Do chefs think differently?
James Beard Award winning writer and psychologist Scott Haas spent 18 months doing research in Chef Tony Maws’ kitchen at Craigie on Main. His objective: to gain understanding of how chefs think.
Get an introduction to his findings in the video above and in our free eBook. See the full story inÂ Back of the House: The The Secret Life of a Restaurant, and check out Scott’s blog,Â Shrink in the Kitchen.
James Beard Award winning Tony Maws is a non-traditional chef â€“ an â€śidealist with a kitchenâ€ť might be a more appropriate job description. His ideology: that local, seasonal and sustainably sourced ingredients are intrinsically better, and that these ingredients form the most significant part of what makes great food great.