Sous Chef: 24 Hours on the Line Author: | Language: English | ISBN:
B00IN5WE6M | Format: EPUB
Sous Chef: 24 Hours on the Line Description
The back must slave to feed the belly.... In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners 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 listeners 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.
- Audible Audio Edition
- Listening Length: 5 hours and 46 minutes
- Program Type: Audiobook
- Version: Unabridged
- Publisher: Random House Audio
- Scheduled Audible.com Release Date: March 25, 2014
- Language: English
- ASIN: B00IN5WE6M
In his illuminating book SOUS CHEF, Michael Gibney grabbed both of my vulnerables, reading and eating, and I enjoyed every minute of it. Who knew of the wild rumpus I created in the kitchen when I placed my food order. I didn’t know my arroser from hot pommes until I read this book that describes a busy night in a starred NYC restaurant. Bravo to a true artist and thanks for inviting me to dinner. Incidentally, an extensive glossary is included in the book to acquaint the reader with culinary terms in case you’re not familiar with your own pommes.
Behind that swinging door to the kitchen is a community of white clad lunatics. The only redeeming feature they all share is their dedication to providing quality food to the customers gathered out front. Unlike Denny’s, where a couple of gum chewers grill hamburgers, fry hash browns, and dip soggy spaghetti, the fine restaurant has a strict hierarchy of many employees with a myriad of complex tasks. The failure of a single duty spells disaster with the possible downgrading of the restaurant’s standing. But the back staff is highly individualistic and slightly paranoid about their presence, making cohesiveness a real challenge.
So the big time cooks and chefs start planning, prepping, chopping, and slicing early. Fragile fish, unwieldy raw meat, temperamental fruits and vegetables, and fragile herbs and fungi must all be prepped. Delicate pan sauces, complicated confits, and large quantities of house-made pastas must be concocted. This entire bee-like bustle is aimed at making the evening dining rush manageable and smoothly accommodated. On a busy Friday night five hundred people will receive their orders and gasp at the looks and taste of the specially prepared meal set in front of them.
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