November 2013
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YOUR BUSINESS RESOLUTIONS FOR 2014
Well, 2013 is nearly over. Time certainly does fly by both professionally and personally. I hope that this year has worked out well for your restaurant, resort, culinary school or hotel and that you are looking forward to an even… Continue reading
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Looking for a Holiday Gift?
This is an admitted, somewhat shameful self-promotion, but “tis the season”. If you are looking for one of those last minute gifts, a light read that is focused on sharing some stories associated with the first four decades of my… Continue reading
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Chef Jody Winfield – THE CHEF FOUND HIS CALLING
I can’t remember who said it originally, however I have stated for years that individuals do not find a career in the kitchen, it finds them. There are hundreds of examples of chefs who when asked about how they decided… Continue reading
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CURTISS HEMM – A TALENTED CHEF WITH A CAUSE AND A BIG HEART
Originally posted on Harvest America CUES BLOG: We sometimes wait our entire lives for that moment; the epiphany, the light bulb event that signals what our purpose is. As I continue to find new ways to love my involvement in… Continue reading
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CHEF TIM MCQUINN – DEDICATED TO HIS CRAFT
Commitment is an interesting word. How difficult is it to truly understand what is implied by this term? Are there degrees of commitment or is it simply a finite word? We use the term very loosely: chefs are looking for… Continue reading
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SETTING THE HOLIDAY TABLE – A New Role for Restaurants
Good, bad or indifferent, the reality for the holidays is that they mark some of the busiest days of the year for restaurants. To our guests it may simply reflect their desire to truly relax and avoid the hustle of… Continue reading
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CURTISS HEMM – A TALENTED CHEF WITH A CAUSE AND A BIG HEART
We sometimes wait our entire lives for that moment; the epiphany, the light bulb event that signals what our purpose is. As I continue to find new ways to love my involvement in the food business I am always amazed… Continue reading
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EAMON LEE – A CHEF WHO INFLUENCES HUNDREDS OF OTHERS
There is a distinct difference between those who work in kitchens and those who choose to pursue a life-long career in food. Chefs tend to move in a variety of directions with their careers but typically all start out with… Continue reading
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A WOMAN CHEF PREPARING TO MAKE HER MARK ON CENTRAL NEW YORK
Creating a restaurant is a labor of love, a total commitment of time, energy, intellect, emotion, and passion. Unless you live this existence it is difficult to comprehend what it takes to make great food and serve the discriminating palates… Continue reading
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THE COMPLEXITY OF BEING A RESORT CHEF – Chef Phil Flath Interview
One of the most interesting aspects of analyzing what it takes to be a professional chef lies in the uniqueness of each operation. Each chef has his or her own set of challenges and opportunities that would lead one to… Continue reading
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SHARPEN YOUR CONTROL PENCILS – EVERYONE IS GUILTY UNTIL PROVEN INNOCENT
Most of you are probably thinking: “what an awful statement to make”. The American mantra is always the opposite and has become the basis for our legal system, yet from experience, I would state that the best approach is to… Continue reading
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THE COMPLETE CHEF
Originally posted on Harvest America CUES BLOG: The restaurant industry in the United States is enormous with 2012 sales in excess of $450 billion. There are, among the 960,000 plus operations, varying degrees of quality and commitment to excellence. There… Continue reading
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THE COMPLETE CHEF
The restaurant industry in the United States is enormous with 2012 sales in excess of $450 billion. There are, among the 960,000 plus operations, varying degrees of quality and commitment to excellence. There are those that disappoint, many that meet… Continue reading
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WHY CHARLIE TROTTER WAS SO IMPORTANT
We are where we are today as an industry, to a large degree, because of Charlie Trotter. To say that he was important would be such a disservice to his overall impact. It would be easy to talk about his… Continue reading
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RESTAURANTS CAN and DO PLAY a LARGER ROLE in IMPROVING LIVES
Restaurant people are, by and large, some of the most generous, giving people that I know. In many cases, whether they think this way or not, restaurant families make a difference in people’s lives on a daily basis. Yes, our… Continue reading
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