One chef's tale of food and the food industry. I didn't want to read the long chapters on why he got into cooking (as a rambunctious kid, he had an oyster) or why other chefs are better than him. I wish there had been more on the food and the industry; those chapters were fascinating. If this book had been less of a memoir, I'd have liked it much more. As it was, I zipped through it with pleasure.