Sous Chef: 24 Hours on the Line
Michael Gibney’s Sous Chef: 24 Hours on the Line offers a focused perspective on professional kitchen life. Framed around a single day on the line, it explores the work, pace, and responsibilities associated with the sous chef’s role in a restaurant setting.
About This Book
Sous Chef: 24 Hours on the Line centers on the role of a sous chef and the fast-paced environment of a professional kitchen.
Its title frames the book around a single day on the line, offering a focused look at restaurant work and kitchen routines.
Written by Michael Gibney, the book is suited to readers interested in culinary culture, professional cooking, and the realities of life behind the scenes.
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