Essay - Motivational Theory in Hospitality Management Critical Book Review: Hospitality Industry...

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Motivational Theory in Hospitality Management

***** Book Review: ***** Industry

Psaltis, Doug. (2005). The Seasoning of a Chef. With Michael Psaltis. New York:

Broadway Books.


***** Psaltis' book The Seasoning ***** a Chef is a memoir *****nd an insider's account of working in almost every type ***** restaurant kitchen imag*****able. It details the joys and also ***** difficulties of working in the restaurant industry. Even as a ten-year-old boy carrying heavy bags ***** potatoes in his grandfather's d*****er, Psaltis early on learned the importance of value, good service, and ***** frantic pace ***** the restaurant industry. Also ***** had ambitions to become a great chef, ***** possessed a passionate interest in food. He has worked ***** many *****s, from diners ***** the finest establishments in his career.

Although the book is a chronological memoir, Psaltis also provides advice for budd*****g ********** and restaurateurs, such as the need to sample a wide variety of types ***** foods, to understand the complexities of different flavor palates, and above all that people in the hospitality industry must go abroad at some point ***** ***** how different cuisines and restaurants function around the world. To fur*****r his own education, he ***** in the French kitchen ***** Alain Ducasse, located in ***** palatial Hotel de Paris, which he describes as a place that worked seamlessly, w*****re everyone was in constant motion, but never rushed because they ***** know their assigned tasks, from runners to cooks.

***** went on to work ***** Ducasse in New York, as a grunt worker in ***** Duc*****se ***** York, ***** then head chef of Mix. ***** remained impressed by Ducasse's attenti***** to detail and rigid chain of command, in the traditional French manner. When Psaltis ran a st*****tion for Ducasse, he had to accept responsibility for everyth*****g went wrong, whether it ***** his fault or not.

***** also w*****ked at Bouely Bakery, which was similarly run in a very precise and rigid fashion. He said he was frustrated at times that he could not be a chef, ***** felt more like just a cook, ********** everything ***** so precisely regimented ***** make things efficient ***** to keep down costs. Then Psaltis describes his experiences working at the esteemed French Laundry under the hand of Thomas Keller as a dream job gone horribly wrong, because of the disorganization in setting up a new system *****t the restaurant. T***** experience was very ***** ***** his earlier work at restaurants ***** had more standardized procedures already in *****, but helped him appreciate the ***** to make a restaurant ***** ***** as smoothly as clockwork

Pos*****ion Statement

Psaltis views his work almost as a calling, and even if the reader disagrees with some ***** his assertions, such as ***** fact that ***** starting out in the hospitality ***** should forego having a family until ***** have established themselves, his words have their weight in long-term experience. He also ***** insight into how different 'kitchens' are run and the need for organization, carefully regimented


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