This is the first novel by David Evans, and his second is already in the pipeline, and I can see him carving out a tidy niche for himself in this genre. Characters are well defined, the story breezes along at a fair pace, and there is more than enough kitchen information to let you know that this guy is writing about a lifestyle and industry he knows very well. Some of the tales of Jack Kennedy’s early career which are relayed to you through a series of flashbacks could quite easily be autobiographical such is the detail and clarity. Indeed many of them including making his fingers bleed after prepping three boxes of live crayfish brought back memories of my own humble beginnings in a 2-star place in the early nineties. There is also a very obviously kitchen humour to a lot of it, which I hope wont put off non-chefs from reading it as it very truthfully illustrates how us crazy folk get through the long, poorly conditioned days in hot, sweaty kitchens with an ensemble of lovable rogues with varied histories and kitchen horror stories to tell.
All in all I would thoroughly recommend this book to anyone, chefs or otherwise as it is humorous, interesting and well structured. I look forward to reading the next novel from Mr. Evans – Sour Grapes.
For story I would give 8 out of 10. As an insight into the world of high-end restaurants and the workings of a chef’s mind: 9 out of 10
Steve Bennett
Head Chef
Llansantffraed court hotel
Abergavenny.
