Chasing Harvest

A chef's tale of love, loss, hopes, dreams, fears, fires & oil.
Who among us has the courage to keep chasing our dreams, even when those dreams shatter into a million pieces? In Chasing Harvest, culinary wunderkind Kevin O'Connor charts his remarkable journey from Californian hometown teen prodigy to globe-trotting Chef-at-Large for international olive oil producer Cobram Estate. Anchored around the company's olive harvests in both Northern and Southern Hemispheres, it reveals the trials and tribulations that led to this anointment, and the incredible produce, places and passions that continue to stoke the fires of his love for food.
Part memoir and journal, part cookbook—all heart—it is a captivating and visually sumptuous meditation on oil and flame as well as a searingly honest, gloriously unrefined account of a chef's search for meaning, one plate of food at a time.

California-based chef Kevin O'Connor has been working in professional kitchens since the age of 14. Having worked at some of Sacramento's most well-known restaurants including Mason's and ELLA, in 2009 Kevin opened Tree House, Sacramento's first pop-up restaurant, to immediate success. Stints at Michelinstarred Coi and Saison in San Francisco followed before Kevin took the role of Cobram's Chef-at-Large in 2014. Chasing Harvest is his first book.