Motivational Theory in Hospitality Management Term Paper

He said he was frustrated at times that he could not be a chef, but felt more like just a cook, because everything was so precisely regimented to make things efficient and to keep down costs. Then Psaltis describes his experiences working at the esteemed French Laundry under the hand of Thomas Keller as a dream job gone horribly wrong, because of the disorganization in setting up a new system at the restaurant. This experience was very different from his earlier work at restaurants that had more standardized procedures already in place, but helped him appreciate the need to make a restaurant kitchen work as smoothly as clockwork

Position Statement

Psaltis views his work almost as a calling, and even if the reader disagrees with some of his assertions, such as the fact that people starting out in the hospitality industry should forego having a family until they have established themselves, his words have their weight in long-term experience. He also provides insight into how different 'kitchens' are run and the need for organization, carefully regimented methods of preparation, and neat and efficient stores and supplies. One of the reasons he views working in the industry as a calling no doubt has to do with his French experience, where cooks are willing to be poorly paid (or not paid at all) as part of their apprenticeship, to learn from the 'masters' like Ducasse, and where the tone of the kitchen is respectful, unlike the more macho or testosterone-infused kitchens of New York. At times Psaltis shows chefs at their worst, and even though some of the book may read like gossip, the gossip, provided it is taken with a grain of salt, even the gossip may provide some additional insight for someone who wishes to enter the hospitality…