perri 's review for:

Sous Chef: 24 Hours on the Line by Michael Gibney

4.0

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We following our narrator's 24 hour whirlwind experience in an upscale restaurant. I learned it might be good to arrive ahead of the crush to receive optimal attention to your meal. I learned a lot of fancy french words like my new favorite soigne (swan-ya) from the verb Soigner meaning tended to, looked after, cared for. In the kitchen, basically the strive for perfection-first quality ingredients, prepared with the best technique and served beautifully... to every guest. I learned about the hierarchy in the kitchen and because of the brutal pace, the importance maintaining that order- working harmoniously together in confined space, understanding each other's roles and respecting authority "Yes Chef!" And I learned I wouldn't last 15 minutes in the restaurant business. I have a fascination with the food industry knowing the hard work and sacrifices required. It seems chefs must have a undeniable drive, even passion to cook. Four stars bien sur!