While most people would say I’m an average cook, at best,
I willingly (and happily) admit to being addicted to all things food. Whether it’s a shiny new cookbook with lots
of pretty pictures, Bobby Flay grilling meat on a New York City terrace, or a
dirty down reality show with wannabes mouthing off to their so-called mentor, I’m
fascinated by the culinary arts. So,
when I heard about this new book, Sous Chef, that promises an in-depth
look at a 24 hour period in the manic life of – imagine that – a sous chef, I
was all in. I also won my copy from a
giveaway on Goodreads.com – winner, winner, chicken dinner!
As per the blurb on the back of the book, the author, Mr.
Gibney, started making his mark on the culinary world as a teen, achieving the
position of sous chef at only 22. One
has to believe he knows what he’s talking about. Unfortunately, at times, I think he’s the
ONLY one who knows what he’s talking about.
Allow me to explain…
On the very first page of the first chapter, entitled
‘Morning,’ items such as bains-marie, proofing boxes, and immersion circulator are
mentioned. Excuse me, what? Mi no comprende. Let this serve as the first warning that this
book may not be for the average Food Network fan. The kitchen jargon continues from page to
page, leaving me clueless on more than one occasion. Granted, I’m not always the crunchiest
cookie, but it’s almost as if the author was trying too hard to showcase his
expertise, while forgetting that not every reader has spent a significant
amount of time in a professional kitchen.
If you’re looking for the juicy stuff, there’s a good
dose of that, as well. There’s flirting,
drinking, and subsequently puking, but it’s certainly not the main theme of the
book, thankfully. In all, there was a
nice balance between the back-breaking reality of the non-celebrity chef, and
the everyday drama that unfolds in the life of anyone attempting to balance a
demanding job with a home life.
