Back of the House The Secret Life of a Restaurant
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Description: Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws’ restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives.A lens into what motivates and inspires all chefs—including Thomas Keller, Andrew Carmellini, whose stories are also shared here—Back of the Housewill change the way you think about food—and about the complicated people who cook it and serve it.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $16.00
Publisher: Penguin Publishing Group
Publication date: 2/5/2013
Size: 5.50" wide x 8.25" long x 0.75" tall
|Not His Father's Food|
|We'll Head Them Off at the Pass|
|Show Some Emotion|
|The Chef Leaves Town|
|Dinner Without Tony|
|The Chef Returns Home|
|Some Words About the Food|
|The Son, the Chef|
|Chefï¿½s Night Out|
|Theory versus Practice|
|The Savior's Butcher and Other Tails|
|Attacked, Detoxed, Let Go|
|Destroy All Robots|
|A Chef in the Making|
|Bite the Big Apple|
|Stars in Their Eyes|
|The Year-End Party|
|The First Thing You See, the Last Thing You See|