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Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen Kindle Edition

4.3 out of 5 stars 42 ratings

THE GRIT AND GLORY OF RESTAURANT LIFE, AS TOLD BY A SURVIVOR OF KITCHENS ACROSS AMERICA
Cooking Dirty is a rollicking account of life "on the line" in the restaurants, far from culinary school, cable TV, and the Michelin Guide—where most of us eat out most of the time. It takes the kitchen memoir to a rough and reckless place.

From his first job scraping trays at a pizzeria at age fifteen, Jason Sheehan worked on the line at all kinds of restaurants: a French colonial and an all-night diner, a crab shack just off the interstate and a fusion restaurant in a former hair salon. Restaurant work, as he describes it in exuberant, sparkling prose, is a way of life in which "your whole universe becomes a small, hot steel box filled with knives and meat and fire." The kitchen crew is a fraternity with its own rites: cigarettes in the walk-in freezer, sex in the basement, the wartime urgency of the dinner rush. Cooking is a series of personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. And the kitchen itself, as he tells it, is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried—a place where people from the margins find their community and their calling.

With this deeply affecting book, Sheehan (already acclaimed for his reviews) joins the first class of American food writers at a time when books about food have never been better or more popular.

Editorial Reviews

From Publishers Weekly

Starred Review. Sheehan, a James Beard award–winning food writer at Westword, Denver's alternative weekly newspaper, knows the tradition he's working in: he walked up to the editor at one of his first writing gigs and introduced himself as your Anthony Bourdain motherfucker. Before that, he'd spent years bouncing around from one restaurant kitchen to the next—first in upstate New York, then in a disastrous move to Florida, and back to New York before heading out west to reunite with the woman he met during his failed one year of college. Sheehan's memoir is emphatically not about the glam end of cooking or celebrity chefs, but about a straight blue-collar gig, where the kitchens are staffed by the kind of guys who get off on the fact that the work is insanely grueling. As Sheehan puts it, I was being paid to play with knives and fire. The war stories are as profane and outrageous as you'd expect, and Sheehan finds just the right balance between bravado and humility. There's a subtle shift in emphasis once his personal life (and, eventually, writing career) gains traction, but the kitchens where the best stories take place are never far from sight. (July)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“The best of [the new chef memoirs] by a mile . . . by a former chef of no particular distinction named Jason Sheehan, now an extraordinarily good food writer . . . Cooking Dirty is his account of a career spent largely at what he calls 'the low end of the culinary world': late-night shifts at diners, bars and neighborhood joints. Some of it is pure drudgery—like prepping a ‘literal ton of corned-beef briskets’ at an Irish pub the week before St. Patrick’s Day—but when the orders start pouring in, the pace and chaos and heat in even a low-end kitchen somehow fuse into a kind of mass lunatic joy. ‘I am God of the box,’ he writes, ‘the brain-damaged Lord Commander of a kingdom of fifty feet by five and made entirely of stainless steel, industrial tile, knives, sweat and fire.’” --Time

If chefs are the new rock stars, Jason Sheehan is like a grunge guitarist of the old school. Sheehan cut his teeth in Buffalo and Tampa in the full-contact arena of line prep. The cooking venues were dingy; his hair long and stringy; and his path from the deep fryer to foodie journalist, as described in this hilarious memoir, featured more smoke breaks than your average AA meeting.” —John Freeman, NPR.org

“‘Cooking Dirty,’ a broad, prickly, affecting memoir chronicling his recollections of his first 30-odd years . . . Young and ambitious and in full voice, Sheehan no doubt has many adventures ahead to gather for his next memoir (or three). I’d expect them.” —Tucker Shaw, Denver Post

"Kitchen Confidential meets gonzo journalism in this memoir of life as a cook.'If you're looking for some four-star confessional, for the cooking secrets of master chefs or some effervescent, champagne-...

Product details

  • ASIN ‏ : ‎ B003R0LC16
  • Publisher ‏ : ‎ Farrar, Straus and Giroux; 1st edition (June 29, 2010)
  • Publication date ‏ : ‎ June 29, 2010
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 3.0 MB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 368 pages
  • Customer Reviews:
    4.3 out of 5 stars 42 ratings

About the author

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Jason Sheehan
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Jason Sheehan is a former dishwasher, fry cook, saucier, chef, restaurant critic, food editor, reporter, and porn store employee. He was born and raised in Rochester, New York and though he has since fled the rust belt repeatedly, he still harbors an intense fondness for brutal winters, Friday fish fries, Irish bars and urban decay. As a young nerd, he fell hard for Star Wars, Doctor Who, William Gibson, Roger Zelazny and the spaceships-and-rayguns novels his father would leave on his bedside table. He dreamed of someday befriending a robot, stealing a spaceship and wandering off across the stars in search of alien ladies and high adventure. Since that hasn't happened (yet...), he now writes about it instead--which is almost as good. And yet despite all this, his mother still kinda thinks he should've been an orthodontist.

Customer reviews

4.3 out of 5 stars
42 global ratings

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Top reviews from the United States

  • Reviewed in the United States on June 28, 2009
    If ever you've worked in a restaurant, you know Jason Sheehan. You probably didn't work with him, but you worked with any of the tens of thousands of chefs, cooks, and other assorted prep staff cut from a similar cloth: efficiently crass, utterly obnoxious and thoroughly proficient in the kitchen. One day they were your best friend, the next you were the butt of their jokes. You hated them, but somehow manage to think fondly of them all these years later.

    I relived lost memories of a few short years working in the front of the restaurant as I devoured "Cooking Dirty." I'd always wanted to be one of the kitchen guys, with that nonchalant cool that comes from too many hours of chain smoking, heavy drinking, excessive heat, sleep deprivation, and rampant womanizing. This book was pure rebellious adventure, allowing me the chance to sneak back into the Clorox-tinged scents and bright lights of the restaurant, engage in a bit of chicanery, and then return home none the messier for it. It was culinary voyeurism. I got to be on the inside, if only for a brief time.

    The stories are both engaging and entertaining. Sheehan's life goes through a tumult of highs and lows, and he seems better for it all. I'm disappointed at the expected yet misplaced references to Bourdain. I'm a fan of Anthony, but Jason Sheehan's work is at once more pure and grittier. This is a chef's chef, a man's man, and a storyteller of the highest grade. I look forward to future volumes, and hope that the life of celebrity chef doesn't dull Sheehan's obvious wit or his passion for the kitchen!
    24 people found this helpful
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  • Reviewed in the United States on March 23, 2014
    Had I not read Tales from the Radiation Age, I never would have been interested in reading Cooking Dirty. This just proves that it's not the subject that matters; it's the story and the writing.
    One person found this helpful
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  • Reviewed in the United States on March 10, 2013
    I have been having some very strange experiences as a customer with restaurant personnel. Unlike decades ago when everyone was friendly, the restaurant personnel seem to be professional but secretive and aloof. I have long suspected drug abuse and other shady dealings after hours, but, being a customer, I could never prove it. This book fills in the blanks and connects the dots on many things that have been disturbing me. Now I know what to stay away from.
  • Reviewed in the United States on June 24, 2013
    I liked the detail and the writing style. Glad the author was rescued by the love of cooking and learning that there is comfort in food
  • Reviewed in the United States on February 7, 2016
    Entertaining.
  • Reviewed in the United States on August 10, 2019
    Quite an expose regarding chefs
  • Reviewed in the United States on October 12, 2017
    Just like being there... again
  • Reviewed in the United States on October 8, 2016
    Awesome. Line cooks from the 80's will love it!

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