Laminating Daniel: Misadventures of a Jalapeno Popper from Too-stoned, Arizona
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Author Description
Do NOT buy this book if you're looking for recipes, anecdotes, or warm and fuzzy tales of communal mastication. This is not a memoir written by a world-renowned, critically-acclaimed chef. It is not the story of a life before rising to fame. Laminating Daniel is the candid recounting of the sometimes-sobering experiences and generally-intoxicated escapades, from Arizona to New York and back again, of one who's spent more than two decades in the food service industry with little to no formal recognition. Which is probably something much closer to what most kitchen folks tend to experience. DO buy this book if you grew up watching PBS cooking shows and Food Network before everything became a competition. DO buy this book if you are also not a world-renowned, critically acclaimed chef, cook, baker, server, bartender, dishwasher, manager, owner, foodie, gourmand, gourmet, wannabe, burnout, delivery driver, sales rep, porter, mechanic, or all-around maintenance guy. Also, DO buy this book if you just want to buy it, and feel free to give it as a gift to anyone and everyone you think might find it enjoyable deplorable adorable.
Menrva's Summary
THE THESIS
The book chronicles the often-intoxicated escapades of a long-time food service industry worker. The author, de Martinez, candidly recounts over two decades of experiences in kitchens across America, from Arizona to New York. This is not a story of culinary fame or formal recognition, but rather a realistic portrayal of the day-to-day life of someone in the industry. The narrative focuses on the unvarnished, sometimes sobering, and generally inebriated realities faced by those who work behind the scenes in restaurants.
THE SCOPE MAP
- Recounting of experiences spanning over two decades in the food service industry.
- Narrative covers escapades across various locations, including Arizona and New York.
- Focuses on the candid, often intoxicated, experiences of industry workers.
- Distinguishes itself from traditional memoirs by avoiding tales of fame or critical acclaim.
- Aims to reflect the reality for many kitchen staff rather than exceptional culinary achievements.
- Intended for readers who appreciate candid, unvarnished accounts of life in the food service world.
- Written by an individual with extensive, hands-on experience in the industry.
THE AUTHORITY PERSPECTIVE
The book is presented as a candid and unvarnished account of life in the food service industry, eschewing traditional memoir tropes of fame and critical acclaim. It is positioned for readers who appreciate realistic, often humorous, and sometimes sobering portrayals of the daily grind. The author explicitly states what the book is not, guiding expectations towards a more grounded and relatable narrative for those familiar with or interested in the realities of restaurant work.
Page Count:
236
Publication Date:
2021-06-19
Publisher:
Independently Published
ISBN-13:
9798521742301
Memoir
Non-Fiction
Humor
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