1. Pierre Franey was a French-born American chef, best known for his televised cooking shows and his "60 Minute Gourmet" column in The New York Times.
11 Facts About Pierre Franey
1. 2.
Pierre Franey turned down an offer to become the cook for Douglas MacArthur.
3.
The nine to five, week-day job allowed Pierre Franey to spend more time with his family and collaborate with New York Times food writer Craig Claiborne on weekends, often in East Hampton, NY, creating recipes for The New York Times as well as assisting with restaurant reviews.
4.
Over a twenty-year collaboration, Claiborne and Pierre Franey wrote weekly food articles, restaurant reviews and Sunday Magazine recipes for The Times and co-authored ten books.
5.
In 1989, Pierre Franey launched his national television career on public television with a cooking series titled Cuisine Rapide.
6.
In 1994, along with colleagues from The New York Times, Richard Flaste and Bryan Miller, Pierre Franey wrote his memoir A Chef's Tale, interweaving his personal story with his passion for food, memorable meals, and favorite recipes.
7.
Pierre Franey authored or co-authored an additional 15 cookbooks including The 'New' New York Times Cookbook and The 60-Minute Gourmet.
8.
Pierre Franey was honored by the March of Dimes in 1985 with a Hirschfeld caricature drawing for his extensive fundraising work for that organization.
9.
Pierre Franey died in 1996 shortly after suffering a stroke while giving a shipboard cooking demonstration aboard the Cunard ocean liner, Queen Elizabeth 2.
10.
Pierre Franey is buried in Green River Cemetery in Springs, East Hampton, on Long Island.
11.
Pierre Franey was survived by his wife, Betty, and three children, Claudia, Diane, and Jacques.