Today The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond hits bookstores as the latest offering in the culinary non-fiction department. The autobiography by chef Doug Psaltis (with his twin brother and literary agent Michael Psaltis) recounts how a kid from Long Island starts off as the 10-year old grill-boy at his grandfather’s diner and winds up working for Alain Ducasse. Psaltis portrays himself as the earnest and good son, desirous of becoming the very best, with an unrelenting willingness to sacrifice sleep, girlfriends and vacation to the culinary gods.
Given the authors’ youth (they just turned 31 on Saturday) and the that fact much of the story has transpired in the very recent past, it’s sure to cause a wave of commentary from the industry, as all the players in the book are alive and well and also remember this stuff happening. There are lots of bold face names, famous and notorious restaurants, and as you can imagine, it’s not always pretty. Which is why (on council from his editors and attorneys) some names have been changed and some left anonymous. “I don’t think it’s important for the story of the book,” explained Doug Psaltis. “Most people (outside New York and the industry) who will read it won’t know who everyone is.” Some Big Apple cooks are already wondering, why’d he cook and tell? “Well,” says Doug, “because that’s what really happened.”
The book ends with Psaltis driving back to NYC from Napa after passing on a job with Thomas Keller at the French Laundry. Wondering where he’ll cook next? For the epilogue, check the pass at Jeffrey Zakarian's new restaurant Country, opening soon in NYC.
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