Uh oh. I just remembered how very much Jen Agg hates those amateur reviewers, those damned bloggers who can't stop spouting their uninformed opinions.

Well. I'm sure she only meant obnoxious food bloggers who take bad photos of their plates and give her restaurants bad reviews. Right?

If not, she can blame her publisher for putting her book up on Netgalley and opening it up to us damned bloggers.

Jen Agg is a Toronto restaurateur – not a chef, but the owner of several very successful spots where her unique vision has been made reality. This memoir plunges right into what service at "The Black Hoof" is like – "exactly the type of service I want but so rarely get when dining out" – and that (along with a very early reference to Star Trek) is a big part of what sucked me in. Ms. Agg comes at service much the way I do, and for much the same reasons: I started out my working life in retail, and my first real office job was intensive trial-by-fire customer service, so I know how it's supposed to be done. That can make me a hard customer, because I have little tolerance for apathy or stupidity. And Ms. Agg is the same. "You can’t teach someone to give a s***." Oh – she has a list of phrases she never wants to hear a server say, and one of them is straight out of the training I had way back when: "No problem". Well, yeah, if I'm calling customer service, there is a problem. And I don't care if it's a problem for you – if I'm the customer, that's not <I>my</i> problem. It's really interesting to see someone else echoing my pet peeves.

Oh, and the customer? NOT always right. Truly.

One point she makes, which is similar to something I've been saying forever, is that everyone – sorry, she used all caps (as she often does): EVERYONE should work in a restaurant for at least six months. I've been saying retail, but it comes to the same thing: "it changes your perspective". Everyone. I'm looking at you, you giant Cheeto.

The book is chatty and colloquial, feeling like you the reader are sitting with Jen Agg over a cocktail or three. I can only think she talks exactly like she writes, and it's fun to read ("especially stabby violence"; " I don’t want to be all old-man-shakesfist-at-cloud"; "fundamentally it-getty"). She over-shares about her childhood and (compared with mine) wild teenage years, her sex life and political opinions (three guesses how she feels about the current administration). I loved when she – who embraced sex, drugs, rock and roll, smoking, and especially booze at a very early age and with all her heart – clucked softly over what kids today go through – after which she invariably acknowledged what she had just done. Oh, and she's absolutely a Trekkie. It's a hoot.

I've noted before how interesting it is to read something written by a person who is utterly and totally enveloped in a particular world; I've seen it mostly in Food People. They are so steeped in the ins and outs and intricacies of the food business, and maybe have never known any other world, never worked in any other field, that it's startling to see their point of view on … well, people like me, outsiders. The attitude toward non-insiders is illuminating; being Other isn't just a matter of race or class, what you drive or what you believe in or whether you prefer wine or beer – the food business seems to be an insular universe that looks upon the uninitiated with, often, distaste. The little passage about Saturday diners was … surprising to me.

I have a feeling I'm going to get myself in trouble with this, but here goes: Ms. Agg talks throughout her story about the extra difficulties she faces being a woman in charge, and about the caustic sexism of "the bro-chef way of life". She's a hero in her take-no-prisoners put-up-with-no-guff attitude toward life and work, breaking down barriers and glass ceilings and stereotypes. But … I have to note that at none of the restaurants she talks about opening in her career has she hired a woman chef. Let me hasten to add that I loathe the idea of someone being given a job or acceptance at a college or anything else solely because they're male, female, black, white, Indian, Martian, or born with six toes – but I just found it surprising that she has evidently never found a female candidate for any open chef position.

So – yeah. I enjoyed this, very much. I like the author's story – and I truly wish her well. I laughed, I cried, I learned the difference between salami and salumi, and how to say "better than yours" in Creole (Pan pi bon). And I learned to stop stacking my dishes when I go out to eat. I … always thought it was helpful. I'm a middle-class New Englander, and therefore uncomfortable with being waited on – I always wanted to clean up the table a bit under the illusion that it would save the server a bit of work – and apparently it does exactly the opposite. Damn. Sorry, all my past servers ever. I'll stop.

Great quote:
"…My knowledge of art up to that major turning point was mostly based on 'Do I like this?' 'Do I want it in my house?' Which, as it turns out, is exactly how to care about art."

While I'm mildly intrigued by the theme of The Black Hoof, no. Absolutely no amount of chili flakes could ever make me forget I was eating horse – I would never eat horse. And I'm disturbed by its inclusion on an upscale (or any) menu. Sourcing, please?

The usual disclaimer: I received this book via Netgalley for review.

I enjoy memoirs and was really curious about this one since I LOVE food. “I Hear She’s a Real Bitch” is the memoir of restauranteur Jen Agg, the owner of Black Hoof, Cocktail Bar, Rhum Corner, and Agrikol restaurants. She is blunt, assertive , knows what she wants and she does not apologize for it. Due to this, she is frequently labeled as “a bitcb” but by trusting her own instincts, has risen to be “a star in the restaurant world”. This book is a wonderful behind the scenes look at how difficult it is to get a restaurant off the ground and make it successful. I enjoyed reading the chapters related to her menus -there was an entire chapter dedicated to charcuterie boards which made my appetizer loving heart SO HAPPY. Jen is extremely candid in the problems that she faced and the things that she learned while building her empire but I will say I found the flow of the book to be a bit off. One chapter would be an indepth discussion of wine selections and table layout and then the next chapter would be about how much she liked sex, where she had sex and basically just all the sex. The thought of “well that escalated quickly, I thought we were just talking about cheese and wine pairings?” flashed through my mind on several occasions. Still, it was an interesting read and the perfect palate cleanser for me since I have been reading back to back thrillers lately. Many thanks to Netgalley and Penguin Random House for an advanced copy in exchange for my honest review. 3 stars.

Terrific memoir in the vein of Blood Bones and Butter. Heartily enjoyed and didn't want it to end.

I had heard a thing or two about Jen Agg's memoir I Hear She's a Real Bitch before I was able to get my hands on it. Agg is a Toronto restaurateur, a successful woman in a testosterone industry, so I figured she'd be smart and tough and not really someone to trifle with. And all that is true. But what I didn't know is that's just the beginning of the Jen Agg story. 

First, a couple of disclaimers. This book is not for everyone. She holds almost nothing back of her history, so anyone who is squeamish about language, sex, art, feminism, or brutal honesty should probably steer clear. This memoir does not come with a PG rating. And secondly, as Jen and her amazing restaurants are in Toronto, her book came out there first. It's only the international edition that is out now; it won't be out in the States (or on ebook) until September. But don't worry--I'll remind you when the time is near. This is not a book to be missed. 

So back to our story. I Hear She's a Real Bitch starts with Jen running her cornerstone restaurant The Black Hoof, noticing every tiny nuance that exists in the space. She knows with a glance what is happening on the floor. She sees which server needs a whispered reminder of how to serve her signature charcuterie board. She sees which water glasses are low. She knows what's happening at the bar. She sees the food that needs to be run to tables. She picks up the lonely dropped fork on the floor and glides through the crowded space to rectify everything that is slightly out of place or askew. Nothing escapes her razor-sharp notice or her exacting standards. 

After the introduction to the masterful restaurant runner that is today's Jen Agg, we get transported back to her childhood in Scarborough in Onatario, where she climbed trees and jumped off the roof of her family gazebo and experienced life in a vibrant way. That unblinking attention that she gives to every detail of her businesses she turns to her past, and takes readers on a raucous journey of alcohol, sex, friendship, heartbreak, manipulation, and education. While traditional book learning may not have been her thing when she was a teenager, the things she did learn helped turn her into the unique, outspoken, successful businesswoman she is today. 

Her memoir continues through her years of bartending, her "starter" marriage, and her first restaurant partnership that ended with Jen having to declare bankruptcy or pay off $300,000 of debt she didn't have. But she takes those experiences and uses them to work smarter. Today she finds herself in a very happy marriage and owner of The Black Hoof, Cocktail Bar, Rhum Corner, Grey Gardens, and Montreal's Agrikol. Although she is not without controversy (what brutally honest woman isn't?), she thrives on social media and speaks out for women everywhere. 

With sardonic wit, biting honesty, complete openness, and the intelligence of a successful entrepreneur, Jen Agg tells all, personal and professional, intimate and public, and she does it with style. If you're a fan of hers or not, you have to agree that she has guts. And if you want to know just how gutsy she is, read the book. 



Galleys for I Hear She's a Real Bitch were provided by Doubleday Canada through NetGalley.com. with many thanks.

I'd not heard of Jenn Agg before receiving the ARC from Netgalley so I had no preconceived notions about this memoir. I enjoyed learning more about the bar/restaurant business but not so much about all the TMI of her personal life. The writing doesn't flow (or maybe it does as stream of consciousness.) I wish her the best of luck with her future endeavors.

A thoroughly interesting and detailed account of operating a small, upscale restaurant. Attention is given to every little nuance in order for the customer to have a delightful experience. We also learn all about the owner and how she came to developing and running her establishment.

I felt that the restaurant parts of the memoir were very interesting, but her personal life which I suppose was used to make her relatable to readers was a bit off putting for me.

Thank you to Penguin Random House Canada and Doubleday Canada for providing me with an advanced copy of Jen Agg's memoir, I Hear She's a Real Bitch, in exchange for an honest review.

PLOT- Jen Agg's memoir, I Hear She's a Real Bitch, details her life as a successful restaurateur in Canada. 

LIKE- Previous to reading her memoir, I had never heard of Agg, nor have I dined in any of her restaurants. I was drawn to the concept of her memoir and was not disappointed. What comes across most, is Agg's love of creating new restaurants, she lavishly describes the design process, both with regard to aesthetics and practicality. Her enthusiasm for creation, made me reflect on my own love for dining out and how the meal is just one part of the overall experience. When I go to an amazing restaurant, whether high-end or a local dive, I don't simply want to eat, I want to be transported, to have an experience. Agg is an expert at crafting experiences.

I've never had a job in the restaurant industry, although my ex-husband was a server and I spent many after-hours hanging out with the staff where he worked, learning about restaurant politics. I also had a childhood friend whose parent's owned a high-end Japanese restaurant in Hawaii and allowed us to run amok in the kitchen. Since many years have passed, I can without fear of incriminating them, spill the beans that we ate green tea ice cream directly from the giant container. EW!!! In any case, with my glimpse of behind the scenes, I was fascinated by Agg's closer look, especially the politics of the back vs. front house staff and the discrimination/harassment that women face in this industry. Some of her revelations were shocking. It sounds like you have to be an exceptionally tough woman to make it in the restaurant industry.

Agg is a woman with big ideas and strong visions, but she also explains that collaboration and trust in others, is imperative to her success. She is willing to take-on a variety of roles, but as she has grown in the industry, she has discovered both her interests and her skills. She surrounds herself with other professionals who provide other talents and she is clear, that she wants to succeed along side them, not just because of them. It's a collaborative business. I got the impression that she might be unique and that not all restaurateurs are willing to fully collaborate or give credit, where credit is due.

DISLIKE- Nothing. I Hear She's a Real Bitch is a fresh and exciting memoir.

RECOMMEND- Yes! Whether you're in the industry or just like to dine out, I Hear She's a Real Bitch is a worthy read. Agg is a great role model for entrepreneurial women. She's fierce!

I really enjoyed the glimpse into Jen's life and the restaurant biz. She is sharp, quick-witted and seemed kind of cool. I liked her directness and her ability to follow her dreams no matter what obstacles popped up. She is passionate about her career and values those in her employ who feel the same. She is definitely a fierce, kick-ass female who makes no apologies about being so. You go girl!

B-O-R-I-N-G!! I think I got through the first chapter before calling it quits. Just not my style of writing or venue.

I liked this book a lot. I found it to be very dry in some places and conceited in others. In my opinion chefs usually do have that f you attitude. I skimmed through some of the chapters but that being said, if you are a foodie like I am you will like this book

A little try too hard to be the female Bourdain. NO ONE is Bourdain but Bourdain. Still, it's nice to read a book about a woman who takes no sh&t.

I think this book would have been much more enjoyable had I been in any way involved in the restaurant business. Unfortunately, it's not an industry familiar to me, nor is it one of any great interest. The book delves far deeper into the actual machinations of that industry than an outsider like me can tolerate, and as such, the story rather quickly devolved into a source of boredom. That boredom prevented me from finishing the story, so I can't in all good conscience give it higher than the 3 stars I left.

A while ago I read Generation Chef: Risking It All for a New American Dream, the story of a young chef determined to open a renowned restaurant, and the business and food selection processes were most interesting. Jen Agg's story is from an opposite POV, and that is she was not a chef but a trained bartender, running her own cocktail bar in Toronto. After the lost the business she opened The Black Hoof, a restaurant featuring charcuterie, the craft of curing meat such as salami, sausages, pates, and more, even though she had no training in the culinary arts. But before she gets to the biz of running a restaurant, she covers her teen years and what led her to opening what would become world famous eateries in Canada.

It took me a bit to get interested in what Jen had to say but turned out this was this a rocking read! I had never heard of Agg before but I was instantly captivated by her blunt and outspoken personality which came through loud and clear (and you get a clear picture of just how much sex she does get!). This is a perfect book for Anthony Bourdain fans.

For more on the restaurant biz, try The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant; Restaurant Man; and Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, and the novel, Sweetbitter.

Thanks to the publisher and NetGalley for the digital review copy.

Just too dry of a read for me. I think you have to in that particular profession

I am pretty much over food, food writing and celebrity chef books- over done to say the least-that said this book was decent - the first chapter would make a perfect short story/read

Sorry, I can't read this. Not in Kindle format.
Sorry, I can't read this. Not in Kindle format.

My apologies; I'm unable to review since it's not in the kindle format