Harvest America CUES BLOG

TECHNOLOGY AND RESTAURANT CULTURE Learning to live with technology and stay in control is essential. We need to embrace the good and understand the bad and the ugly. This is not easy since the access to and use of technology and its influential sidekicks: social media and 24/7 news is so universal that nearly everyone… Continue reading

Part One: THE GOOD, THE BAD, AND THE UGLY It is an underlying question for the ages: “Is technology good or bad?” The answer is a resounding “yes” to both. So, the question we should be asking is: “Are we controlling technology or is it controlling us?” I just listened to a podcast from Dr.… Continue reading

It doesn’t make any difference what you choose to do or whom you choose to do it for – “good” is only a tease. Good is a “C” grade in life, an acknowledgement that you tried, but not hard enough. When you are good, in your heart you know that you could be better, but… Continue reading

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Is it culinary school, working in well-known restaurants, finding an established chef to mentor them, or is it something else entirely? I can only advise from… Continue reading

I was just listening to some old Beatles tunes and A Hard Day’s Night came up. It sounded like an appropriate title for an article about life in the kitchen. As much as I loved my time in front of the range (more than 50 years) and the monumentally great moments that are burned into… Continue reading

It amazes me every time I visit a restaurant – the important things that we miss. With menus the focus is, and always has been, on the protein, the center of the plate. The biggest, the best quality, cooked to perfection, sourced from the finest ranch, grass fed, Angus, Wagyu, Kobe, Natural, Organic, and the… Continue reading

There are many reasons why I am so grateful for the decades I spent in front of a range. I could not think of a career more rewarding than being a cook and a chef. Those who are despondent or downright angry with the industry, and I know there are many, may not understand or… Continue reading

Like many of you, I sat and watched, with great anticipation, the days of the NFL Draft. Who will my team be able to lasso and pull into the organization? What will they contribute? Will they help us drive all the way this year? I know that if they make it to the final roster,… Continue reading

‘The times they are a changin’, proclaimed Bob Dylan in 1964. His words seem quite relevant today. The restaurant business is sometimes like the canary in the coal mine and at other times like the father of teenage children – the last to know. Everything is different since the pandemic, yet so many things are… Continue reading

My town leaders, bless their hearts, try to figure out ways to strum up cash flow for small businesses. A tip of the chef’s toque for the good old college try. It’s early spring, mud season as it is commonly called, and they are putting in a Yeoman’s effort at organizing another restaurant week. All… Continue reading

There are so many restaurants, chefs, sommeliers, and service professionals who take enormous pride in their work, are accomplished artisans, and proficient ambassadors of their craft. They work tirelessly because they love what they do and are dedicated to creating exceptional experiences for their guests. They deserve to be recognized! Sante Magazine, one of the… Continue reading

The past year has been quite disconcerting for those of us who have dedicated our careers to the kitchen. To some it may simply seem like the squeaky wheel syndrome (a handful of people with loud voices) as dialogue about exodus from the restaurant business continues to raise eyebrows.  I hear enough comments from cooks… Continue reading

I’m not sure where I heard it first – maybe it was a seminar, a TED Talk, or an excerpt from one of Malcolm Gladwell’s thought-provoking books like the “Outliers”, but the premise stuck with me.  The rule is simple: “If you want to be great – you can.” Okay, so that will strike many… Continue reading

More than friends, beyond being co-workers, and far more complex than just people who share a set of skills – cooks and chefs who work together become brothers and sisters.  I don’t know if it’s totally unique to the kitchen trades, but aside from the bonds of sporting teams or the unbreakable ties that those… Continue reading

Nancy Silverton is likely best known for introducing the country to La Brea breads.  From meager beginnings as a small artisan bread bakery, La Brea grew to become a national representative of the craft bread movement in America.  No longer involved in the company she sold, Chef Silverton, is owner and operator of Mozza Restaurant… Continue reading

An honest day’s work for an honest day’s wages is an American colloquialism that has been a call to arms for generations. What does it imply, what does it really mean, and how does it apply to today? On the surface this statement of fact implies that if you put in the effort, and do… Continue reading

There is another side to the challenges of labor in the restaurant business.  From a cook’s perspective there has never been a better time to work in a kitchen than right now.  This may seem contrary to all the clamor around an acute shortage of help, a loss of sizzle for those considering a life… Continue reading

When was the last time you bought a product, listened to a band, read a book, took in a view, or enjoyed a meal that gave you pause?  When was the last time you stopped and said: “WOW?” How many times has an experience with service, a view, a phrase, a lyric, or a plate… Continue reading

Your name is, in many respects, a reflection of the person you are, your personal history, and a proclamation of respect for those who came before you.  That word represents your life and all that has been invested in bringing you to this point; it is how you are known and how you hope to… Continue reading

Everyone loves to cheer on a champion.  I live in a community that has been host to two Winter Olympic Games (and more homegrown U.S. Olympians than most any other part of the country), University and Empire State Games, Can Am Hockey tournaments, Ironman competitions, Lacrosse Tournaments, and National Rugby Tournaments. This, of course, doesn’t… Continue reading

Here’s is a wakeup call, a piece of information everyone should pay attention to.  It’s simple and poignant – cooks are essential.  Let’s look at the hard data first: In the U.S. there are 1.3 million active-duty members of the U.S. military, 1.3 million lawyers (scary), 1.1 million doctors, 1.6 million truckers, 1.2 million performers/musicians,… Continue reading

I am happy to share a commonality with many of the professional cooks and chefs with whom I have worked over decades in the kitchen.  It is this commonality that drives us to do what we do, and it is this commonality that is in short supply nowadays.  The commonality is our voice through food;… Continue reading

Let’s face it – everyone likes to win, and nobody likes to lose.  I’m not sure if it is genetic or environmental, but our mental, physical, and emotional state is connected to the result of winning.  Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can… Continue reading

Whenever we (chefs) look back on our time in the kitchen, we’re able to categorize experiences in one of three silos: a learning experience, mission accomplished, or inspiration.  Each experience is a moment in time, something that we might want to replicate or forget, but something that will never appear in the exact same manner… Continue reading

It’s the fire in the belly waiting to take charge, the anxiety being held in check, cold sweat running down your back even though it’s 120 degrees where you stand, and the nervous chatter of tongs clicking to the beat of a cook’s rhythm.  It’s been building up for hours now, ever since each cook… Continue reading

I have long embraced this philosophy when it comes to restaurants, but it also can apply to any business.  How we greet and welcome people into our fold does have an impact on the quality of the product and experience we offer.  Let me explain: A few years ago, (50 years ago) I had a… Continue reading

I scratch my head when cooks proclaim that they are held prisoner to a job that isn’t going anywhere.  Sometimes they are very explicit and state that their job sucks or that they can’t get ahead.  A number, after the pandemic, chose not to return to the kitchen claiming that it was either a dead… Continue reading

It is impossible to not be inspired by this photo. Zelenskyy and Andres, brothers in spirit, leaders who inspire; stellar human beings who humble us, show incredible courage and strength, and who give of themselves for what most of us see as right and just.  Americans are so incredibly fortunate to live where we live,… Continue reading

There was a time when the major holidays, those times of the year when we relished the chance to spend quality time with family, were sacred and protected.  These special days: Thanksgiving, Christmas, and New Year’s Day were set aside as times to be with those we love – regardless of a person’s career obligations. … Continue reading

I find it interesting that the classic definition of flavor is so shallow, so lacking in understanding, yet so sought after at the same time.  Flavor is the quest of every cook and chef and is the expectation of every diner.  Flavor is, according to most who seek it, paramount when assessing the quality of… Continue reading

“We must never forget that we are cooks.”  That was a quote from Chef Andre Soltner when he addressed the audience attending an ACF Convention in, I believe Phoenix a couple decades ago.  That statement, in its simplicity was a benchmark for how each of us who works in a kitchen should address our careers. … Continue reading

Well, here we go.  I haven’t slept much at all over the past few days and certainly won’t until the weekend is over.  The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax.  The preparation has been mind boggling, now we… Continue reading

It’s 5:30am when the alarm clock screams “it’s time!” My bare feet hit the cold floor while the muscles in my legs resist with a creeping cramp that brings me quickly to my knees.  “Crap!!”, I shout while frantically rubbing my calf trying to work out that Charlie horse pain.  I can feel the knot… Continue reading

I may be in the minority, but I have always felt, and often promoted, that restaurants can and occasionally do serve a higher purpose.  Since those early days as an apprentice and maybe even before as a 16-year-old dishwasher, I saw something special in restaurant life.  Yes, life – since those who find that higher… Continue reading

Yep, I know there are bruises and wounds to heal, any industry has their share.   Certainly, there are issues and things to be addressed and fixed and there is little doubt that life has not always been fair and kind when it comes to kitchen work, but like so many other businesses and industries –… Continue reading

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball.  Get it done, no mistakes, and pick up the pace are all directives… Continue reading

I have always loved the restaurant business.  My professional life has been dedicated to the kitchen, the people of restaurants, the ingredients and their source, the process and the adrenaline, the service and an opportunity to make people happy, and of course those plates as they slide down the pass.  There are, of course, restaurants… Continue reading

At a time when it seems as if we all suffer from irreconcilable differences, it may just be the chef and a great plate of food that can bring us together.  This is not a new thought; food has been used in mediation for centuries.  It was even Escoffier who once stated: “The art of… Continue reading

More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes.  A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring.  It is a menu change that tests a chef’s ability to understand… Continue reading

So, this is something that I have been perplexed about for the past few months: more and more restaurants are beginning to charge for bread.  At first, I was really put off by this.  Come on – is this the way to address your food cost woes?  But after I settled down, I started to… Continue reading

When did civility (or lack thereof) become only referenced when considering political discourse?  The left and the right may, to some, reference liberal or conservative political beliefs, but when it comes to acting in a civil manner – examples go way beyond politicians and their evolving platforms.  Civility is deeply connected to how we treat… Continue reading

Separating the good from the great becomes more difficult when your competition is seeking to do the same.  In a field where mediocrity reins strong it is quite easy to stand out as better – but is this where you want to be?  Average or better than average, good enough, acceptable, not bad, and fine… Continue reading

We need to stop viewing food as an indulgence, as something that is somehow sinister, or worse – something that is utilitarian and consumed simply out of necessity.  These are the extremes of consumption – feelings that we either celebrate or hide – feelings of guilt or annoyance that permeate our everyday lives.  To some… Continue reading

I woke to a chill in the air.  It’s dark at 6am and has been since 6:30 the previous night.  Days are shorter now and will become shorter still as the next few weeks tick by.  Smoke billows from chimneys as furnaces and fireplaces are once again cranked up.  Flocks of birds are beginning their… Continue reading

Maybe to some the title of this article may seem contrived and exaggerated.  How could food change your life?  Yet, to others it makes perfect sense because they have been there – they are experienced.  As a cook and later in life a chef for almost 55 years now, I can easily reflect on a… Continue reading

Ironically, there is always room to be great and there is plenty of room to be mediocre.  With more than one million restaurants in the US we can flip a coin and hope for the great, will likely step through the doors of good, and far too often settle into the mediocre.  The choice to… Continue reading

The sun creeps over the horizon, morning fog begins to burn off and the late summer dew is visible on grass and trees.  It’s too early for normal traffic on the roads and the sidewalks are clear of people aside from an occasional dedicated runner.  Yet, within this calm there are lights on in kitchens… Continue reading

There is a major fallacy about cooking – the belief that you can teach someone to become a cook.  Now that every chef and culinary educator has their feathers ruffled – let me explain.  Yes, we can teach or train someone to perform the steps in cooking and through practice we can do this quite… Continue reading