a chilly weekday morning, the kitchen at Omar's is quiet, as one worker peels potatoes and Latin music plays in the background. But by dinner time, up to 15 people will be crammed in the space, the temperature will soar to 100 120 degrees, and the staff will work in concert through the chaos to deliver dishes like Celery Root Velout with Black Truffles and Grilled Lobster with Cranberry Beans and Lemon Thyme Broth.
world of celebrity chefs and TV reality cooking shows, Gibney has carved out his own niche. His first book takes readers through a day in the life of a sous chef (the No. 2 position under the executive chef), from getting organized in the morning (mise en place), to taking cigarette breaks to decompress, to "executing" during dinner service, when every second counts.
A veteran of numerous New York kitchens from Tavern on the Green to 10 Downing he's now written a book based on his experiences, called Sous Chef: 24 Hours on the Line (Ballantine). The smaller of the two is a kasumi takobiki, specially designed for cutting octopus; the larger is a hongasumi yanagi, meant for slicing sashimi. They are both handmade in shiro ko virgin carbon steel. The smaller of the two is a kasumi takobiki, specially designed for cutting octopus; the larger is a hongasumi yanagi, meant for slicing sashimi. They are both handmade in shiro ko virgin carbon steel. The smaller of the two is a kasumi takobiki, specially designed for cutting octopus; the larger is a hongasumi yanagi, meant for slicing sashimi. They are both handmade in shiro ko virgin carbon steel.
ï»¿In the kitchen with 'Sous Chef' author Michael Gibney
As he pulls the blade along the stone, Gibney mentions John Steinbeck's book Travels With Charley, and Steinbeck's reference to a meal he once had in Italy that was touched "by 20 people's hands before it got to his plate."
Gibney, who's single, studied painting at the Pratt Institute in Brooklyn as an undergraduate, and several years ago he decided to pursue his interest in writing by getting an MFA at Columbia. Sous Chef began as his thesis.
"This is not just a story about the melodrama that happens when the chef starts yelling and there's lots of customers in the dining room," says Gibney. "It's the story of how your day looks when you do it. There is a rhythm to it, not unlike a symphony each day."
The tools of the trade, says the bearded young chef, are "extensions of New Balance 4040v3 Molded you, and they are extensions of the way you work, and they're extensions of your craft."
NEW YORK Michael Gibney is standing in the small kitchen at Omar's restaurant in Greenwich Village, carefully sharpening his $250, 11 inch Japanese Sujihiki knife on a whetstone.
"And that resonates with me because on a plate you should feel like somebody's making something for you," says Gibney, 30, who uses surgical tweezers to delicately plate food.
It's a wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant. Kirkus Reviews calls Sous Chef "sumptuously entertaining fare."
about every kitchen he's worked in to present a "genuine picture of this community of people and how they work together on a daily basis."
Gibney's conversation is a bit like fusion cuisine, pulled from his diverse interests, which include painting and literature.
The New York restaurant in Sous Chef is unnamed, and Gibney says he's borrowed from just New Balance Shoes Pink
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