Recognition and appreciation are fundamental human needs, and for many a budding chef, they can mean the difference between a good career and a great career. Back in 2002, soon after Laurent Hollaender was appointed to the position of executive chef at the celebrated Café Lombardy in Washington, D.C., he was invited to appear on Recipes From the Chef's Kitchen, a popular TV show on the local PBS affiliate.
Hollaender whipped up a roasted Colorado rack of lamb with wild thyme jus, gratin Dauphinois, tomato Provençal and whole garlic confit for the show's Valentine's Day episode, and the show returned the love by giving credence (and attention) to what the Alsatian chef was doing at the Pennsylvania Avenue resto, adding to his growing cachet. Newspapers like the Washington Times picked up on his roasted lamb creation, as did other publications. "I had this dish on my menu for many years, and it was always a top seller," says Hollaender.
We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.
Email us at [email protected].
Support Local Journalism.
Join the Orlando Weekly Press Club
Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.
Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.
Join the Orlando Weekly Press Club for as little as $5 a month.
Subscribe now to get the latest news delivered right to your inbox.