February 23, 2014

Sous Chef

cover image of Sous Chef
24 Hours on the Line
Michael Gibney

Fans of Anthony Bourdain’s cooking classic Kitchen Confidential (2000) will enjoy this new memoir by Michael Gibney. Told from the vantage point of a sous chef (a kitchen’s second-in-command), Gibney poetically describes what it’s actually like to work in the adrenaline-fueled kitchen of a fine dining restaurant for 24 hours. From morning deliveries to prep work to the mad rush of a busy service kitchen, Gibney (who also earned an MFA in nonfiction writing from Columbia University) “is as skilled with words as he is with his 11-inch Sujihiki knife." (Publishers Weekly)