Ah…the good old days when it was just about cooking. Remember those days when your stress, considerable as it may have been, was focused on your mise en place, keeping orders straight on your station, making sure that your knives were sharp and your station clean and organized, being sharp and alert, and taking those…
Author: culinarycuesblog
IN THE KITCHEN – SKILLS ARE THE DRUG, CONFIDENCE IS THE HIGH
Many have pointed to the abuse of drugs and alcohol that seems far too commonplace among restaurant employees. It may be part of the culture, possibly a release from the accentuated stress that exists in kitchens, and it may simply be more visible yet just as prevalent in other careers. This does not take away…
GENEROSITY IS AN OPPORTUNITY FOR COOKS AND CHEFS
This month I had the pleasure of working in the kitchen with three of my most treasured friends. These consummate professionals represent, to me, the most vivid reason why I have truly loved working in the food business for five decades. I went on a culinary journey with these chefs as we found ourselves in…
A COOK’S EVOLUTION OF SKILLS AND VALUE
Physically, mentally, and emotionally – professional cook’s and chef’s offer different levels of value as time goes by. To some, there is that uncomfortable feeling that accompanies an aging body – you know – that point in a career when you might feel a bit slower, plagued by aching muscles, and struck with the realization…
SERIOUS COOKING / COOKING SERIOUSLY
There are cooks and there are cooks – such a profound statement. My experience has shown me that there is a place for numerous levels of skill and commitment in our profession. People do need to eat, and in this regard all restaurant cooks provide a valuable and important service. On the other hand, there…
KITCHENS – WHEN THINGS START TO UNRAVEL
I imagine that every night that the cast of a Broadway play watches the curtains open, there is a feeling that the performance will either be great or terrible. When the most organized and well-seasoned band hits the stage for a sold out concert – there is an uneasiness that has each musician in its…
NEVER UNDERESTIMATE THE IMPORTANCE OF THE PREP COOK
Chefs are acutely aware of the importance of their line crew and care is typically taken to hire those who have a complementary chemistry and skill set – team is critical to success. But, how much similar effort is placed on defining the role, and investing the time to hire right, and support the efforts…
AND WE CONTINUED TO COOK
I just watched Bruce Springsteen on Broadway and was deeply moved by one of my generation’s great storytellers. Unless you were fortunate enough to be able to afford a ticket when he was live on Broadway, watching it on Netflix is a must. Springsteen was real, sincere, honest, reflective, and authentic. His stories of life…
CHEFS – NO ONE SHOULD GO HUNGRY UNDER OUR WATCH
Do we take for granted the most basic advantage that we share? As chefs and cooks, we spend our days planning, ordering, storing and preparing dishes of delicious, beautiful food for our paying customers. We are good at this – it is a craft that we have fine-tuned over a period of years, or maybe…
THE SENSUAL EXPERIENCE OF BEING A COOK
I miss the full experience of working daily in a busy restaurant kitchen. When that kitchen is the hub of activity in a hotel or resort then the experience is even more pronounced. From the moment that a chef walks into the hustle and bustle environment of the hotel kitchen, his or her senses are…
