"Cooking as Fast as I Can" by Cat Cora

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I don't even know how I came across this one.  It magically appeared in my library queue so I read it.  (Or at least that's my story.)

Summary:  I'm a sucker for a biography for a lot of reasons; I like to learn about people's lives without actually having to interact with them.  I'm endlessly fascinated by seeing what drives the people at the top of their game to keep pushing for more.  And I love me some good old fashioned drama.  Cat Cora's first biography doesn't disappoint.

Raised in the deep South, Cat Cora had a childhood that set the framework for her meteoric rise in the world of fine dining.  Cora was adopted by parents that showed her love and support, taught her to work hard and think for herself.  Her dad taught history, her mom was a nurse, and her brothers helped her raise hell during the long hot summers.  While her childhood was mostly a good one, full of food, love and family, it was also haunted by her repeated molestation by the son of a family friend.  Cora's childhood trauma triggered a need to prove herself as worthy in all she did.

"Cooking as Fast as I Can" is a painfully honest look at Cat Cora's life, from her childhood nightmares to her single-minded drive to cook in the top kitchens in the predominantly male dominated world for haute cuisine.

My Thoughts:  I've read a few celebrity chef biographies and one thing I've noticed about the folks that have made a name for themselves in the fine dining industry is that they have a definite cocksure swagger to their personalities.  Maybe when you've hit a certain level of excellence at something you just know your shit.  Or maybe the brutal hours and constant drive to be different, new and noticed drives a person to be heard.  Whatever it is, I find the almost forceful self-assurance both compelling and exhausting.  Cat Cora definitely has this swagger, which I noticed the most when she talked about cooking and women.

I enjoyed this book.  It had a good pace, was candid in its telling and was fascinating to read.

Rating:  This is a nice book to pick up if you're a foodie, fan or iron chef, or curious about the lives of the famous.

You May Also Like:  "Kitchen Confidential" by Anthony Bourdain, "My Life as a Professional Eater" by Gail Simmons, "Yes Chef, A Memoir" by Marcus Samuelsson, 

Reviewed By:  Tami

"Talking With My Mouth Full: My Life as a Professional Eater" by Gail Simmons

Dear Gail: You made it abundantly clear that you dislike bloggers, perhaps even hate them, so I apologize in advance for this post.  Just pretend it doesn't exist.  (This should be an easy feat for you.)

I'm one of those people that is totally obsessed with the Food Network, even though the chances of me actually eating something made on the show are slim to none.  Although onions make me cringe and I prefer my meat to come in plastic packaging, the allure of someone who is passionate about their craft is something I just can't get enough of.  And so I picked up this book.

Summary:  First of all, Gail Simmons is Canadian.  Canadian!  I should have known, as the vast majority of my favorite reality stars come from Canada.  But love of the great peaceful North aside, Gail (if I may presume to call her so) has led a fascinating and somewhat charmed life.

Gail grew up as the youngest child of three, to parents that had a plethora of international flair.  Her father's people came from South Africa and her mother worked for the UN before she settled into motherhood and working from home so she could be more available for her children.  Her parents exposed Gail and her brothers to a wide variety of food and instilled in them a sense of competitiveness and fearlessness that helped Gail forge a dream career before the field even existed.  "Talking With My Mouth Full" explores Gail's early childhood and young adulthood and their impacts on her love for food before diving into her early careers as a chef at some of New York's finest restaurants.  Her experience as a New York chef, along with a side of luck, led her into what is arguably a tough but amazing series of jobs.

Gail Simmons is most popularly known for her work with Food and Wine magazine, as a judge on Top Chef and host of Top Chef: Just Desserts.  (And probably more, but I haven't had time to watch tv since 2010 so you'll have to trust google on this.)

My Thoughts:  Each time I read a book by a celebrity chef (or in this case celebrity foodie) I find myself pleasantly surprised.  I'm not sure what I expect going into them, but I generally find that the chef/foodies are passionate, charismatic and generally really interesting people.  Gail Simmons is no exception.

I loved the stories Gail told about her family.  Her mom seems like a quintessential role model - supportive, interesting but with enough motherly expectation to keep her kids in line.  I'd love to read her biography some day.  Her father is no less fabulous - a South African lawyer who enjoys brewing his own beer, making pickles and adventure.  With parents like these, how could Gail be anything but fascinating herself?  (This is a rhetorical question.  I have fascinating parents and am particularly boring myself.  It happens.)

I also loved reading about how Gail's career unfolded, from culinary student who wanted to write about food, to culinary graduate who understand that to truly be an expert on food writing, she'd need to experience food at a much deeper level than just eating it.

Rating:  This would be a good book to bring on vacation.  It's a good read (although doesn't quite catch my fancy enough to read again.)

Also Read By:  None.  But check out our reviews on books by other celebrity chefs!  Kitchen Confidential

Reviewed By:  Tami

"Kitchen Confidential" by Anthony Bourdain

We selected this audio book based on the author and our interest in autobiographies. 

Summary: This is an autobiographical account of Bourdain's life in commercial kitchens. He got his start in P-town working the wild pirate kitchens by the shore where he fell in love with the high stress world of cooking. He then went to the Culinary Institute of America to get some formal education on his resume. He then describes the fast-paced world of kitchen hopping. He would move from one short-lived place to another, constantly networking and learning new skills. He describes the people he met in his adventures, the cooks, chefs, owners and vendors who make the business possible. He also provides a fascinating look into the typical day of a chef. And as the name implies, he divulges secrets of the restaurant business that other might wish he hadn't said. Some people who read this book might change their eating out habits. You also get a taste for his life right when he starts to make it big.

What I Liked: Bourdain reads the audiobook, and for those of you familiar with his TV work you know he is very good at reading scripts. It made the experience more authentic having him read it, and he did a great job. He is also brutally honest with regard to his own shortcomings. Bourdain does not flinch from blaming himself for his mistakes.

What I Didn't Like: Honestly, I don't know what to say. No complaints.

Rating: This is a wonderful book. I recommend it.

Also Read by This Author: None.

Published: 2000

Reviewed by: Nick