The work of catering chefs largely exists behind the scenes—especially where lavish dinners and high-profile fundraising events are concerned. Despite the glamorous surroundings, catering chefs have little time to reflect on a job well done—there are always more waiting to be served. Authors Matt Lee and Ted Lee have written a book chronicling their experience as kitchen assistants in this unique subculture.
The front cover of "Hotbox: Inside Catering, the Food World's Riskiest Business" by Matt and Ted Lee. Photo credit: Henry Holt and Co.