Author: culinarycuesblog

President of Harvest America Ventures - Restaurant and Culinary School Consulting

GETTING INSIDE THE CHEF’S HEAD

Worldwide there are hundreds of thousands of individuals who hold the title of chef. It is a title that seems well defined, yet each individual portrays it differently and fits the position with a unique set of qualifications. It would be somewhat naïve to try and classify all of these chefs into specific silos, but…

HANGING ON TO QUALITY

When did the desire for quality fade away; when did it become an option instead of the standard? We are all born with a desire to please those around us from the time we are able to crawl, walk, talk, build, create, learn, and grow. Every achievement is aimed at being great and pleasing to…

HEY CHEF – WHO ARE YOU?

What does it really mean to be a chef? Is it strictly a position of authority – a position well-earned through time, trial and error, loads of cooking skills, business savvy, and a brand that helps the operation and the person? Or, are there other responsibilities and opportunities that come with the turf? It was…

AN ACCIDENTAL CULINARY GIANT

Unless you are from Vermont or part of the decades old culinary education world then you may not know whom this person is. Fran Voigt was the founder and past president of New England Culinary Institute (NECI) that in its day was considered one of the finest schools for cooks in the country. I would…