Sous Chef - 24 Hours on the Line

I bought this at LAX to read on the plane on the flight to Auckland and it entertained me hugely!

It is superbly written telling the story of 24 hours in the kitchen of a major restaurant.I loved it.

Here is the note about the author from the back of the book"

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’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. He lives in Brooklyn, New York.