Back of the House: What Happens in Restaurant Kitchens after You Leave the Classroom with Scott Haas and Paul Liebrandt
The Institute of Culinary Education is proud to host Scott Haas as he discusses his newest book, “Back of the House: The Secret Life of a Restaurant” (Penguin, February 2013). As a food writer for Gourmet, Wine Enthusiast, and Gastronomica, as well as clinical psychologist, Scott Haas explores the emotional dynamic of a fast-paced kitchens during an immersive eighteen months in James Beard award winning Chef Tony Maws’ Boston restaurant, Craigie on Main. Haas explores what it take to make food people crave and how to achieve greatness in a world that demands more than passion and a sharp set of knives. Acclaimed Chef Paul Liebrandt of Corton will join Scott to add insight into the inner life of a chef. Come and join this lecture and book signing to ask questions of, and about, some great culinary minds. Open to current career students and alumni. General public $40.
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