One of Time.com's Best Books of 2014
In this urgent book, 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.
Told in second-person narrative, Sous Chef is an immersive, adrenaline-fuelled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers 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.
Daisy Meyrick manages the translation rights for Sous-Chef
The audio rights are handled by Alice Lutyens.
Translation Rights Sold
Anthony Bourdain, author of Kitchen Confidential Full Review
Gabrielle Hamilton, author of Blood, Bones, and Butter
Time Magazine Best Books of 2014 Full Review
New York Times Book Review Full Review
A real-life warts and all portrayal of a day in the life of a New York sous chef . . . Gibney takes you by the hand and leads you into this realm of hellfire and brimstone, order and chaos . . . the pace – when you're in the thick of it – is thrilling, and the tension palpable.
Entertainment Weekly Full Review
Such culinary experience paired with linguistic panache is a rarity. Portion it out over numerous sittings for no other reason than prolonging its enjoyment.Arun Kundnani
The Daily Beast Full Review
Grantland.com Full Review
Observer Food Monthly
Starred Review Full Review
This fast-paced and thrillingly crafted narrative reveals teh blood, sweat and tears and countless fag breaks which go into producing restaurant meals. Ideal for Masterchef devotees pondering whether they would have the ability to stand the heat of the kitchen.Bookseller
Booklist Full Review
Gibney evokes every moment of the sous chef's day with hallucinatory clarity . . . Like Gabrielle Hamilton, another chef who writes brilliantly about the hard-earned rewards of life in a prfessional kitchen, Gibney has the soul of a poet and the stamina of a stevedore . . . Tender and profane.New York Times