Published by Ballantine Books on March 25, 2014
Genres: Memoir, Non Fiction
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.
SOUS CHEF is a book I devoured. Twice. It’s as tasty as the dishes and food it describes.
An excellent look into the daily routine of a chef, it’s told in a creative style that puts the reader behind the knife. Second-person narrative (You pick up a dish, you make carrot puree) is really difficult to pull off, but I think Michael Gibney did a great job with it in this book. For me, that style made it much easier to learn about a kitchen, being a chef, various techniques, etc., rather than watching a character do it, or being in their head.
The only downside of the second-person narrative is that near the end, when talking about why “you’re” a chef, the book got a tad too philosophical for me, which is one reason why it wasn’t a 5 star read.
I learned a ton reading SOUS CHEF. I’ll admit, I love reality shows like Chopped, Top Chef, and Kitchen Nightmares, but I’m not always sure what’s going on when looking inside a professional kitchen. Now I have a much better idea. For example, I now know what “all day” means, the different positions on the line, and the general operating routine of a restaurant from open to close.
SOUS CHEF includes a helpful kitchen floor plan diagram and a comprehensive terminology section at the end. The only confusion I had with the book were the Spanish exchanges between “you” the sous chef and some of the kitchen staff. There’s not any translations for those, and I couldn’t always figure out what was being said.
SOUS CHEF has jumped to the top of my favorite culinary books, and I’m sure I’ll be rereading it in the future. It’s a book that’s super readable, has a style that will stick in your head, and is very easy to sink into and enjoy.