Michael Gibney and Andrew Friedman

For anyone who has ever wondered what goes on in the world of a top-level restaurant kitchen, Michael Gibney has seen it all and survived to tell the tale. In Sous Chef, Michael describes working in the high-powered contemporary culinary world by showing a glimpse at 24 hours inside the kitchen. He’s worked in restaurants since the age of 16 and got his first sous chef job at 22.

For this book, he draws upon his work around New York City, including Morgans Hotel Group, 10 Downing in Manhattan and Governor in Brooklyn. He takes the reader behind the scenes to observe the craft, skill and scuffle of in the world of a chef's life. It's a fast-paced, fly-on-wall account that has been praised by writers as diverse as Anthony Bourdain and Gary Shteyngart.

Michael will share his own experiences behind Sous Chef and answer audience questions. Moderating the evening is New York City food writer Andrew Friedman who runs the Toqueland blog.