Growing up in the lush Loire Valley of France, a young Guy Reuge became curious about the wonderful smells and tastes coming from his mother's kitchen. At the age of fourteen, his curiosity led him to begin a three-year culinary apprenticeship in a neighboring town. Then, after a year of compulsory military duty as personal chef to the director of the École Polytechnique in Paris, twenty-one-year-old Guy - who could barely speak English - traveled to New York and quickly rose up the culinary ranks to serve presidents and celebrities and everyday dining guests whether in a restaurant setting, a private residence or on a yacht. In this engaging memoir, join Guy as he explores all that the culinary world has to offer a passionate and committed chef. A Chef's Odyssey will take you on an insider's tour of restaurants with all their attendant challenges, accomplishments, jealousies and intrigues. And as you read, savor the many personal recipes he shares from around the world and from his own kitchens.