Twenty-Four Hours in a Restaurant Kitchen
Friday, April 04, 2014
Chef Michael Gibney gives a fly-on-the-wall perspective on the food service industry, exposing the hidden world behind the kitchen doors. He describes the details of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion of all the people in a restaurant kitchen. In his book Sous Chef: 24 Hours on the Line, Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen.