Back of the House

Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced intense interactions inside a great restaurant. To capture all the heat and hunger he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws''s restaurant Craigie on Main in Boston. He became part of the family experiencing the drama first-hand. Here Haas exposes the inner life of a chef what it takes to make food people crave and how to achieve greatness in a world that demands more than passion and a sharp set of knives. A lens into what motivates and inspires all chefs - including Thomas Keller and Andrew Carmellini whose stories are also shared here - Back of the House will change the way you think about food - and about the complicated people who cook it and serve it.