Heartfelt and truthful history of су-шефа of one of the known restaurants of New York. Description of working day without censorship and decorations, without the starched napkins, flattering smiles and сериальных stages, only hardcore, only true and cook knives. One day on the kitchen of restaurant, one day, when you need to feed 250 persons and laid out on everything 100! History from a fellow that did a career from посудомойщика to the head-cook, doing some work on all intermediate positions. Such will not think of!