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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chefand 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 chefsincluding Thomas Keller, Andrew Carmellini, whose stories are also shared hereBack of the House will change the way you think about foodand about the complicated people who cook it and serve it.
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