Title: The Seasoning of a Snob
Product review: Speaking as a chef, I came away from Psaltis's book thinking that this is a guy I would not want to work with in the kitchen. The precious few insights he offered into the real workings of some wonderful kitchens were interesting, but he wound up the telling of every part of his professional life (except his time with Ducasse) by telling us that while that particular chef and his staff obviously meant well, they did not have the true commitment to preparing and presenting great food like Psaltis himself did. (His favorite backhanded compliment went something like, While that may be fine for some kitchens, it wasn't up to my standards.)By the end of the book, I had grown weary of Psaltis's snobbish take that no one else could live up to his standards. If he walked into my kitchen with that attitude, he wouldn't last five minutes.
Would you say this review depicts the product in a flattering or unflattering light?
