Should we host this author for a book signing event?

The author is Chef Brandon Baltzley. A few times a year, we are presented with the opportunity to host book authors who are touring to promote their newest books. We really enjoy doing these events for a variety of reasons, including the fact that most of my staff went to culinary school and they relish the chance to still use their culinary skills. They prepare dishes for our customers to sample, based on the author's recipe. The latest offer we have is to host Brandon Baltzley, his upcoming book is called Nine Lives: A Chef's Journey from Chaos to Control. http://www.youtube.com/watch?v=5VPEPmr8be8 This chef seems to have some history in Chicago, and I would welcome your input, keeping in mind that our customers for the most part are regular folks, not aspiring chefs.

He lasted like, what, maybe a month as Executive Chef at Pensiero? Not sure if that 's a comment on him, or on Pensiero management.

Please stick with authors such as Patricia Wells.

View it as an endorsement. I'm w/Evil.

Jazzfood wrote: I'm w/Evil.

Put that on a t-shirt and I'd buy it.

Agree that Baltzley is a pass.

I don't know who your customer is or your purpose of hosting such an event, but I'd like to at least offer a differing opinion. I'd surmise that the book is more about his struggle with addiction than his cooking. I also believe that battling and avoiding addiction is much more difficult working in a kitchen than a cubicle. There are a lot of shows that glamorize being a chef and few, if any, that tell the whole story. I, personally, think this would be an interesting event. JMHO

milz50 wrote:I, personally, think this would be an interesting event. JMHO

But does it belong in a Spice shop?

stevez wrote:

milz50 wrote:I, personally, think this would be an interesting event. JMHO

But does it belong in a Spice shop?

They host book signings regularly, so if you're asking if an event of this nature belongs in a spice shop, the question's already been answered.

=R=

ronnie_suburban wrote:

stevez wrote:

milz50 wrote:I, personally, think this would be an interesting event. JMHO

But does it belong in a Spice shop?

They host book signings regularly, so if you're asking if an event of this nature belongs in a spice shop, the question's already been answered.

=R=

No. I'm wondering if an event about a book having to do with addiction, rather than food or cooking, would be the best fit for Cinnamon Girl's shop, not necessarily if a book signing in general would be a good fit.

stevez wrote:No. I'm wondering if an event about a book having to do with addiction, rather than food or cooking, would be the best fit for Cinnamon Girl's shop, not necessarily if a book signing in general would be a good fit.

Ah. Having not read the book, I don't know exactly what it's about. But Kitchen Confidential has at least a few mentions of addiction. Would Bourdain doing a signing at The Spice House be appropriate? I think so.

=R=

milz50 wrote:I don't know who your customer is or your purpose of hosting such an event, but I'd like to at least offer a differing opinion. I'd surmise that the book is more about his struggle with addiction than his cooking. I also believe that battling and avoiding addiction is much more difficult working in a kitchen than a cubicle. There are a lot of shows that glamorize being a chef and few, if any, that tell the whole story. I, personally, think this would be an interesting event. JMHO

Well said. It sounds like at the least it would be something different and if you think your customers are up for that, I say go for it.

I follow chef Baltzley on twitter and he makes some good looking food, and has pretty big plans for a restaurant in IN. It would be Interesting to hear a bit about his journey, what he learned and how it is/will help him going forward.

Given the controversy this thread has inspired here, I'd book the guy.

Here's a link to article the Tribune did about Baltzley in 2011.

A chef's painful road to rehab

Sorry I did not mention that our place for this would be The Spice House. What concerns me most are the comments in this Chicago Eater article. http://chicago.eater.com/archives/2013/ ... r.php#more Appears some question a chef fresh out of rehab promoting his new lifestyle and corresponding projects. I really enjoy reading books that are considered food literature, I imagine the thing to do would be to wait for the book galley to come out and read it. Our goal is always to sell enough books to break even with the cost of the food and wine we serve at an event, and books by unknown authors that are not cookbooks can be a very difficult sell.

Eater comments are filled with trolls. I don't understand the point of putting any stock in them.

http://www.chicagoreader.com/chicago/ch ... id=9933952

Evil Ronnie wrote:http://www.chicagoreader.com/chicago/chef-baltzley-tribute-tmip-alinea-drug-addiction-book/Content?oid=9933952

I could not get myself to read the article, though I did read the comment section.

Cathy2 wrote:I could not get myself to read the article

Don't worry, there'll be another one next year.

An ongoing train wreck I should (but don't) have more compassion for, and makes me wonder why not? Suppose it just touches on a lot of things/cliches I have little/no tolerance for these days. My bad, will have to work on that.

Jazzfood wrote:An ongoing train wreck I should (but don't) have more compassion for, and makes me wonder why not? Suppose it just touches on a lot of things/cliches I have little/no tolerance for these days. My bad, will have to work on that.

While I certainly understand and share your attitude I wonder if anyone here has actually tasted his food/has an idea of what he is capable of. As it is, we put up or even like that place on Ashland and are willing to allow the chef his indulgences.

bean wrote:

Jazzfood wrote:An ongoing train wreck I should (but don't) have more compassion for, and makes me wonder why not? Suppose it just touches on a lot of things/cliches I have little/no tolerance for these days. My bad, will have to work on that.

While I certainly understand and share your attitude I wonder if anyone here has actually tasted his food/has an idea of what he is capable of. As it is, we put up or even like that place on Ashland and are willing to allow the chef his indulgences.

It might be possible to taste his food, if he ever stuck it out and stayed somewhere, running a kitchen for more than 3 weeks. Based on his reputation, I'll pass, thank you. There are too many talented, hard working, and dedicated professionals in the trenches, turning out beautiful food day in and day out.

HI- I wonder where this guy is even getting funding for his new restaurant. No way would a bank loan a guy like that money. Also if he is drinking, there is no way he can say he is in recovery. He might be a remarkable chef, but until he gets his life turned around, he is a train wreck. Thanks, Nancy

NFriday wrote:HI- I wonder where this guy is even getting funding for his new restaurant. No way would a bank loan a guy like that money. Also if he is drinking, there is no way he can say he is in recovery. He might be a remarkable chef, but until he gets his life turned around, he is a train wreck. Thanks, Nancy

Nancy, you might want to read the article. Your comments about funding and whether or not he is "in recovery" are addressed.

...you might want to read the article. Your comments about funding and whether or not he is "in recovery" are addressed.

From the above-referenced Reader article:

When I see Baltzley next, two weeks later, it's at a Barnes & Noble in Skokie. He's nervous, and drinking a Starbucks latte spiked with a miniature bottle of bourbon snagged from the hotel.

Baltzley's relationship with Emily Belden, his girlfriend at the time of the Tribune article, has ended—in part, Baltzley says, because Belden was unable to accept his evolving definition of "sobriety," which still allowed for drinking and occasional drug use.

One needs to read no further than this.