I enjoyed parts of the book and its overall energy but could understand how many culinary professionals found it insulting to their way of life. The last chapter of the book where he goes to that one swell restaurant (I forget the name) and learns that he knows little about what goes into making a great restaurant was most revealing and undermined him a bit I thought. We should start a new thread I think if more Kitchen Confidential posts are coming. Next person to post on this starts the new thread! ----- Emily Rose, rosemily@hotmail.com