Sous Chef: 24 Hours on the Line
| Author | : | |
| Rating | : | 4.23 (786 Votes) |
| Asin | : | B00FIN2IRM |
| Format Type | : | |
| Number of Pages | : | 459 Pages |
| Publish Date | : | 2014-01-28 |
| Language | : | English |
DESCRIPTION:
Michael Gibney began working in restaurants at the age of sixteen and assumed his first sous chef position at twenty-two. He ascended to executive sous chef at Tavern on the Green, where he managed an eighty-person staff. . He has worked in the kitchens of Morgans Hotel Group, 10 Downing in Manhattan, and Governor in Brooklyn’s DUMBO, among many others. He lives in Brookly
Written in the second person, it's intense and immediately devourable. An Best Book of the Month, April 2014: Reading Michael Gibney's Sous Chef--a debut that plays at the outer bounds of memoir--may be the closest most of us will ever come to living a day as the second-in-command at a Michelin-starred New York City restaurant. In Gibney’s hands, the anonymous act of preparing and serving great food to ravenous multitudes feels authentically noble, verging on heroic. Sous Chef has all the drama, disaster, and triumph people have come to expect from reality restaurant TV, but far more intimate and nuanced. On every page, Gibney turns out phrases to savor: this is kitchen writing on par with Gabrielle Hamilton's Blood, Bones & Butter. No one who’s read Ant
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. 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. 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. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exception
"Your first tip off is the quote from the Brothers Karamazov: A lot more here than a book about cooking" according to Regular Amazon customer. I didn't expect a book about cooking to be a page-turner, but boy was I wrong. Read it in 2Your first tip off is the quote from the Brothers Karamazov: A lot more here than a book about cooking Regular Amazon customer I didn't expect a book about cooking to be a page-turner, but boy was I wrong. Read it in 24 hours, and at the end, I was exhausted!These chefs work hard. It's not just about the food, but about people on both sides of the "service." In a real sense it's not even so much about cooking as about doing something right, the best way that you can, being passionate about your work. I once read a translation of Aristotle's definition of art as "the right making of a 'thing to be made.'" And in that sense these chefs are artists.Not surprisingly, perhaps, it turns out the the author has two fine arts degrees, BFA in painting, MFA in writi. hours, and at the end, I was exhausted!These chefs work hard. It's not just about the food, but about people on both sides of the "service." In a real sense it's not even so much about cooking as about doing something right, the best way that you can, being passionate about your work. I once read a translation of Aristotle's definition of art as "the right making of a 'thing to be made.'" And in that sense these chefs are artists.Not surprisingly, perhaps, it turns out the the author has two fine arts degrees, BFA in painting, MFA in writi. Great book on what its like to work in a restaurant Clockwork Burgundy Great book on whats its like to work in a restaurant on a double shift, even the after work part where he talks about going a bodega to get a beer and the clerk asks "no sandwich? No ice cream tonight?" Which is was pretty accurate of what a lot cooks crave after a 12+ hour shift of fancy food.. Fascinating behind-the-scenes look Well written, detailed look at the BOH. Better than anything you'll see on televisionGibney paints a clear picture of the sights, sounds and smells as he takes you through his day. All the ups and downs and thoughtful insights of an experienced sous chef in the kitchen and out. A wonderful look at the people as individuals and as a team, and the personalities of those who often amaze us with their talents and hard work.