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Read Dahlia Jurgensen's posts on the Penguin Blog. A clever and affectionate glimpse at the truth about what goes on behind that swinging door, full of "great insider stuff" (Anthony Bourdain) Life in a restaurant kitchen is strenuous and exciting, while its inhabitants are...unique. In this testosterone-laden atmosphere, Dalia Jurgensen tirelessly pursued her dream of becoming a chef, working her way up though New York's top restaurants. In her deliciously entertaining memoir, she divulges the dynamics between cooks and waiters, chefs and food critics, and heated affairs between staff members. Written with sincere love for the industry, this is a candid insider's tour from the unique perspective of an acclaimed pastry chef.
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About the Author

Dalia Jurgensen is executive pastry chef for the highly regarded Williamsburg, Brooklyn, restaurant Dressler. Formerly pastry chef for the three-star Manhattan restaurant Veritas, she has worked in the kitchens of acclaimed restaurants such as Nobu, Layla, and La Cote Basque. Her pastry and cooking have been widely reviewed and featured in publications including The New York Times, New York, the New York Daily News, and USA Today. Her website,, offers insights into restaurant kitchens, recipes, food experiences, and reviews. Jurgensen lives with her husband in Brooklyn, New York.


aGreat insider stuff and a valuable addition to the annals of first-person culinary history.a aAnthony Bourdain, author of "Kitchen Confidential" aThis is a personal memoir of a young chefas experience in restaurant kitchens. It is funny, interesting and a for me, as a chef and owner of a restaurant a an illuminating insight into how other kitchens work. I loved reading it and plan to give this book to all my chefs.a aRuth Rogers, Chef Owner, The River CafA(c), London

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