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For 18 months, food writer and trained psychologist, Scott Haas immersed himself in the kitchen of award-winning Boston restaurant, Craigie on Main. By shadowing the head and sous chefs and the kitchen's other staff, Haas was able to observe the tight knit camaraderie and complicated relationships that emerged in the stressful environment. Delving deep into the drama and psychology of food service, Haas explores what it takes to make great food, how to be sucessful at an award-winning restaurant and what it takes to stay calm and sane under constant pressure.
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About the Author

A clinical psychologist and food writer, Scott Haas has contributed to publications such as Gourmet, Saveur, Robb Report, Worth, Wine Enthusiast, and Gastronomica. He is the author of Hearing Voices and Are We There Yet? and the co-author of The Da Silvano Cookbook, and was the recipient of the James Beard Award for radio work in 2005. He is also the chief psychologist at a private psychiatric hospital in Brookline, Massachusetts.

Reviews

"Forgive the unappetizing metaphor, but Scott Haas is a fly on the wall at Cragie on Main. He sees all, hears all, tells all. Did the wonderful chef Tony Maws know he revealed so much?" -Alan Richman, GQ Food and Wine Critic "Haas is that rare breed of writer: part investigative reporter, part father confessor, wrapped up in the poetry of culinary genius and served with a twist of humour." -Amanda Foreman, author of A World on Fire and Georgiana "Scott Haas provides an insider's perspective that truly takes you into the belly of the restaurant industry beast." -Drew Nieporent, Restaurateur (Tribeca Grill, Nobu, Corton) "Reading Back of the House is like reading my own autobiography about my life in the kitchen. Scott brings out an uncensored, unbiased reality to the restaurant industry. Every young cook should sink their teeth into it." -Marc Vetri, chef and restaurant owner "[Haas'] insights about restaurant kitchens are always informative as well as entertaining. His views on chefs surprise and delight."--Thomas Keller, chef and restaurateur "I look to Scott for digging deep to uncover what really motivates and inspires us. He is one of those rare food writers who brings an intelligence and understanding from beyond the kitchen to his culinary reporting."--Daniel Boulud, chef-owner of award-winning restaurants Forgive the unappetizing metaphor, but Scott Haas is a fly on the wall at Cragie on Main. He sees all, hears all, tells all. Did the wonderful chef Tony Maws know he revealed so much? Alan Richman, GQ Food and Wine Critic Haas is that rare breed of writer: part investigative reporter, part father confessor, wrapped up in the poetry of culinary genius and served with a twist of humour. Amanda Foreman, author of A World on Fire and Georgiana Scott Haas provides an insider s perspective that truly takes you into the belly of the restaurant industry beast. Drew Nieporent, Restaurateur (Tribeca Grill, Nobu, Corton) "Reading Back of the House is like reading my own autobiography about my life in the kitchen. Scott brings out an uncensored, unbiased reality to the restaurant industry. Every young cook should sink their teeth into it." Marc Vetri, chef and restaurant owner [Haas ] insights about restaurant kitchens are always informative as well as entertaining. His views on chefs surprise and delight. Thomas Keller, chef and restaurateur I look to Scott for digging deep to uncover what really motivates and inspires us. He is one of those rare food writers who brings an intelligence and understanding from beyond the kitchen to his culinary reporting. Daniel Boulud, chef-owner of award-winning restaurants" "[Haas'] insights about restaurant kitchens are always informative as well as entertaining. His views on chefs surprise and delight."--Thomas Keller, chef and restaurateur "I look to Scott for digging deep to uncover what really motivates and inspires us. He is one of those rare food writers who brings an intelligence and understanding from beyond the kitchen to his culinary reporting."--Daniel Boulud, chef-owner of award-winning restaurants

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