Sous Chef
Ratings5
Average rating3
15
Ratings5
Average rating3
The 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 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. - Jacket flap.
Reviews with the most likes.
Only made it through Part 1 of the audio book. The narrator sounded like he was bored and everything sounded like lists instead of narrative. Might try the actual book, because I want to be interested in the story
Author and former sous chef Michael Gibney takes us through a day in the life of a restaurant. No detail is too small to share; nothing is presented that isn't linked to the bigger world. Gibney begins at the arrival of the first workers at the restaurant and carries through the morning and afternoon of the earliest preparations, through the early evening and late evening of the mad rush that is the restaurant, and through the late night of the final tasks to close down the restaurant for the day. It's a long day, an exhausting day, a day of stresses and amazing creations, of working together, of contributing. It is a beautiful and true picture of a restaurant life.
