Dear All,

I'm interested in the psychology of the great chefs. And the mentality of
the kitchen. Why the stress? Why 'the brigade'? Why all the spats? Is it
macho? Where do women fit in? Is it changing? With lots of anecdotes about
the atmosphere of the hotplate....Has anybody read anything about this?

Best wishes,


--
Richard

On Aug 18, 12:31*pm, "Richard Johnson" >
wrote:
> Dear All,
>
> I'm interested in the psychology of the great chefs. And the mentality of
> the kitchen. Why the stress? Why 'the brigade'? Why all the spats? Is it
> macho? Where do women fit in? Is it changing? With lots of anecdotes about
> the atmosphere of the hotplate....Has anybody read anything about this?
>
There's quite a lot written about all this. Two you might start with
a

If You Can Stand the Heat: Tales from Chefs and Restaurateurs by
Dawn Davis

Kitchen Confidential by Anthony Bourdain.

Just by googling those two you'll find more ....

The first profiles well-known chefs and sets out the issues involved
in the tough restaurant business.

The second is a very colorful behind the scenes memoir of Bourdain's
years in the restaurant business, including high-end and not so high-
end places. He's very critical of himself and many others. -aem

In article >,
"Richard Johnson" > wrote:

> I'm interested in the psychology of the great chefs. And the mentality of
> the kitchen. Why the stress? Why 'the brigade'? Why all the spats?

I don't know nothin' about the great chefs, although, and this is just a
guess, they all wear spats so they won't get grease on their shoes.

leo