This quote comes from the Wall Street Journal article written about David Chang and his new book from his restaurant Momofuku
. I like how he describes the restaurant industry and why he chose to write his book in the tone of his true voice instead of sugarcoating it and making the restaurant industry sound pretty and clean.
Mr. Chang says the book's tone is a conscious attempt to capture the brutal, gritty and exhilarating tone of the restaurant kitchen. "There are so many more f-bombs and terrible things that happen in restaurants. It's an ugly, nasty business, the cooking world. It's hard, hot and grueling. Other books choose not to document this," Mr. Chang says. Prettifying the restaurant business and the world of food is fundamentally dishonest, he says, which is why he includes the recipe for a pig's head torchon (a cylindrical pâté) with instructions to "grasp that fact" that "pigs have heads."
