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With the wit and pace of Anthony Bourdain, Italian chef and anthropologist Leonardo Lucarelli sketches the exhilarating life behind the closed down entry doors of restaurants and the unlikely work ethics of your kitchen. In Italy, five-star restaurants and superstar chefs may seem, on the surface, an integral part of the landscape. In reality, the restaurant industry is really as difficult, cutthroat, and unforgiving as anywhere else in the world - sometimes even colluding with the shady world of planned offense. The powerful tone of voice of Leonardo Lucarelli takes us through the underbelly of Italy's restaurant world. Lucarelli is a specialist chef who for almost 2 decades has been roaming Italy starting restaurants; training underpaid, sometimes hopelessly incompetent sous-chefs; courting waitresses; working extended hours; riding on top of drugs; and cursing a culinary enthusiasm he inherited as an adolescent from his hippie father. In his debut, Mincemeat: THE TRAINING of your Italian Chef, Lucarelli educates us that even among rogues and misfits, there's a moral code in your kitchen that must, most of all, continually be upheld.
