[The Perfect Diet]

Have you heard about the Reverse Diet Solution?

[Doug Psaltis]

I'm looking forward to participating in discussions with my fellow eGullet Society members, and will try to respond to as many questions as I can. Right now we're in the final stages of opening Country, the restaurant in Manhattan at which I'll be the executive chef, so I'm on the construction site more than I can be on the website. Please forgive me if there's a couple of day turnaround on answers and follow-ups -- I can only get online a couple of times a day, and not necessarily every day.

I appreciate the great interest that The Seasoning of a Chef has received, as well as the strong reactions. I hope that everyone will understand that this is just my story as I saw it, and I in no way intended my perspective to be considered final judgment on anyone or any place. In particular, there are several comments about my time at The French Laundry. Let me preface any such note with this: I have absolute respect for Thomas Keller. Being out in Yountville was a difficult time for me for many reasons, as varied as my being a New Yorker and having a tough time living in the country, but mostly because of where I felt I was in my career versus the opportunity I had in the restaurant. As for the incident that has been alluded to, I will say this: I was very frustrated with the restaurant and I’m fairly certain that others were frustrated with me. On a particular night, not my last night at all, a young runner was leaning on the pass and wouldn’t remove his hand from the pass. For a chef, this is a sign of serious disrespect. After asking a few times, I slapped his hand away. It was stupid of me to allow myself to be baited into crossing that line, but to me it was a very light slap and when things calmed down I apologized for doing it and I meant it. Was it not the right thing to do, yes. But it was hardly the dramatic event it is being made out to be. I was several steps out the door when this happened, and this helped me to realize that I needed to get out of there. As I wrote in the book, I appreciate having had the opportunity to work at The French Laundry. It just wasn't the right time in my career to be out there.

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I have just finished your book and I must say that it is a truly inspiring tale for anyone who has ever set a goal, beat the odds, and paved their own road to grasp achievement. Having worked the front end in restaurants through my college years, I have a fresh regard and admiration for what it took to deliver cuisine. Anyone in the business will benefit from this volume.

Tricia Cunningham