During the production of our series Thought for Food last year, we met journalist Scott Haas at Craigie on Main in Cambridge, Massachusetts. While we were there to learn about techniques and cooking insights from Chef Tony Maws, Scott had already been a regular fixture at the restaurant for more than a year, carefully observing and conducting research for his upcoming book about the psychology of chefs.

Scott’s book, Back of the House: The Secret Life of a Restaurant, and our series, Chef’s Table, offer a rare opportunity to learn about how chefs think and how restaurants are run.

Enjoy this rare interview as Scott Haas speaks with Tony Maws about observing him for the book “Back of the House.”