Hi all, I recently just accepted a sous chef spot at a new restaurant where my friend is the executive chef. He has a lot of faith in me and really wanted me to go out there with him. I've pretty much have just worked in Applebee's type restaurants and for the past year more of an upscale dining restaurant. I've mastered just about all the stations and need to touch up on Saute but plan on getting it down. I have a little bit of experience managing(assistant kitchen manager at applebees). So with all that said, i was curious if any of you would have any recommendations on any books or magazines I should get. I really wanna learn as much as I can and help give out some ideas.