THE WORLD OF DISCONTENT SERVICE

As I walked around O’Hare Airport waiting for my flight I became acutely aware of a serious problem that exists in our country. I have seen this problem elsewhere before, experienced it first hand in some of the places where I have worked, and likely have had moments where this problem consumed me for a…

TASTE and FLAVOR

There seems to be an unwritten rule when it comes to eating in America – “If something is good then more of it will be even better.” A classic American hamburger becomes better if it is twice as large as the original, a beverage is somehow improved if it is supersized, an 18 ounce steak…

COOKS- REACH FOR THE PRIZE

“If you want a lot – give a lot.” -Charlie Trotter Most people who have reached a high level of success in the restaurant business know that there is no such thing as a shortcut. Yes, prep and line cooks are worked very hard without adequate compensation. In some respects I can empathize with this…

THE CHEF IS RESPONSIBLE

Restaurants succeed when the system is firing on all cylinders. There is ample chatter today about creating the total dining experience, chatter that I am a strong advocate for. But, it is important to know that if this is the approach that a restaurant chooses then every part of that experience must be working well.…

THE PROBLEM WITH TREATING COOKING TOO MUCH LIKE A SCIENCE

I know the legitimate response to this title is – “cooking is a science.” There is a chemical and physical change that takes place during the application of heat or the process of fermentation that scientifically transitions food from one product to another. This process, when understood, is quite predictable and controllable. Understanding and control…