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

About this book

The fascinating diner-to-Ducasse true story of a young New Yorkers meteoric rise from his grandfathers Greek diner in Queens to the kitchens of some of the worlds greatest restaurants. Meet the man Alain Ducasse called the best cook in my kitchenDoug 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 his grandfathers diner in Jamaica Queens when he was just ten years oldbarely big enough to haul a sack of potatoes. His next real restaurant job following a brief stint in college and some time spent in Colorado kitchens was in Huntington Long Island his hometown. Drivingly ambitious and hardworking he would travel into Manhattan on his days off to work often for twelve hours or more without pay in some of New Yorks premiere restaurants. He eventually was offered a regular job at David Bouleys new restaurant Bouley Bakery where he worked six days a week with double shifts at one of New Yorks hottest and most acclaimed restaurants often leaving the house before dawn and returning home to grab a couple of hours of sleep before taking the train back into the city. From there he went to Alain Ducasse New York which eventually won four stars from the New York Times. Doug caught Ducasses eye and was selected as the first American chef in the Ducasse empire and the chef to lead the next Ducasse restaurant in New York Mix. Running the kitchen of Mix was both a dream job and a formidable challenge. Doug guided the restaurant through many crises in the face of mounting pressure and tension from all sidesbefore an explosive conclusion. After leaving Mix Doug was offered a job working for Thomas Keller at the French Laundry arguably Americas restaurant mecca where he helped lead the kitchen with Keller. Today just past thirty he is starting a whole new chapter in a remarkable careera seasoned chef at last. Filled with rampant egos cutthroat kitchen politics and settings ranging from Monte Carlo to Paris and Napa Valley The Seasoning of a Chef is a real and rare glimpse into the food industry. More than anyone until now Doug Psaltis reveals vividly and honestly the hardships sacrifices and dreams of glory that are all part of becoming a great chef.