$9.5
Biographies & Memoirs, Cooking
Restaurant Confidential is a memoir of the author’s professional life in the hospitality and restaurant industry from his time as a Sous Chef to Director of Food and Beverage. The book recalls the author’s down and dirty exploits of being in the hospitality industry starting from the late 1970’s until the early 2020’s and provides a detailed account of such major events as the Lufthansa Heist at JFK International airport, the 1977 Blackout in New York City; all of which the author has personally experienced during his time working in the hospitality and restaurant industry. Restaurant Confidential discusses the down and dirty of working in the hospitality and restaurant industry as well as what it is like to own and operate an event planning and catering company. The author gives an accurate description of working on 42nd street in New York City in the late 1970s until the mid-1980’s. His personal accounts and down and dirty exploits of working on West 42nd Street which “Rolling Stone Magazine” had once declared the “sleaziest block in America” is truly an accurate accounting of life on 42nd street. From topless bars and peep shows to adult theaters and sex shops, the “Duce” was a dangerous place to operate a restaurant. The open meat rack of prostitutes and the sale of illegal drugs, robbery and murder was an everyday occurrence. The author recalls his dealings with pimps and the crazies and odd customers that would frequent his restaurants like the naked cowboy or the religious fanatics that would tell customers to repent that the world is coming to an end. The book is filled with anecdotes from the restaurant industry like a female bartender who tries to steal but does not have the smarts. “She would not ring up the sale of bottled beer and then stuff twenty dollars bills in her bra. Problem was when she came to work her bra size was a 34B and at the end of her shift she was a 36 C “ Restaurant Confidential also provides insight into the following hospitality and restaurant industry topics: •What it’s really like to work in a restaurant •Why most celebrity chefs can’t cut it •How to catch a dishonest employee •How to steal one hundred dollars a day •How to spot counterfeit money •Food and beverage control Systems •The ins and outs of event planning and catering •The importance of inventory control •What it takes to teach in the hospitality industry If you ever wondered what it is really like to work in the hospitality and restaurant industry this book is a must read.