For Jonah Miller, being a chef is as compelling a dream as being a rock star or professional athlete. At twenty-four, he quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line. His Basque restaurant, Huertas, is in New York City, the high-stakes center of the restaurant business for an ambitious young chef. Journalist and food writer Karen Stabiner takes us inside Huertas's roller-coaster first year, providing insight into the challenging world a young chef faces today: intense financial pressure, an overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives. A fast-paced narrative filled with suspense, and a fascinating behind-the-scenes look at drive and passion in one of today's hottest professions. -- adapted from publisher website.