Now that we know that experience in government is not a pre-requisite for high level positions in the U.S., I started to wonder what it might be like if chefs were in charge of Congress and the White House. Hey – why not! With an understanding that “learning on the job” is acceptable, it is…
Author: culinarycuesblog
IMAGINE LIFE WITHOUT RESTAURANTS
How many people have ever stopped to contemplate the importance of restaurants to society, to a community, the local and national economy, and to their own personal lives? Beyond the obvious provision of meals for a hungry public, restaurants are essential in defining a people’s culture and offering a perfect environment for celebration and intellectual…
A COOK IN THE WEEDS
Originally posted on Harvest America Ventures:
What does it feel like to be part of that downward spiral situation on the line referred to as being in the weeds? This is different, a far cry, from just being buried in orders on a busy night. This is more than a situation – it is a…
A COOK IN THE WEEDS
What does it feel like to be part of that downward spiral situation on the line referred to as being in the weeds? This is different, a far cry, from just being buried in orders on a busy night. This is more than a situation – it is a condition, a condition that feels like…
THE WELL-SEASONED COOK
What is it about food that stops people in their tracks? What single characteristic about the food that we consume is literally addictive? What is the most important part of the formula for a successful restaurant that attracts return customers and new customers and builds a reputation that will carry the operation for a long…
SO – YOU WANT TO OWN A RESTAURANT
The life of a restaurateur: “Work all day in preparation to work all night.” -Gabrielle Hamilton – Prune Restaurant Every chefs dream is to own a restaurant – this is, after all, everything that a chef works for. Being in control, controlling the decisions, becoming one with the operation, being in charge of your own…
HEY CHEF – IT’S ALL ABOUT VALUE
I spend the majority of time with this blog talking about the kitchen environment, the great people who work in restaurants, the unique characteristics of serious cooks, and the challenges that these individuals face, but quite possibly not enough time referring to what makes a restaurant successful. Success can be measured in many ways, but…
MARVELING AT FOOD AND RESTAURANT SKILLS
“The Kitchen is the Heart of the Restaurant.” -Chef April Bloomfield from The Spotted Pig As true as this is, the real core to a restaurant lies with the people who are the soul of the operation. It is the work of these exceptionally talented individuals that sets the pattern for food excellence in flavor,…
A LETTER TO CULINARY SCHOOL GRADUATES – 2017
It’s that time of year again when thousands of students will walk the stage and graduate from culinary school. This, of course, is an exciting time for them, a time when they view the world as their oyster with limitless opportunities. This may be true, but with the caveat that requires the student, now graduate,…
WALKING IN A LINE COOK’S SHOES – The Good, The Challenging, & The Ugly
While television and even some books might portray the life of a line cook as exciting, edgy, competitive, and even dangerously glamorous, few really demonstrate an understanding of what it is like to walk in a line cook’s shoes. Start to finish, if a portrayal is to be realistic it must focus on one very…
