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Sous Chef:24 Hours on the Line

Michael Gibney

Fans of Anthony Bourdain’s cooking classic Kitchen Confidential (2000) will enjoy this new memoir by Michael Gibney. Told from the vantage point of a sous chef (a kitchen’s second-in-command), Gibney poetically describes what it’s actually like to work in the adrenaline-fueled kitchen of a fine dining restaurant for 24 hours. From morning deliveries to prep work to the mad rush of a busy service kitchen, Gibney (who also earned an MFA in nonfiction writing from Columbia University) “is as skilled with words as he is with his 11-inch Sujihiki knife." (Publishers Weekly)