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After cooking in restaurants for more than a decade, from chain sports bars to upscale Brooklyn bistros, Michael Gibney knows the sights, sounds, stresses and successes of a chef’s life. So when he took a midcareer break to write a book, he took his teachers’ advice and wrote what he knew.

“Sous Chef,” Gibney’s day-in-the-life immersion into the mind of a fine restaurant’s second-in command, was published in March. On Monday, Gibney will talk about his book as part of the Larkin Square Author Series, 5 to 7 p.m. in the Filling Station restaurant, 745 Seneca St.

For his first book, Gibney pulled characters and experiences from his travels to piece together a composite day that shows readers the most authentic experience he could muster. “All of the characters, excluding the chef and the other sous chef, are actual individuals, some of whom retained their real-life names in the book,” said Gibney, speaking on break from setting up a new restaurant in Manhattan’s Theater District, Urbo, where he will be chef de cuisine.

Gibney, 31, who graduated from St. Joseph’s Collegiate Institute, Class of 2001, said he wanted to offer something he saw missing in the current wave of kitchen-centered media.

“Even though it’s hard work, and there’s lots of it, there’s a certain amount of sophistication, a lot of beauty in it, and a fair amount of love and commitment on the part of people who do it.”

email: agalarneau@buffnews.com