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Sous Chef 24 Hours in the Kitchen by Michael J. Gibney
  

Sous Chef 24 Hours in the Kitchen

Biography / Autobiography   The Real World   

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Sue Baker's view...

Michael J Gibney gives readers the low-down on the professional kitchen, presenting his book as a day in the life of. We start at the very beginning with the kitchen walk-though, the inspection, the checking and presentations right through to the exhausted chef with a last whisky at the last bar. It’s an exhausting life, one that Michael J Gibney brings to stunning life; his riff on a sous chef’s thoughts and actions after being presented with the dishes of the day is a real tour de force. If you can’t take the heat, the exhaustion, the ability to do 20 things at once and still be a consummate professional then this is not the life for you but hats off to those like Michael who shine.

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Synopsis

Sous Chef 24 Hours in the Kitchen by Michael J. Gibney

'Put a new pan down. Season the bass. Always from a height. The bass goes in. A monk looks done. Give it the cake tester. It's barely warm. Another minute. To the pass with it. A pan is too hot. The oil smells scorched. Start again. Burner at full tilt. Now for the mussels. They jump in the oil. Aromas flourish. On with more gambas. On with more pans. On with more burners. Scrape down the plancha. Towel your brow. Printers buzz. A new pick. Six more fish. Your legs are tired. Tickets blur.' Sous Chef takes you behind the swinging doors of a busy restaurant kitchen, allowing you to inhabit this normally hidden world, in real time. Follow chef from the moment he opens the kitchen in the morning as he guides you through the meticulous preparation, the camaraderie in the hours leading up to service and the adrenalin-rush as the orders start coming in. Thrilling, addictive and bursting with obsessive detail, Sous Chef will leave you breathless and awestruck - walking into a restaurant will never be the same again.

Reviews

* 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

* One of the most informative, funny and transparent books about the restaurant biz ever written -- BRET EASTON ELLIS

* 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 author of Super Sad True Love Story

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 moved up to Executive Sous Chef while at Tavern on the Green in New York, where he managed an eighty-person staff. Over the course of his career, he has had the opportunity to work alongside cooks and chefs from Noma, Mugaritz, El Bulli, the Fat Duck, Alinea, Per Se, Daniel, Jean Georges, Eleven Madison Park, Le Bernardin, Bouley, Ducasse, Corton, wd~50 and Momofuku among others. Gibney holds a BFA in painting from Pratt Institute and an MFA in nonfiction writing from Columbia University. He lives in Brooklyn.

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Book Info

Publication date

30th November 1999

Author

Michael J. Gibney

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    recommendations

Publisher

Format

Paperback

Categories

Biography / Autobiography
The Real World


ISBN

9781782112532

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