Michael Gibney

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Michael Gibney


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Michael Gibney began working in restaurants at the age of sixteen and assumed his first sous chef position at twenty-two. He ascended to executive sous chef at Tavern on the Green, where he managed an eighty-person staff. He has worked in the kitchens of Morgans Hotel Group, 10 Downing in Manhattan, and Governor in Brooklyn’s DUMBO, among many others. Over the course of his career, he has had the opportunity to work alongside cooks and chefs from many of the nation’s best restaurants, including Alinea, Per Se, Eleven Madison Park, Daniel, Jean Georges, Le Bernardin, Bouley, Ducasse, Corton, wd~50, and Momofuku.

In addition to his experience in the food service industry, Gibney also holds a BFA in painting from Pratt Institute and an MFA in
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Average rating: 3.62 · 7,273 ratings · 970 reviews · 3 distinct worksSimilar authors
Sous Chef: 24 Hours on the ...

3.61 avg rating — 7,254 ratings — published 2014 — 16 editions
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The Three Thorns

4.44 avg rating — 16 ratings — published 2014 — 5 editions
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The Brotherhood and the Shield

3.67 avg rating — 3 ratings — published 2010
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The Three Thorns
(1 book)
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4.44 avg rating — 16 ratings

Quotes by Michael Gibney  (?)
Quotes are added by the Goodreads community and are not verified by Goodreads. (Learn more)

“The back must slave to feed the belly.”
Michael Gibney, Sous Chef: 24 Hours on the Line

“When you never see the sun, you at least deserve some time with the moon.”
Michael Gibney, Sous Chef: 24 Hours on the Line

“Cooking is the last true meritocracy. All that matters is how well you can do the job. And with what level of finesse.”
Michael Gibney, Sous Chef: 24 Hours on the Line

Topics Mentioning This Author

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