Appetizers

Dishing the news about the Sacramento area food scene

‘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.

About This Blog

Appetizers brings you the latest restaurant happenings, interesting tidbits on good food and events, and -- of course -- great specials and deals.

Regular contributors

Chris Macias
Food and wine
cmacias@sacbee.com
Twitter: @chris_macias

Allen Pierleoni
Counter Culture
apierleoni@sacbee.com
Twitter: @apierleonisacbe

Debbie Arrington
Food and cooking
darrington@sacbee.com
Twitter: @debarrington

Blair Anthony Robertson
Restaurant reviews
brobertson@sacbee.com
Twitter: @blarob

Key links

Dining reviews
Restaurant guide
Recipes
Mike Dunne's wine picks
Beer Run
Nosh Pit
Restaurant inspections
 

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.

Terms of Service