Endicott’s Brendan Cronin, Operations Manager and Assistant Professor in the Hospitality Management program, is known on campus for not only his culinary abilities, but his enthusiasm for teaching the finer points of hospitality and restaurant services.
Brendan also recently released his first book – half memoir, half cookbook, Cheffin’: From Potatoes to Caviar takes readers on a journey through Chef Cronin’s life, beginning in Ireland and roaming through kitchens worldwide:
Master Chef Brendan Cronin – the only Irish chef to attain the prestigious Swiss culinary title of ‘Chef de Cuisine Diplomé’, Swiss Master Chef – takes us on a global journey of gastronomic delight from his childhood on a small dairy farm in the West of Ireland, to cooking in great hotels in Limerick, Dublin and onward to the beckoning and beautiful Swiss Alps, Africa, and The Far East. We follow Brendan as he pursues his dream of becoming a skilled and accomplished chef while working for some of the best hotels in the world. Along the way, Cronin describes the hospitality industry like the true professional he is, telling his story with passion, humor, and Irish wit – making us so hungry you will want to stop mid-chapter to try the many recipes included in this book. Cronin’s entertaining and informative narrative includes sweeping descriptions of local culture, geography, punctuated with captivating and often hilarious anecdotes of the multi-cultural kitchens and individuals with whom he worked. His eloquent stories of the many high-profile chefs and guests he met while working in the great 5-star hotels of the world, keeps us turning page-after-page leading to a surprising end. Cheffin’ provides us with tremendous insight to luxury hotels, the guests who stay in them, and the exceptional people who make it all happen, as well as fascinating behind-the-scenes descriptions of what it takes to become a professional chef in the intensely competitive and fast-paced environment of the international hospitality industry.
Catch up with some of the interviews and coverage Chef Cronin has received as part of his book launch:
- tastinglife.org – Table Memories From Master Chef Brendan Cronin’s Childhood Kitchen
- foodstoriesblog.com – Food Story: Brendan & Irish Coffee Cake
- MissAnaMon.com – Cooking up a Career Dreams are Made of
- NShoremag.com – Brendan Cronin: North Shore’s Swiss Master
- ECTV Segment (an interview with student Marie Aja, who developed a great behind-the-scenes video of our student teaching restaurant, La Chanterelle)
- TV Diner with Billy Costa
You can also see Chef Cronin in action on his YouTube channel – teaching tips that range from how to cut a pineapple to making melon cocktails.
We’re lucky to have Chef Cronin here as part of Endicott’s faculty, and if you speak to any of our Hospitality students that have benefitted from his expertise and teaching approach – they’ll agree! Congratulations on your successful literary debut, Chef.