Matthew Evans has been a chef and restaurant reviewer. Until recently he
was senior restaurant critic at the Sydney Morning Herald. He was
editor of The Good Food Guide in New South Wales, which sells 40,000
copies a year across the state and a contributing writer for the guide
in Victoria, which also sells 40,000 copies a year. He has appeared on
television and radio on numerous occasions and at one point in his life
ate out an average of ten times a week. He contributes regularly to the
SMH.

What is it really like to work in a restaurant? What do chefs do when
they are running out of the night’s most popular dish? Do they really
serve food that is on the turn? And how do they make it seem fresh? What
happens to a restaurant when it gets a bad review? How many of us
really have a sense of what goes on behind the scenes of our favourite
restaurants? In this hilarious book Matthew Evans draws on his many
years of experience as both chef and restaurant reviewer to ridicule and
revere, expose and acclaim the secrets behind one of the most lucrative
and risky businesses in Australia. Part memoir, part expose, NEVER
ORDER CHICKEN ON A MONDAY is as brilliant as it is brave – an
inspiration for anyone stuck for conversation over dinner.H’s Good Weekend. His latest passion is cooking at home.