Second book in this category that features a writer who wanted to get a look at the "back of the house" and this book is in its own separate way also reading time well spent. The author is a clinical psychologist and a well regarded food writer who wanted to get a look into the minds of some top American chefs. The book features some of the conversations that he had with several such chefs but it mostly features the James Beard Award winning, Boston chef, Tony Maws. Scott spent 18 months immersed into Tony's kitchen life at his restaurant Craigie on Main, and he became a part of the restaurant family.
This book is less about what makes the food so amazing, the author captures the excitement and drama of the kitchen but not the food and the artistry of cooking. Instead his focus is on the actions of chefs and the employees, looking at the back of the house through the eyes of a clinical psychologist. He examines the flaws, the staff turnovers, relationship troubles and does a good job of showing the reality of life as lived in the kitchen behind a famous restaurant. Truthfully though I found the "head shrinking" elements a little tiresome and overreaching at times but still really liked the book.
Comments powered by CComment