About book Hakken, Snijden, Wokken: Mijn Leven Achter Het Fornuis In New York, Hanoi, Tel Aviv En Parijs (2011)
I've read a number of autobiographical tales from behind the spoon. Each one offers a unique view of cultures and experiences that as a home cook, I will doubtfully ever experience myself. Congrats to Lauren Shockey for having the guts to follow her dreams. It takes courage and spirit to travel the world and find your bliss. I enjoyed the descriptive aspect of the new scenery though the conversations were not well written. However, the level of whining and ingratitude for the training and patience she received at these restaurants is unbelievable. Yes - they are getting free labour. Yes - the kitchen life is hard. None of this should have been suprising so, no - you should not disrespect the same people who helped you build your skills, vocabulary, life experiences and welcomed you with quite little to offer in return. It costs the restaurants time, money and staff to help you learn. Smack talking their cuisine and techniques is rude and ungrateful. Maybe one thing on your list of skills to acquire, according to this book anyway, is some humility and appreciation. Maybe some understanding that all professions require hard work and that your boss shouldn't be grateful that you deigned to bless them with your presence.I've not read anything else by this author so perhaps this is a blip or some maturity has been acquired in the past three years. Either way, I hope the chefs who gave so generously of their experience, regardless of their actual presence in the kitchen which was so frequently referred to, are a forgiving and understanding sort. Otherwise, I'd stay out of their kitchens in the future. You wouldn't be able to take the heat. I found Miss. Shockey's book engaging. I thought it was wise of her at her young age to go immerse herself in various restaurants and cultures after culinary school. Her experiences helped broaden her insight into realities of restaurant life, improve her skills, and enhance her knowledge of foods, spices, etc. Her experience helped her see what's important to her; sharing meals with others. I most enjoyed learning about the various food cultures. I look forward to trying some of her simple recipes.
Do You like book Hakken, Snijden, Wokken: Mijn Leven Achter Het Fornuis In New York, Hanoi, Tel Aviv En Parijs (2011)?
Saving the discussion for book club in January... But it didn't really do it for me.
—sarah
Not really original, but loved the inside scoop on being a stagiere at wd-50
—ama
Excellent book from the start, with many recipes.
—shad
