Two brothers take the reader inside the real-life drama behind the curtains (a/k/a pipe-and-drape) of catered events (large and small). In the world of catering, cooking conditions are often more like mobile army hospitals than restaurant kitchens and cooks need to know how to adjust things on the fly, making sure food is delicious and temperature-safe. Stepping inside the catering business for four years, the Lee brothers worked for different chefs and learned things from the ground up.
I found this book to be interesting, especially in comparison to some of the memoirs from chefs that I have read. Catering is an entirely different kind of business, and I had no idea all of the things that can go into cooking for events. So, it was great to get an insider's view of the catering world from two authors who weren't just observing, but who were in there, sweating it out and cooking/running at top speed/improvising under supervision at these events. Definitely a different spin on the usual chef memoir.
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