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.


Doug Psaltis' book The Seasoning ***** a Chef is a memoir ********** an insider's account of working in almost every type ***** restaurant kitchen imaginable. It details the joys and also the difficulties of working in ***** restaurant *****dustry. Even as a ten-ye*****r-old boy carrying heavy bags ***** potatoes in his gr*****father's diner, Psaltis early on learned the importance of value, good service, and ***** frantic pace ***** the restaurant industry. Also ***** had ambiti*****s to become a great chef, and possessed a passionate interest in food. He has worked ***** many restaurants, from diners to the finest establishments in his career.

Although the book is a chronological memoir, Psalt***** also provides advice for budding chefs 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 to ***** how different cuisines and restaurants function around ***** world. To further his own education, he ***** in the French kitchen ***** Alain Duc*****se, located in the palatial Hotel de Paris, which he describes as a place that worked seamlessly, w*****re everyone w***** in constant motion, but never rushed because *****y all know their assigned tasks, from runners to cooks.

Psaltis went on to work for Ducasse in New York, as a grunt *****er in ***** Duc*****se ***** York, ***** then head chef of Mix. He rema*****ed 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 had to accept responsibility ***** everything went wrong, whether it was ***** fault or not.

***** also worked 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 ***** was so precisely regimented to make things efficient ***** to keep down costs. Then Psaltis describes his experiences working at the esteemed French Laundry under the hand ***** Thomas Keller as a dream job gone horribly wrong, ***** of the disorganization in setting up a new system at the restaurant. T***** experience w***** ***** ***** from his earlier work at restaurants that had more standardized procedures already in place, but helped him appreciate the ***** to make a restaurant ***** work as smoothly as clock*****

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 people starting out in ***** hospitality ***** should forego having a family until they 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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