Free Ebook Sous Chef: 24 Hours on the Line, by Michael Gibney
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Sous Chef: 24 Hours on the Line, by Michael Gibney
Free Ebook Sous Chef: 24 Hours on the Line, by Michael Gibney
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Amazon.com Review
An Amazon 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. Written in the second person, it's intense and immediately devourable. 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 Anthony Bourdain’s Kitchen Confidential will be surprised by the more licentious elements, but the real thrills are those transcendent moments when every player is absorbed by their role, moving together to assemble a fantastic meal. In Gibney’s hands, the anonymous act of preparing and serving great food to ravenous multitudes feels authentically noble, verging on heroic. --Mari Malcolm
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From Booklist
Trained both as a chef and a writer, Gibney leads readers on an excursion through the preparation and service of a single Friday night’s dinner in an upscale Manhattan French restaurant. The day starts early for the kitchen staff, who inventory goods on hand; await the chef’s decision on the evening’s specials; make sure all the arrangements meet requirements for the appetizers, entrées, and desserts to be served; deal with the state of mind and body of the cooking staff; coordinate with the waiters; and ultimately get the proper dishes, properly prepared, to the proper tables at the proper time. Such coordination of disparate activities is a restaurant’s stock-in-trade, and Gibney documents how the system works and what can go wrong as the complex process moves along. Cooks don’t always have mastery of English, some show up hungover or ill, and some may not show up at all. Culinary students can learn plenty here. --Mark Knoblauch
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Product details
Hardcover: 240 pages
Publisher: Ballantine Books (March 25, 2014)
Language: English
ISBN-10: 0804177872
ISBN-13: 978-0804177870
Product Dimensions:
5.7 x 0.8 x 8.5 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
278 customer reviews
Amazon Best Sellers Rank:
#731,353 in Books (See Top 100 in Books)
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.
This book will make me pay more attention and focus more closely on any restaurant meal I order. The author does a good job of letting us know what it is like in the kitchen-trenches, detailing the hard work that has to take place behind the scenes before we can enjoy a perfect evening out. I liked his writing style, the way he portrayed the various people who make a kitchen work, and I certainly admire his stamina, and that of all who choose cooking as a profession.
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