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

Copyright Notice

Motivational Theory in Hospitality Management

Critical Book Review: Hospitality Industry

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

Broadway Books.


Doug Psaltis' book ***** Seasoning of a Chef is a memoir and an insider's account ***** working in almost every type of restaurant kitchen imaginable. It details the joys ***** also the difficulties ***** working in ***** restaurant industry. Even as a ten-year-old boy carrying heavy bags of potatoes in his grandfather's d*****er, Psaltis early on learned the importance ***** value, good service, and ***** frantic pace of the restaurant industry. Also Psaltis had ambitions to become a gre*****t chef, ***** possessed a passionate interest in food. He has worked in many *****s, from diners to the finest establishments in his career.

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

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

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

Pos*****ion Statement

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


Download complete paper (and others like it)    |    Order a brand new, custom-written paper

© 2001–2015   |   Dissertations about Motivational Theory in Hospitality Management Critical Book Review: Hospitality Industry   |   Dissertations Model