What are the odds that your next restaurant meal will be prepared by someone on drugs? Very high. An ex-chef and former addict on why cooks and coke go together like salt and pepper.
Jason Sheehan is a former dishwasher, fry-cook, grillardin and chef, and is currently a James Beard Award-winning food writer and restaurant critic for Westword newspaper in Denver, Colorado. His work has appeared in Best Food Writing for the past five years. His new book, Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen, is on shelves now.