If ever you've worked in a restaurant, you know Jason Sheehan. You probably didn't work with him, but you worked with any of the tens of thousands of chefs, cooks, and other assorted prep staff cut from a similar cloth: efficiently crass, utterly obnoxious and thoroughly proficient in the kitchen. One day they were your best friend, the next you were the butt of their jokes. You hated them, but somehow manage to think fondly of them all these years later.I relived lost memories of a few short years working in the front of the restaurant as I devoured "Cooking Dirty." I'd always wanted to be one of the kitchen guys, with that nonchalant cool that comes from too many hours of chain smoking, heavy drinking, excessive heat, sleep deprivation, and rampant womanizing. This book was pure rebellious adventure, allowing me the chance to sneak back into the Clorox-tinged scents and bright lights of the restaurant, engage in a bit of chicanery, and then return home none the messier for it. It was culinary voyeurism. I got to be on the inside, if only for a brief time.The stories are both engaging and entertaining. Sheehan's life goes through a tumult of highs and lows, and he seems better for it all. I'm disappointed at the expected yet misplaced references to Bourdain. I'm a fan of Anthony, but Jason Sheehan's work is at once more pure and grittier. This is a chef's chef, a man's man, and a storyteller of the highest grade. I look forward to future volumes, and hope that the life of celebrity chef doesn't dull Sheehan's obvious wit or his passion for the kitchen!