(since 1999)


Cookbooks, Biographies & Memoirs; Food References, History & Science; Humor, etc.

 You are here > Home

COOKBOOKSC: 'Cake' to 'Culinary' >  Come In, We're Closed



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free magazines and other publications

Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants

by Christine Carroll, Jody Eddy

Book Description
'Come In, We're Closed' goes behind the scenes to explore what twenty-five famed eateries are feeding their own before they open their doors to the public each night.

A longstanding custom in France as well as Japan, staff meals are gaining popularity as an insider perk for restaurant workers around-the globe. The finest examples are meals made daily by passionate cooks using great (though often  leftover) ingredients shared by everyone, free of charge, around one big table. Chefs, dishwashers, cooks, bussers, waiters, sommeliers, hosts, and managers all break bread together before the dinner shift begins.

Chefs and authors Christine Carroll and Jody Eddy have enjoyed their fair share of these communal suppers. They admit that some have been better than others, but both agree that a great "family meal" (as they are often called) is a prerequisite of the highest order and is vital to an establishment's success. Fergus Henderson of St. John told them, "Never try and feed them slops." Because if the food isn't tasty, the employees may skip the calories all together, leaving little fuel in the tank during the evening rush.

In 'Come In, We're Closed', the authors, with the help of top-notch chefs and restaurateurs, elevate the lowly staff meal to new heights. Carroll and Eddy traveled the world to experience these exclusive dinners first-hand at establishments such as Ad Hoc in Yountville, California; Mugaritz in San Sebastian, Spain; The Fat Duck in London, England; McCrady's in Charleston, South Carolina; Uchi in Austin, Texas; Michel et Sebastien Bras in Laguiole, France; and Annisa in New York City.  Along the way, they interviewed today's best chefs and collected more than 100 never- before-recorded recipes. From the traditional Grilled Hanger Steak with Bearnaise Sauce served at wd-50 to the exotic Broiled Fish Collars with Gobo and Gingko Nut Rice at Morimoto, these recipes were crafted to satisfy hunger and nourish spirits.

Complete with full-color images from award-winning photographers, intriguing restaurant lore, and a foreword by celebrated chef Ferran Adria, 'Come In, We're Closed' is a seat at the staff table.

About the authors:
Christine Carroll is the founder of the nonprofit CulinaryCorps, the nation's first volunteer service organization for culinary professionals. After leaving a career in science, she became the chef de cuisine at the venerable Fitzbillies in Cambridge, England and later trained to be a culinary educator at the French Culinary Institute. Most recently, she was the director of the Bowery Culinary Center for Whole Foods Market Manhattan. She lives in Washington, D.C.

Jody Eddy is the author of and contributes to several print and web publications including Food Arts, Plate Magazine, Culinary Trends, and Kinfolk Magazine. She has cooked in the kitchens of Jean Georges, Tabla, and The Fat Duck, and is an instructor at several culinary schools throughout the U.S. She is the former executive editor of Art Culinaire Magazine and is a graduate of the Institute of Culinary Education in Manhattan. She lives in New Jersey.



  Home   |   About & Contact   |   Food History Articles   |   Interviews   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages