I started this book at the library and couldn't put it down. If it wasn't for dinner, I wouldn't have. The Bocuse d'Or is the Olympics of the food world, a place where young talented chefs from the Michelin starred kitchens across the globe convene to test their mettle. Writer Andrew Friedman wrings a lot of mileage out of the American Team's unsuccessful bid for the podium in 2009, which was impeded by belated organization and clashing personalities. Friedman's narrative is intense and intensely intimate, letting you not only into the kitchen but delving straight into the competitive head game. Friedman lays out the little pitfalls that engender inspiration or the dreaded chef's block, mental obstacles that can cost a win. The thriller-esque writing depicts less subterfuge than you would expect, because there are no villains in this book. Instead, there are a lot of dedicated working heroes, people passionate about craft and driven to perfection by a culinary idee fixe. In particular, Thomas Kellar's nurturing spirit towards apprenticeship/mentoring (which I find lacking in architectural offices), resonates very clearly as the best path to promoting excellence. The Chef's integrity and worldview seems improbable in this messy world, but his success ultimately touches me deeply.