Every year, this weekend is the official time to celebrate small businesses. In preparation for the holiday gift giving season it was somehow decided that it was appropriate to recognize those private businesses within your community by stopping in to say hello, thank them for all that they do, and spend a little money. After…
Author: culinarycuesblog
WHEN COOKING BECOMES MORE THAN A JOB
Typically, it starts off that way – old enough to work, they’re hiring, no experience required – it’s a job. Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food operation as a “sandwich artist” or grill person for that hamburger chain; or maybe it’s…
RESTAURANT OWNERS – WHAT ARE THEY THINKING?
The more I travel, experience communities, and try their restaurants – the more I scratch my head and ask the question: “What are they thinking?” The restaurant business is one that is relatively simple in concept, yet enormously complicated to execute. Develop a product that people are willing to buy, prepare it consistently well, make…
A COOK’S ANXIETY – A MOMENT IN TIME
It’s 5:15, 120 degrees in front of the battery of ranges, and sweat is pouring down every cook’s back, dripping off their foreheads. This is moment in time, like the starting line for an important race, when adrenaline is pulsing through a cook’s veins, fingers are tingling in anticipation, knees are a little weak, and…
COOKS CHOOSING THEIR PATH
There is little question that most young cooks who are serious about their craft have a desire to work for the higher end, independent properties with chefs who are committed to building a name for themselves and the restaurant where they work. This is where a young cook can hone the craft of cooking, gain…
TO ALL IN THE HOSPITALITY BUSINESS: BE A PROBLEM SOLVER – SUPPORT A PROBLEM SOLVER
This article stems from a recent experience in a hotel where I was staying. The power went out for a few hours, but when it returned I stopped into the bar for a drink. The bar was fully set, there were two employees on duty, the ice was in the bin, and the cocktail napkins…
A RETURN TO KITCHEN WORK ETHIC
Say what you will about the craziness of kitchen life, the relentless hours that drive people away from the business, the somewhat unorthodox behavior of some who wear the white jacket and tie on an apron; the stress, heat, humidity, cuts and burns, swollen feet and back cramps; and the anxiety that comes from not…
PRIDE – COOKS SIGN THEIR WORK
Pride is both an essential part of self-motivation and an obstacle for those who distance themselves from input and the occasional need to admit mistakes and seek the opportunity to improve. Pride is that driving force that allows cooks to present a plate of food with their unique signature and proclaim: “I made this.” When…
LINE COOKS ARE THE STUDIO MUSICIANS OF THE RESTAURANT BUSINESS
When we listen to a catchy song by Steely Dan we think of Walter Becker and Donald Fagen – the founding members of this iconic group. Yet, Bernard Purdie probably played that laid-back rhythm that defines their songs on drums. Purdie, a studio musician, was responsible for the Purdie shuffle that made hits of dozens…
COOKS AND CHEFS- BUILDING YOUR CAREER TAKES EFFORT
The best things in life are never easy, and with your career, if you truly want to reach for that rewarding chef position or chef/owner opportunity then it is essential that you set your goals, chart a course of action, stay true to the end game, and know that it will take time and considerable…
