Although I am not generally a fan of reality TV, I am slightly obsessed with cooking shows. From Chopped, to Iron Chef, to The Next Food Network Star, to Cupcake Wars, if there is competitive food creation, they’ve grabbed my attention. My son always tells me that I should be on one of the food shows because he thinks I’m a great cook. While that is definitely flattering, not only have I come to cooking a bit late in life (really only after he was born), but I am also very much a recipe girl. I need solid directions I can follow and add just a bit of improv to. I randomly forget my cooking basics like how to boil an egg or corn on the cob. I definitely get more than a bit flustered when trying to put together a complicated main dish and any sides at the same time and timing is NEVER my friend in the kitchen.
That being said, I am fascinated by those who can do it all and do it well. Aside from dishing out popcorn at the local movie theater, I’ve never worked in the food industry, so it is a bit of a mystery to me. I’ve had several friends who have been members of wait staffs in restaurants, but most of them were in college and did not take their jobs very seriously. What goes on in the actual kitchen remains a bit of a mystery to me.
Michael Gibney’s book helped clear up some of the mystery.
From movies, TV and my one Facebook friend who actually works as a chef, I knew chefs put in long hours. However, until I read Sous Chef: 24 hours on the Line, I had no idea just how long those hours are. I did not realize that my 8 hours a day being bombarded with questions from teenagers and the additional two hours or so I spend each night working on grading and lesson planning pale in comparison with life on the line in a kitchen. The idea of going into work at 9 am and not finishing up until after midnight is appalling to me. Although Gibney explains that the early hours before the restaurant opens for business (in his case dinner M-F and additional brunches on the weekends) are a bit slow and contemplative, the constant barrage of work that descends on everyone in the kitchen mid-day is enough to make me thankful I’ve only ever been on the dining room side of the experience.
The kitchen hierarchy was fascinating to read about. All the individual jobs I had no idea even existed are knowledge I am glad I now have. I also like finally understanding what a sous chef really does.
Reading his first hand account of the craziness that does not manage to burst into complete chaos once the tickets start rolling in has given me a better perspective on why it sometimes takes longer than I think it should to get my food. It also helps explain why sometimes things on the plate are not perfectly executed. It has also made me rethink my stance on sending food back to the kitchen (although I rarely do).
While I haven’t actually eaten at a restaurant since finishing the book, I believe the next time I do, the knowledge Gibney has given me will not only improve my experience as a customer, but also my empathy for my fellow human beings.