Never Order Chicken on a Monday!
Book Review of Food Critic Matthew Evans' Memoirs
Chef, restaurant reviewer and editor, Matthew Evans has worn many hats during his time within the Australian food industry and his first book, Never Order Chicken on a Monday, chronicles the culinary journey he has travelled through each of these stages of his career.
A Lifelong Love of Food
Matthew Evans writes of his love affair with food which began in his early years. It is during his typically Australian childhood that his taste buds learn to be discerning and that he decides nothing could or would be better than being paid to work around food! The descriptiveness of Evans’ writing when recollecting his youth certainly indicates to the reader that an enjoyable and entertaining read lies ahead.
Meet Matthew Evans, Chef!
Becoming an apprentice chef was not all that Evans expected and his insight into the realities of life in a restaurant kitchen may somewhat surprise, or even shock, readers. The romanticism that Evans was expecting may not have been realised and yet later in Never Order Chicken on a Monday he acknowledges the importance of his early career experiences. The restaurants where he worked are not named but are at times shamed, and the reader is left both amused and aghast simultaneously. Evan’s descriptive ability will certainly convince many to never again order cooked oysters when dining out!
The Life of a Food Writer
Unsatisfied with life in the kitchen but left with an unquenched passion for exquisite flavours, Evans morphs from chef to freelance food writer. With his insight into the food industry, he finds himself well equipped to write the kinds of restaurant critiques that can make or break a dining establishment. The foray into the world of words is not a seamless one though as the life of a freelancer can be haphazard, and for a period of time it is his adoration of food, along with his personal savings, which sustains him.
Becoming Renowned as One of Australia’s Most Influential Foodies
Matthew Evans’ ongoing love of all things gastronomic continues as he becomes editor of the Sydney Morning Herald’s Good Food Guide and thus a highly respected player in the Australian restaurant game. His writing about these times continues to engage the reader and his divulgences offer a rarely seen insight into the industry, one which at times may not be all it appears
Matthew Evans’ Dining Advice
The following advice based upon the author’s experience is helpful to any reader who enjoys restaurant dining, and in the words of Matthew Evans himself, the best restaurant is; “local, affordable, somewhere you feel comfortable, serving food you like to eat and wines you want to drink, and somewhere that makes you feel loved.”
Never Order Chicken on a Monday is a brutally honest account of the author’s experience in the Australian food industry and a highly recommended read to all who enjoy both fine dining and fine reading.
