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If you liked Kitchen Confidential, you’ll like this book. This is 24 hours in a Modern American NYC restaurant as told by one of the Sous-Chefs. Since I have family members in the food industry, read other books like this, and watch a lot food professional food shows, none of this stuff came as a surprise.

For the lay person, this is a revealing look about what really happens behind the scenes of a nice restaurant. It has the highs and the many lows of it. It’s quite well written and it’s a debut work.

The second person narrative actually worked because you felt immersed in the kitchen with the narrator. His struggles were your struggles.

It’s a fun little book for those of us interested in food and the industry. I do not want this work, but it’s fascinating. At the core of it is the desire to make good food and do it well day after day.

Read July 31, 2014.

2 thoughts on “Sous Chef: 24 Hours on the Line by Michael Gibney

    1. A lot of this stuff is not shocking to people who are aware of the industry, but the book does write it out in detail. I really only recommend it if you like food a lot and have interest in the behind the scenes stuff. It’s also a relatively quick read for a “nonfiction” book. Thanks, Geoff!

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