A LETTER TO CULINARY STUDENTS

My professional life has been spent in kitchens and in culinary classrooms; connected to cooks, chefs, bakers, restaurateurs, product development professionals, servers, bartenders, and dishwashers. I have invested 50 years in service of the product and the farmer, the fisherman and the cattle rancher, and the cheese maker, bread baker, winemaker and coffee roaster. These…

A RIGHT OF PASSAGE

This article, as has been the case a few times over the past five years, is a departure from my typical focus on the people of the food business. Each of us owns a personal portfolio of those “rights of passage”, the events, people, or times that defined who we are, how we view life,…

WHEN A RESTAURANT INSPIRES

So much of what we do is based on a cook’s acquired ability to beat the clock, to work like hell to maintain a level of excellence while jamming on a rail full of tickets designed to hit and run. Turning tables becomes a goal, ticket times are a measure of success, mise en place…