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heyitsyii 's review for:
Sous Chef: 24 Hours on the Line
by Michael Gibney
It's weird how so many reviews talk about Chopped or other FN shows... And how this falls short in comparison. This isn't a show or a competition. It's work. Work is work. Work, more often than not, is dull. Especially if you wrote a book about 24-hrs in the life of. (and if clearly describes itself as "24 hours on the line.")
That said, I thought this was really interesting. This book describes in detail all the happenings in the kitchen, focusing of course on sous chef duties. Starts when he gets to work in the morning, and describes pretty much every action/thought (generally) between then and the next morning.
I could never be a chef/cook/anything in any restaurant.
I wish I could tip the chefs/etc. in the back, as opposed to the front staff.
That said, I thought this was really interesting. This book describes in detail all the happenings in the kitchen, focusing of course on sous chef duties. Starts when he gets to work in the morning, and describes pretty much every action/thought (generally) between then and the next morning.
I could never be a chef/cook/anything in any restaurant.
I wish I could tip the chefs/etc. in the back, as opposed to the front staff.