PDF Download Sous Chef: 24 Hours on the Line, by Michael Gibney
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Sous Chef: 24 Hours on the Line, by Michael Gibney
PDF Download Sous Chef: 24 Hours on the Line, by Michael Gibney
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Review
“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“Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review“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 “A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today “A vibrantly written guide to terminology and process, with plenty of real-time detail and a dash of kitchen gossip.”—Entertainment Weekly “Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast“Sous Chef reveals the high-adrenaline dance behind your dinner.”—NPR “Fascinating and fun . . . Gibney is both a gifted observer and supremely knowledgeable about his craft and the inner workings of a professional kitchen.”—The Boston Globe “Gibney has a fine ear for language and delivers an extraordinary amount of information about ingredients and techniques.”—The Wall Street Journal “Experience one exhilarating day in the shoes of a New York chef in this enthralling book.”—Parade “Michael Gibney’s you-are-there Sous Chef is one of the most informative, funny, and transparent books about the restaurant biz ever written.”—Bret Easton Ellis“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 “A good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order, and this book will leave you licking your fingers.”—Gary Shteyngart“Gibney is as skilled with words as he is with his 11-inch Sujihiki knife.”—Publishers Weekly (starred review)“Sumptuously entertaining fare . . . [Gibney] breathes life into the mix of outsized personalities inhabiting the confined, hot, noisy space of the kitchen.”—Kirkus Reviews (starred review)
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About the Author
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. Over the course of his career, he has had the opportunity to work alongside cooks and chefs from many of the nation’s best restaurants, including Alinea, Per Se, Eleven Madison Park, Daniel, Jean Georges, Le Bernardin, Bouley, Ducasse, Corton, wd~50, and Momofuku. In addition to his experience in the food service industry, Gibney also holds a BFA in painting from Pratt Institute and an MFA in nonfiction writing from Columbia University. He lives in Brooklyn, New York.
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Product details
Paperback: 240 pages
Publisher: Ballantine Books; Reprint edition (April 14, 2015)
Language: English
ISBN-10: 0804177899
ISBN-13: 978-0804177894
Product Dimensions:
5.2 x 0.6 x 8 inches
Shipping Weight: 7 ounces (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
278 customer reviews
Amazon Best Sellers Rank:
#60,496 in Books (See Top 100 in Books)
*********NO SPOILERS REVIEW********This book started out promisingly enough, by making me the central character; it's written from the reader's point of view. I found this interesting and new, but when the author describes the kitchen office in such detail, down to the pink bismuth and post-it notes in the desk drawer I wanted to stab myself in the eye. I also began to think that maybe this book isn't so fabulous. When he's done describing the minutiae of the office, the author turns to the reader's duties as a sous chef. He goes on and on and on and on, like a wind-bag boss prattling on about some ridiculously long and detailed job description. I understand that the author is describing 24 hours in the life, but he just gets too bogged down in details. I got a few chapters in and admitted defeat. I mean, nothing interesting actually happened. Maybe something was going to happen eventually, but it would probably have been described in such minute detail that it would have ceased to be interesting. I really am flummoxed as to all the rave reviews: maybe Michael Gibney has A LOT of close friends and relations. There's really no other explanation.
I am something of a "foodie" and so I like non-fiction books that are professional restaurant centered. This one, depicting just 24 hours on the line in a West Village restaurant in NYC, was particularly informative and captured the controlled frenzy of a fine dining restaurant kitchen. The action is seen through the eyes of one sous chef, second in command to the executive chef. The layout of the kitchen, as prescribed by Escofier more than a century ago, is minutely described; the duties of each station explained; the ingredients and techniques used in this kitchen are detailed. That might be a bit much for the casual cook or diner, but I liked the very visual scene and the work ethic involved. The legendary hard work/hard play of those in the field is apparent in this book too. Finishing work at 1:00 a.m., drinking until 3:00 a.m. and back on the job just a few hours later seems to be the norm. Maybe that's not an admirable lifestyle to some, but the hard work and focus of cooks, to me, is admirable. I'll try to remember that when I dine out. Two issues with this book are because of the Kindle configuration rather than with the author. One is that the kitchen hierarchy tree was so faint as to be unreadable. The other is that the glossary of terms is at the back which would be less of a problem in a print book. With a Kindle, it's very awkward to go back and forth from text to glossary. I kept my Culinary Arts Dictionary at hand instead.
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 writing: and it's that perspective he brings to his profession, and what makes this book different, "bigger."
What do you do when you're enjoying a book so much you don't want to read it because then it will be over? Well, you have no choice but to keep flipping the pages because you're hooked and can't put it down! I loved everything about this tale, including the use of "you" instead of the more common first person narrative. Such a device pulls you in to stand in the author's shoes for the day and try to imagine the pressures, discomfort, multi-tasking and never-ending details of his job. One must really love food and service to be so dedicated and single-minded about serving the perfect meal. SO glad he wrote this - everyone who visits restaurants should read this to truly appreciate what those in the industry do to make us happy. Loved it.
Loved this moment-by-moment view of what is happening inside the kitchen of a fine restaurant. The moments of calm seem few amidst the chaos of bringing a great dining experience to customers who most often are unaware of what's happening in the back. Gibney's prose moved as fast as the minutes ticking away when the orders are fired. The after-hours comaraderie is enlightening as well. The staff is its own community and many very clearly have the backs of their team. Moved with the pace of and rythm of an action sport. Be prepared to learn about the many roles people play behind the scene. Hard, rewarding work making good things happen to prepare beautiful, nourishing, memorable meals. Thanks Michael Gibney!
Reads like an interesting text book. If you're looking to get in or move up in the business I highly recommend. If you are a diner like me and want to know what goes on in back also a good read.
Not only is Chef Gibney a good cook, he is also a very observant and articulate writer. Based on fact but fictionalised it is still a very believable and definitely readable account of the life and thoughts of a sous chef. Having been a professional ballet dancer in one of the most prestigious companies, I recognise the same passion and familial work ethics. The similarities run very parallel in an odd way, and many dancers are avid cooks! I would recommend it as a wonderful read for any artistic or passionate professional, who knows you have to live by the rules and respect your fellow workers. His philosophy is right on too, we are after all just here to serve be it food or entertainment, and what matters is that you do it well or soigné !
A peek behind the scenes, into the kitchen a popular and busy New York restaurant. Gibney writes in exquisite detail, the thought, planning and work that produces the perfect culinary delight delivered to the diner at a fine restaurant. You feel like you are right there in the kitchen to witness the ballet that is a professional kitchen.
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