EVERYBODY WANTS TO ALIGN WITH A WINNER

Pride can be a wonderful motivator. Chefs and cooks are, by nature, very proud individuals – they choose to enter a demanding field of relentless work because there can be immense amount of pride in creating beautiful, delicious food for a grateful audience. There is also pride in working for a restaurant, or for that…

MORE LAWS OF THE KITCHEN

A while back I posted an article that pointed to the Unwritten Rules of the kitchen. It seemed to strike a chord with almost 100,000 views. Any list that tries to address how a complex environment like a kitchen works is destined to be incomplete, so I thought it was time to add another handful…

REAL KITCHEN HEROS

There is never any shortage of rhetoric regarding the chefs who are destined to be admired and emulated. They are oftentimes the chefs who are pushing the envelope with technique, amassing an empire of restaurant concepts, winning awards, or pioneering a philosophy that others know they should adopt. But, I think the true hero’s are…

THE IMPORTANCE OF PAUL BOCUSE

Since the passing of Paul Bocuse this past week there have been many tributes and acknowledgements of his contributions over a lengthy career. I thought deeply about this remarkable chef and how to pay homage to not just his contributions, but more importantly to his significance. Cooking seems to be given a level of respect…

A LINE COOK’S LEGAL VICES

The dictionary may define a “vice” as a bad habit or fault, but sometimes those habits cause less harm than the definition may imply and far more joy than one might assume. We all have a vice or two, some are related to our personal lives and occasionally they are connected to what we do…