New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-05-02

the little W e apron and deter
mined to 81 your own cooking,
have Won ye7 armed to make jelly
ont of rose Is, or salad dress
ing from or blossoms? Ii not,
why?
Have yor ID before the head
of the h Acently caramel
cake "topI III sauce made Of
violets, or of pastry shot
through viii a. dis? No? Then,
why?
1t is bein, ne, and that is no
Joke. either. n the ending Of
the war and coming of peace
and consciel that will permit of
little expan. IN, the chefs in the
great hotel rest rants of New York
City are conc ting all sorts of
foods no one rer heard of before,
and in these spreading white kitch-
ems where food is being turned out
at breakneck speed each day Won
derful strides il the art of food
preparation are baing taken.
Everything Is White
Entering the snowy white expan-
ses on the lower floors of such ho-
tells as the Plaza, Waldorf Astoria,
McAlpin, Biltmore, Commodore,
Ritz Carlton, Astor, Pennsylvania,
and Vanderbilt, one sees before him
an outlay of equipment and appoint
ments, to say nothing of the novel
articles that go to make up the
dinner these days, that almost stag
ger one with their numbers.
White, white, white, and still more
white confronts you, and as you go
on and on through the different de-
partments of the kitchens you won
der If there are enough persons in
the entire city to ever consume all
that is stored away, yet it is only
enough to last for one day.
The chef who makes a success of
his calling nowadays must be an
expert accountant, genius in
higher mathematics, a farmer,
connolsseur, poultry raiser,
Judge of qualities, master Of eco
nomics and a teacher besides.
This last requisite is made neces-
Sary by the great number of women
and young girls throughout New
York City and the East who make
1t their business regularly to inspect
the great kitchens in the quest for
new ideas in preparing dishes. Do
mestc science teachers and their
classes invade the great white
rooms presided over by the white
capped cooks, asking questions of
every kind imaginable, and the chef
either must be prepared to answer
lntelllgently or he is marked as
novice, and nothing more humiliat-
ing could happen to the chef of 1920.
A Fine Art
Cooking has become a fine art
with them. The chefs are being
graduated now from schools for
cooking. They are being taught to
cook In French, Italian, Spanish, and
IN every other manner under the
sum- because the time has come when
'he average Frenchman or italian
VINO comes to these shores must have
MS favorite dish before he will
register at hotel, and so the hotel
arrangements have installed cooks
VINO prepare food after the fashion
OF all the nations on the face of the
globe.
Perhaps no more experienced or
euiclent representative of the cook
mig profession (for it has become
procession now could be found
nan Chef Leony Derouet, in charge
VI tne Hotel Commodore kitchen. 1t
was Leony who was chosen to pre-
pare the food for King Albert of
oelglum on the recent trip to this
country and home again of
'ne royal family. 1t was his known
aoliity to cook in any style desired,
ana after the accustomed taste of
any nationality in the world, that
caused him to be chosen, and evil
oence that he did his work we'll lies
III The fact that after the King had
arrived home few months
ago ne bestowed upon Leony De-
.'uet Belgian decoration, making
sae commodore chef member of
me Kings household.
Has Calling Days
Leony is known by scores of man
anu women of the most widely
Aaown families in this country and
a'road, who go into the kitchens at
e Commodore whenever they come
him. ' '''e' 80 W 0ee