Part autobiography, part recipe collection, ‘Chefs Don’t Feel Pain’ is a cookbook with a twist.It was written by Jonny Roberts, the owner and chef of Front Street restaurant Bolero Brasserie.In it are anecdotes of hardships he experienced on the way to becoming a chef and opening his own restaurant four years ago.The cookbook was something he had thought about, but never believed he’d have the time to write.He was encouraged to do so by his wife, Fiona Rodrigues and photographer Scott Hill. Bermuda National Gallery executive director Lisa Howie, lent her editing support.“The crazy thing is that it wasn’t something that I had confidence in, but I had confidence to start a restaurant, which is obviously much harder.”A special reception in honour of the cookbook’s launch will take place at the restaurant tonight.Readers might be a little surprised by its frankness, Mr Roberts said.“It is a little edgy; there is swearing in there,” he said. “[But] I thought,‘why not?’ As it is my real life it had to be real.”He devoted time at the end of each work day to write the book.“It was good because all the staff had gone, there were no phones, no customers. I’d grab a beer and it was just me and the computer,” he said.He titled the book ‘Chefs Don’t Feel Pain’ after a chef who frequently shouted that statement and lived by it.“It wasn’t a particularly fancy hotel and the chef wasn’t famous or even well known, in fact the food we prepared was mostly sh**, certainly by today’s standards; however this guy’s behaviour made Gordon Ramsay look like a p*#sy.“He was a big portly guy with fists like ham hocks.“You could actually sense his presence before you saw him. And in the beginning, I’m not ashamed to admit, I feared him. When the chef lost his temper, he lost it.”Mr Roberts was 15 years old at the time. He stayed on despite his fears and managed not to complain even when he sliced off the nails off two of his forefingers while chopping onions.Too afraid to ask for a band-aid, he wrapped his bloody finger in paper towel and kept chopping. He then somehow managed to slice the nail off his middle finger.“Unfortunately for me, [the] chef had spotted me wincing in pain and struggling to continue slicing the onions.“He yanked me by the elbow into his office and wrapped my two pulpy fingertips with scotch tape. [He then] bellowed across the kitchen, ‘chefs don’t feel pain’, and simply motioned for me to carry on.”Today he believes that to be a chef requires more than just being able to cook.“It’s perhaps a little more complex than that. No matter what rank, no matter where you are working, or for which big name you are working for, or at what standard being a good chef is about dedication, commitment, enthusiasm and discipline. You need to show initiative, be quick-thinking, positive, passionate, creative, and have an imagination. Skill and speed go hand in hand.”He continued: “There is very little free time and the long hours on your feet, coping with the constant heat and the sweat is enough to wear anyone down. It’s about putting up quietly with the burns and cuts.”Along with all of the above there’s shouting, swearing, sexual innuendos, dirty jokes and a warped, bordering on sick, sense of humour, and crazy practical jokes only adds to the quirky nature of a chef’s mentality.He laughed: “Now, at home, I am a quiet, gentle, easygoing, loving father and husband, but when I put my chef jacket on...”The book launch takes place at Bolero Brasserie today from 5.30pm to 8.30pm.‘Chefs Don’t Feel Pain’ can be purchased at the restaurant, Brown & Co and Gosling’s stores.