Every time I read one of these chef memoirs where people recount the terror of working in a hot kitchen under a sadistic chef, I wonder why anyone does this sort of work. And yet, there is no shortage of people who put up with the back breaking labor and continue in the field. Do they get a real gas from having people like their creations? It really is a creative and artistic field. I enjoyed this book very much. Ripert came from a fairly rich household so it seems even less reasonable to work 18 hour days. I loved his focus on good food as a kid, maybe he really had no choice but to become a chef.
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