Generation Chef: Risking It All for a New American Dream

Generation Chef Risking It All for a New American Dream Inside what life is really like for the new generation of professional cooks a captivating tale of the make or break first year at a young chef s new restaurant For many young people being a chef is

  • Title: Generation Chef: Risking It All for a New American Dream
  • Author: Karen Stabiner
  • ISBN: 9781583335802
  • Page: 135
  • Format: Hardcover
  • Inside what life is really like for the new generation of professional cooks a captivating tale of the make or break first year at a young chef s new restaurant For many young people, being a chef is as compelling a dream as being a rock star or professional athlete Skill and creativity in the kitchen are profitable than ever before, as cooks scramble to reach thInside what life is really like for the new generation of professional cooks a captivating tale of the make or break first year at a young chef s new restaurant For many young people, being a chef is as compelling a dream as being a rock star or professional athlete Skill and creativity in the kitchen are profitable than ever before, as cooks scramble to reach the top but talent isn t enough Today s chef needs the business savvy of a high risk entrepreneur, determination, and big dose of luck The heart of Generation Chef is the story of Jonah Miller, who at age twenty four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high stakes center of the restaurant business for an ambitious young chef Miller, a rising star who has been named to the 30 Under 30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line.Journalist and food writer Karen Stabiner takes us inside Huertas s roller coaster first year, but also provides insight into the challenging world a young chef faces today the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives.A fast paced narrative filled with suspense, Generation Chef is a fascinating behind the scenes look at drive and passion in one of today s hottest professions.

    One thought on “Generation Chef: Risking It All for a New American Dream”

    1. I love the behind the scenes books about foodie stuff, especially a chef's life.Except this book completely missed the mark.It's about a young chef opening his dream restaurant.l at a young age. I'm sure he is interesting or at least I hope sobut this book made it all a snoozefest for this reader. I didn't really care to read about all the rambling backstories, the money troubles of sooo many people (I'd totally look in my own wallet if I wanted to cry about that) and if I'm reading a book that [...]

    2. The story of a young chef, his dreams of opening his own restaurant, and the journey he took to realize the dream. Interesting, however the book gets bogged down in details that derail the flow of it. I didn't really need to know the path of the sunlight across the dining room, nor the details on repairing a broken handle on a walk-in refrigerator. I did enjoy the creative dishes that the owner came up with. I finally had to give up on the book about halfway through, as it just became boring.

    3. Gives the reader insight into the physical, emotional, financial, and mental stresses of restaurant ownership and restaurant work. Very insightful and realistic. No Food Network glamorization of the life of a chef.

    4. I dived in hoping for a business-leaning chef book written by a journalist, and I enjoyed watching Jonah's dream about his restaurant and work to get it off the ground. There was a lot of talk about location and start-up costs, but I was sure the narrative would turn to food once things got rolling.It did, but only tangentially. The importance of keeping food costs down is discussed, as well as the benefit of fixed-price menus, raising the average ticket, and making "cocktails" when you can only [...]

    5. So, you wanna be a chef and open your own restaurant, huh? Well, you may want to read Generation Chef: Risking It All for a New American Dream before you take the next step. This book details the life of Jonah Miller, a talented young chef who found himself on "30-Under-30" lists from both Forbes and Zagat. Miller goes from being a sous chef to chasing his dream when he decides to risk everything to open Huertas, a Spanish tapas restaurant in New York City.In Generation Chef's first paragraph, i [...]

    6. I adore anything with a detailed background story of restaurants, but while this had a lot of fascinating information, it tended to wander around and got a little too involved with various backstories that I had no interest in reading. What I enjoyed were the stories of how Huertas got started along with the day to day routines and staff duties. I tended to skim other backstories about peripheral characters and other restaurants that were not directly involved with Huertas.That all being said, t [...]

    7. It's like reading restaurant wars from Top Chef. The main story follows an up and coming chef open a Spanish restaurant in NYC and all the joys and tribulations that follow. Also has some side stories of other chefs (young and seasoned) and critics about what it takes to be a success.

    8. As someone who liked to watch the cooking reality shows, I found this book very interesting and a quick read. I won it in a contest and I really enjoyed the behind the scenes look.

    9. Fascinating insider's glimpse into the New York City restaurant scene. Also made me crave pintxos almost constantly.

    10. Fans of Top Chef and/or Yes, Chef: A Memoir and those looking for a more indoor Krakauer-esque longform reporting book will be delighted by Generation Chef, which follows a young millennial chef and his team looking to open up NYC's next hottest restaurant. For the record, even though I myself am a millennial, I hate using that term because of all of the negative stereotypes it might connotate - however, in this case, it really showcases how the team at this restaurant is young, inexperienced, b [...]

    11. Karen Stabiner followed new restaurant owner Jonah Miller on his journey to open his first restaurant. Miller quits a good job to start his dream of owning his own restaurant. After raising $700,000 in investments - mostly from friends and family - he finds a space, renovates, hires his staff, and bets his future on Huertas. This behind-the-scenes look shows just how stressful and hard it is to open a new restaurant in New York City. From raising the investment money needed to trying to get a li [...]

    12. This was really enjoyable, if you like food and/or restaurants. It's just a really great portrait of what it's like to be a chef/owner with a plan for a restaurant empire and no clear path to get there, beyond the first restaurant. I wish I could visit the restaurant profiled, but alas alack, it is in NYC which I GUESS is still the restaurant capital of the USA.

    13. The book started out good, but after awhile, it became repetitive and boring. Maybe I missed something, but the parts on Gavin Kaysen and David Waltuck detracted readers' attention from the real story and seemed unnecessary. *I received this copy from the publisher in return for an honest, unbiased review.*

    14. if my fantasies ever ran towards running a restaurant this book, much better than Kitchen Confidential, would have effectively dissuaded me. I finished the book on a glorious early morning sale on Gull Lake. Not a beach freed, but a Sailing by the beach read. time to turn to something lighter.

    15. Found myself completely hooked by the ups and downs of the subject’s new restaurant. The same kind of anticipation and suspense that comes with reading a mystery thriller. Who knew that a liquor license approval process could be such a nail biter?

    16. The unique literary-novel style makes this book not just unusual but extraordinary. Even though it's in a narrative voice it is still packed with fresh insights. It also inspired me to make kombucha kalimotxo; equal parts spanish rose and cola kombucha - Topa!

    17. A fast-paced read about a fast-paced biz. As a former professional cook I was riveted by the story of Jonah Miller and all he endured opening up his restaurant in one of the toughest business environments in the world. But I think this book would interest any small-business entrepreneur or anyone fascinated by food and great restaurants.

    18. I’ve become a Top Chef addict and I love trying the food of Chicago’s celebrity chefs like Rick Bayless and Stephanie Izard so I was really excited to read this story of a new NYC restaurant opening and through their first year. My husband jokes about opening a diner one day and I think this book proves my nerves could never handle it! From the attempts to find backers, to find the perfect location and then to both hire and retain the best staff – that’s not even getting into the cooking [...]

    19. I received a complimentary copy of this book from the publisher (Avery Books).[3.5 stars]Generation Chef‘s look into a new restaurant’s first year of life is equal parts food and business book. I particularly loved getting a behind the scenes look at the ups and downs of an entrepreneurial restaurant venture. Running a new restaurant clearly takes courage and a steady hand and I was frighteningly nervous for Miller and his team as they approached each new milestone (applying for a liquor lic [...]

    20. This is a must-read for people who love food memoir or who dream about opening a restaurant some day. Stabiner's writing style is reminiscent of Laura Hillenbrand. Her research and access to Jonah Miller and the staff at Huertas makes for one compelling narrative. I loved getting to see everything that goes into starting a restaurant in NYC, from finding the right space to hiring to what goes into creating a menu. Miller is an interesting figure, everything you'd expect a 26 year old chef-owner [...]

    21. "I want to open my own place someday."It's a familiar line to folks in the restaurant industry. Running your own place is to have your hands untied, to be free to create, to do it your way, with your hand-picked brigade calling back "Oui Chef" or "Fuck off, Chef" based on your own personal inclination. Its also the risk of a lifetime, where you can literally lose your shirt overnight.Stabiner ghosts along behind Chef Jonah Miller as he opens Huertas, in NY's East Village, documenting each fright [...]

    22. If you're curious about what it takes to create and run a New York restaurant, read this book. It's a fascinating inside look into the personalities, egos and creative process which motivate the individuals behind these high risk, high reward ventures. You will peer into the kitchen of your favorite restaurant with a new appreciation of the talent and hard work it takes to get each plate of food to the dining room.

    23. This is a must-read for anyone who dreams of opening their own restaurant. Jonah Miller started cooking when he was 13 and worked his way up in some of the best restaurants in New York. At 26 he decides it's time to open his own. His quest is exhilarating, terrifying, and unsentimental. At 1 point I had to stop reading and Google the restaurant to see if he made it because it was so tense. This will stand beside Kitchen Confidential as an honest look at what it means to be a chef today.

    24. Read it. It was maybe closer to a 3.5, but I decided to go with a 4 as I read it very quickly, which is a good sigh. I hadn't a clue what went into the opening of a restaurant and its first year, so this was excellent on that front. I especially appreciated the snippets that looked into other chef's openings including Gavin Kaysen's Spoon and Stable in my hometown.

    25. True insight into the life of an aspiring chef who's starting his own restaurant. All the highs and lows in an exciting read that makes you feel like you're right there with the staff.

    26. If. like me, you read a lot of food-related non-fiction, there won't be much new or exciting here, but it's an enjoyable read and worth a few hours of your time.

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