Sous Chef: 24 Hours on the Line (27 page)
Read Sous Chef: 24 Hours on the Line Online
Authors: Michael Gibney
Tags: #Biography & Autobiography, #Personal Memoirs, #Cooking, #Essays & Narratives, #Methods, #Professional
It is because of all these remarkable people, and many others like them, that I was able to write this book.
M
ICHAEL
G
IBNEY
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 while at Tavern on the Green, where he managed an eighty-person staff. He’s worked in the kitchens of Morgans Hotel Group, 10 Downing in Manhattan, and Governor in Brooklyn’s 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 nation’s 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 non-fiction writing from Columbia University. He lives in Brooklyn.