robert40

I am not sure. I recently have been hearing great things about it and also searched for a site with no luck. Frustrated I gave up and called the restaurant and was told they don't have a site.

No

Could it have been Sanford D’Amato? He is one of the more popular chefs from Milwaukee. http://www.sanfordrestaurant.com/

Now why would you go and have to ask something like that.

If he was also bound by the agreement would it not have been wiser to omit the whole FL chapter? Or was the better choice to change history, publish a book, and reap the rewards of the public's money? I am convinced there are those here who feel as though Doug boosted his credibility by omitting the hand slapping incident in the book and disclosing it here after he sensed the jig was up. Personally this thread was a blessing for Doug. If I had not started this thread I'm sure the book sales would have been nowhere near where they are now.

Just off the top of my head. David Waltuck 'Dropped out' David Bouley Thomas Keller Patrick O'Connell

I once found one of my line cooks smoking crack behind a dumpster. I fired him immediately. When his next employer called me for a reference I was only allowed to verify the cooks employment with us. This is the day of age we live in, and all parties involved here are aware of it. In my opinion this discussion seems pretty much dead at this point.

We often hear of the great defenders of Keller who rush from the forests with swords in hand to slay those who cast the slightest amount of criticism his way. This may be true but keep in mind there are others who cannot stand the Keller's of the world. Each time we smack the alarm clock off the nightstand in the morning and keep one eye anxiously on the clock as our work day is coming to a close we curse the Thomas Keller's, Lance Armstrong's and Oprah Winfrey's. Why you may ask? Its human nature. When we look in the mirror at night we cant fool that person looking back and convince him/her that we gave 110% into every task throughout the day. So we hate those who do, and search out any imperfections to help ease our conscience and vanity before we smack that alarm clock of the night stand again.

I found this old New York Times article. Guess we have all been there at one time or another. Even Thomas Keller.

That is entirely reasonable, however, one would also think that they would have obtained that ok before posting insinuations that they may never be "allowed" to back up. ← Seemed to me the very first person that read between the line's was Doug himself. Edited to add. I don't recall anyone insinuating anything prior to Doug's post admitting a hand slapping incident. As a matter of fact we would not be having this conversation if he had not made that post.

My God People!! Has anybody ever thought of the 'POSSIBILITY' that those who may have or may not have another story are waiting for the 'OK' from French Laundry management before they disclose personnel business? Of coarse that may or may not ever come. Just a thought that sound's feasible to me.

I have been a member of this site almost from the beginning, and anyone who knows me can attest that I avoid controversial topics like the plague. Now looking in hindsight I wish I did not start this thread, but there is nothing I can do about it now. My last comment is that I truly believe in my heart that if there is a impression that some are holding back it is out of respect for Thomas Keller, Steven Shaw, and all parties involved.

well... you can clear up some doubt then... are the points that doug makes true, is tfl kitchen dirty and unkempt, is the food not interesting, and where you one of the cooks that says,"that is just the way it is done."? ← D.Peckham, Thank you for joining the discussing as it is always valuable to here the other side of the story. I am also interested in hearing your response to mugsy's question. But I was also curious if you happened to be there on the day Chef Psaltis worked his last service?

In the last twelve year's the only thing that may have had more press then Keller's 'Oysters and Pearls' is his near fanatical obsession with cleanliness. Now according to a passage in Doug's book he claimed the walk-in is unkempt and disorganized. If this is by all accounts "Honesty" then must we disregard everything ever written over the last twelve year's?

Thank you Marlene. That whole thread slipped by me.

With the recent release of The Seasoning of a Chef by Chef Doug Psaltis I was wondering what thoughts and opinions readers may have? An accurate account of a young chefs rise to the top in the restaurant industry? Or a slap in the face " No pun intended" to prior employers? Link below to Newsday article. http://www.newsday.com/features/food/ny-fd...y-homepage-mezz

Just a general question as I have no idea what kind of concept he has in mind. But do you think Glens Falls can/will support Chef Secich's work? I wish him all the luck in the world but I can't help but think thats a tough call. ← Robert, Your concerns are legitimate. Glens Falls has not here-to-fore been much of a restaurant town. Then again, it wasn't too long ago that Saratoga wasn't much of one either. Actually Glens Falls is booming right now with a lot of upbeat development going on downtown. I believe Chef Secich's business plan is to provide very well prepared food at reasonable prices. Whether he uses expensive and exotic ingredients as he did at Erlowest remains to be seen. He has built up an impressive local following and has had a lot of the local expense-account business. I don't expect him to amass a fortune doing this, but I do expect an excellent and successful restaurant. ← I will for sure try his new place as I never got around to trying Erlowest and was disappointed to hear of his leaving.

Just a general question as I have no idea what kind of concept he has in mind. But do you think Glens Falls can/will support Chef Secich's work? I wish him all the luck in the world but I can't help but think thats a tough call.

The $210 price is with the new service charge included.

Some yes. But all in all it turned out not to be as bad as first expected.

Thats strange because I have heard just the opposite from a 'very' reliable source.

I agree in 95% of cases server's have a love/hate relationship with their job. But I'm not convinced that is the case in a Keller establishment because I think most if not all servers at Per Se consider their job a career and not, I'm really a actor/actress and I'm doing this part time. Also I believe one may be willing to sacrifice present financial gains and have more long range goals in mind. Because lets face it; the sky is the limit for those employees dedicated to Keller.

Doc, Can you sit one on your mail box for me, I'm on my way now.

Absolutely wonderful photos and report. I can sense your enthusiasm coming through in your report and it was a joy to read.

Pan, Wonderful report and a joy to read. Sound's like you had a fantastic time on the west coast and thank you for sharing it with us.