Kitchen Confidential: Chef of the Future

I like the book so far. I haven't read very many non-fiction books like this. I think the only other book prior to this would have been "Surely, you're joking Mr. Feynman!" This book is interesting to me because I very recently got into looking at the cooking world. It's nice to see names like, Eric Ripert and La Bernadin ... Gale Greene ... and know what they're referencing. What's nice about this book is that it's honest. Not in the story itself because I wasn't there. But the tone feels as though you're speaking to a friend about what he did. He embellishes a little bit here and there but you can tell that they're making an earnest effort about describing what had happened. It's nice to see them talking about cooking and starting a restaurant and I see how it parallels how some technical startups turn out. He also had a good phrase that a good line cook is not creative and some of the best chefs are simply technicians. I'd like to think about that in coding sometimes. You do need a few creative people, but you need the workhorses who can buckle down and get results. People too creative can cause problems a lot of the times. It's nice to know that I'll never order fish between Saturday to Monday and to check the bathroom first of a restaurant before dining. I've heard of the bathroom test before, I'm almost positive that people took it off this book and used it as if it were their own.

Anyways, very entertaining read and I'm very much enjoying it right now.