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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 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 preparation, but just like the necessarily-suppressed guilt of the carnivore (of which i am one) when looking at a cute pig scampering around, you will understand reading this that people have worked hard and suffered so you could eat some food.
  
  the hook of this book is that it is written in second person. but this is a gimmick that works particularly well for its subject matter - it brings a sweaty immediacy to the situation. you are making this food! you are in the weeds! you are managing your staff! you are ruining some filberts! you are not having enough time for your girlfriend!
  
  and i really enjoyed thinking of this book as a long apology letter to the author's girlfriend. a "babe, i'm sorry i had to blow you off, but you see what i am going through here??" even though she seemed pretty understanding and cool about everything, being in the industry herself. and i felt very lucky, in the second person contrivance, to have such a special lady in my life.
  
  i enjoyed the food-porn, especially the cheese-porn:
  
  The Brinata - the queen piece, wrapped in white paper with a pink ribbon - summons you. You gently lay the cheese in the middle of the desk and begin to undress it, slowly peeling away the wrappings to reveal a semihard mound with delicate curves and moon-white skin. To use your fingers would be uncivilized. You trace the tip of a knife across the surface in search of the right place to enter. In one swift motion, you pierce the rind and thrust into its insides. You draw the blade out, plunge in again. You bring the triangle to your lips. It melts when it enters your mouth. Your palate goes prone; gooseflesh stipples your neck.
  
  
  
  the moments of food science:
  
  You roll the pork to reveal a golden brown sear. You spin the monk and it's the same. It's pure science: when the surface of a piece of food reaches approximately 300°F, certain sugars in the food begin to react with certain amino acids in the food and they rearrange to produce a series of nitrogenous polymers and melanoidins, which are responsible for a variety of luscious flavors and aromas. It's called the Maillard reaction. When it happens before your eyes, though, it blows your hair back.
  
  and the other various things i learned:
  
  Whole fishes must be sitting upright in the ice - dorsal fins to the sky as if they were swimming - in order to preserve their anatomical constitution. Laying a whole fish on its side predisposes it to bruising, bone breaks, bloodline punctures, uneven air circulation, and a host of other unwanted conditions that compromise the integrity of the fish.
  
  how to test if foie gras-wrapped monkfish is done (not that i will ever need to in my tiny home kitchen, but it is fantastic)
  
  The way you do this is with a cake tester, a thin metal pin about the length of a pencil. You insert the cake tester into the center of the fish and hold it there for ten seconds. When you remove it, you place it directly against the underside of your lower lip. If it is warm, the food is done. This technique has been around for hundreds of years, and it has a provincial flair to it, but it happens to be complexly scientific as well. The temperature at which most bacteria die, and at which protein begins to denature in such a way that it becomes cooked, is approximately 130°F. The temperature at which human skin begins to detect contact with heat is roughly 120°F. Empirical evidence suggests that a steel pin will, on average, undergo a ten-degree temperature decline in the time it takes to transfer it by hand from the interior of a cooked product to your lower lip. Ergo, when the cake tester is warm on your lip, the monkfish is thoroughly cooked.
  
  amazing.
  
  what meat glue is:
  
  Meat glue - known as transglutaminase in more sophisticated kitchens, or Activa in the purveyors' catalogs - is an enzyme that, when applied to two different cuts of meat, activates a covalent bond between the proteins, joining them together, in theory forever*. The most notable feature of this transaction is its thermo-irreversibility - the fact that the bond formed is capable of withstanding the application of heat** - which means that your meat-glued product will not break apart when you cook it, which makes the technique perfect for the monkfish roulade.
  
  but mostly i just enjoyed the frenetic pacing of it - the exhaustion of a job that doesn't pay terribly well (nor, i have learned, does it provide health insurance), but attracts strong personalities who genuinely love their work and become, in the close quarters of the kitchen, a passionate, multi-lingual family attuned to each other in the dance of the kitchen and each contributing parts that make the delicious whole.
  
  We are here to cook for people. Alimentation: the provision of nourishment - this is what we do. And we continue doing it long into the night, not because we favor adversity, but because we know that in doing so we get the chance to create with our hands something that sustains people and brings them joy. And because we know that in all the details, all the minutiae, all the intricate flourishes, difficult and tedious as they are, can be seen the sincerity of what we do. And even though our days are hard and congested and misaligned, we know that through persistent focus and discipline and effort and care, we have the continual opportunity to do something genuine.
  
  thank you for making me food, restaurant staffs of the world. it was fun briefly being one of you.
  
  * hear that, sting?
  
  ** ditto! ...more
• 
  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 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 food...um no!
  
  So this book is not behind the scenes at Chili's, Applebees or Carraba's. Having worked at Red Lobster in my college days the behind the scenes was not very stellar - those yummy biscuits were bisquick mixed with bagged cheese and brushed with butter. The Clam chowder was not homemade it was stacked on a shelf in the back pantry from a can, Campbells. You get the picture, right? So this book is about how food comes together and a very detailed play by play of opening up a kitchen, planning the menu for the day based on the days fresh ingredients and step by step account of making the sauces, preparing fish and meat, using a plethora of herbs and yummy fats to really make food flavorful - and it's intense! Throw in the whole customer service and timing and you are on a wild ride! I loved it! ...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 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 what the chefs really think about the front wait staff. You're also so good at describing the food that you're cooking that it made this reader's mouth water:
  
  

  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 *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 currently work in the restaurant business, or are contemplating entering it. (And I know a few restaurants where I would love to have some of their staff read this!) Here's a small sample from the book.
  
  "The green-lips are ready when they’ve all gaped their maws. The orange meat is supple and glimmering. The liquor from the mussels has bubbled together with the butter and wine and soubise to form a viscous emulsion that coats the whole pan. They’re finished with a few drops of lemon juice and a flutter of fine herbes; a quick toss in the pan and into the bowl. The gambas come off when their spotted heads go coral red and a caramel-colored sear veils the opalescent white of the flesh. They land in a terra cotta cazuela on a pillow of black romesco, and finish with a dusting of pimento dulce, a sprinkle of bottarga di tonno, a stalk of compressed scallion, a parsley pluche. The herring come off as soon as their aluminum flesh goes umber. You pop them on a drop tray, pass them to Chef for plating. And just like that, you’re out with the apps." - Sous Chef
  
  It’s obvious that this guy knows his stuff. I just wish he hadn’t felt compelled to share ALL of the details with me.
  
  Anyone thinking about making a career in this upper eschelon of the industry should definitely read this. I could actually image this becoming required reading at some establishments. Since I am not in the industry, it had limited appeal for me, and I can’t imagine it having wide appeal to the general populace. Since this had made it to the best sellers list, I thought it would be a little more of a tell-all instead of a TELL ALL.
  
  If you are in the business, this would probably rate at least 4 stars. If you are not, more like 2 stars. I’ll split the difference.
  
  NOTE: A working knowledge of Spanish would be helpful to you, as most of the kitchen staff seem to speak that language and no translations are provided. You can usually discern the meaning when taken in context, but not always.
  
  
  
  ...more
• 
  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 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 action sequence. That was pretty thrilling and one of the main reasons I like the book. ...more
• 
  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 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, once a Big Apple chef himself, writes the book in 2nd person so 'You' are the main character.It's a ballsy literary technique that old 80's book hounds might remember from Jay McInerney's 'Bright Lights, Big City." Like that book, Sous Chef is a slick, hipster thrill ride. Gibney clearly knows his turf and deftly gives a play-by-play of how a sous chef in a starred dining establishment spends his hours. Hungover cooks, a temperamental head chef, sexy servers and VIP diners are all here but not really developed as the focus on this book is the Sous Chef and his job.
  
  Taken as a no-frills look at that position, Sous Chef works. It's a fast, enjoyable read with an inside look at the fine dining world.
  
  But I couldn't help but wanting more from the book. More food description, more technique secrets and more finesse when it came to the prose as a whole. Too often Gibney relies on well-worn chef cliches and stilted dialogue to propel the story when his personal knowledge and perspective is more than sufficient. Gibney shines a food enthusiast and educator. His fantastic glossary of cooking terms in the back of book is worth the cover price alone. Being a food nerd, I'll probably read his next book considering Gibney's smarts and skill even if Sous Chef didn't completely satisfy.
  
  ...more
• 
  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 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: 24 Hours on the Line, has made me realize that the reality is more like the latter than the former. Gibney has cooked in some of the nation's finest restaurants, and clearly knows his stuff. If someone with his skills and experience can still have nights from hell, what chance do some of us mere mortals have?
  
  Sous Chef: 24 Hours on the Line follows Gibney on a day working at a New York City restaurant. He's one of two sous chefs working with a talented chef, who gives both Gibney and his compatriot a great deal of responsibility and latitude in the kitchen, but expects a great deal, too. You see just how much work it is to produce the food you get to enjoy in a restaurant, how many people are involved, how many crises may occur in the preparation, plating, and serving of the food. You get to understand why your food sometimes comes out under- or over-cooked, or perhaps missing a crucial component listed on the menu. These responsibilities, coupled with the breakneck pace of a day in the fishbowl-like atmosphere of a restaurant kitchen, when many sous chefs and others have been out late drinking the night before, can be overwhelming.
  
  "The sous chef (from the French meaning "under chef") is the lieutenant, the executor of Chef's wishes. He is at Chef's side seventy hours a week or more, for good or bad, a perpetual Mark Antony to Chef's Julius Caesar."
  
  This book makes you feel like you are there on the line with Gibney. You get to experience his highs and his lows, work through the challenges thrown at him, and weather the emotional issues he battles. Gibney writes in a conversational style peppered with bravado and lots of culinary terms (luckily there's a comprehensive glossary at the back of the book)—there's even a good deal of (untranslated) Spanish dialogue thrown in as he chronicles his conversations with dishwashers, salad chefs, and other kitchen staff.
  
  If you're a foodie, fancy yourself a chef without a restaurant, or have ever thought about a culinary career, this is a book for you. It doesn't glamorize the sous chef's role; it presents a fairly realistic picture of a day in a fairly busy, fine dining restaurant, without stooping to clichés or creating stereotypical characters. I really enjoyed this a great deal, although it did reinforce that I was wise not to pursue a career as a chef after I went to culinary school. (I like having some balance in my life. Call me crazy.)
  
  "Without a kitchen there is no restaurant; without a strong line there is no kitchen." I know the next time I go out to eat at a restaurant, I'll think a little bit harder about the blood, sweat, and tears (hopefully not too much of the first two) that went into the preparation of the food, and how much I have the sous chef to thank. And I thank Michael Gibney and his great book for that reinforced awareness. ...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, 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, planning and sourcing recipes more than I've ever thought possible. So, it was only fitting that during the course of my detox diet I started reading not one, but two foodie memoirs.
  
  Michael Gibney's story is an account of a typical day in the life of a fine dining restaurant chef, but it was all written in the 2nd person singular, which actually made it a lot less personal than a first person narrative would have been. He doesn't share much personal information, other than missing time with his girl-friend, so that the "you have to filet the fish" style of writing is almost reminiscent of a recipe instruction, or a "how to" manual. Not so endearing, but I got used to it quickly enough.
  
  This is what I enjoyed reading about:
  
  - the difficulty of preparing and cooking fish, even for professionals (I cook a lot of fish, but I often worry about messing it up, so this was very reassuring)
  
  - the distribution of tasks among cooks and chefs in a professional kitchen
  
  - the way the chefs come up with specials for the night, depending on what needs to be used up
  
  - the hierarchy of kitchen staff and the discipline that goes with it
  
  - the organisation of workplaces and hygiene in the kitchen
  
  - the placing of orders, how the starters and main courses are timed and coordinated depending on what the table as a whole has ordered
  
  - the watchful eye of the serving staff to relay timings for the next course back to the kitchen
  
  - the communication and atmosphere in the kitchen
  
  - the terminology used (mostly french) by all kitchen staff, especially food that is soigné, very nice
  
  The key mantra for the kitchen staff in this particular restaurant was:
  
  Focus
  
  Discipline
  
  Effort
  
  Care
  
  This could be applied to any job in any profession to ensure a successful operation. Nicely done.
  
  Just reading about the long hours and the hectic, stressful atmosphere in the kitchen reminded me of my waitressing days while I was at university. I remember being quite put out and slightly bemused by the amount of swearing and shouting we were subjected to by the cooks and chefs. Well, finally I can empathise with the chefs. ...more