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Paul Liebrandt: To the Bone with Andrew Friedman

chef-paul-liebrant-92-yAs the chef and co-owner of Corton, Paul Liebrandt is a superstar of the culinary world, having received two Michelin and three New York Times stars at age 24, the youngest chef to do so. Sit down to discuss his new memoir in recipes “To the Bone,” co-authored by Andrew Friedman, at the 92nd Street Y.

“To the Bone” recounts the story of his rise to culinary fame, subsequent fall and resurrection, and the dishes inspired by key moments at each turn in the road, from his experience abroad to his own restaurants in New York: Atlas, Gilt, Corton and now The Elm in Williamsburg, Brooklyn.

At 15, Liebrandt began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a world-class talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers.











When: Mon., Dec. 9, 2013 at 2:00 pm
Where: The 92nd Street Y, New York
1395 Lexington Ave.
212-415-5500
Price: $21
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chef-paul-liebrant-92-yAs the chef and co-owner of Corton, Paul Liebrandt is a superstar of the culinary world, having received two Michelin and three New York Times stars at age 24, the youngest chef to do so. Sit down to discuss his new memoir in recipes “To the Bone,” co-authored by Andrew Friedman, at the 92nd Street Y.

“To the Bone” recounts the story of his rise to culinary fame, subsequent fall and resurrection, and the dishes inspired by key moments at each turn in the road, from his experience abroad to his own restaurants in New York: Atlas, Gilt, Corton and now The Elm in Williamsburg, Brooklyn.

At 15, Liebrandt began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a world-class talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers.

Buy tickets/get more info now