BACK OF THE HOUSEThe Secret Life of a Restaurant

Anthony Bourdain’s Kitchen Confidential showed us what happens in restaurants. BACK OF THE HOUSE tells us why…and it’s not about the food. 

(MediaQuire) Anthony Bourdain’s Kitchen Confidential showed us what happens in restaurants. Clinical psychologist Scott Haas’s BACK OF THE HOUSEThe Secret Life of a Restaurant (Berkley Trade Paperback; February 5, 2013; $16)  tells us why…and it’s not about the food.

Haas spent eighteen months in the kitchen at Boston’s Craigie on Main with James Beard Award-winning chef Tony Maws to figure out what makes an award-winning chef and kitchen work.   You can check out some footage of Scott and Tony in the kitchen here:

By shadowing the restaurant’s head and sous chefs, cooks, and other kitchen staff, and helping out in the different stations, Haas was able to observe the tight-knit camaraderie and complicated relationships that emerge in the stressful, close quarters.  Delving deep into the drama and psychology of food service, BACK OF THE HOUSE exposes the inner life of a chef and those in the kitchen.

Haas and Maws also visit New York to meet with renowned chefs Daniel Humm, Dave Pasternak, Daniel Boulud, Andrew Carmellini, Thomas Keller, and restaurateur Drew Nieporent, and whose insight and creativity have placed them at the top of the industry.

Haas considers Maws to be a chef eventually headed for the top and BACK OF THE HOUSE explores what it takes to make great food, what it takes to be successful at an award-winning restaurant, and what it takes to stay sane in a world full of constant pressure.

Advance praise for BACK OF THE HOUSE:

“Forgive the unappetizing metaphor, but Scott Haas is a fly on the wall at Craigie 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

“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 and owner of award-winning restaurants

“I have been waiting to read Scott Haas’ next book as his insights about restaurant kitchens are always informative as well as entertaining. His views on chefs surprise and delight.”  –Thomas Keller, chef and restaurateur


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