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-Generation Chef is as appetising a start-up tale as a plate of bite-sized Basque pintxos served up by protagonist chef Jonah Miller.---Financial Times -You'll gobble up this delicious behind-the-scenes account of a start-up restaurant in New York City...This book is as much about dreams and passion as it is about food.---Star Tribune-Karen Stabiner's Generation Chef is a model of great reporting and great storytelling on a subject that remains endlessly fascinating. A young cook putting everything on the line to pursue the one dream that matters to him, cooking for people in the toughest restaurant city in the world. The chapters leading up to and following the New York Times critic's visits are worth the price of admission. I truly admire this book.- --Michael Ruhlman, author of The Soul of a Chef and Ruhlman's Twenty -Generation Chef is the warp-speed tale of passion on a plate, a frank inside look at a twenty-six year old chef who opens his first restaurant. Karen Stabiner has a sharp eye for the story inside the story - anyone with a big dream, whether it's food or something else, will identify with what this chef has to do to make his come true.- --Chef Mario Batali, chef, author, philanthropist -Stabiner has done more than tell the riveting story of one young chef on the cusp of stardom; she's plunged us right into the bubbling epicenter of a culinary moment like no other. Witty and well-observed, Generation Chef isn't just a book for New Yorkers or for the food-obsessed; it's for anyone anywhere who loves a great read.---Tom Colicchio, Chef/Owner Crafted Hospitality, Head Judge Top Chef -Karen Stabiner gives readers a corner table from which to observe the journey of today's entrepreneur. Although its stories are rooted in restaurants, Generation Chef and the lessons it contains are an invaluable resource and reference for anyone with a start-up dream.- --Danny Meyer, CEO Union Square Hospitality Group and author of Setting the Table -A deftly written look at the high stakes, low glamour back story of launching a restaurant. Deeply insightful, this is a must-read for culinary school grads or anyone getting into the industry.- --Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry and Burnt Toast Makes You Sing Good

Generation Chef is as appetising a start-up tale as a plate of bite-sized Basque pintxos served up by protagonist chef Jonah Miller. --Financial Times You'll gobble up this delicious behind-the-scenes account of a start-up restaurant in New York City...This book is as much about dreams and passion as it is about food. --Star Tribune Karen Stabiner's Generation Chef is a model of great reporting and great storytelling on a subject that remains endlessly fascinating. A young cook putting everything on the line to pursue the one dream that matters to him, cooking for people in the toughest restaurant city in the world. The chapters leading up to and following the New York Times critic's visits are worth the price of admission. I truly admire this book. --Michael Ruhlman, author of The Soul of a Chef and Ruhlman's Twenty Generation Chef is the warp-speed tale of passion on a plate, a frank inside look at a twenty-six year old chef who opens his first restaurant. Karen Stabiner has a sharp eye for the story inside the story - anyone with a big dream, whether it's food or something else, will identify with what this chef has to do to make his come true. --Chef Mario Batali, chef, author, philanthropist Stabiner has done more than tell the riveting story of one young chef on the cusp of stardom; she's plunged us right into the bubbling epicenter of a culinary moment like no other. Witty and well-observed, Generation Chef isn't just a book for New Yorkers or for the food-obsessed; it's for anyone anywhere who loves a great read. --Tom Colicchio, Chef/Owner Crafted Hospitality, Head Judge Top Chef Karen Stabiner gives readers a corner table from which to observe the journey of today's entrepreneur. Although its stories are rooted in restaurants, Generation Chef and the lessons it contains are an invaluable resource and reference for anyone with a start-up dream. --Danny Meyer, CEO Union Square Hospitality Group and author of Setting the Table A deftly written look at the high stakes, low glamour back story of launching a restaurant. Deeply insightful, this is a must-read for culinary school grads or anyone getting into the industry. --Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry and Burnt Toast Makes You Sing Good

Author Information

Karen Stabiner is a journalist and author of narrative non-fiction. She has co-authored the cookbooks Family Table, a collection of staff meal recipes and backstage stories from Danny Meyer’s Union Square Hospitality Group restaurants, and The Valentino Cookbook with Piero Selvaggio. Her feature articles and essays have appeared in The Wall Street Journal  and The New York Times, as well as in the Los Angeles Times, Saveur, Travel & Leisure and Gourmet. Her work has appeared in Best Food Writing anthologies. Stabiner teaches at the Columbia University Graduate School of Journalism.

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