Sous chef
Subtitle: 24 hours on the line
By: Michael Gibney
Edition: Large print unabridged edition.
Series: Thorndike Press large print nonfiction; Thorndike Press large print nonfiction series
Published: 2014
Language: eng
Number of pages: 305
ISBN-13: 9781410471505
Subjects: Cooks; Case studies; Restaurant management; Career in restaurants; Biography; Restaurants
Other titles: Twenty-four hours on the line
Description: The back must slave to feed the belly... Chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here, readers 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.