Su-chef. 24 hours behind the stove

- Hey, you! He called me. - There, in the lobby, the boy was sick. Give me.

It was then that I decided that I would become a cook - first of all, so that such cases are not repeated.

If you are a novice cook or already maestro, a regular or spy, you may want to get to know culinary art better. It is for this that the uncomfortable story of the boy who has become the chef of fashion restaurants in New York was written. In films and series, it is customary to romanticize the profession of a cook. There is a kitchen behind the scenes, a fifteen-hour working day, order something, reject something, call people, send letters, the menu to study, the menu to approve, write the menu, compose the menu ... At the end of the day you barely balance you on your friend The support point is not able to decide whether you have the necessary qualities to become a master. The place of Su-chef is not for the weak.

The penetrating and true story of the Su-chef of one of the famous restaurants in New York. The description of the working day uncensored and embellishment, without starchy napkins, flattering smiles and serial scenes, only hardcore, only truth and cook knives. One day in the restaurant’s kitchen, one day when you need to feed 250 people and give all the 100th! The story from the guy who made a career from the dishwasher to the chef, having worked in all intermediate positions. You can"t think of this!