A revolutionary chef with an insatiable god complex stumbles across a taboo protein, a discovery that leads him down a path of unraveled relationships, blurred moral lines, and... and... good god.... what is that incessant barking? Chef ...See moreA revolutionary chef with an insatiable god complex stumbles across a taboo protein, a discovery that leads him down a path of unraveled relationships, blurred moral lines, and... and... good god.... what is that incessant barking? Chef Sebastian "Seb" Boser is a celebrated and acclaimed icon in the culinary arts. The immersive dinner experiences at his flagship restaurant Jörd are renowned as almost life-changing events for the New York elites lucky enough to land a seat at his table. However, the artist has lost the lust for his craft and ponders if he'll ever find guidance from the Muses again. Olly Dufort, his best friend and sous chef, takes Seb on a trip that he hopes will reignite his passion. On this globe-trotting quest, Seb secretly discovers his new obsession, a forbidden and taboo ingredient-dog flesh. Returning home, he sets out creating an entire menu with this newfound protein. However, acquiring quality dog meat through his usual channels proves impossible, so Seb resorts to burglarizing pet owners and abducting pampered pups for his menu. At the heart of the story is Seb Boser's desperate, last ditch attempt at apotheosis-the rise from mortality to godhood. His ego can't wrap itself around the fact that he is, despite his creative genius, only human and subject to the creative ruts and limitations everyone else faces. Though he has acclaim and admiration, he hasn't earned it from himself-and he's one sick critic. As Seb falls deeper and deeper into his madness, tensions in his relationship with Olly and the restaurant are brought to a boiling point. As obstacles and mishaps mount, Seb becomes a man driven by vision and vision only-consequences be damned. If the Muses won't speak to Seb, Seb will force them to sing. Written by
Jono Mahoney, Jonathan Chase
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