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“This is not a typical chef story where the aspiring individual goes to culinary school, learns all the traditional styles, and then apprentices under a great chef to become established in the profession. Lucarelli started as a dishwasher and then through dumb luck became the chef in a restaurant after its two chefs fought with each other and left. Subsequent kitchens all offered a variety of challenges and disruptive, combative elements that helped to move Lucarelli's career along. If you want to experience some real 'behind the scenes' views of restaurant life, then do yourself a favor and read Mincemeat.”Jason Kennedy, Boswell Book Company
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