missingvolume | The Seasoning of a Chef by Doug Psaltis with Michael Psaltis

Subtitled My Journey from Diner to Ducasse and Beyond. This is a bio of a chef starting from when he is working in his grandfather's diner to working in the hottest restaurants in NYC. It was an interesting peek into the cooking field. The descriptions of food and cooking kept making me hungry. It was an nice quick read that made for a nice change of pace. Anyone who wants to get into cooking professionally for a living this would make good reading.

The irony is that on the back cover they describe the author as the anti Anthony Bourdain. I'm currently reading A Cook's Tour by Anthony Bourdain and I'm liking it for different reasons.