'A terrific read. And because it's just as interested in the people as the recipes, it's fascinating whether you're a foodie or not' --Independent on Sunday
'Vivid and enthralling... lucid and tightly focused... an outstanding food book' --Financial Times Independent
'This brilliantly observed book reveals life at the bottom of the food chain in the finest restaurant on the planet' --Financial Times
'The bulk of her perceptive and scrupulously researched narrative tells a different story, one in which food is both more and less than art' --Times Literary Supplement
The Sorcerer's Apprentices tells first-hand the story of a young chef enrolled in the restaurant's legendary training course. It shows her struggle to adapt, how she and the other apprentices learned to push themselves and the limits of their abilities, how they adjusted to a style of cooking that was creative in the extreme and how they dealt with the pressures of performing at the highest level night after night.
In past years stagiares have clashed with the severe demeanour of Oriol Castro, the restaurant's chef de cuisine; others have gone on to work at the restaurant. One was sent home each year, unable to fit into the high-wire act that is the el Bulli kitchen.
Complicating things even more, the stagiares lived together in shared apartments, so the events and emotions of their personal lives bled more than usual into the professional. The Sorcerer's Apprentices tells these smaller, more human stories as well.
At its heart, The Sorcerer's Apprentices is a quest: it tells the tale of a handful of aspiring young people who submitted themselves to a grueling challenge in order to be made better by it. It also offers an unprecedented, behind-the-scenes look at the most famous restaurant in the world, through the lens of those who, ultimately, made it work.