Back of the House: The Secret Life of a Restaurant

Back of the House: The Secret Life of a Restaurant

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.

Title:Back of the House: The Secret Life of a Restaurant
Edition Language:English
ISBN:9780425256107
Format Type:

    Back of the House: The Secret Life of a Restaurant Reviews

  • Donna

    This is Nonfiction. The author spent a year and half inside a restaurant and wrote this book about his experience. He was just there as an observer and sometimes as a helper, and sometimes as a psycho...

  • Charles

    First Reads Review - Back of the House: The Secret Life of a Restaurant by Scott HaasSo when I won this book through the First Reads program at GoodReads, I wasn't sure exactly what I was getting into...

  • Amanda Kay

    Disclaimer - I won this book in a Goodreads First Reads giveaway. My copy was an ARC, and the book may have been edited before publication.I really don't know what to think of this one. While it was f...

  • Lynda

    Loved it....

  • Kristin Strong

    The author is both a clinical psychologist and a food writer, so maybe I shouldn't be surprised at the lack of focus in this book.I would have been happy if the book had been a detailed psychological ...

  • Stephen

    Why would a clinical psychologist write food articles for publications such as Saveur and Gastronomica while still seeing patients in psychiatric hospitals? And what sort of perspective on cooking doe...

  • Courtney

    I really enjoyed this book, especially since I worked in a restaurant so it was entirely relatable. I think some people go out to restaurants and believe that a kitchen is a calm place where an order ...

  • Katherine P

    I thoroughly enjoyed this very detailed broad look into the makings of Craigie on Main and its Chef/creator Tony Maws. Haas gives a detailed look into the workings of Craigie and why Maws has designed...

  • Rogue Reader

    A psychologist spends a year in the kitchen of a well known Boston restaurant, shadowing the chef owner and staff of the place. The insight is somewhat unnerving. The spontaneity and inventiveness of ...

  • Marcia

    Boy was this an entertaining book! A detailed peak into the restaurant world, through the lens of Tony Maws the chef at Craigie on Main in Cambridge. I have never worked in a restaurant (high school f...