I enjoyed The Sorcerer’s Apprentices, which talks about a season working at elBulli, the famous Spanish (or should I say Catalan) restaurant that is (was!) the center of so-called molecular cuisine (explored in Life, On the Line, reviewed earlier in this blog). (I will go on a parentheses diet now.)
The author tells the story of the restaurant though the eyes of the stagiaires, the unpaid, overworked, exploited, in my book, apprentices who make it possible. They are a very international bunch, with some barely speaking Spanish, which turns out to be a big problem, not surprisingly, and their lives are told in what could quickly degenerate in the syrupy athlete portraits we get for the Olympic Games, but somehow the book avoids this tiresome cliche — perhaps because the author is not afraid to show character flaws and planning mishaps or complete absences of planning along with their more glorious adventures. She shows how the fifty chosen few (out of 3000 applicants, to heck with the parentheses diet) are drawn into the obsessive, oppressive machine of the restaurant, expected to function as little more than deft fingers and to not think independently for fear of messing up the system. And get this, they never get to taste the food! Still, it’s an inspiring story of driven and creative cooks, and I’m talking about the stagiaires here. A good summer read.