Chef Hanalei Souza
We need more people like this in the world. Hard-working and fun-loving at the same time. In her generation, I’m pretty sure she is a unicorn. Such drive and passion for cooking plus wanting to lead a team, I’m impressed. Hanalei is writing her own ticket and it is going to be fun keeping in touch with her as she continues to develop and grow in the industry.
At the age of 23, she published her first book. A very related book of her experiences moving from a line-level employee to a leadership role. It really is one of the toughest jumps to make in the business. Your work buddys are now testing you to see how far they can get before you check them back into place. Other leaders with severe insecurity issues now see you as the competition and “out for them”. It’s a lonely place to be even though everyone is watching you.
Buy Her Book – Nice Work, Boys!
Take a look at her website and grab a copy of her book Nice Work, Boys! Order through her website so she can sign the book for you, who knows it could be a collector’s item one day.
Make it a point to browse through the site as well. Read some posts and take a look at her merch. She has some fun stuff on there. Then go to Instagram and give her a follow. @ladylinecook
Books We Discussed
Kitchen Confidential by Anthony Bourdain – Any aspiring cook/chef/dishwasher/whatever must read this book. A word of warning for those that want to continue to follow his books. His name is not protected so you will see plenty of crap out there that was written by some lowlife trying to capitalize on his suicide.
Zahav: A World of Israeli Cooking -This is a book that is geared to those with some good cooking skills. The average home cook may struggle with the recipes inside.
Danielle Walker’s Against All Grain, Meals Made Simple – This is the book Hanalei was referring to when talking about the autoimmune disease cookbook.
The Food Lab: Better Home Cooking Through Science Like a modern-day On Food & Cooking. This is not what I would call a light read but more of a reference book as you create new recipes. Understanding the why is so incredibly important in cooking, especially if you want to have any form of consistency.
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