The restaurant industry is a rough place to work. If you pick up Anthony Bourdain’s Kitchen Confidential, you’ll read a brilliant account of the details of the seamy side of life as a restaurant employee—cook, line prep, server or whatever—and you’ll never think about the “back of the house” the same way again.
Recently received a review copy of another book about the dark side of the industry. Called Torn Together, it chronicles the life and times of a married couple as they navigate the choppy waters of addiction and recovery, and condemns how the restaurant industry tends to promote a life of abuse and addiction for its many members.
Authors Scott Magnuson and his wife Shaaren Pine co-own the Argonaut Tavern—a place twice recognized by local Washington, D.C. magazines as one of the city’s best bars and family-friendly restaurants. Magnuson writes as someone who’s recovering from alcohol and drug addiction that started when he was 14 years old. Pine writes as someone who’s had to hold the business and the family together during the worst of it.
The couple founded a nonprofit called Restaurant Recovery that works to assist restaurant employees and their families who need help finding and paying for reputable drug and alcohol treatment programs. The book is intended as a cautionary tale for those fighting addiction and as a call to action to the restaurant industry to change the culture of permissiveness that allows and encourages employees to overindulge. Read more at http://www.torntogetherbook.com/
Magnolia Bakery, 108 N. State St #128, home to some truly delicious cupcakes, has a bright idea for back-to-school fun–personalized image cupcakes. Think about how fun it might be for a kid to take her new teacher a super-luxe frosted cupcake with the child’s picture on it? Even if the teacher is a hidebound, I-never-eat-sugar type, s/he’s bound to enjoy such a charming and thoughtful gift.
Or how about you give your first-time-in-school grandson one with a picture of his mom or dad or even yourself on it? So he’ll know you’re with him in spirit.
Here’s the deal: One week before you want to give it to your giftee, you provide the friendly folks at Magnolia with a picture of whatever you want to appear on the cupcake–even the kid’s favorite toy or a pet–and they print it out on edible paper. When you pick it up, the image that comes out on the cupcake looks identical to the picture you provided.
I can even imagine putting the kid’s picture on one and having him give it to his mom–and telling her “This is so you won’t miss me so much!” But hey, this idea sounds great for lots of other occasions, too. How about a child’s or friend’s photo on birthday cupcakes? Or a family picture on holiday cupcakes? At $5.25 apiece, this is a unique and affordable gift.
P.S. Cupcakes with cute, back-to-school decorations (see photo) and that fabulous buttercream frosting are $3.50.
And while you’re at it, how about some free pre-printed lunchbox notes you can surprise your school-age kid with? Did your mom ever put a note in your lunchbox? I don’t think mine did. What a neat idea. Check these out at bydawnnicole.com.
Jeff was kind enough to do a brief Q&A about being a Food Network star. Jeff originally wanted to be a comedian, but after years of cooking and working in delis and four years as a private chef in a big corporation, he also knew he wanted to be on Food Network. So, on his third try at the contest, he finally got cast.
What’s your favorite story about how you got started?
“I was in NY for 11 weeks. My son was 2 years old. We just got done living in the basement with my in-laws. It was so stressful leaving, but I was pursuing this dream. When I came home from the call, I was in the top two and I knew I was going to make it. I went to my house—that I’d saved up for so long—and after thirteen years, my house, family, son. I was elated to be with my family again.” He went on to win the Food Network star competition.
How do they choose contestants for competitions on Food Network TV?
“The show’s producers hire a casting company and these folks do an incredibly thorough job of vetting contestants. First, you make and submit a video, then you wait for a casting call. Then you go and then wait for a call back, then you compete. They do background checks, psychological testing, incident testing, on-camera test, ask very personal questions, and so on. They want to be very sure that this person will make a good appearance on television in terms of behavior, attitude and strength of character. It’s a long process. But my wife just knew that last time that I’d make it. She told me, ‘This video is going to get you there. Your life is going to change forever.’ She was right.”
How did you become known as the “Sandwich King”?
“When we were in the midst of the competition and I’d been mentioning all the diners and delis I worked at, Bobby Flay said to me, ‘So, you’re gonna be the sandwich king, eh?’ And it stuck. That became my name henceforth. That had been my point of view for years as I went from butcher shop to sandwich catering company. I knew I was good at constructing those.” For handy hints on making a non-slip sandwich, visit Mauro’s Sandwich King web page.
What do you enjoy most—besides money!—about being a Food Network star?
“All the travel is hard, but it’s great that I can include my family and travel places and experience foods. You get treated a certain way in restaurants. It’s unique. I don’t take it for granted. We still live in the same house and same neighborhood. I love making television. I’ve been doing it four years now.”
What do you like most about Chicago as a foodie heaven?
“I’ve been in LA and NY. I’m in New York four to five times a month. I go to all the great restaurants everywhere, but I absolutely adore Chicago. It is a place where chefs can exercise their creative chops without the intense pressure that chefs in, say, New York have to face every moment when they’re paying tens of thousands of dollars a month in rent. Chicago allows chefs to experiment and feel comfortable with trying new things, without always worrying about being first or how high they are in the competition.”
What are some of your favorite restaurants in the Chicago area?
Jam Restaurant in Logan Square is owned by a Jeff Mauro, but that’s not the same guy.
“Yeah, it’s a different Jeff Mauro who owns Jam Restaurant. I actually had him appear as a guest on my Sandwich King show.”
What would you say to anyone who aspires to become a famous chef?
“Work in the kitchen at a restaurant for a summer. That’ll tell you whether you really want to cook and whether you can stand the life. Short order cook, work the line, whatever—for free most likely. Save yourself 30-40 grand for culinary school.”
Is there a book in your future?
“Maybe. Probably a memoir, though, not a cookbook. Anybody can get my recipes from TV. If I do write one, it’s more likely to be the story of my life.”