Book
Sous chef : 24 hours on the line
Record details
- ISBN: 9780804177887 (e-book)
- ISBN: 9780804177894 (pbk.)
- ISBN: 0804177872 (hardback : acid-free paper)
- ISBN: 9780804177870 (hardback : acid-free paper)
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Physical Description:
xvi, 214 pages : illustrations ; 22 cm
print - Edition: First edition.
- Publisher: New York : Ballantine Books, 2014.
Content descriptions
| Formatted Contents Note: | Kitchen Floor Plan -- Kitchen Chain of Command -- Morning -- Rounds -- Finesse Jobs -- The Team -- Plats du Jour -- Getting There -- Break -- Service -- Message -- Close -- Bar -- Home -- Morning -- Author's Note -- Selected Kitchen Terminology. |
Search for related items by subject
| Subject: | Gibney, Michael Cooks New York (State) New York Biography Food service management New York (State) New York Kitchens New York (State) New York Management |
Available copies
- 1 of 1 copy available at Kenton County.
Holds
- 0 current holds with 1 total copy.
Other Formats and Editions
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Erlanger Branch | 641.5092 G447 2014 (Text) | 33126022688026 | Adult Nonfiction | Available | - |
Michael Gibney began working in restaurants at the age of sixteen and assumed his first sous chef position at twenty-two. He ascended to executive sous chef at Tavern on the Green, where he managed an eighty-person staff. He has worked in the kitchens of Morgans Hotel Group, 10 Downing in Manhattan, and Governor in Brooklynâs DUMBO, among many others. Over the course of his career, he has had the opportunity to work alongside cooks and chefs from many of the nationâs best restaurants, including Alinea, Per Se, Eleven Madison Park, Daniel, Jean Georges, Le Bernardin, Bouley, Ducasse, Corton, wd~50, and Momofuku. In addition to his experience in the food service industry, Gibney also holds a BFA in painting from Pratt Institute and an MFA in nonfiction writing from Columbia University. He lives in Brooklyn, New York.