Book details

Book description

What is it really like to work in a restaurant? What do chefs do when they are running out of the night's most popular dish? Do they really serve food that is on the turn? And how do they make it seem fresh? What happens to a restaurant when it gets a bad review?Australians are renowned for our passion for eating out and our cities boast some of the best restaurants in the world. But how many of us really have a sense of what goes on behind the scenes? In this hilarious book Matthew Evans draws on his many years of experience as both chef and restaurant reviewer to ridicule and revere, expose and acclaim the secrets behind one of the most lucrative and risky businesses in Australia. Part memoir, part expose, NEVER ORDER CHICKEN ON A MONDAY is as brilliant as it is brave - an inspiration for anyone stuck for conversation over dinner. Matthew Evans has been a chef and restaurant reviewer. Until recently he was senior restaurant critic at the Sydney Morning Herald. He was editor of The Good Food Guide in New South Wales, which sells 40,000 copies a year across the state and a contributing writer for the guide in Victoria, which also sells 40,000 copies a year. He has appeared on television and radio on numerous occasions and at one point in his life ate out an average of ten times a week. He contributes regularly to the SMHÂ s Good Weekend. His latest passion is cooking at home.