Harvest America CUES BLOG

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  • WHAT LINE COOKS BELIEVE – FACTS AND ALTERNATIVE FACTS

    At the core of every person is a foundation of beliefs. Some of those beliefs are based on facts and experience while others are somewhat hollow beliefs that are loosely based on perceptions rather than a deeper understanding. Perceptions left… Continue reading

  • THE MOST IMPORTANT TOOL IN A PROFESSIONAL KITCHEN – A COOK’S HANDS

    Cut, stitched, bruised, burnt, swollen and callused – a cook’s hands are a testament to the torturous work that they endure and the symbol of an incredible work ethic that they represent. It is not uncommon for people to take… Continue reading

  • HAVE YOUNGER COOKS LOST THAT HUNGER TO LEARN?

    It is a question that is far more complex than it seems on the surface, yet it is a question that has been posed to me many times. Each generation seems to question the next generations’ commitment and in doing… Continue reading

  • IMAGINE IF CHEFS WERE IN CHARGE

    Now that we know that experience in government is not a pre-requisite for high level positions in the U.S., I started to wonder what it might be like if chefs were in charge of Congress and the White House. Hey… Continue reading

  • IMAGINE LIFE WITHOUT RESTAURANTS

    How many people have ever stopped to contemplate the importance of restaurants to society, to a community, the local and national economy, and to their own personal lives? Beyond the obvious provision of meals for a hungry public, restaurants are… Continue reading

  • A COOK IN THE WEEDS

    Originally posted on Harvest America CUES BLOG: What does it feel like to be part of that downward spiral situation on the line referred to as being in the weeds? This is different, a far cry, from just being buried… Continue reading

  • A COOK IN THE WEEDS

    What does it feel like to be part of that downward spiral situation on the line referred to as being in the weeds? This is different, a far cry, from just being buried in orders on a busy night. This… Continue reading

  • THE WELL-SEASONED COOK

    What is it about food that stops people in their tracks? What single characteristic about the food that we consume is literally addictive? What is the most important part of the formula for a successful restaurant that attracts return customers… Continue reading

  • SO – YOU WANT TO OWN A RESTAURANT

    The life of a restaurateur: “Work all day in preparation to work all night.” -Gabrielle Hamilton – Prune Restaurant Every chefs dream is to own a restaurant – this is, after all, everything that a chef works for. Being in… Continue reading

  • HEY CHEF – IT’S ALL ABOUT VALUE

    I spend the majority of time with this blog talking about the kitchen environment, the great people who work in restaurants, the unique characteristics of serious cooks, and the challenges that these individuals face, but quite possibly not enough time… Continue reading

  • MARVELING AT FOOD AND RESTAURANT SKILLS

    “The Kitchen is the Heart of the Restaurant.” -Chef April Bloomfield from The Spotted Pig As true as this is, the real core to a restaurant lies with the people who are the soul of the operation. It is the… Continue reading

  • A LETTER TO CULINARY SCHOOL GRADUATES – 2017

    It’s that time of year again when thousands of students will walk the stage and graduate from culinary school. This, of course, is an exciting time for them, a time when they view the world as their oyster with limitless… Continue reading

  • WALKING IN A LINE COOK’S SHOES – The Good, The Challenging, & The Ugly

    While television and even some books might portray the life of a line cook as exciting, edgy, competitive, and even dangerously glamorous, few really demonstrate an understanding of what it is like to walk in a line cook’s shoes. Start… Continue reading

  • CHEF’S AND COOK’S ARE THE GREATEST DIPLOMATS

    At a time when the world seems to be totally on edge, when countries fight other countries, people express hate for others not like them, and political beliefs dictate whether or not another person is worthy of friendship we crave… Continue reading

  • KNIVES, FIRE AND ATTITUDE – THE LINE COOK’S ARSENAL

    There are certain things that when viewed together just don’t seem to marry well: oil and water, bald tires and icy roads, puddles and live electric wires, and the typical line cooks arsenal of attitude, sharp tools and intense flames.… Continue reading

  • A LINE COOK’S LIFE DIRECTION

    “There’s nothing worse than a feeling of being lost.” -Chef Daniel Boulud These are such important words from a chef and restaurateur whom many consider one of the worlds finest at his craft. They gave me a moment of pause… Continue reading

  • THOUGHTS ON A DEMOCRATIC APPROACH TOWARD PAY SCALES IN KITCHENS

    For more than a year we (those in the food industry) have debated the dilemma of kitchen staffing. Restaurants have been crying about their inability to find enough cooks and chefs and keep them employed. We have discussed numerous ways… Continue reading

  • WHY CHUCK BERRY WAS IMPORTANT TO CHEFS AND AMERICAN RESTAURANTS

      As cooks and chefs we enjoy being part of an industry that has grown exponentially since the 1950’s. Prior to that time, restaurants were either applauded as a service for those who could afford the luxuries of dining in… Continue reading

  • HOW TO BECOME A SUCCESSFUL CHEF – A BAKER’S DOZEN

      This may not turn out to be my most popular article, but it might very well be one of the most important for a cook or chef planning on a long, successful career in the kitchen. If we take… Continue reading

  • THE ORIENTATION OF A NEW COOK – WELCOME TO THE CLUB

    “Welcome to the camp, I guess we all know why we’re here.” These opening lyrics by the Who in their dramatic album “Tommy” referred to an underlying understanding of purpose. Anyone could interject numerous scenarios that point to common beliefs,… Continue reading

  • LOSING OUR GRAND HOTELS – THE END TO AN ERA

    There was a bittersweet moment last week when I learned that the Waldorf Astoria would be closing as it transitioned into condo units in New York City. The Waldorf was always that grand old lady that everyone held as a… Continue reading

  • CHEFS – LET’S KEEP INTEGRITY AT THE TOP OF OUR LIST

    One of the most distressing things to watch is a person sacrificing his or her integrity for the sake of a paycheck. I get it – survival is an instinct that is difficult to put aside, but when we set… Continue reading

  • CHEFS – DON’T DISMISS THE NEW GENERATION OF COOKS

    The restaurant industry is faced with the likelihood of dramatic change. I’m not referring to the type of change that we are use to: trends in food choices, style of dining, size of portions, shifts in flavor profiles, etc.; I… Continue reading

  • “MAKE MY DAY” – WHAT PUSHES A CHEF OVER THE EDGE

    It was one of those famous lines in a movie that survives for decades, that is used, and reused by many to make a point – sometimes unrelated to its original intent – a statement for the ages. Clint Eastwood… Continue reading

  • COOKS & CHEFS – DO IT RIGHT OR GO HOME

    Let’s begin with the assumption that people inherently want to do great work. Now, I know we can all offer examples of those with whom we have worked who portray just the opposite, but let’s agree that they are in… Continue reading

  • 24 HOURS IN A PROFESSIONAL LINE COOK’S LIFE

    Yes, the life of a cook is based on routine – a routine that may be different, but a routine never the less. What differs is the amount if time dedicated daily to the environment of the kitchen and the… Continue reading

  • WHAT DRIVES A CHEF

    The vision of extreme work ethic always inspires me. Extreme may be an over-used word, but not in the restaurant business. A chef’s life is a life of never-ending focus on food and the workings of his or her kitchen.… Continue reading

  • THE YIN AND YANG OF BEING A CHEF

    I have always believed assessing a significant decision that you are about to make or reviewing one that is already part of your history is best served by listing the pros and cons. If there are more positives than negatives… Continue reading

  • DISHWASHER TO CHEF – THE SCHOOL OF HARD KNOCKS

    The kitchen is one of those few remaining places where the entry-level employee can aspire to become the chef and even restaurateur. The school of hard knocks is alive and well in kitchens all over the country. “The School of… Continue reading

  • JUST WONDERING WHAT HAPPENED?

    I struggled with whether or not to write this article. It is a full departure from the intent of my blog to focus entirely on the restaurant industry and the people who dedicate their lives to food. I am not… Continue reading