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. This is a really fun book for foodies, although in a way, it might be akin to carnivores reading Eating Animals.
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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. 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.moreĢ4 hours in the life of a sous-chef. 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.
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This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s 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. 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. 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 by way of exhaustion.
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.
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