![]() ![]() We observe his rise from food nobody to global food titan and Food Network television star. We learn all about the celebrity chef: about his upbringing (suburban Seattle) his first culinary experiences (pizza joint in New Jersey) and his early training in Italy and his personal views about food and cooking (loves Italian food, hates anything French). Working the line is just a stepping ground for chefs with bigger dreams of starting their own restaurants.īuford alternates chapters early on between these experiences at Babbo with biographical chapters on Mario Batali. ![]() And the world of professional cooking seems at times, almost like Hollywood. The book is enlivened by all the cast of quirky characters. Through his neophyte eyes we learn about the social microcosm of the restaurant: the friction between the morning and the night crews, the strange nature of pastry chefs (they always seem to be the odd ducks in the kitchen hierarchy) and the critical role of the Latin American workers in the kitchen. First as an assistant and then making a slow circuit through all the various stations: grill, sauté, fish and pasta. ![]() He starts as a prep chef in the morning and eventually works his way up the line at night. ![]() Thus begins the first half of the book in which Buford experiences firsthand all the chaos, sweat and hard work that goes into making a successful restaurant kitchen tick. ![]()
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