Book
Sous chef : 24 hours on the line / Michael Gibney.
Record details
- ISBN: 9780804177870 (hardcover) :
- Physical Description: 214 pages : illustrations ; 22 cm
- Edition: First edition.
- Publisher: New York : Ballantine Books, [2014]
- Copyright: ©2014
Content descriptions
| Formatted Contents Note: | Kitchen Floor Plan -- Kitchen Chain of Command -- Morning -- Rounds -- Finesse Jobs -- The Team -- Plats du Jour -- Getting There -- Break -- Service -- Message -- Close -- Bar -- Home -- Morning -- Author's Note -- Selected Kitchen Terminology. |
Search for related items by subject
| Subject: | Gibney, Michael. Cooks > New York (State) > New York > Biography. Food service management > New York (State) > New York. Kitchens > New York (State) > New York > Management. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Stroud Branch | 641.597471 Gib | 31681002557346 | NONFIC | Available | - |
Michael Gibney began working in restaurants at the age of sixteen and assumed his first sous chef position at twenty-two. He ascended to executive sous chef at Tavern on the Green, where he managed an eighty-person staff. He has worked in the kitchens of Morgans Hotel Group, 10 Downing in Manhattan, and Governor in Brooklynâs DUMBO, among many others. Over the course of his career, he has had the opportunity to work alongside cooks and chefs from many of the nationâs best restaurants, including Alinea, Per Se, Eleven Madison Park, Daniel, Jean Georges, Le Bernardin, Bouley, Ducasse, Corton, wd~50, and Momofuku. In addition to his experience in the food service industry, Gibney also holds a BFA in painting from Pratt Institute and an MFA in nonfiction writing from Columbia University. He lives in Brooklyn, New York.
