[PDF.46ek] The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond

The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond

[PDF.ai26] The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond

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 | #1833698 in Books |  2005-09-13 |  2005-09-13 | Format: Deckle Edge | Original language:English | PDF # 1 |  5.79 x.98 x8.55l, | File type: PDF | 304 pages

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||0 of 0 people found the following review helpful.| An Insider's View of Some Major Kitchens|By Edward Mengel|This short, light book seems to give real insight into the life of a cook in a fancy restaurant. It's clear that success in this field requires dedication of one's life, not to say fanaticism, to the preparation of top-class food. The co-author is clearly consumed, body and soul, with the best preparation of good food.|From Publishers Weekly|Hot stoves, sharp knives, insanely long hours, low pay and no formal training—Psaltis pursued a relentless apprenticeship, parlaying each kitchen opportunity into another, including spending his few days off working unpaid in other r

The fascinating diner-to-Ducasse true story of a young New Yorker's meteoric rise from his grandfather's Greek diner in Queens to the kitchens of some of the world's greatest restaurants.

Meet the man Alain Ducasse called “the best cook in my kitchen”—Doug Psaltis, a culinary Horatio Alger, whose stubborn passion for perfection and dogged idealism propelled him from humble beginnings to the pinnacle of the food world. Doug began working at...

You can specify the type of files you want, for your device.The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond   |  Doug Psaltis, Michael Psaltis. I really enjoyed this book and have already told so many people about it!

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