUM-; Louis Grandet, at Mr.
W. 81. Vsnderbilt's, 60.
In an interview with Mons. Fernan,
Fere, who has been the muoh-appre
ciated chef at the Aston House sine
1876, he stated that an average o
5000 portions per day are provided d. il
that extensive kitchen.
In answer to th9 reporters inquiry
whsrsts AsyIt ~ Uefetsf his ateaa sue
cess, Mons. Fere ~eloquently rejoined
"Zee uzzer cooks gay put In re stool
pot zee muttons and zee veals and re,
beefs all togezzer and zee soupcol
watts you call I'D zee flavor comes al
mixed, and gay calls Eat stock but
mo! I put zee muttons in yum pc
and zee beefs in o uzzer an
90 on, and I have o bee-utifu
stock all of vun flavor, not tasting o
every zing.
"Zen FAY puts zee meats In 9 ovel
Large oven" (here giving . CRANE
suggestion of the ovens dimension
by . wave Of his massive hands), ian,
zee smell, zee flavor all escape. Blu
I put zee meats under o cover and Eel
ven it goes into zee ven zee smell
comes out into zee cover and goe
back into zee meats and none lost.
This valuable doctriue may possibl!
account Tor the great success of th'
Aston house.ohef, and.it certainly deei
not hinder the public from contin
uing to appreciate his dishes.