Part memoir, part reflection, this book of one dozen short essays records lessons I learned during my experiences cooking in professional kitchens. The stories about the challenges and rewards of being a prep cook and line cook in one of New York's most popular restaurants will intrigue anyone who is curious to know what really happens behind restaurant kitchen doors. It's not just about technique; it's about survival too—in a highly competitive, often chaotic milieu. A few decades on, I distill these basic lessons into wisdom with broader applications for leading a fulfilling and productive life.