I wrote this book for cooks. For the younger crowd just starting in the industry you can learn some valuable lessons from my experience. For the older folks that have been in this stress riddled drug soaked mad house for a while, I think you’ll get a few laughs. The first half is an abbreviated version of my story followed by some assorted thoughts on our industry and modern F&B culture. I have made a lot of mistakes and done numerous things that many will call questionable, but I didn’t sugar coat it. This isn’t me trying to tell you what I have done is right. This rant contains both the good and the bad. I have held chef positions on three continents and I have built up more than my fair share of opinions along the way. Travel, drugs, danger, foul language, and all levels of cuisine permeate the pages of my story in hospitality. Restaurant kitchens will always be my home. If you feel the same or are trying to figure out whether they should be yours as well, I think you might enjoy this.Topics like things to look for as a chef hired to start a new restaurant, how to deal with the modern customer, regulations, foodies, the next generation of cooks, and more are covered in my own, abrasive style.