Back of the House by Scott Haas
The Secret Life of a Restaurant

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Synopsis

Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and 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 chefs—including Thomas Keller, Andrew Carmellini, whose stories are also shared here—Back of the House will change the way you think about food—and about the complicated people who cook it and serve it.
 

About Scott Haas

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Scott Haas is a clinical psychologist and food writer, and was the recipient of the James Beard Award for radio work in 2005. He is also the chief psychologist at a private psychiatric hospital in Brookline, Massachusetts.
 
Published February 5, 2013 by Berkley. 321 pages
Genres: Cooking. Non-fiction

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Though the author wouldn’t deign to be a “foodie” by today’s terms—most restaurant experiences are, to him, “a colossal waste of time and money”—a dinner at Craigie one night launched him into an intensive, behind-the-scenes field study of life in the Craigie kitchen.

Dec 23 2012 | Read Full Review of Back of the House: The Secret...

Publishers Weekly

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Adding another addition to the long line of books about restaurants, chefs, and chefs in their restaurants, Haas focuses on Tony Maws, the chef of Craigie on Main, a buzzy place in Cambridge, Mass., t

Feb 18 2013 | Read Full Review of Back of the House: The Secret...

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