Cooking Dirty

Description:

From his first job scraping trays at a pizzeria at the age of fifteen, Jason Sheehan has worked at all kinds of restaurants across America, from Buffalo to Tampa to Albuquerque: at a French colonial and an all-night diner, at a crab shack just off the interstate and a fusion restaurant in a former hair salon. In Cooking Dirty he tells the story of one man's addiction to the urgency, stress, and adrenalin of minimum-wage kitchen work. His universe becomes 'a small, steel box filled with knives and meat and fire', where the kitchen is a fraternity with its own rites and initiations: cigarettes i.

subjects: Cooks,  Biography,  Food writers,  BUSINESS & ECONOMICS,  Small Business,  Cooks, biography,  Authorship

People: Jason Sheehan

Places: United States