Sous Chef: 24 Hours on the Line

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 food?the journey to excellence The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours ...

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Title:Sous Chef: 24 Hours on the Line
Author:Michael Gibney
Rating:
Genres:Nonfiction
ISBN:Sous Chef: 24 Hours on the Line
ISBN
Edition Language:English
Format Type:Hardcover
Number of Pages:240 pages pages

Sous Chef: 24 Hours on the Line Reviews

  • karen
    Mar 05, 2014
    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...
  • Jenny (Reading Envy)
    Feb 12, 2014
    "Even if you didn't work with them you'd be able to tell. It's a certain way of carrying oneself that secretly helps any cook recognize one of his own. An outward air of strength and mental toughness, tempered by some undeniable tinge of anxiety." The second person narrative is a bi...
  • Jessica
    Feb 19, 2018
    I bought this on sale today and could not put it down. Written in second person, you feel as if you are there in the kitchen. Luckily, I love TV chef shows, so I had some familiarity with the terminology. I love this kind of behind-the-scenes book. ...
  • Beth
    May 24, 2017
    IF I had ever wondered about "living" literally in a large restaurant kitchen as a key member of its staff, this book would have directly changed my rainbow wishes. However, it was very enlightening, and I will think about the cogs and wheels grinding "back there" in the future for sur...
  • Diane
    Mar 22, 2014
    Parts of this book were so intense I felt like I was hunkered down in a restaurant kitchen with dozens of orders during a massive dinner rush. Sous Chef describes 24 hours in the life of a cook in an elite New York City restaurant. The book starts on a Friday morning, with the crew ...
  • Erin
    Jan 30, 2014
    ARC for review. I'm a sucker for foodie books. Now, don't get crazy, I'm not actually going to COOK anything, so I'm not that interested in cookbooks, but I love me good food that someone else makes, so reading about life in restaurants is incredibly fun for me. Therefore, I knew I...
  • Alex Givant
    Feb 28, 2014
    2nd time was much better than 1st one. I like second-person perspective - you fill like you in the kitchen, doing all of this stuff. Michael Gibney shows what it takes to be a chef and to produce excellent food plate after plate. I will help me to appreciate the cook job from now on. I...
  • Shelby *trains flying monkeys*
    Apr 05, 2017
    I've always been fascinated with chefs. I'm a bit stalkerish as I watch or read anything I can get my hands on with them in it. Rawr! They have food! Good food! And they make the magic and make dishes that I would never dream of. That I don't have to clean up after. Not that I c...
  • Petra X
    Dec 24, 2014
    This book could never be a film or even the beginning of a new series of 'Chefs' for Food Network. It is unusual in concept being a combination of the existential and stream of consciousness all tied together under the accurately descriptive but mundane title "24 Hours on the Line". ...
  • Snotchocheez
    Jun 07, 2014
    The single biggest thing I miss from leaving Los Angeles more than a decade ago is its vast array of restaurants. My preference usually swings toward those purveyors of the outré dishes as delectably described by Pulitzer Prize-winning food critic of the LA Times Jonathan Gold, rather...
  • Kate
    Jun 19, 2015
    Thanks to Random House for an ARC which I received last year and only picked up this year. Michael Gibney tells the story of a day in his life as a sous chef in a high end New York kitchen. I was a waitress in college and I have friends in the food industry, so the material was not unf...
  • Amy
    Mar 14, 2014
    While most people would say I?m an average cook, at best, I willingly (and happily) admit to being addicted to all things food. Whether it?s a shiny new cookbook with lots of pretty pictures, Bobby Flay grilling meat on a New York City terrace, or a dirty down reality show with wan...
  • Sean
    Mar 30, 2014
    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" ...
  • Emily
    Mar 18, 2014
    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 ...
  • Gina *loves sunshine*
    Aug 26, 2015
    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 rest...
  • First Second Books
    Jan 25, 2016
    This book is a fascinatingly constructed nonfiction narrative -- instead of the personal and emotional memoir, or the action-packed nonfiction personal narrative, it tells the story of the life of the chef through the eyes of the everyman (or every-chef, as it may be) going about a day...
  • Philip P.
    Mar 14, 2014
    What a fun read! Received an advanced copy and am so glad I did. Having always dreamed of being a chef, this book truly gives you a "you are there" feeling. Perhaps this is because it's told in the second person. Now, second person can be very tedious and/or awkward, but not so in this...
  • Daniel
    Mar 11, 2014
    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 se...
  • Kats
    Apr 15, 2014
    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, t...
  • Vonia
    Jun 26, 2015
    Sous Chef gives anyone interested in the dining world a unique inside look at what working the line is like. Maybe more notably, it will create that interest in everyone else! Being a lover of all things food, from both sides of the kitchen door, cooking as well as dining, I am most de...
  • Christopher
    May 19, 2016
    This is supposed to give you a day in the life as a sous chef at a fancy pants Brooklyn restaurant. Indeed, the narrative is written in second person. You wake up early to be the first one at the restaurant, to check and recheck inventory, to get sous vide baths going, smoke a bunch of...
  • Jillyn
    Feb 06, 2014
    Four and a half stars, rounded up. --- Sous Chef is a nonfiction book that lets the reader experience what it is like to be a sous chef in a kitchen for a twenty-four hour period of time. The pressures, defeats, victories, and the massive amount of work are all beautifully illust...
  • Larry H
    Mar 25, 2014
    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 lov...
  • Matt
    Nov 10, 2014
    2.5/5 After a lot of personal debate, my two star rating represents a personal chip on my shoulder. I abandoned this book halfway through and read the last chapter. I can't explain why but I don't like Michael Gibney. He is a young, up and coming New York professional, gallivanti...
  • Angela Risner
    Mar 07, 2014
    Sous Chef follows Michael Gibney in that role for 24 hours. It's an intimate look into the lives of the people who are so devoted to their craft of service there is little to no room for a personal life. When I worked for the corporate office of a large quick service chain, I worke...
  • Serge Pierro
    Dec 09, 2013
    Disclaimer: I won this book via Goodreads Giveaways Having worked in a restaurant, I find these types of books fascinating. Michael Gibney does a fine job describing the inner workings of a professional kitchen. However, it lacks the vitality of books like Anthony Bourdain's "Kitch...
  • Mo
    Mar 06, 2014
    *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...
  • Bekah
    Jun 11, 2015
    I love cooking, love watching cooking shows, especially competitions (like Chopped and Iron Chef), so I went into this book thinking that I would love seeing behind the scenes. I am sure I would have, had it been written by someone else. But right from the start, I knew it was going to...
  • Perri
    Nov 27, 2017
    We following our narrator's 24 hour whirlwind experience in an upscale restaurant. I learned it might be good to arrive ahead of the crush to receive optimal attention to your meal. I learned a lot of fancy french words like my new favorite soigne (swan-ya) from the verb Soigner meanin...
  • Megan Treseder
    May 05, 2014
    The use of second person was too distracting. I honestly don't know why the author employed it here. The narrator was likable, and it was fascinating to read about a day in the life of a sous chef at a very nice restaurant in New York. However, there was too much terminology that I did...