I have been very hesistant to post on this forum because I have worked with Doug at many of the same restaurants. I know most of the chefs described in the book and are on good terms with them. From what I know, while working at Bouley, Blue Hill and Mix, those events described in the book are true. About Blue Hill, these are the facts as I know it. Doug was the sous chef. Alex was co-chef. Dan was and is the owner and co-chef. Dan worked the pass. The food was cooked by those who created the dishes. I was at Blue Hill before the first customers were served. The staff consisted of first-time owners, first-time chefs, first-time sous chef, first-time cooks, first-time general manager, first-time wine director, first-time waiters, and first-time busboys. Everybody was learning together. Blue Hill was about a dream and vision to be one of the best restaurants in the city. Those who didn't believe in it were gone within the first week. The rest of the staff worked hard to make it what it is today. Dan has come a long way since the restaurant opened. He is a very smart man and has earned the respect of many people in the business. He has also gained the support of many rich and powerful people, some connected to the media. I don't think Doug was out to personally discredit Dan, hence the name change, but just trying to decribe an event that influenced his career. There are other more negative things that could have been written, but the public doesn't need to know these things. Some things happen within the restaurant industry and don't need to be discussed or writtten about publicly, eventhough that's what the public wants. Maybe one day, when I'm not afraid of reprisals, I'll write a book about some of the things these chefs have done.
