nomadreader

The basics: Sous Chef: 24 Hours on the Line  is Michael Gibney's memoir of sorts. It's a window into the world as a sous chef in a high-end Manhattan restaurant kitchen. As the title indicates, Gibney tells the story as though it's a single twenty-four hours. My thoughts: I spent many years working in restaurants, as a server and a bartender. I worked at chain restaurants and midscale local restaurants. Mr. Nomadreader and I met when we were both servers at Murphy's , a fabulous Atlanta neighborhood wine bar. Part of me still misses the restaurant life. I learned so much about food, wine, beer, and booze working in restaurants. I learned about cooking. I met fabulous people, both customers and my fellow workers. So while I'm always intrigued by books about the restaurant business, I've read enough clunkers to know I'm not the desired audience for books that shine a light on the business. Sous Chef  does shine a light on the restaurant business, particu...