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 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's 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 and Andrew Carmellini, whose stories are also shared here - Back of the House will change the way you think about food - and about the complicated people who cook it and serve it.
©2013 Scott Haas (P)2013 Tantor
It was fascinating to follow the processes of running a high end restaurant . However by the end of the book the author drifts away from his narrative and gets bogged down in long conversations of cooking philosophy.
The first section or the book that is focused on the day to day operations of the restaurant.
Read Kitchen Confidential instead.
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