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.
He is also the chief psychologist at a private psychiatric hospital in Brookline, Massachusetts..
He is the author of Hearing Voices and Are We There Yet? and the co-author of The Da Silvano Cookbook, and was the recipient of the James Beard Award for radio work in 2005.
About the Author: A clinical psychologist and food writer, Scott Haas has contributed to publications such as Gourmet, Saveur, Robb Report, Worth, Wine Enthusiast, and Gastronomica.
A lens into what motivates and inspires all chefs--including Thomas Keller, 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.
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.
He became part of the family, experiencing the drama first-hand.
To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws\' restaurant, Craigie on Main, in Boston.
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
