Lesley S. reviewed on 2/7/2009 + 50 more book reviews

Helpful Score: 1

Take one surly chef who thinks he's a bad boy pirate, add in a talent as a natural raconteur, and spice with a cheeky self-deprecating self of humor. The resulting dish is one part about what goes on in the busy professional kitchens of a NYC restaurant, one part down & dirty hijinx (sex, drugs, booze, petty chicanery), and one part a peek inside the head of an authentic gourmand and professional chef who's deeply obsessed with fine food. The chapters reminiscing about his childhood & other such nostalgia drag, but when he's describing a day in the life of a chef - from recounting the foibles of his stand-up crew to lovingly describing his adventures in food - you really do feel like the proverbial fly on the wall...plus you'll learn the following important lessons: why to never order fish on a Monday, why swordfish should never cross your lips again, and why brunch is a low-status dumping ground of leftovers from Friday & Saturday nights that the chef is trying to unload on unsuspecting fine diners.

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