NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIMEThe back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional … takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion.
Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers.
In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.
From the Trade Paperback edition.
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A good read. Gibney writes well in addition to being a good sous chef. The book gives one an education as to what goes on in an upscale restaurant kitchen. It was an interesting education. Enjoyable!
Fascinating look behind the scenes of a large fine restaurant in NYC. I got to learn about interesting products such as “meat glue;” interesting processes such as sous vide (which I want to figure out how to try at home); and disgusting “gourmet” foods that I wouldn’t touch with a 10 foot pole, such as cured pork jowl and beluga lentils. You’d …
I love reading about chefs and their busy lives. This is almost minute by minute trip through a typical day in the life of a popular restaurant in New York city. Its written in the “first person” and he is able to relate a variety of feelings as he tackles his responsibilities as a sou chef. I learned about the rigid militaristic command the …
A fantastic view of a “day in the life” of a fine dining restaurant behind the scenes.
Great look at life in “the back of the house” from morning and though closing.
Similar to Anthony Bourdain’s “Kitchen Confidential” this book portrays a typical day in the life of a chef at an upscale New York restaurant. Like the swan, whose graceful gliding conceals frantic paddling beneath the surface, the smoothly operating machine that customers see is sustained by the fast paced, stressful, but addictive work of …
Definitely written for those in the restaurant business.
The book was ok. It gave insights to how the fine dining restaurants in big cities function.
I liked the overall book, although I thought the author really elaborated certain functions of the restaurant to a fault at times. Can’t believe anyone can keep up the intensity to deliver top quality meals night after night. Gave me a tremendous appreciation for the team effort required in a top shelf restaurant!
Really shows what a sous chef goes through on a daily basis…no thanks to that job! Tough
I spent 5 decades in the Foodservice Industry. I felt the author jumped back and forth between articulating with overly elitest terms and phrases to coarse street language and excessively bad, schizophrenic behavior.
I’m a retired chef and guy is too full of himself
A great behind the scenes of a restaurant. I knew restaurants were difficult to run, especially the good ones, but this just proves it. I loved the insight to the people and the hubbub beyond just the pretty candles on the table and the the polite wait staff. Everyone who eats out needs to read this!
I thought it was very interesting to learn how this business works. I enjoyed it.
An interesting look inside the kitchen
Very interesting if you want to have a better understanding of how difficult and complex it is to run or own a three star rest
If you love cooking and always wondered what *really* happens in the kitchen of a fine restaurant, you must read this book – it is superb!
This book was an interesting read and extremely informative about life in the food industry. Having a chef in the family, it gave me a realistic look at what goes on in just one 24 hour period in a restaurant kitchen. I really like reading about the prepping in anticipation of the dinner service and the way meals were put together and sent to the …
Astute, sensitive and loving look at the traditions, aspirations and dedication of the culinary professionals in ‘service.’
Informative