Cutting It Fine : Inside the Restaurant Business

by Andrew Parkinson, Jonathon Green

How do you cost a menu? What happens if everyone orders the sea bass? What happens if no one orders the sea bass? How do you deal with a complaint about food poisoning? How indeed can five people in a small hot kitchen produce great food for hundreds of people at twenty minutes' notice? Leading chef Andrew Parkinson answers all the questions we have ever pondered, and reveals in telling detail each bit of the everyday magic involved in running a successful restaurant.

240 pages, Paperback

First published January 1, 2001

Reviews

[Sephie · Rating 3 out of 5]

This memoir centres on Andrew Parkinson's rise from a lad who liked cooking at school, despite it being regarded as 'for pansies', to the trials and tribulations of being a head chef.

It's not an expose of culinary malpractice, just a 'warts and all' account of the harsh realities of the business and how one must be dedicated to succeed.