Konrad describes his professional progress from being an apprentice in one of the leading hotels

in Austria at the time, to Head Chef, lecturer at a catering college and ultimately chef-patron of his

own chambres d'hotes in rural France. He writes about his love of good food, with anecdotes of his

working conditions and of colleagues, friends and guests he encountered in his career.

He recounts the trials and tribulations of moving to France with his second wife Elizabeth, setting

up their chambres d'hotes on a shoestring and how between them, with his cooking and Elizabeth's

front-of-house skills, won over their guests and spent twenty happy years in the beautiful Dordogne

countryside.

Recipes of some favourite dishes and regional specialities of his native Austria as well as some

French traditional dishes, are also included.