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Nature to Nourishment - Food for the Epicurean Palatte

by Chef Willie Box
20 pages    1490 reads    0 people's favorite    1 likes
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About the Book

I have the humbling opportunity of service, creating comforting memories by transforming the perfection of nature to nourishment.

The quest for culinary greatness has extended all boundaries as I've welcomed the constant evolution of myself through the craft. This demand has forged creative ideas and witty inventions, forcing thinking outside the box.

I offer the time, energy and love through a few recipes that makes everyday sustenance a savory experience.

Depending on where you are located, just don't kick the plate.

Bon Appetite!

Chef Willie Box

Features & Details
Created on: Sep-18-2013   Last updated:  Sep-20-2013
Format: 8.5"x8.5" - Choice of Hardcover/Softcover - Premium Photo Book
Theme: Cookbook    Privacy: Everyone
Preview Limit: 20 Pages
About Author
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Joined: Sep-16-2013

North American Chef Willie Box grew up learning in his family’s kitchen in Chicago, Illinois. The family style cuisine he admired from his Aunts and Grandmothers were a direct influence from the South (Central Mississippi exactly, where he took mental notes of meals he describes as “perfection”). Not only limited to southern home cooking, he was surrounded by the eclectic and multicultural neighborhoods and diverse culinary offerings (from restaurants and festivals) of a metropolis like Chicago.
In college he studied at Alabama State University as a double major in Biology and Art Design, with no intentions of entering the culinary profession. After working with a few major corporations he later attended Le Cordon Bleu and graduated with honors (National Honor Society Recognition) in the field of Occupational Science.
Immediately out of culinary school, Box took his talents to Miami South Beach, training at the renowned Prime 112 at the Historic Brown’s Hotel on 1st and..

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