From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
ÂAnthony Bourdain, author of Kitchen Confidential
ÂThis is a personal memoir of a young chefÂs experience in restaurant kitchens. It is funny, interesting and Â for me, as a chef and owner of a restaurant Â an illuminating insight into how other kitchens work. I loved reading it and plan to give this book to all my chefs.Â
ÂRuth Rogers, Chef Owner, The River CafÃ©, London
ÂNever anything less than entertainingÂ . In this amiable narrative, Jurgensen describes various pitfalls: a hookup with one of her bosses eventually settles into a dating relationship; when they break up, itÂs right back to work for Jurgensen, ever the professional. The edgy ÂbackstageÂ atmosphere will be instantly familiar to fans of chef memoirs.Â
ÂEverything you always wanted to know about working in a high-powered restaurant kitchen. She has experienced nearly everything in and out of a high-end kitchen: on-the- job romance, getting freaked out by a visit from New York Times review goddess Ruth Reichl and, of course, being privy to some brilliant food. Despite the up-and- down wackiness of the restaurant world, Jurgensen loves her lot in life, and her debut memoir reflects great affection for the professional kitchen. Jurgensen does a nice job with the female perspective in the testosterone-centric kitchen culture. She gently dishes on former part-time employer Martha Stewart, and her experience as a pastry chef puts a slightly different slant on the proceedings.Â
ÂJurgensen's book takes readers on a culinary adventure through her rise as a pastry chef at New York's best restaurants. A quick read, this book will appeal to those interested in chef stories and what happens behind the scenes in the kitchen.Â