About this item
The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here, readers 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.
About the Author
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 Brooklyn. Over the course of his career, he has had the opportunity to work alongside cooks and chefs from many of the best restaurants in the world. 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. (photo credit: UNGANO AGRIODIMAS)
