Sous Chef

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.