‘Sous Chef’ cooks up a peek behind closed doors
05/29/2014 9:13 AM
05/29/2014 9:14 AM
Most of us have wondered what really goes on behind the closed doors of restaurant kitchens. Is there a secret society back there? Is the labor really as hard as we’ve heard? What about the artistry of the cuisine? Does that get dilluted on nights when the dining room is jammed? Of course, the biggest question is, Just what are they doing to our food?
The answers are in “Sous Chef: 24 Hours On the Line” by chef Michael Gibney (Ballantine, $25, 240 pages). In this startlingly frank memoir, the reader dons an apron to stand alongside the chef as he serves a slice of life in the kitchen in a typical “upscale Manhattan restaurant.” He’s well-qualified to do so, having worked at such New York dining destinations as Alinea, Per Se, Bouley, Ducasse and Momofuku.
As he explains in the preface, “I’ve compiled material from several restaurants and several periods in time. I only hope to provide a genuine impression of the industry.”
We’ll have what he’s having.
Join the Discussion
The Sacramento Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.