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Sous Chef: 24 Hours on the Line

3.58  ·  Rating details ·  6,534 ratings  ·  901 reviews
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 ...more
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Published March 25th 2014 by Random House Audio (first published January 1st 2014)
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Emmie I agree with Chrissi. I love this book as I find it entertaining and insightful.
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Average rating 3.58  · 
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karen
24 hours in the life of a sous-chef.

this is a really fun book for foodies, although in a way, it might be akin to carnivores reading Eating Animals. for people who want to retain the mystery and ignore the warts of what happens behind-the-scenes at restaurants, this might take away the glamorous candlelit magic of the dining experience. not that this is in any way an exposé - everything in this book reinforces restaurants' strict adherence to the health code and the pure love that goes into food preparation, but just
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Shelby *trains flying monkeys*
I've always been fascinated with chefs. I'm a bit stalkerish as I watch or read anything I can get my hands on with them in it.


Rawr! They have food! Good food! And they make the magic and make dishes that I would never dream of. That I don't have to clean up after.
Not that I can afford to eat in the 75 dollar per person restaurant.
I used to sorta fantasize about doing it myself but the hours are just unreal. Even if I wasn't an old lady with a million kid. AND I know that all restaurants aren't dream jobs. They work
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Petra-XoPlanet
Dec 24, 2014 rated it really liked it  ·  review of another edition
Recommended to Petra-XoPlanet by: Rebecca
This book could never be a film or even the beginning of a new series of 'Chefs' for Food Network. It is unusual in concept being a combination of the existential and stream of consciousness all tied together under the accurately descriptive but mundane title "24 Hours on the Line".

Superficially this is a chef describing what it is like to be the second-in-command in the very busy kitchen of a top restaurant. But bubbling along with the management duties are the preoccupations of a c
...more
Diane
Mar 22, 2014 rated it liked it  ·  review of another edition
Shelves: nonfiction, food
Parts of this book were so intense I felt like I was hunkered down in a restaurant kitchen with dozens of orders during a massive dinner rush.

Sous Chef describes 24 hours in the life of a cook in an elite New York City restaurant. The book starts on a Friday morning, with the crew spending the day prepping for dinner service, and then the pressurized hours on the line from when dinner service starts at 5pm through the exhaustive "second seating" at 8pm, and then the final meal tickets after 10/>Sous
...more
Alex Givant
2nd time was much better than 1st one. I like second-person perspective - you fill like you in the kitchen, doing all of this stuff. Michael Gibney shows what it takes to be a chef and to produce excellent food plate after plate. I will help me to appreciate the cook job from now on. I would like to read more books like that about different profession (doctor, pilot, store clerk, bus driver) - if you have any good suggestions please let me know.
Emily
Mar 18, 2014 rated it really liked it  ·  review of another edition
Shelves: grbp, favorites-2014, food
This book was SO MUCH FUN! If you like watching Chopped, have ever imagined yourself on a cooking show while dicing vegetables, or just generally enjoy eating fancy food, then this is for you.

Sous Chef is written in second person, which is a great twist because it makes the story seem so immediate. You are the chef that will make or break dinner service, and you're the chef who knows exactly how to fillet a monkfish and test the preparation of the foie gras. You know the kitchen hierarchy and what the c
...more
Erin
Jan 30, 2014 rated it it was amazing  ·  review of another edition
ARC for review.

I'm a sucker for foodie books. Now, don't get crazy, I'm not actually going to COOK anything, so I'm not that interested in cookbooks, but I love me good food that someone else makes, so reading about life in restaurants is incredibly fun for me. Therefore, I knew I would enjoy SOUS CHEF and I did. However, learn from my mistakes! I spent an enormous amount of time using the wonderful dictionary, Wikipedia and translation tools on my Kindle without realizing there was a glossary
...more
Serge Pierro
Disclaimer: I won this book via Goodreads Giveaways

Having worked in a restaurant, I find these types of books fascinating. Michael Gibney does a fine job describing the inner workings of a professional kitchen. However, it lacks the vitality of books like Anthony Bourdain's "Kitchen Confidential" or Bill Buford's "Heat". I found myself not caring about any of the people mentioned within. Excellent kitchen detail, but, flat two-dimensional characters. There were also passages of Span
...more
Snotchocheez
Jun 07, 2014 rated it really liked it  ·  review of another edition
The single biggest thing I miss from leaving Los Angeles more than a decade ago is its vast array of restaurants. My preference usually swings toward those purveyors of the outré dishes as delectably described by Pulitzer Prize-winning food critic of the LA Times Jonathan Gold, rather than the trendy bistros and brasseries that garner Zagat raves and Michelin Stars. (Quite frankly, there's just nothing more gastronomically appealing than scoring a Korean taco from a mobile truck, or discovering the tinies ...more
Jenny (Reading Envy)
"Even if you didn't work with them you'd be able to tell. It's a certain way of carrying oneself that secretly helps any cook recognize one of his own. An outward air of strength and mental toughness, tempered by some undeniable tinge of anxiety."

The second person narrative is a bit grating in this book, but if you can get past it, this is a great capture of what the kitchen of a busy fine-dining restaurant is like. Not just the kitchen but the culture of the people working in it, in
...more
Sean
Mar 30, 2014 rated it liked it  ·  review of another edition
Let's get this out of the way: I'm a food nerd. I've worked in restaurants, I had a subscription to Gourmet magazine for a decade (RIP),I love to cook at home, I consider Mark Bittman one of my idols and I unabashedly love every cooking reality show (even the bad ones like "The Taste" and "Master Chef". Don't judge me.) So when I saw this title pop up on Amazon's new releases, I had to bite, as it were.

Sous Chef follows 24 hours in the life of a New York City sous chef. Author Michae
...more
Vonia
Sous Chef gives anyone interested in the dining world a unique inside look at what working the line is like. Maybe more notably, it will create that interest in everyone else! Being a lover of all things food, from both sides of the kitchen door, cooking as well as dining, I am most definitely in the former category. I love to try new dining establishments whenever I can, from the tiny diner no one even notices to the upscale five star celebrity chef establishment. On rare occasions I even like ...more
Jillyn
Four and a half stars, rounded up.

---

Sous Chef is a nonfiction book that lets the reader experience what it is like to be a sous chef in a kitchen for a twenty-four hour period of time. The pressures, defeats, victories, and the massive amount of work are all beautifully illustrated in the text, immersing the reader in the culinary world and all it has to offer.

When I saw this book, I knew I had to read it. In addition to being a foodie to the core, I'm also t
...more
Sara
OMG, is this book boring!

Like, really boring.

Maybe that is a rather illiterate book review but it's an honest one. Kitchen Confidential is so much better but thinking about Anthony Bourdain just makes me too sad right now to even try a comparison.

This book goes into detail about working in the kitchen of a high end restaurant. All the smoking, the cussing, the prep, the hangovers. . .Glad its not my world. I did appreciate the end where the sous chef parties t
...more
First Second Books
This book is a fascinatingly constructed nonfiction narrative -- instead of the personal and emotional memoir, or the action-packed nonfiction personal narrative, it tells the story of the life of the chef through the eyes of the everyman (or every-chef, as it may be) going about a day of ordinary business.

It's like the grown-up version of Busy Town, Busy People!
Deb (Readerbuzz) Nance
Author and former sous chef Michael Gibney takes us through a day in the life of a restaurant. No detail is too small to share; nothing is presented that isn't linked to the bigger world. Gibney begins at the arrival of the first workers at the restaurant and carries through the morning and afternoon of the earliest preparations, through the early evening and late evening of the mad rush that is the restaurant, and through the late night of the final tasks to close down the restaurant for the da ...more
Daniel
Mar 11, 2014 rated it liked it  ·  review of another edition
This started out a little preachy-career-day to me. Focus and commitment and love of the art. I believe in the sentiment and I appreciate what it takes to get that plate in front of me, but I've heard it before.

And I can't say much for the paper-cut-out cast. And, as this was in second-person, I was surprised to find myself included in this cast.

However, I did appreciate the nuggets of real knowledge and food lore that I got from this book. And the food service was like a
...more
Larry H
Mar 25, 2014 rated it really liked it  ·  review of another edition
I'd rate this 4.5 stars.

From the moment I realized I loved to cook (and realized I was good at it), I had a dream of becoming a chef someday, of perhaps having my own little restaurant, where I could decide a menu based on what looked good at the market, and cook for people who loved food. Sure, television shows like Top Chef and Hell's Kitchen made being a chef look a little less appealing, but those shows are enhanced for their dramatic value, right?

Michael Gibney's ter
...more
Megan Edwards
The use of second person was too distracting. I honestly don't know why the author employed it here. The narrator was likable, and it was fascinating to read about a day in the life of a sous chef at a very nice restaurant in New York. However, there was too much terminology that I didn't know - it was distracting and tiring to have to flip back and forth between definitions and the text.
Mo
*I received an ARC through a GoodReads contest. My thanks to the author.

This book tells you everything you ever wanted to know and more… MUCH more… about what goes on behind the scenes in the kitchen of a fine dining establishment. I considered this to be a bit overwhelming, as I am not in the food industry, and this was much more information than I ever wanted or needed. However, I read every single word and have the glazed eyes to prove it.

*I received an ARC through a GoodReads contest. My thanks to the author.

This book tells you everything you ever wanted to know and more… MUCH more… about what goes on behind the scenes in the kitchen of a fine dining establishment. I considered this to be a bit overwhelming, as I am not in the food industry, and this was much more information than I ever wanted or needed. However, I read every single word and have the glazed eyes to prove it.

description

I think this book is more suited for those who currently work in the restaurant business, or are contemplating entering it. (And I know a few restaurants where I would love to have some of their staff read this!) Here's a small sample from the book.

"The green-lips are ready when they’ve all gaped their maws. The orange meat is supple and glimmering. The liquor from the mussels has bubbled together with the butter and wine and soubise to form a viscous emulsion that coats the whole pan. They’re finished with a few drops of lemon juice and a flutter of fine herbes; a quick toss in the pan and into the bowl. The gambas come off when their spotted heads go coral red and a caramel-colored sear veils the opalescent white of the flesh. They land in a terra cotta cazuela on a pillow of black romesco, and finish with a dusting of pimento dulce, a sprinkle of bottarga di tonno, a stalk of compressed scallion, a parsley pluche. The herring come off as soon as their aluminum flesh goes umber. You pop them on a drop tray, pass them to Chef for plating. And just like that, you’re out with the apps." - Sous Chef

It’s obvious that this guy knows his stuff. I just wish he hadn’t felt compelled to share ALL of the details with me.

Anyone thinking about making a career in this upper eschelon of the industry should definitely read this. I could actually image this becoming required reading at some establishments. Since I am not in the industry, it had limited appeal for me, and I can’t imagine it having wide appeal to the general populace. Since this had made it to the best sellers list, I thought it would be a little more of a tell-all instead of a TELL ALL.

If you are in the business, this would probably rate at least 4 stars. If you are not, more like 2 stars. I’ll split the difference.

NOTE: A working knowledge of Spanish would be helpful to you, as most of the kitchen staff seem to speak that language and no translations are provided. You can usually discern the meaning when taken in context, but not always.

description


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Kats
Food is often on my mind. I just love it. I don't always enjoy preparing it, even though prior to having children, "cooking" used to feature on my CV under "Hobbies & Interests". Now it's mostly a blooming chore. For the last few weeks I've been cooking at least four meals a day, two for my children and my better half, and two for me as I've been on a very limited detox diet, not suitable for children (or skinny men). As a result, my life has revolved around food shopping, chopping, cooking, ...more
Ginnie
May 12, 2019 rated it did not like it  ·  review of another edition
Shelves: audiobook, cooking
Very boring. he just lists things off for pages. No plot, no personality.
Christopher
This is supposed to give you a day in the life as a sous chef at a fancy pants Brooklyn restaurant. Indeed, the narrative is written in second person. You wake up early to be the first one at the restaurant, to check and recheck inventory, to get sous vide baths going, smoke a bunch of cigarettes, and contemplate which line cook is most likely to get fired today. Then Chef shows up and everyone is terrified of him. You get ready for service and the fish guy throws up on his mise en place. And so ...more
Matt
2.5/5

After a lot of personal debate, my two star rating represents a personal chip on my shoulder.

I abandoned this book halfway through and read the last chapter. I can't explain why but I don't like Michael Gibney. He is a young, up and coming New York professional, gallivanting around as a stylish non-fic writer with an inflated sense of self-importance, stroking himself about the higher calling of his commitment to the art and love of food. I've heard it before and I'v
...more
Gina *loves sunshine*
Aug 26, 2015 rated it really liked it  ·  review of another edition
Shelves: 2015, audiobook
I listened to this on audio and thought that added to the experience!! I love food, I love cooking, chopping, serving, and I love planning menus. I also love eating at restaurants that cook and make everything from real food...from scratch!! So...how does one classify this kind of restaurant to the fast food, chain restaurant eating masses??? because I say this would be behind the scenes at a real food restaurant..but most people would look at me funny like doesn't every restaurant serve real fo ...more
Bekah
I love cooking, love watching cooking shows, especially competitions (like Chopped and Iron Chef), so I went into this book thinking that I would love seeing behind the scenes. I am sure I would have, had it been written by someone else. But right from the start, I knew it was going to be horrible. The author read the preface and could barely muster even an ounce of enthusiasm. If the author doesn't even seem to give a damn about what he wrote, how the hell can the reader be expected to? This wa ...more
Perri
Nov 27, 2017 rated it really liked it  ·  review of another edition
We following our narrator's 24 hour whirlwind experience in an upscale restaurant. I learned it might be good to arrive ahead of the crush to receive optimal attention to your meal. I learned a lot of fancy french words like my new favorite soigne (swan-ya) from the verb Soigner meaning tended to, looked after, cared for. In the kitchen, basically the strive for perfection-first quality ingredients, prepared with the best technique and served beautifully... to every guest. I learned about the hi ...more
Sarah -  All The Book Blog Names Are Taken
I really liked this one - it's odd, I don't like cooking shows but I'd love to be a chef. Not for the cooking part, but for the atmosphere, to be part of what's described here, working together as near perfect a team as you can get. Full review to come
Beth
May 24, 2017 rated it really liked it  ·  review of another edition
IF I had ever wondered about "living" literally in a large restaurant kitchen as a key member of its staff, this book would have directly changed my rainbow wishes. However, it was very enlightening, and I will think about the cogs and wheels grinding "back there" in the future for sure!
Yi-Hsuan
Jan 21, 2019 rated it really liked it  ·  review of another edition
It's weird how so many reviews talk about Chopped or other FN shows... And how this falls short in comparison. This isn't a show or a competition. It's work. Work is work. Work, more often than not, is dull. Especially if you wrote a book about 24-hrs in the life of. (and if clearly describes itself as "24 hours on the line.")

That said, I thought this was really interesting. This book describes in detail all the happenings in the kitchen, focusing of course on sous chef duties. Starts when he g
...more
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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 ...more
“The back must slave to feed the belly.” 2 likes
“When you never see the sun, you at least deserve some time with the moon.” 2 likes
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