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Within every fine restaurant there exist two worlds: the elegant, hushed environment of the dining room and the chaotic, explosive, high-
tension scene behind the swinging kitchen doors. The ability to create dishes that are utterly sublime and turn them out at breakneck pace while simultaneously juggling kitchen crises, coddling demanding patrons, and managing overworked staff is what defines a four-star chef.
In The Fourth Star, award-winning author Leslie Brenner goes inside those
