Dogs On The Line

Dogs On The Line

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Behind the Pass: The Unvarnished Hell of Life in a Professional Kitchen
 • Brian Donnelly
12
Forget Billionaires: The Real Reason Your Wallet's Empty Is HIDING in Plain Sight!
 • Brian Donnelly
19
A Memoir of Drinking, Stopping, and Starting Again
 • Brian Donnelly
38
Burnt
 • Brian Donnelly
A Love Letter to the Restaurant
 • Brian Donnelly
How to get a job in a three-Michelin-star restaurant
 • Brian Donnelly
4
Forget Billionaires: The Real Reason Your Wallet's Empty Is HIDING in Plain Sight!
You're Blaming Capitalism, But This Is Eating Your Lunch!
 • 
Brian Donnelly
19
A Memoir of Drinking, Stopping, and Starting Again
The Monster and Me
 • 
Brian Donnelly
38
Offal Truths: Why the Ugly Bits Matter
By someone who still gives a damn
 • 
Brian Donnelly
5
Three Michelin, A Working Guide
What's it like inside the belly of the beast
 • 
Brian Donnelly
7
How to get a job in a three-Michelin-star restaurant
The Fat Duck: A Job Interview that’s not like any other
 • 
Brian Donnelly
4
Behind the Pass: The Unvarnished Love of Life in a Professional Kitchen
So you read my last piece — Behind the Pass: The Unvarnished Hell in a Professional Kitchen.
 • 
Brian Donnelly
5
Behind the Pass: The Unvarnished Hell of Life in a Professional Kitchen
Marco Smoking © The Estate of Bob Carlos Clarke
 • 
Brian Donnelly
12
Blueprint Against the Death Star: A Reckoning with the Michelin Effect
Let’s not beat around the amuse-bouche.
 • 
Brian Donnelly
Burnt
The death of a family restaurant
 • 
Brian Donnelly
Dogs On The Line
Dogs On The Line
Dogs on the Line is about Chefs, Restaurants, Economics and Addiction.

Dogs On The Line

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