Sous Chef Quotes

“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

“Blue flames and steel blades don’t forgive. If you allow your anger to distract you, you could burn or cut yourself. And, among serious cooks and chefs, burns and cuts are terribly unfashionable. The only thing worse than a burn or a cut is the need for medical attention. Abandoning your fellow linesmen because you lost focus and flayed a finger is an unforgivable offense.”
― Michael Gibney, Sous Chef: 24 Hours on the Line

“To watch a good cook work well on his station is to witness multitasking of the highest order.”
― Michael Gibney, Sous Chef: 24 Hours on the Line

“A good cook almost never misses a shift. He takes ownership of his work; he takes pride in it. He understands how important he is to the team and he will avoid disappointing his coworkers at all costs. Regardless of runny noses or tummy trouble, regardless of stiff necks or swollen feet, regardless of headaches or toothaches or backaches, regardless of how little sleep he got the night before or what fresh hell his hangover is when he wakes up, a good cook will always show up for work in the morning.”
― Michael Gibney, Sous Chef: 24 Hours on the Line

“This moment is a rare encounter with tranquillity that must be relished.”
― Michael Gibney, Sous Chef: 24 Hours on the Line