Sous Chef

24 Hours on the Line

De: Michael Gibney

Narrado por: Fred Berman

The back must slave to feed the belly.... In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion.

Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers.

In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.

PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.

©2014 Michael Gibney (P)2014 Random House Audio

Reseñas de la Crítica

"A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes." (Anthony Bourdain)

"This is excellent writing - excellent! - and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s." (Gabrielle Hamilton, author of Blood, Bones & Butter)

" Sous Chef is a marvelous, superbly written, intelligent, and accomplished book. I know no other book that so vividly renders the experience and complexity of life in a big restaurant kitchen. The sheer amount of knowledge demonstrated here of the particulars of cooking is immense, and the dynamic, seesaw relationship between chef and sous chef is especially well achieved. I was gripped by the author’s culinary passion and literary sophistication. Bravo!" (Phillip Lopate)

Awesome Peek Into The Work and Life of a Sous Chef

Well written, engaging journey through a typical day for a Sous Chef. Has the feel of a memoir while purporting to be fictional. Great for anyone interested in the working world of restaurants.

Very fun listen

I love Michaels detail and use of a second person perspective. Certainly a unique book. I have been a chef for over two decades and a cook for almost three and so much of this reaches right in to my soul. I highly suggest this to anyone looking to see what the world looks like from the outside or for any insider that wishes to have an out of body experience haha. Fred Berman gives a lot of personality to the characters. I am going to look in to more books narrated by him.

This is the blood and guts of the industry.

As a chef it's a warm comfort to read what happens in the industry a

Really well written and narrated.

I really enjoyed this story. Based on the wonderful descriptions moment by moment, I felt like I was standing next to the characters. If you are interested in what happens decide your plate hits your table, get this book. The characters are superbly described and play off each other with out missing a beat. Loved this book!

listened to it in one go!

Beautiful book, I am a sous chef and this hit all the good spots. Thank you for words that express how I feel about this job. Awesome book can't wait to listen again.

So little heart.

I think professional cooks are the intended audience for this book, not home cooks.

The writer is arrogant as is the narrator’s interpretation.

I should have followed my instincts and DNF’d when no one cared about the staff meal until far too late.

Only as good as your last plate.

Written in the risky second person style, you, the reader, are the sous chef, arriving for a new day's work at 8.00am on what will be a busy Friday service. The checking of new food deliveries, the freshness of everything from fish (wonderful hints on storage) to meat, to any other produce, as well as personal equipment readiness and the cleanliness of each stage of the kitchen. Then greeting the kitchen team as they arrive, arranging who should prep what and generally prepare for the anticipated busy night ahead. Brief breaks for cigarettes and to meet the girlfriend as she makes her way to work, just calling in to say hello.
If the reader has any interest at all in how much work is involved prior to the first customer even setting foot inside the restaurant, not all of which goes smoothly, then this first section is interesting, tension growing as the witching hour of service allroaches. But it is the explosive rush of service itself which really reads more like an action thriller than a job of work. Each plate must be delivered fast and be more than good: it must be perfect, especially when one table has reporters from the Times. And to achieve perfection requires total commitment and precision from the whole team. With 300 anticipated diners just one person's failure risks disaster for the whole evening. There's anxiety, fear, anger, chaos, bad language and even one of the team throwing up into his waste bin. Finally, it's all over. Time to dress back into civies, speculate on the success or otherwise of the evening and life in general before heading to the bar with your colleagues. Home, a (very) few hours of rest before it's time to head back to the kitchen, late and slightly hung over, to start all over again.

I loved this book. Although a little slow at first, as the pace in the kitchen increased, so did the excitement and involvement. It is your kitchen, your job, your success or failure on the line. Some conversation is in Spanish, untranslated. There are terms used for some equipment, cooking terms or ingredients for which there is no time to explain the meaning - this is all covered in the really excellent extended glossary after the conclusion of the book - the pressure of the hours of service are tangible. And all of this is perfectly captured by Fred Berman, the narrator. He takes the text and runs with it following every nuance, despair, pride, aspiration, hope and sorrow. His pleasant mid tone voice picks up every nuance, his Spanish sounds impeccable. This is a masterful performance which greatly adds to the pleasure of the book.

Different in character to Bourdaine's masterful Kitchen Confidential, Gibney's Sous Chef is still a book I most heartily recommend to anyone either thinking of entering the profession, or, like me, simply fascinated by what goes on behind the scenes to produce fabulous food so quickly in a quality restaurant. It really does have that thriller quality.

Good read for back of house enthusiasts

If restaurant work is a works that interests you, this is a great listen. If you’re in the cooking world, it’s a good touchstone that others have similar challenges, and if you’re not in the cooking world, this is a good glimpse inside it. Sort of a 5 hour long, more realistic episode of The Bear, and a good complement to it if you’re into that right now.

Delicious,fast paced, well written and performed

What made the experience of listening to Sous Chef the most enjoyable?

This story was non pretentious and believable. Even thrilling at times.

Who was your favorite character and why?

The narrator. Most of the story is about him. he is an ordinary dude with passion for his extraordinary job.

What about Fred Berman’s performance did you like?

His passion and despair shine through in his voice.

Did you have an extreme reaction to this book? Did it make you laugh or cry?

Nothing extreme. Just thoroughly enjoyed it. I wanted more.

24 HOURS IN AN UPSCALE MANHATTAN RESTAURANT

This is, without question, the finest book I’ve ever read detailing what goes on in the kitchen of a fine-dining establishment. Every detail is there—from the work of the chef through that of the dishwasher. And it’s told with all the appropriate emotions—from the intensity of feeding 300 people in one night through the humor and camaraderie of the staff. The narration is outstanding, and there’s even an extensive glossary of terms used in the industry. Highly recommended!