What do chefs, cooks, and restaurateurs really talk about when you’re not around?
Corey Mintz joins restaurant insiders after hours to eat, drink and talk shit about the industry.
Three generations of cooks share their personal trajectories and horrifying training experiences, and grapple with how to push back against a culture of machismo and burnout.
Should aspiring chefs go to culinary school? What’s ‘the mandatory fourteen’? How do you ask for a raise when you’re earning less than minimum wage?
Are over-the-top food trends trumping taste? Have you been dousing your food in knock-off Sriracha? And should restaurants accommodate their customers, even when it means making their food worse?
Corey has dinner with two former vegans at a steakhouse that serves $1200 steaks.
What happens when a restaurant owner sits down with the critic she blames for killing her business?