Author: culinarycuesblog

President of Harvest America Ventures - Restaurant and Culinary School Consulting

THE FORGOTTEN RESTAURATEUR

There was a time when the restaurant owner/operator was the center of the hospitality universe. When a guest thought about a particular restaurant – the connection was with the person who shook their hand upon arrival, made sure that their meal was perfect, orchestrated the service experience, and always remembered something about each and every…

WHEN LINE COOKS ARE IN THE ZONE

On November 16, 1962 Wilt Chamberlain – center for the Warriors, scored 73 points against the New York Knicks and 78 points in 1961 against the Lakers. But, it was the Warriors game against the Knicks earlier in 1962 that stands out above all others. Chamberlain scored 100 individual points cementing a win – he…

THE COOK NEXT TO ME

I thought I would chime in with all of the recent talk about immigrant workers in the U.S. One of the most significant reasons why I have always loved working in the restaurant business is the diversity of people with whom I have had the opportunity to stand next to at the range.   The is…

A LETTER TO CULINARY STUDENTS

My professional life has been spent in kitchens and in culinary classrooms; connected to cooks, chefs, bakers, restaurateurs, product development professionals, servers, bartenders, and dishwashers. I have invested 50 years in service of the product and the farmer, the fisherman and the cattle rancher, and the cheese maker, bread baker, winemaker and coffee roaster. These…

A RIGHT OF PASSAGE

This article, as has been the case a few times over the past five years, is a departure from my typical focus on the people of the food business. Each of us owns a personal portfolio of those “rights of passage”, the events, people, or times that defined who we are, how we view life,…