Today's expert chefs and restaurateurs share their stories, secrets, and recipes for succes- Whether you're seriously considering making a career out of your passion for food or are an armchair foodie glued to the TV Food Network, you'll find something to savor in this informative and dishy insider's collection of interviews with some of the country's leading chefs and food professionals. Each story also offers practical advice to questions such as: Should I go to cooking school or try for an apprenticeship? What are the first steps in opening a restaurant? What can I expect if I make a midlife career change? From bad burns to bad luck, from five-star restaurants to corner cafes, these professionals reveal how incredibly difficult but immensely rewarding it is to work your way to the top of the food chain. AMONG THE MANY STORIES INSIDE: ◆Andrew Pforzheimer of Barcelona in Connecticut recalls his big breaks, including his first at Paco's Tacos in Harvard Square ◆ Thomas Keller of The French Laundry in Napa Valley ponders the importance of French training ◆ Rick Bayless reflects on what factors he considered when picking a city (Chicago) in which to open his gourmet Mexican restaurant, Frontera Grill ◆ Bobby Flay of Mesa Grill in New York City discusses the chef as entrepreneur ◆ Edna Lewis, the grande dame of Southern cuisine, and Scott Peacock show how critical it is to have a mentor ◆Anne Kearney talks about how she made the transition from being an employee (of E Lagasse's) to being the chef-owner of Peristyle in New Orleans "Jantastic. Both professionally, as a chef, and personally, as a reader, I couldn't put this book down." - MARCUS SAMUELSSON of Aquavit and winner of the 1999 James Beard Rising Star Chef of the Year Award COVER DESIGN BY ROSEANNE J. SERRA / COVER PHOTOGRAPHS BY KRISTA OLSON

ISBN: 9780140281583