Author: culinarycuesblog

President of Harvest America Ventures - Restaurant and Culinary School Consulting

AN ACCIDENTAL CULINARY GIANT

Unless you are from Vermont or part of the decades old culinary education world then you may not know whom this person is. Fran Voigt was the founder and past president of New England Culinary Institute (NECI) that in its day was considered one of the finest schools for cooks in the country. I would…

IF YOU CAN’T CHANGE A TIRE – CAN YOU COOK MY MEAL? MAKING EDUCATION “REAL”

The thought process behind this article began while watching a commercial for an insurance company. This was, to me, a startling revelation about our society and the lack of commitment by everyone towards life education. In the commercial a mother standing next to her son (in his later teens) talked about how great her insurance…

THAT’S HOW COOKS ROLL IN THE KITCHEN

Many have written about the make-up of line cooks– what makes them tick? What is evident is that the best cooks are complicated characters, yet fairly easy to generalize. Having worked with a wide array of individuals filling the ranks of cooks I feel comfortable making some generalizations. This does not attempt to look at…

The AMERICAN FARMER and YOU

THE FARMER’S DILEMMA I have never done this – I have never used my blog to post an article from someone else, but this one was too compelling.  I could write pages on my feelings about this, but the author of this article said it much better than I ever could.  Let me simply say…

IN THE KITCHEN: EVERYONE’S DIFFERENT – EVERYONE’S THE SAME

This story may not be true – but it could be. “We become not a melting pot but a beautiful mosaic. Different people, different beliefs, different yearnings, different hopes, different dreams.” -Jimmy Carter Chef Michel looked around his kitchen and reflected: “What an incredibly diverse group of people who are keeping this kitchen afloat.” The…