
Sous Chef
24 Hours on the Line
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Narrated by:
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Fred Berman
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By:
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Michael Gibney
About this listen
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 AudioListeners also enjoyed...
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Story
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.
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A Little Prickly--But Yummy
- By Mel on 03-11-12
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Notes from a Young Black Chef
- A Memoir
- By: Kwame Onwuachi, Joshua David Stein
- Narrated by: Kwame Onwuachi
- Length: 7 hrs and 37 mins
- Unabridged
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By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.
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DC should be proud to have Chef Kwame
- By Jesse Wetzel on 04-26-19
By: Kwame Onwuachi, and others
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Yes, Chef
- A Memoir
- By: Marcus Samuelsson
- Narrated by: Marcus Samuelsson
- Length: 11 hrs and 47 mins
- Unabridged
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It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
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A fun and inspiring civics lesson
- By loix on 06-27-12
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Eat a Peach
- A Memoir
- By: David Chang, Gabe Ulla
- Narrated by: David Chang
- Length: 9 hrs and 6 mins
- Unabridged
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From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.
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So many threads coming into a wonderful tapstery.
- By Suzie on 09-12-20
By: David Chang, and others
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A Chef's Christmas
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 1 hr
- Unabridged
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Anthony Bourdain, author of Kitchen Confidential, once again brings to light the inner workings of the "culinary underbelly" in his bold reinvention of the traditional Christmas story. At once risqué and charming, A Chef's Christmas is sure to bring holiday cheer to those who make dinner and those who only make reservations.
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Typically gritty & fun
- By Anna on 03-29-03
By: Anthony Bourdain
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Your Table Is Ready
- Tales of a New York City Maître D'
- By: Michael Cecchi-Azzolina
- Narrated by: Michael Cecchi-Azzolina
- Length: 9 hrs and 20 mins
- Unabridged
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From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.
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Accurately crass and heart felt
- By Amazon Customer on 01-10-23
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Kitchen Confidential
- Adventures in the Culinary Underbelly
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 19 mins
- Unabridged
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Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.
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Kitchen Confidential
- By Holly on 02-20-03
By: Anthony Bourdain
Awesome Peek Into The Work and Life of a Sous Chef
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Very fun listen
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This is the blood and guts of the industry.
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Really well written and narrated.
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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.Delicious,fast paced, well written and performed
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24 HOURS IN AN UPSCALE MANHATTAN RESTAURANT
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listened to it in one go!
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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.
So little heart.
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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.
Only as good as your last plate.
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Good read for back of house enthusiasts
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