Sugar Burn

In this erratic memoir, Kurr describes life as a pastry chef, and tells stories of nightmare kitchens in an abusive, under-paying industry. He also offers advice on finding one’s own work-life balance. Kurr starts culinary school in his early 30s and goes into a great deal of debt in the process. Upon graduation, he learns about the world of staging (day-long ”interviews” in restaurants, when prospective employees work for free); when he finally gets a job, he describes the grueling hours, fast pace, and incredibly low wages. While he is working for one of the best pastry chefs in Chicago, the abusive workplace finally gets to him and he quits; he then drifts from job to job, leaving when he’s had enough or the restaurants close. Kurr claims his intention is to tell the truth about the industry and provide a cautionary tale for those contemplating a career in the restaurant business, but what comes across is bitterness and exaggeration. While some readers seeking the dirt on local Chicago restaurants might take notice, his lack of narrative focus won’t hold their attention. [em](BookLife) [/em]