Sous Chef; 24 Hours on the Line (Paperback)
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Gibney’s restaurant career includes stints in the kitchens of a number of NYC establishments, including 10 Downing and Governor. His second-person account takes you—as opening sous chef—through a single day in the operation of a fine-dining restaurant, where, like every other such restaurant in the world, things sometimes go dramatically wrong behind the scenes even as the customers are enjoying themselves without any idea of the drama in the kitchen. Vividly written and often frenetically paced, this is an absorbing look behind the scenes and a great way to understand the daily life of professional cooks.