Cooking On the Line…from Food Lover to Professional Line Cook, is a unique behind the scenes, ground level, cook’s-eye-view of the professional restaurant kitchen. You will feel the heat, the pressure, and the intensity of cooking at the highest level. With no formal training, Wayne Cohen pursues his passion for food, changes careers in mid life, and becomes part of the legendary, hyper-competitive restaurant industry.
Armed only with a love for food and a decent chef’s knife, Wayne manages to talk his way into a restaurant kitchen, eventually becoming a line cook at award-winning, multi-starred restaurants including; Michael Jordan’s one sixty blue, Chef Tony Priolo’s Piccolo Sogno, and TV’s MasterChef’s Graham Elliot Bowles’ restaurant Graham Elliot.
Cooking On the Line is told from the unique viewpoint of a line cook, the guy who is really cooking your food. It reveals the experience of what it feels like to be immersed in all things food and the techniques of restaurant cooking, while dealing with the intense pressure of the moment, and personal relationships that come with the job.
Cohen’s detailed narrative about his experience as a line cook and his reflections of the restaurant industry offer a unique, behind-the-scenes perspective. Filled with delicious recipes throughout the book and a notable chapter detailing how to become a professional cook, COOKING ON THE LINE… from Food Lover to Professional Line Cook, is a must-read for all lovers of food.