Michael Roberts received a Bachelor of Arts in music theory and composition from New York University in 1971. Realizing that his creative medium lay elsewhere, he moved to Paris in 1975, where he worked and went to school, earning a Certificat d' Aptitude Professionnel from the prestigious École Supérieure de Cuisine Jean-Ferrandi.
Michael Roberts pioneered what is now known as California cuisine at Trumps, his landmark Los Angeles restaurant, beginning in 1980. During that period he was elected one of the "50 Who's Who of Food and Beverage in America." His work has appeared in such diverse publications as Bon Appétit, Gourmet, Food & Wine, Details, the Los Angeles Times Magazine, and Los Angeles Times syndicated food pages. He is also the author of Secret Ingredients, Make-Ahead Gourmet, and What's For Dinner? Roberts is a consultant to restaurants and hotels and is consulting chef for The Canal Club, Venice, CA. And Hotel Twin Dolphin, Cabo San Lucas, Mexico. He lives in Los Angeles.
Parisian Home Cooking
Conversations, Recipes, and Tips from the
Cooks and Food Merchants of Paris
By Michael Roberts
William Morrow & Company
Hardcover, $25.00, June 1999
Information provided by the publisher.
This page created July 1999
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