By David Waltuck—Director of Culinary Affairs
“Generation Chef: Risking It All for a New American Dream,” a new book by journalist Karen Stabiner, is an insider’s look at the first year of operation of Huertas, Jonah Miller’s Spanish restaurant in the East Village. Karen was granted open access to Huertas – the kitchen, management meetings, applying for licenses, and other trials and tribulations of the first year of restaurant ownership. The author dedicates a small portion of the book to my experience with élan, the second restaurant of which I was owner and chef. Reading this book was in many ways an emotional experience for me.
Not to say that it isn’t a good book — in fact it is excellent — nor to imply that the story isn’t accurately reported and well written. My own story, however, is interwoven with Jonah’s, and the book caused me to reflect on my career and on the enormous changes in the world of restaurants over the past several decades.
Read on to learn Chef David's musings on 'Generation Chef'.