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Sous Chef: 24 Hours on the Line
PDF Download Sous Chef: 24 Hours on the Line
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Audible Audiobook
Listening Length: 5 hours and 42 minutes
Program Type: Audiobook
Version: Unabridged
Publisher: Random House Audio
Audible.com Release Date: March 25, 2014
Whispersync for Voice: Ready
Language: English, English
ASIN: B00IN5WE6M
Amazon Best Sellers Rank:
*********NO SPOILERS REVIEW********This book started out promisingly enough, by making me the central character; it's written from the reader's point of view. I found this interesting and new, but when the author describes the kitchen office in such detail, down to the pink bismuth and post-it notes in the desk drawer I wanted to stab myself in the eye. I also began to think that maybe this book isn't so fabulous. When he's done describing the minutiae of the office, the author turns to the reader's duties as a sous chef. He goes on and on and on and on, like a wind-bag boss prattling on about some ridiculously long and detailed job description. I understand that the author is describing 24 hours in the life, but he just gets too bogged down in details. I got a few chapters in and admitted defeat. I mean, nothing interesting actually happened. Maybe something was going to happen eventually, but it would probably have been described in such minute detail that it would have ceased to be interesting. I really am flummoxed as to all the rave reviews: maybe Michael Gibney has A LOT of close friends and relations. There's really no other explanation.
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.
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