jjob80

Not being "in the business" but just a real foodie, I loved Reach of a Chef, I actually thought it was his best of the three. I particularly liked his in-depth profile of Chefs Kelly and Achatz. Having read this book, when dining in wonderful restaurants now, instead of just appreciating the skill and the art and flavors that the dishes embody, I can also truly understand all the efforts required in creating and maintaining a restaurant with this level of expertise.