Author: culinarycuesblog

President of Harvest America Ventures - Restaurant and Culinary School Consulting

CHEF OWNERSHIP – SCENARIO #2

This is the second of three chef/ownership scenarios drawn from the initial article on that “OWNERSHIP THING”. Sabrina’s Scones and Crust: Sabrina has worked in various pastry shops throughout the Pacific Northwest and has built a strong reputation for her creativity and exemplary work ethic. Wherever she works, business improves due to the magic touch…

INVENTION, RE-INVENTION, A FRESH LOOK

There are few examples of businesses that can continue to thrive without change. Not too long ago, the need for change was gradual – giving owners/operators a chance to assess, research, test through trial and error, and slowly take baby steps towards anything that resembled significant change. Today, change happens quickly, and those operators who…

CHEF OWNERSHIP – SCENARIO #1

This is the first of three chef/ownership scenarios drawn from last weeks initial article on that “OWNERSHIP THING”. Jeremy’s Southern Cuisine: Jeremy has paid his dues. He started as a dishwasher, worked his way through prep, breakfast cook, line cook and sous chef, and for the past two years has thrived as the chef at…

CHEFS CHASING THE OWNERSHIP THING

I don’t believe that I know a single professional chef who doesn’t have a deep seeded desire to own a restaurant. Some are more obvious about the desire then others, some hide it pretty well, but underneath the façade of contentment with their current situation – every chef craves the chance to put their name…

LINE COOKS WHO TAKE THE LEAP

At some point, fairly early on, restaurant cooks make a decision to either view what they do as a transitional job while they look for something that they really want to do, or decide that cooking is their life calling and they intend to become exceptional at the craft. This is true for nearly any…