Author Jody Eddy — who co-wrote the 2012 look at restaurant staff meals, Come In, We're Closed — stopped by the Googleplex to talk about the often "intense" process of compiling, organizing, and photographing the book. Among the details gleaned: Thomas Keller's Ad Hoc serves a "blowout" staff meal where dogs are invited; Montreal's Au Pied de Cochon serves a 2a.m. staff meal; and the first staff meal Masaharu Morimoto ever served at his restaurant was a maki roll literally the length of the restaurant. Also: Eddy's collection of sketchbooks and journals depicting what staff meals "mean to the chefs" might become its own book.
by Erin DeJesus