"It is amazing to read the story of how he came to be the chef he is―a pioneer for the industry, a believer in rural America, a supporter of local economies, and a wizard creating pure magic." ―Chef José Andrés
The chef and founder of the Michelin-starred restaurant The Inn at Little Washington gives us an inside look at the tumultuous joys and struggles that have brought him to his special place at the intersection of Main, Middle, and Gay.
World-renowned chef Patrick O'Connell has been recognized as a pioneer of American cuisine; his internationally acclaimed restaurant in the Virginia countryside, the Inn at Little Washington, is Michelin-starred and a Relais & Châteaux hotel. Named for the three historic streets in the little town where O'Connell's life and career have taken root, Main, Middle & Gay chronicles O'Connell's winding journey through the rough-and-tumble restaurant world.
Growing up gay in the 1950s and working as a paperboy and a cook at a hamburger joint, O'Connell found his place with other misfits in the addictive restaurant scene, where he learned to be nimble and grew up fast while working long hours and late nights with colorful characters. He lived free-spirited on farms with friends and traveled Europe, teaching himself to cook along the way. When he opened his restaurant in an old abandoned garage, he had no idea it would grow to the heights it has achieved today.
In his first-ever memoir, O'Connell shows us the evolution that has led the Inn at Little Washington to become a global destination for foodies and travelers alike.
About the Author :
Patrick O'Connell is a self-taught chef who pioneered a regional American cuisine in a rural Virginia village. His alliance with local farmers was born of necessity more than forty years ago, when nothing but milk was delivered to the town. In 1978, he opened the Inn at Little Washington in a former garage; now the restaurant is regarded as an international culinary shrine. Chef O'Connell is referred to as "the Pope of American cuisine."
Patricia Wells of the International Herald Tribune named the Inn one of the top ten restaurants in the world, hailing O'Connell as "a rare chef with a sense of near-perfect taste, like a musician with perfect pitch."
O'Connell was asked to cook for Queen Elizabeth II on her visit to Virginia in 2007. He has appeared on Good Morning America, the Today show, The Early Show on CBS, The Martha Stewart Show, Top Chef, The Diane Rehm Show, and Charlie Rose and is a frequent guest speaker at the Smithsonian and the Culinary Institute of America.
Review :
"Patrick O'Connell's Main, Middle & Gay is much more than a cook's memoir. It is a candid, uninhibited, and honest exploration of his life... In a 50-year adventure with the Inn at Little Washington, he transformed an ordinary village restaurant into the ultimate food sanctuary, and most of it through his own personal inventiveness, vision... and exclusive genius."
--Jacques Pépin
"It is amazing to read the story of how he came to be the chef he is--a pioneer for the industry, a believer in rural America, a supporter of local economies, and a wizard creating pure magic."
--Chef José Andrés
"Patrick has lived an extraordinary life, and it is captured so well in Main, Middle & Gay. The story of his upbringing and influences is fascinating, and his journey has been remarkable."
--Cal Ripken, Jr.
"At The Inn at Little Washington, Patrick has created a magical world built on a foundation of care and generosity, and in doing so has inspired so many of us to bring more creativity and intention to how we show up for the people we love."
--Will Guidara
"Each time I have the pleasure of dining at Patrick's table, I marvel at his creativity. I've never had the same meal twice, never seen the same menu. And each course reflects his passion for cooking, his fierce attention to detail, his pursuit of perfection, and his genius for turning food into art. In this memoir, he finally tells his incredible story."
--John Grisham
"A masterclass in storytelling, weaving together firsthand experiences, rich characters, and profound insights. An inspiring account that not only tells a fascinating story but also teaches that life's most invaluable lessons emerge from experience, reflection, as well as from both failures and successes."
--Gary Danko
"This delectable debut memoir from Chef O'Connell...sensuously describes favorite meals and key events early in his career, offering readers a bounty of memories worth feasting on."
--Publishers Weekly
"An elegant memoir of love in food, work, and life."
--Kirkus
