COOKS – LEARNING HOW TO FIT IN

There is a definitive culture in a professional kitchen – a culture that requires certain attributes of members. Membership is not automatic – far from it. It is this culture that attracts many to the profession – it is this culture that leads many to know that this is the career for them, a career…

COOKING AND ALL THAT JAZZ

I have often compared serious cooking to the free-form interpretations of jazz musicians. Since at the core of jazz you can always find the foundations of a melody there is a baseline of discipline that allows the improvisation of jazz music to mimic the feelings of the musician. So too there is discipline and improvisation…

BUFFALO – MY KIND OF FOOD TOWN

I am reposting this article I wrote in 2013 – it still seems appropriate for all who have a passion for the Queen City. This is the Buffalo I remember.

Harvest America Ventures

Yes, in case you have not guessed, I am originally from Buffalo. After you get all of the stinging quips out of your system let me tell you what Buffalo is really like. It is true that the press has not always been kind to the Queen City and it almost feels like Buffalo has enjoyed being the punching bag for the media. In reality, Buffalo is a very special city with tremendous history, unfaltering pride, and yes – even a healthy food scene.

OK, so the Bills never won a Superbowl and the Sabres have only gotten so far, but don’t ever try and tell a Buffalonian that these teams are not worthy. We have the right, as people from the city, to critique our teams, but other’s do not. We will defend them till the end of time (there, I got that out of my system).

Let’s talk…

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COOKS FINDING THEIR PURPOSE

When all is said and done, when we push aside the challenges that face us as career cooks, when you take the time to brush aside those things that can be pointed to as “negative”, there is a common bond that allows serious cooks to smile and acknowledge that this work is their destiny. Maybe…

IS THE RESTAURANT BUBBLE ABOUT TO BURST?

It could be very easy to state that the restaurant industry has never been stronger, never more robust, and never more promising. There are, according to the National Restaurant Association, more than 1 million freestanding restaurants in the U.S., generating $800 billion in collective sales and serving a population that now spends nearly 50% of…