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…
Author: culinarycuesblog
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…
COOKS AND CHEFS – BELIEFS AND INITIATIVES THAT SHOULD UNITE US
Originally posted on Harvest America Ventures:
Lately, I have read quite a few posts from angry cooks and chefs as they lament the job requirements, poor wages, lack of life balance, questionable work ethic of young cooks, and demands placed on them by inconsiderate bosses. Like everything else in our “in your face” world driven…
COOKS AND CHEFS – BELIEFS AND INITIATIVES THAT SHOULD UNITE US
Lately, I have read quite a few posts from angry cooks and chefs as they lament the job requirements, poor wages, lack of life balance, questionable work ethic of young cooks, and demands placed on them by inconsiderate bosses. Like everything else in our “in your face” world driven by the open social media platform,…
THE CHEF TITLE EARNED – GETTING IT STRAIGHT
You cannot call yourself a nurse simply because you are generous enough to care for people, nor can you be rightfully called a doctor simply because you work in a healthcare facility. A master plumber is not a self-appointed title, nor is a master auto mechanic such because he or she enjoys working on cars.…
MASLOW’S HIERARCHY STILL APPLIES TO RESTAURANT WORKERS
I continue to hear the arguments: “Young cooks don’t want to work hard, they aren’t dependable, they lack passion, and they simply don’t have what it takes.” I have been there myself – touting many of the same woes about how the younger generation is not like us. It is easy to point a finger…
BECOMING A GREAT LINE COOK
Whether you are a product of a formal culinary education or working your way up through the school of hard knocks, it is likely that all roads leading to the position of chef will move through the line cook position. Line cooks are the backbone of the kitchen and the sought after position by all…
A LINE COOK’S VIEW OF SUMMER MONTHS
It’s pushing 10 a.m. when an evening line cook finally rolls out of bed. The July sun is starting to really show its ability to bear down with penetrating heat and the humidity is bringing those first beads of sweat to the cook’s forehead. Ah…the start of another summer day. The primary role of the…
THE IMPORTANCE OF FIRE TO A COOK
Originally posted on Harvest America Ventures:
Fire has so many meanings, but to a cook – it is essential. Cook’s exist because of fire; it is the one ingredient that they cannot work without, the critical ingredient that brings everything together, the literal fuel of the craft. Cook’s apply and control heat, and most importantly,…
