The beloved Lee Brothers take on the competitive and wild world of high-end catering, exposing the food business that exists outside the experience of home cooks and restaurant chefs.
Have you ever wondered, as you await your entrEe in a tent at your cousin's wedding—where is this food coming from and how can 250 chicken paillards be ready at the same time? And is it safe to eat the fish? The Lee brothers, famous for their hip take on Southern cooking, now take readers across the manicured lawns of Hamptons billionaires and up to the penthouse apartment of heads-of-state where some of the nation's most lavish events happen. The language, the tools, the techniques, and the endlessly-adaptive mindset of a catering chef makes the job more like a shift in a battlefield surgical theater than a restaurant. Reality never fails to wreak havoc on even the most meticulous planning. The best man's toast runs on for a full half hour. There's no running water. The grill station triggers the library's sprinkler system. Hailstorms. Stuff goes wrong.
The Lee brothers not only interviewed all the who's who in the business; they went undercover, working at countless events and galas over their last two years. Their approach to catering is ruthlessly realistic, more harrowing and hilarious than any restaurant show, and the message more complex. In Hotbox readers will meet the characters who cater to the glittering top of New York society and whose heroic deeds (and epic fails) at the stove, the cutting board, and the hotbox would indeed make them stars—if anyone actually knew what went on in the catering kitchen.
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