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Sous Chef: 24 Hours on the Line

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 foodthe 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 insiders 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....

Title : Sous Chef: 24 Hours on the Line
Author :
Rating :
ISBN : 9780804177870
Format Type : Hardcover
Number of Pages : 240 pages
Url Type : Home » Sous » Sous Chef: 24 Hours on the Line
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Sous Chef Hours on the Line by Michael Gibney Sous Chef Hours on the Line . Rating Details , Ratings Reviews 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. Sous Chef Hours on the Line Buy Sous Chef Hours on the Line by Michael Gibney ISBN from s Book Store Everyday low prices and free delivery on eligible orders. Sous Chef Hours on the Line Michael Gibney Sous Chef Hours on the Line Michael Gibney on FREE shipping on qualifying offers NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME Sous Chef Hours on the Line Bookreporter Chef Michael Gibney uses hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen In SOUS CHEF, 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. Library Review Sous Chef Hours on the Line by Such is the accomplishment of Sous Chef Hours on the Line, the first book by Michael Gibney Gibney is the former executive chef at Tavern on the Green He s worked for a who s who of prestigeous restaurants including Per Se, Le Bernardin, Bouley, Ducasse, wd , and Momofuku. Sous Chef Hours on the Line by Michael Gibney From the publisher An immersive, adrenaline fueled run that offers a fly on the wall perspective on the food service industry, allowing readers to briefly inhabit Sous Chef Hours on the Line by Michael Gibney Sous Chef Hours on the Line Ebook written by Michael Gibney Read this book using Google Play Books app on your PC, android, iOS devices Download for offline Sous Chef Hours on the Line by Michael Gibney Sous Chef Hours on the Line 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. Nonfiction Book Review Sous Chef Hours on the Line Forgoing the usual route of outrageous stories, name dropping, or straight ahead cookbooks, Gibney writes about what it s actually like to work in the kitchen of a Sous Chef Cook Something Amazing Today What is Sous Chef Sous Chef is the shop for people who love cooking We are the place to be online for cooks and chefs with ingredients, equipment, tableware and

Sous Chef: 24 Hours on the Line Reviews

  • karen

    24 hours in the life of a sous-chef.

    this is a really fun book for foodies, although in a way, it might be akin to carnivores reading Eating Animals. for people who want to retain the mystery and ignore the warts of what happens behind-the-scenes at restaurants, this might take away the glamorous candlelit magic of the dining experience. not that this is in any way an exposé - everything in this book reinforces restaurants' strict adherence to the health code and the pure love that goes into food
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  • Gina *loves sunshine*

    I listened to this on audio and thought that added to the experience!! I love food, I love cooking, chopping, serving, and I love planning menus. I also love eating at restaurants that cook and make everything from real food...from scratch!! So...how does one classify this kind of restaurant to the fast food, chain restaurant eating masses??? because I say this would be behind the scenes at a real food restaurant..but most people would look at me funny like doesn't every restaurant serve real fo ...more

  • Emily

    This book was SO MUCH FUN! If you like watching Chopped, have ever imagined yourself on a cooking show while dicing vegetables, or just generally enjoy eating fancy food, then this is for you.

    Sous Chef is written in second person, which is a great twist because it makes the story seem so immediate. You are the chef that will make or break dinner service, and you're the chef who knows exactly how to fillet a monkfish and test the preparation of the foie gras. You know the kitchen hierarchy and w

    First are the gambas, because they take the longest. You lay them on the hottest part of the plancha so that they can Maillardize without overcooking in the center. Then come the green-lips. You pour them into a steaming hot copper pan, hit them with a knob of butter, drop in four fingerfuls of shaved fennel, a spoonful of garlic confit, a splash of wine, and a dollop of soubise, then cover them with an inverted sauteuse and let it ride. You flip the gambas and drop the herring on the plancha.


    Because this is actually 24 hours in the life of a sous chef, the ending gets a little too maudlin and philosophical for me. After dinner service is over, you're out to the bars to pontificate on the nature of service - which is fine, but is in such contrast to the earlier rush of cooking descriptions that it almost feels out of place. Sous Chef is obviously very gimmicky, but that's nowhere more clear than when dinner winds down and "you" wander home to Brooklyn. I could have done without that part of the book and read about the brunch service instead - even though that breaks up the 24-hours-on-the-line idea.

    The only way that this book could have been better is if it were a choose your own adventure book. Granted, the kitchen would be in flames before I even started cooking the specials, but it would be fun to go through even more variations of this day. (Are you listening, Michael Gibney??) ...more

  • Mo

    *I received an ARC through a GoodReads contest. My thanks to the author.

    This book tells you everything you ever wanted to know and more… MUCH more… about what goes on behind the scenes in the kitchen of a fine dining establishment. I considered this to be a bit overwhelming, as I am not in the food industry, and this was much more information than I ever wanted or needed. However, I read every single word and have the glazed eyes to prove it.



    I think this book is more suited for those who current
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  • Daniel

    This started out a little preachy-career-day to me. Focus and commitment and love of the art. I believe in the sentiment and I appreciate what it takes to get that plate in front of me, but I've heard it before.

    And I can't say much for the paper-cut-out cast. And, as this was in second-person, I was surprised to find myself included in this cast.

    However, I did appreciate the nuggets of real knowledge and food lore that I got from this book. And the food service was like a well choreographed acti
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  • Sean

    Let's get this out of the way: I'm a food nerd. I've worked in restaurants, I had a subscription to Gourmet magazine for a decade (RIP),I love to cook at home, I consider Mark Bittman one of my idols and I unabashedly love every cooking reality show (even the bad ones like "The Taste" and "Master Chef". Don't judge me.) So when I saw this title pop up on Amazon's new releases, I had to bite, as it were.

    Sous Chef follows 24 hours in the life of a New York City sous chef. Author Michael Gibney, on
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  • Larry H

    I'd rate this 4.5 stars.

    From the moment I realized I loved to cook (and realized I was good at it), I had a dream of becoming a chef someday, of perhaps having my own little restaurant, where I could decide a menu based on what looked good at the market, and cook for people who loved food. Sure, television shows like Top Chef and Hell's Kitchen made being a chef look a little less appealing, but those shows are enhanced for their dramatic value, right?

    Michael Gibney's terrific book, Sous Chef: 2
    ...more

  • Kats

    Food is often on my mind. I just love it. I don't always enjoy preparing it, even though prior to having children, "cooking" used to feature on my CV under "Hobbies & Interests". Now it's mostly a blooming chore. For the last few weeks I've been cooking at least four meals a day, two for my children and my better half, and two for me as I've been on a very limited detox diet, not suitable for children (or skinny men). As a result, my life has revolved around food shopping, chopping, cooking, ...more