For 18 months, food writer and trained psychologist, Scott Haas immersed himself in the kitchen of award-winning Boston restaurant, Craigie on Main. By shadowing the head and sous chefs and the kitchen's other staff, Haas was able to observe the tight knit camaraderie and complicated relationships that emerged in the stressful environment. Delving deep into the drama and psychology of food service, Haas explores what it takes to make great food, how to be sucessful at an award-winning restaurant and what it takes to stay calm and sane under constant pressure.