Staring at the POS printer, waiting for those orders to start their tap dance building to a crescendo in an hour or so, clicking a pair of tongs by your side, shifting weight from one foot to the other, and beads of sweat beginning to roll down your back and collect under that scull cap…
Author: culinarycuesblog
WHEN A COOK IS TRULY IN THE ZONE
In the zone is a phrase commonly used to describe a musician, athlete, or even a cook who experiences an “everything going right” situation, and when the person, or persons, involved are totally focused on the task at hand– but, being fully in the zone is really so much more. When a musician is in…
IT’S ONLY MY POINT OF VIEW
I always try to see things through other people’s eyes and not just my own. There are always multiple sides to every issue, and numerous factors that sway a person’s perspective one-way or the other. When it comes to work – there are some who view it as a necessary chore to earn a paycheck,…
A CHEF WHO GETS THE MESSAGE RIGHT
Two of the most significant issues facing businesses today are RETAINING good employees who are so difficult to find and MAXIMIZING the productivity and efficiency of those same employees. Ample research has been done pointing to the most significant culprit behind these issues – POOR COMMUNICATION! According to Big Picture Learning – “A 2014 survey…
STOP THE 100% TARIFF ON EUROPEAN GOODS
White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. It happens in business, it happens in education, and it happens most often in government. Those who are proponents of systemic thinking know that even the smallest decision, especially…
HERDING CATS – THE MAKEUP OF A KITCHEN LINE
Chemistry is by far, the most important ingredient in building a successful kitchen team. When a chef is able to bring a group of seemingly opposing forces together into a functional, well-orchestrated team then great things happen. This, however, is no easy task given the different dynamics that exist among the players. Kitchens tend to…
WHAT RESTAURANT OWNERS GET WRONG
I have the privilege of working with many different restaurants and food businesses. Some are very successful, while others are hanging by a thread. Some are owned by individuals who have the knowledge and the wisdom of seasoned business people, while others struggle to find a path to survival. Some have their feet planted firmly…
A COOK’S NEW YEARS RESOLUTIONS
Yep – another year, another moment in time to reflect on where you are and where you might be going. To many people a resolution is a futile attempt at changing poor behavior, lost opportunity, broken promises, and failed attempts at positive change. Making a resolution is often a noble attempt at making corrections, while…
TO EVERYTHING THERE IS A SEASON
There are aspects of the restaurant business that have always made me feel whole. The opportunity to hone ones craft, to create something tangible with your hands, to have the privilege of working with Nature’s ingredients and pay respect to the farmer’s work, to bring out flavors and paint a cook’s art on the plate,…
WORKING IN A PROFESSIONAL KITCHEN IS BASIC TRAINING FOR LIFE
I vividly remember flying out of Buffalo, New York in 1971 for Army Basic Training at Fort Jackson. It was, ironically, my first time on a plane and considering that this was at the peak of the Vietnam War, I was doubly nervous. It had been my second year in college when in the first…
