Kitchen Confidential
by Anthony Bourdain

His experiences as a cook and chef at many restaurants in Manhattan. I was surprised that cooks in fancy restaurants work as fast as short-order cooks in diners. The process is chaotic. The job of chef seems to be a logistical nightmare of planning menus, ordering supplies, meat and produce, managing staff, expediting, and working long hours. He burned the candle at both ends using heroine, cocaine, alcohol, tobacco, and other drugs. Very informative. Unfortunately, a lot of it is written in French.

Year Read: 2011

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