INTERNATIONAL CHEF

.... from a frugal boyhood in Bristol, England, and on to London, Paris, Monte Carlo, Lisbon, Frankfurt and New York, this cook's tour is a lively account of a professional ambition not easily obtained- to wear the Gros Bonnet. Leaving home to become a potboy in a second rate London restaurant, Dingle found it hard to break into the class circle of foreign restaurants, and with 20 pounds haved, went on to the Continent where he soon established himself in leading hotels. The refinements of haute cuisine- and the snobberies within the kitchen hierarchy were all part of these earlier years of learning before he returned to Bristol to marry, and to open his own coffee house just before the first World War. An ""Inspired improviser rather than a men of foresights"", Dingle went on from one independent venture to another- until today he is the successful owner of a still expanding hotel.... Resourcefulness and enthusiasm and confidence are all on the a la carte here- and contribute to the enjoyment of a special profession.