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Sous Chef
- 24 Hours on the Line
- Narrado por: Fred Berman
- Duración: 5 h y 42 m
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Resumen del Editor
The back must slave to feed the belly.... In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion.
Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers.
In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
Reseñas de la Crítica
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- Narrado por: Roger Wayne
- Duración: 14 h y 34 m
- Versión completa
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Historia
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- De Lawrie Thicke en 04-20-19
De: Andrew Friedman
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Yes, Chef
- A Memoir
- De: Marcus Samuelsson
- Narrado por: Marcus Samuelsson
- Duración: 11 h y 47 m
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It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
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A fun and inspiring civics lesson
- De loix en 06-27-12
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The Apprentice
- My Life in the Kitchen
- De: Jacques Pépin
- Narrado por: Jacques Pépin, Michel Chevalier
- Duración: 10 h y 6 m
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In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
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Jacques Pépin never has disappointed
- De Peter en 10-03-20
De: Jacques Pépin
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The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- De: Marco Pierre White, James Steen
- Narrado por: Timothy Bentinck
- Duración: 9 h y 1 m
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In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
- De Brandon en 07-18-16
De: Marco Pierre White, y otros
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Dirt
- Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
- De: Bill Buford
- Narrado por: Bill Buford
- Duración: 16 h y 51 m
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What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France.
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Non non non!
- De Amazon Customer en 07-19-20
De: Bill Buford
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Blood, Bones & Butter
- The Inadvertent Education of a Reluctant Chef
- De: Gabrielle Hamilton
- Narrado por: Gabrielle Hamilton
- Duración: 10 h y 4 m
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Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.
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A Little Prickly--But Yummy
- De Mel en 03-11-12
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- De: Andrew Friedman
- Narrado por: Roger Wayne
- Duración: 14 h y 34 m
- Versión completa
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General
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Historia
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- De Lawrie Thicke en 04-20-19
De: Andrew Friedman
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Delicious!
- A Novel
- De: Ruth Reichl
- Narrado por: Julia Whelan
- Duración: 12 h y 58 m
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In her best-selling memoirs, Ruth Reichl has long illuminated the theme of how food defines us, and never more so than in her dazzling fiction debut about sisters, family ties, and a young woman who must finally let go of guilt and grief to embrace her own true gifts.
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I really enjoyed this book. Really well read.
- De Diane Cates en 04-17-18
De: Ruth Reichl
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Your Table Is Ready
- Tales of a New York City Maître D'
- De: Michael Cecchi-Azzolina
- Narrado por: Michael Cecchi-Azzolina
- Duración: 9 h y 20 m
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From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.
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Accurately crass and heart felt
- De Amazon Customer en 01-10-23
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Heat
- An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
- De: Bill Buford
- Narrado por: Michael Kramer
- Duración: 12 h y 15 m
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From one of our most interesting literary figures, former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.
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just okay
- De sjames en 10-14-06
De: Bill Buford
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The Making of a Chef
- Mastering Heat at the Culinary Institute of America
- De: Michael Ruhlman
- Narrado por: Jeff Riggenbach
- Duración: 12 h y 14 m
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Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.
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Interesting subject, terrible presentation.
- De JLouis en 07-22-07
De: Michael Ruhlman
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The Soul of a Chef
- The Journey Toward Perfection
- De: Michael Ruhlman
- Narrado por: Donald Corren
- Duración: 12 h y 14 m
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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
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Good Fun, Even if You Don't Cook!
- De Gillian en 12-02-16
De: Michael Ruhlman
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Eat a Peach
- A Memoir
- De: David Chang, Gabe Ulla
- Narrado por: David Chang
- Duración: 9 h y 6 m
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From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.
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So many threads coming into a wonderful tapstery.
- De Suzie en 09-12-20
De: David Chang, y otros
Lo que los oyentes dicen sobre Sous Chef
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Wilburio
- 06-01-15
Awesome Peek Into The Work and Life of a Sous Chef
Well written, engaging journey through a typical day for a Sous Chef. Has the feel of a memoir while purporting to be fictional. Great for anyone interested in the working world of restaurants.
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- Shane K.
- 03-11-24
Very fun listen
I love Michaels detail and use of a second person perspective. Certainly a unique book. I have been a chef for over two decades and a cook for almost three and so much of this reaches right in to my soul. I highly suggest this to anyone looking to see what the world looks like from the outside or for any insider that wishes to have an out of body experience haha. Fred Berman gives a lot of personality to the characters. I am going to look in to more books narrated by him.
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- Dallas
- 08-09-16
This is the blood and guts of the industry.
As a chef it's a warm comfort to read what happens in the industry a
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- Amazon Customer
- 01-05-21
Really well written and narrated.
I really enjoyed this story. Based on the wonderful descriptions moment by moment, I felt like I was standing next to the characters. If you are interested in what happens decide your plate hits your table, get this book. The characters are superbly described and play off each other with out missing a beat. Loved this book!
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- Susan
- 07-27-14
Delicious,fast paced, well written and performed
What made the experience of listening to Sous Chef the most enjoyable?
This story was non pretentious and believable. Even thrilling at times.
Who was your favorite character and why?
The narrator. Most of the story is about him. he is an ordinary dude with passion for his extraordinary job.
What about Fred Berman’s performance did you like?
His passion and despair shine through in his voice.
Did you have an extreme reaction to this book? Did it make you laugh or cry?
Nothing extreme. Just thoroughly enjoyed it. I wanted more.
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esto le resultó útil a 3 personas
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- irene burk
- 11-15-21
24 HOURS IN AN UPSCALE MANHATTAN RESTAURANT
This is, without question, the finest book I’ve ever read detailing what goes on in the kitchen of a fine-dining establishment. Every detail is there—from the work of the chef through that of the dishwasher. And it’s told with all the appropriate emotions—from the intensity of feeding 300 people in one night through the humor and camaraderie of the staff. The narration is outstanding, and there’s even an extensive glossary of terms used in the industry. Highly recommended!
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- skinny_mat
- 01-25-20
listened to it in one go!
Beautiful book, I am a sous chef and this hit all the good spots. Thank you for words that express how I feel about this job. Awesome book can't wait to listen again.
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- Minneapolis listener
- 10-24-22
So little heart.
I think professional cooks are the intended audience for this book, not home cooks.
The writer is arrogant as is the narrator’s interpretation.
I should have followed my instincts and DNF’d when no one cared about the staff meal until far too late.
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- Norma Miles
- 02-21-19
Only as good as your last plate.
Written in the risky second person style, you, the reader, are the sous chef, arriving for a new day's work at 8.00am on what will be a busy Friday service. The checking of new food deliveries, the freshness of everything from fish (wonderful hints on storage) to meat, to any other produce, as well as personal equipment readiness and the cleanliness of each stage of the kitchen. Then greeting the kitchen team as they arrive, arranging who should prep what and generally prepare for the anticipated busy night ahead. Brief breaks for cigarettes and to meet the girlfriend as she makes her way to work, just calling in to say hello.
If the reader has any interest at all in how much work is involved prior to the first customer even setting foot inside the restaurant, not all of which goes smoothly, then this first section is interesting, tension growing as the witching hour of service allroaches. But it is the explosive rush of service itself which really reads more like an action thriller than a job of work. Each plate must be delivered fast and be more than good: it must be perfect, especially when one table has reporters from the Times. And to achieve perfection requires total commitment and precision from the whole team. With 300 anticipated diners just one person's failure risks disaster for the whole evening. There's anxiety, fear, anger, chaos, bad language and even one of the team throwing up into his waste bin. Finally, it's all over. Time to dress back into civies, speculate on the success or otherwise of the evening and life in general before heading to the bar with your colleagues. Home, a (very) few hours of rest before it's time to head back to the kitchen, late and slightly hung over, to start all over again.
I loved this book. Although a little slow at first, as the pace in the kitchen increased, so did the excitement and involvement. It is your kitchen, your job, your success or failure on the line. Some conversation is in Spanish, untranslated. There are terms used for some equipment, cooking terms or ingredients for which there is no time to explain the meaning - this is all covered in the really excellent extended glossary after the conclusion of the book - the pressure of the hours of service are tangible. And all of this is perfectly captured by Fred Berman, the narrator. He takes the text and runs with it following every nuance, despair, pride, aspiration, hope and sorrow. His pleasant mid tone voice picks up every nuance, his Spanish sounds impeccable. This is a masterful performance which greatly adds to the pleasure of the book.
Different in character to Bourdaine's masterful Kitchen Confidential, Gibney's Sous Chef is still a book I most heartily recommend to anyone either thinking of entering the profession, or, like me, simply fascinated by what goes on behind the scenes to produce fabulous food so quickly in a quality restaurant. It really does have that thriller quality.
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esto le resultó útil a 3 personas
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- Michael Kilborn
- 07-13-24
Good read for back of house enthusiasts
If restaurant work is a works that interests you, this is a great listen. If you’re in the cooking world, it’s a good touchstone that others have similar challenges, and if you’re not in the cooking world, this is a good glimpse inside it. Sort of a 5 hour long, more realistic episode of The Bear, and a good complement to it if you’re into that right now.
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