To scores of the most recognizable rock and pop stars on the planet, Simon Dickinson is their go to guy when it comes to culinary delights. He’s spent the last three decades on the road nourishing the likes of The Rolling Stones on their record-shattering “A Bigger Bang” Tour, Prince’s mammoth “Musicology” comeback, several stationary editions of Lollapalooza right here in Chicago (where he lived for a stretch) and tons of time with Journey dating back to being their UK fan club leader turned traveling staff member during the globe-conquering “Escape” era.

Simon Dickinson is consistently comical as he describes a whirlwind that’s never for the faint of heart, but one that consistently maintains the old adage of his favorite band: “Don’t Stop Believing.”

Indeed, there’s very little Dickinson hasn’t done when it comes to the kitchen and nomadic crews, though he recently added a cherry on top of all those extraordinary experiences by writing the memoir “Food Rocks: The Real-Life, Near-Death Tales Of A True Rock And Roll Chef” (available at Apple, Amazon and online retailers). At a little over a hundred pages, it’s an easy, breezy, breathlessly entertaining read, but considering all he’s encountered and accomplished, it could easily spawn a sequel or even a reality show should all the right stars align.

In the meantime, fans of the many acts he mentions and the man himself can devour several continent-spanning stories that also touch on his beginnings in the restaurant industry to working a slew of prominent political and corporate events in between boarding thousands of planes, trains and automobiles. Dickinson is consistently comical as he describes a whirlwind that’s never for the faint of heart, but one that consistently maintains the old adage of his favorite band: “Don’t Stop Believing.”

If there’s a lesson to be learned throughout “Food Rocks,” it’s that perseverance certainly pays off, landing him on stages as gigantic as Knebworth (where Paul McCartney, Pink Floyd, Elton John, Eric Clapton, Phil Collins and Genesis all played within the course of a single day) to being the go-to guy who baked Keith Richards exactly five shepherd’s pies a day. Along the way, there’s burning incense to hide the smell of bacon from Prince, feeding a profusely thankful Iggy Pop after an explosive festival set and breaking down the literal road case logistics of precisely what it takes to get an operation this level up and running.

Future editions will benefit from a closer eye at the editing, but it doesn’t undermine the overall essence and his candid yet humorous approach to recalling tons of amusing anecdotes. Although there aren’t any recipes per se (easily a breakout book idea of its own), Dickinson directs readers to natural and healthier alternatives as he laments the current state of the American diet, while notable rockers such as Journey’s Ross Valory, The Storm’s Kevin Chalfant and Traffic’s Dave Mason sing additional praises over his plethora of hunger-filling pursuits.