KITCHEN CONFIDENTIAL Adventures in the Culinary Underbelly

off some shady character, cop weed, or settle his rent problems. He used to sue everyone he worked for—cla ...

with a horrible sense of recognition. "You didn't?" I rasped, scarcely able to believe it. "I did," ...

who should be allowed. He had his ski boots on the wrong feet for the first hour. He had neglected to brin ...

bread, and you will be gone by the time my first cook arrives in the morning," were my instructions. ...

lying around his apartment. He'd print up another résumé, another tissue of lies, invariably with another last ...

up, getting high at work, behaving insolently and fomenting dissent among his co-workers. Convinced that the ...

conciliatory remark. It was about as sympathetic as any of us could get. "Guy would have done it sooner ...

I go home Saturday night with a sulking cook getting crispy around the edges on my mind? Someone in ...

to the next kitchen and make a smashing success of himself; ten years in the future, you might find yours ...

of us, what with his leering at the food and his recently acquired conviction that we're plotting against ...

that for a compliment—which it kind of was—if a backhanded one. I do have heart, you see. I've got ...

old master or new hotshot who's doing things with food you never would have thought of—if they hadn't do ...

Chinatown!" Someone would mention his name in passing, and other chefs would get this curious expression on ...

and their anti-social tendencies. My love for chaos, conspiracy and the dark side of human nature colors the ...

Scott grew up in what he calls a "housing development—a project, really", unlike me, who grew up in ...

was immediate. He decided to leave Johnson and Wales. "I'm not going back," he said, abandoning culinary schoo ...

Scott had some chops now. He was good on the line. He had a résumé, some notable names and recommendati ...

Square One in California. Back to New York with David Bouley. A Hamptons interlude with Jimmy Sears. (P ...

much." Is it all about the food with this guy? I don't know. Scott likes to refer to himself as a ...

The rest, as they say, is history. Luma got a quick two stars from Ruth Reichl at the New York Tim ...