Generation Chef Risking It All for a New Americ

Insidewhatlifeisreallylikeforthenewgenerationofprofessionalcooks—acaptivatingtaleofthemake-or-breakfirstyearatayoungchef’snewrestaurant.Formanyyoungpeople，beingachefisascompellingadreamasbeingarockstarorprofessionalathlete.Skillandcreativityinthekitchenaremoreprofitablethaneverbefore，ascooksscrambletoreachthetop—buttalentisn’tenough.Today’schefneedsthebusinesssavvyofahigh-riskentrepreneur，determination，andbigdoseofluck.TheheartofGenerationChefisthestoryofJonahMiller，whoatagetwenty-fourattemptstofulfillalifelongdreambyopeningtheBasquerestaurantHuertasinNewYorkCity，stillthehigh-stakescenteroftherestaurantbusinessforanambitiousyoungchef.Miller，arisingstarwhohasbeennamedtothe30-Under-30listofbothForbesandZagat，quitshisjobasasouschef，createsabusinessplan，linesupinvestors，leasesaspace，hiresastaff，andgetsreadytoputhisreputationandhisfutureontheline.JournalistandfoodwriterKarenStabinertakesusinsideHuertas’sroller-coasterfirstyear，butalsoprovidesinsightintothechallengingworldayoungcheffacestoday—theintensefinancialpressures，theovercrowdedfieldofaspiringcooks，andtheimpactofreviewsandsocialmedia，whichcandictatewhosurvives.Afast-pacednarrativefilledwithsuspense，GenerationChefisafascinatingbehind-the-sceneslookatdriveandpassioninoneoftoday’shottestprofessions.