Culinary enthusiasts and those who have always wondered what it was really like behind the closed kitchen doors of an exclusive restaurant will savor the experience of reading Sous Chef by Michael Gibney. Told in second person, this unusual read spans twenty-four hours in the kitchen of an upscale New York restaurant and provides a fly on the wall perspective of this fast-paced demanding, adrenaline-fueled atmosphere. Readers discover the surprising amount of hard work and artistry that goes into the creation of delectable dishes, helping to justify some of the exorbitant prices on the menu. This is also a fun and useful book for those contemplating a career as a professional chef, as it gives aspiring cooks a realistic idea of what to expect when working in the kitchen of such an establishment as this.
Michael Gibney offers the reader a true insider’s view into this unique world, being an accomplished culinary artist himself. Gibney worked as executive sous chef at Tavern on the Green and has held positions at many other impressive venues. He is also the author of a book titled The Brotherhood and the Shield.
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