AuthorCentrix Magazine Features A Renowned Chef!
Online PR News – 14-August-2018 – Wellington, NJ – Following the success of the biggest International Book Fair held in New York, the AuthorCentrix Magazine debuts its 2018 edition and presents Chef Edward Nowakowski as one of the featured authors. Nowakowski is one of the pioneers of the very first publication of the magazine with a thousand copies distributed at the BookExpo America 2018.
Bold, persuasive and fun, his book entitled Brush With The Edge Of Time and Profession, as well as the author's life story are revealed for the avid readers to reflect and enjoy. It is undeniable that the publication of this memoir has been quite a success and now it has reached another milestone as it was successfully joined the said Fair.
The readers who were not given the chance to grab a physical copy of the magazine can still enjoy the inside stories of Nowakowski through the AuthorCentrix website. The site features a page for first-time authors and the veterans. Grab the digital copy now!
About the Author:
I'm a Polish master chef born in Austria and educated in Europe, mainly in Poland with apprenticeships in Lyon, France, and the former East Berlin. My culinary history includes hotel-restaurant school in Poland, cooking dinner for Nikita Khrushchev; working banquets for General Jaruzelski, Prime Minister of Poland; and Marshall A. Grechko, Soviet east bloc commander who organized the 1968 invasion of Czechoslovakia.
Since arriving in the United States, I've worked for many major brand hotels, such as the Four Seasons Hotel, the Registry, Hyatt New York, Marriott, and Hilton hotels. My culinary awards include one gold medal, two bronze medals, two black Geneva medals, numerous trophies, blue ribbons, and many letters of excellence.
I have hosted former vice president Al Gore (twice), Lt. Gen. James F. McCall, controller of the U.S. Army; several US state governors and members of Congress, and many international dignitaries. I am sharing my professional experience with future culinary ambassadors of many educational institutions. I believe many of their students enjoy seeing my culinary art work. If you have an interest to view some of my work or know more about my fifty-five years of culinary career, you may contact me via e-mail or check me out in my Web site.