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Ballantine Books
April 2014
On Sale: March 25, 2014
240 pages
ISBN: 0804177872
EAN: 9780804177870
Kindle: B00FIN2IRM
Hardcover / e-Book
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Non-Fiction Cooking / Food
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 by way of exhaustion.
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. 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.
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. 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.
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