By John DeLucie
“Hot grease, sharp knives, infidelity, and white truffles….The Hunger has the entire correct ingredients….The top memoir through a chef for the reason that Kitchen Confidential.”
—Jay McInerney
The Hunger is the page-turning memoir from John DeLucie, chef of THE famous person sizzling spot eating place in manhattan urban, The Waverly lodge. With an creation through Graydon Carter, mythical Editor of Vanity Fair, The starvation is an unabashed occasion of exertions and the great lifestyles that Anthony Bourdain fanatics will easily consume up—a ceremonial dinner for foodies that writer Salman Rushdie calls, “A pleasant book….I suggest it to a person drawn to strong food—and strong stories.”
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Extra resources for The Hunger: A Story of Food, Desire, and Ambition
Example text
I hadn’t thought about him in years. If ever there were a time to call in a favor, this seemed like it. While I have a tendency to wallow in the moment, conversely I am also very good in crisis. So sometimes I create one to motivate. In the 20 THE HUNGER case of my unhappy job situation, I was doing a bang-up job. So I got Andrew on the phone and explained that I was thinking about changing careers. “You probably don’t remember me,” I said, “but I’m thinking about going into food. ” Once I get an idea in my head, no matter how irrational, I’m actually pretty good at executing.
Not on Cheri, not on Joan, not on anyone. I’d rather take the fall then get a rap as a spoiled rookie whiner. Andrew could have given up on me right then, but he took pity, not out of any familial obligation but more to protect the reputation of the place he was now responsible for as executive chef. He saw the carnage I was making of a rabbit breast I was trying to brown and he stepped in to help. This was like the pope teaching a new priest how to hear confessions. I had known of Andrew practically my whole life and had heard how proud his parents were.
There wasn’t a lot to lose and yet I had this sense that there was everything to lose. My mother, of all people, happened to call at that moment, so, emboldened, I told her I was quitting my job to pursue a career as a chef. ” A week later, with Gina’s support—and the powers vested in me by INGREDIENTS 21 the New York State Department of Unemployment Insurance—I found myself walking three steps down below ground level into the door of a renovated brownstone in Greenwich Village. I entered a wide-open converted kitchen space lined with Viking stoves, steel pot racks, industrialsize butcher blocks, and four huge refrigerator-freezers.