What's it really like behind the scenes in the kitchen of a restaurant with numerous Michelin stars? What if you're a late entry to the profession, and the only woman in a testosterone-fuelled brigade of young French chefs,? asks Marie-Claire Digby
What if you’re fresh out of cookery school, your French is elementary, and your application to work at the three-star Guy Savoy in Paris is accepted? Follow the triumphs and travails of young American actor-turned-cook Amy Glaze in her food blog, msglaze.typepad.com, which has a huge worldwide following. To start at the beginning of her compelling story, go to the archive section and follow Glaze’s roller-coaster ride. Hang on tight there!