"It's no secret that the restaurant industry is complicated, complex, and broken in so many ways. This detailed tome serves as a master class and beacon of hope for restaurateurs and diners alike."

“Jack’s historical timeline uncovers the accumulation of how California Nouvelle came to be. A food archeologist’s delight. Fine Dining: The Secrets Behind the Restaurant Industry factually describes how these outcomes produced one of the most popular cuisines in the world! This book should be required reading in all culinary-degree curriculums.”

“Fine Dining is very well articulated and detailed, tracing the history and evolution of restaurants with informative research. Rasmussen is able to link food with health, technology and economics, and provides further insight into how restaurants placed California prominently on the Food Map of the United States. The positivity that has been expressed for the resurgence post pandemic is impressive, and the book is well rounded with a lot of details.”

“Fine Dining covers everything from mindsets to how Americans have adapted to many different cultures and styles to satisfy ever-changing customer desires in the food industry, which are very challenging. Trying to please the majority can be impossible, but through our diversity adaptation, America has created a bowl of amazing creativity through its culinary journey, and Rasmussen highlights this in his book.”

“We all know ‘Friends that eat together... stay together’ and here’s Jack’s great collaborative example of togetherness. With a long history of cooking, passion for hospitality and the love of people, I was truly riveted reading this book. As leaders, we lead through uncharted waters. Once you read Fine Dining: The Secrets Behind the Restaurant Industry, you’ll have an even better understanding, and elevated inspiration, for what we do. Enjoy and cook with your heart!”

“Fine Dining features historical retrospective, featuring celebrated culinary icons and their influences and architecture of the industry. Peppered with personal experiences, memories and anecdotes culminating in a ‘how-to’ or what ‘not to do’ for those either already involved in or wanting to dip into this crazy, high charged, stressful yet wonderful industry. An industry fueled by amazing, tenacious people willing to redefine, reevaluate and ultimately recreate who and what we are, despite the crippling pandemic.”

“In Fine Dining, Rasmussen does not hesitate to tackle tough topics that continue to face the restaurant industry with gentle compassion. I was thrilled to see a section of the book dedicated to the rise of women chefs. It is interesting to look at what kept women chefs absent from professional kitchens over the years, although they have always been the soul of home kitchens everywhere. When women like Child, Waters, and Hamilton take the reins in food service, magic happens, and we need more of that.”

“If you want to learn about French cuisine, you read Escoffier. If you want to learn about submarines, you read Tom Clancy. If you want to learn about the evolution of the food business, fine dining, food trends and a revealing look at some of our great chefs, Jack Rasmussen’s Fine Dining: The Secrets Behind the Restaurant Industry is for you. Sit back and enjoy the ride; best served with a bottle of Malbec.”

"First and foremost, Jack Rasmussen has taken on this subject with the love and passion that resembles what I've seen all my life in the kitchens and dining rooms of the greatest restaurants in the world. It is that same passion that drives all of the great Chefs and restaurateurs. Great restaurants are one of the truest expressions of the human condition, and we should thank Jack for helping us see it clearly."

“Fine Dining is a great application of knowledge and mindset, especially the passion and detail that goes into any high stakes pursuit. Jack does a great job blending his personal interests, background research, and application to not just restaurants but business and life in general.”

"For aspiring entrepreneurs, the restaurant business is arguably the most difficult. Jack Rasmussen's Fine Dining is a MUST read for anyone who aspires to be in the industry; those who are looking to expand their brand and for the foodie who is eager to explore food and culture. The stories in this book blend every aspect of what it takes to succeed in this business and the rewards of hard work, belief, and perseverance in creating a successful enterprise."

“How better to induce feelings (and learnings) than at the dining table? Restaurants are not just about food, but ultimately love, permission and pleasure; what I believe changes the world. Pleasure evokes action, and drinking Soylent ain’t going to inspire change. Written in one of the hardest times ever for the culinary arts and this essential industry, Jack’s book takes you from past to present to future—letting you in on the mindset of an insider like myself. Must-read for any aspiring entrepreneur, especially chefs and owners.”

“I found Jack Rasmussen’s book to be knowledgeable, entertaining, and thoughtful. It’s a fusion of technical advisement and a story that flows well together. I have witnessed restaurants fail to the point of closure due to horrible service—even when the food was good—because no one took the time to promote positivity. They go hand in hand. Jack Rasmussen’s writing skill, experience in the food industry, and passion for telling a story are all evident in this book.”

“Fine Dining is an insightful investigation into iconic dining institutions’ origins and how they were able to navigate through the pandemic. Untold stories that need to be told so we can appreciate the true cost of food.”

“Fine Dining: The Secrets Behind the Restaurant Industry tackles current topics and is relevant to our generation. In a lot of classes, we learn about past success stories or strategies but lack [knowledge of] the relationships they have with the current topics in the hospitality world. It is refreshing and eye-opening to see where the hospitality industry is heading.”