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 House" will change the way you think about
food--and about the complicated people who cook it and serve it.
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