Critiques
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What I liked most about the book was learning about the process of becoming a chef. It sounded absolutely grueling. I came away from this book with a new appreciation for all the work that goes on behind the scenes of restaurants everywhere. I also have a better appreciation of what goes into making the finer restaurants.
I liked that Doug Psaltis had set such high standards for himself and spent his life in a career that has been his passion. I felt sorry for his disappointments and frustrations in the latter half of this book. I would not have expected that, although such is life. We do not know what is ahead of us.