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

Pete

A clinical look at how a restaurant runs

Posted

Pros: gives a rare glimpse of the trials and tribulations of running a top rated restaurant

Cons: it does this in a very clinical way that wasn't very engaging

As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of a Restaurant,” a few months back.  Scott is a psychologist, by trade, and has written extensively about food, making friends with a number of big name chefs, so I was interested in his take on chefs and the restaurant world, as a whole.  For this expose, Scott chose to write about Chef Tony Maws and his restaurant, Craigie on Main, in Cambridge, just outside of Boston.  To accomplish this feat, Chef Tony allowed Scott complete access to the restaurant, and the staff, for 18...
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