The Cook & His Books, Doylestown

Chef Michael Kanter earned his chops at Le Bec Fin for six years under chef Georges Perrier, working his way up from an unpaid apprentice to sous chef at the renowned French restaurant. His resume also includes The Philadelphia Four Seasons, Susanna Foo, Restaurant Daniel (NYC), The Blue Angel, Dilworthtown Inn, Alma de Cuba, and Morimoto.​

With years of professional culinary and restaurant experience, chef Kanter shares his knowledge through educational cooking classes. Each class focuses on his passion for real ingredients, sourcing locally, and culinary traditions. Students also learn how to plan and organize meals while receiving the chef's insights and opinions about food.