Inside what life is really like for the new generation of professional
cooks--a captivating tale of the make-or-break first year at a young
chef's new restaurant.
For many young people, being a chef is as compelling a dream as being a
rock star or professional athlete. Skill and creativity in the kitchen
are more profitable than ever before, as cooks scramble to reach the
top--but talent isn't enough. Today's chef needs the business savvy of a
high-risk entrepreneur, determination, and big dose of luck.
The heart of Generation Chef is the story of Jonah Miller, who at age
twenty-four attempts to fulfill a lifelong dream by opening the Basque
restaurant Huertas in New York City, still the high-stakes center of the
restaurant business for an ambitious young chef. Miller, a rising star
who has been named to the 30-Under-30 list of both Forbes and Zagat,
quits his job as a sous chef, creates a business plan, lines up
investors, leases a space, hires a staff, and gets ready to put his
reputation and his future on the line.
Journalist and food writer Karen Stabiner takes us inside Huertas's
roller-coaster first year, but also provides insight into the
challenging world a young chef faces today--the intense financial
pressures, the overcrowded field of aspiring cooks, and the impact of
reviews and social media, which can dictate who survives.
A fast-paced narrative filled with suspense, Generation Chef is a
fascinating behind-the-scenes look at drive and passion in one of
today's hottest professions.
