Re Converted Sous Chef: 24 Hours on the Line - Michael Gibney

Written by Michael Gibney
Format: MP3

Written by: Michael Gibney
Narrated by: Fred Berman
Length: 5 hrs and 46 mins

Format: Unabridged

Release Date:03-25-14
Publisher’s Summary

The back must slave to feed the belly…. In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners 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 listeners 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.
What the Critics Say

“A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.” (Anthony Bourdain)

“This is excellent writing - excellent! - and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.” (Gabrielle Hamilton, author of Blood, Bones & Butter)

“Sous Chef is a marvelous, superbly written, intelligent, and accomplished book. I know no other book that so vividly renders the experience and complexity of life in a big restaurant kitchen. The sheer amount of knowledge demonstrated here of the particulars of cooking is immense, and the dynamic, seesaw relationship between chef and sous chef is especially well achieved. I was gripped by the author’s culinary passion and literary sophistication. Bravo!” (Phillip Lopate)

Although there have been an effusion of chef autobiography’s as of late, Michael Gibney’s fictionalized account of a single day in the life of a sous chef at a high end NYC restaurant is a fresh view of life in the kitchen. Gibney takes the reader into the tumultuous underbelly of the restaurant. Employing the uncommon the second person narrative style, Gibney places you, the reader, in the middle of the kitchen.

An amalgamation of people and restaurants, Sous Chef captures perfectly the stresses and triumphs of the eponymous role. Fortunately, for those of us not familiar with restaurant kitchens, Gibney maps out the landscape, people, and roles, both graphically (with diagrams), and with text descriptions. He also, helpfully includes an extensive glossary for equipment, people, food, and terms used in the kitchen, from cook to stagiaire and from LOI to Wondra flour.

This behind the scenes portrayal of a restaurant kitchen is both a fun and educating read.
5.0 out of 5 stars THE AUTHOR HAS A WAY WITH WRITING. I’M WAITING FOR A MEAL, February 3, 2014

By

Schuyler T. Wallace “Writer, traveler, retire… (Wilsonville OR) - See all my reviews
(VINE VOICE) (REAL NAME)

This review is from: Sous Chef: 24 Hours on the Line (Hardcover)

Vine Customer Review of Free Product (What’s this?)
In his illuminating book SOUS CHEF, Michael Gibney grabbed both of my vulnerables, reading and eating, and I enjoyed every minute of it. Who knew of the wild rumpus I created in the kitchen when I placed my food order. I didn’t know my arroser from hot pommes until I read this book that describes a busy night in a starred NYC restaurant. Bravo to a true artist and thanks for inviting me to dinner. Incidentally, an extensive glossary is included in the book to acquaint the reader with culinary terms in case you’re not familiar with your own pommes.

Behind that swinging door to the kitchen is a community of white clad lunatics. The only redeeming feature they all share is their dedication to providing quality food to the customers gathered out front. Unlike Denny’s, where a couple of gum chewers grill hamburgers, fry hash browns, and dip soggy spaghetti, the fine restaurant has a strict hierarchy of many employees with a myriad of complex tasks. The… Read more
5.0 out of 5 stars A great read for foodies and anyone interested in how fine restaurants are run, January 28, 2014

By

Wine Teacher (Moorhead, Minnesota USA) - See all my reviews
(VINE VOICE)

This review is from: Sous Chef: 24 Hours on the Line (Hardcover)

Vine Customer Review of Free Product (What’s this?)
This is a very fast read. It is a book from the perspective of a sous chef in a very fine upper end restaurant where perfection is the only acceptable outcome. Anyone who has been to places like that may wonder how they do it and do it so effortlessly. It isn’t because there is so much behind what we see on the plate. Fine restaurant meals are pricy because of the tremendous labor, resources, high cost ingredients, waste and management that are all in the cost structure. This book reveals all those things that we have taken for granted. The book covers the design of a top notch kitchen and the various stations and functions. It also covers the entire management structure of the kitchen. The books covers the preparation for one day of service. The personality issues are very interesting but all in the context of how the operation of such a fine restaurant may be affected. There are also many food related insights as to how such fine plates of food is really put together… Read more

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