Harvest America CUES BLOG

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  • COOKS – DEFINED, RUGGED, AND READY – IS THIS FOR YOU?

    Even though there are certainly aspects of the job of “cook” that can and should change, there are others that truly define what it means to hold that title. Do you have what it takes? Do you really know what… Continue reading

  • THE STORY IN A COOK’S HANDS

    Your hands are incredible tools. Think about these hand facts for a moment: There are: 27 bones in the hand 17 muscles in the palm alone and 34 others that control the fingers and thumb 123 ligaments in each hand… Continue reading

  • FOLLOW UP TO “WINDS OF CHANGE FOR COOKS AND CHEFS”

    Thank you to all who have read this article and the more than 300 others that have been posted to Harvest America Cues since 2012. The response to this recent article has been overwhelming and very encouraging. With almost no… Continue reading

  • WHAT COULD COOKS AND CHEFS TEACH THE PRESIDENTIAL CANDIDATES

    The other day I jokingly said that the presidential candidates should work a few shifts in a busy kitchen to learn valuable lessons about America. The more I think about it this seems like a pretty good idea. I am… Continue reading

  • WINDS OF CHANGE FOR COOKS AND CHEFS

    The media has conveniently forgot the most significant challenges faced by the restaurant industry. Yes, it was the news flash for a few months, but now it is old news – old news that continues to haunt restaurants from coast… Continue reading

  • A LINE COOK’S “FOOD FOR THOUGHT”

    With all that is going on in the world it is understandable that people have many unanswered questions. We seek answers to questions from the time we are born – some remain unanswered or poorly addressed for some time and… Continue reading

  • THE PARALLELS BETWEEN COOKS AND MUSICIANS ARE HARD TO DENY

    I was 14 years old when my parents took me to see Gene Krupa and Buddy Rich play at a small club in Buffalo. At that age I was convinced that becoming a drummer could easily be my life’s mission.… Continue reading

  • SERIOUS COOKS AND CHEFS ARE THE WHOLE PACKAGE

    I was giving thought the other day to how I might describe the qualities of a serious cook or chef and how this description might change an outsider’s image of what makes these individuals so unique. As I wrestled with… Continue reading

  • ADRENALINE IS A COOK’S WORST ENEMY

    It’s now day nine of eleven straight ten hour days in the kitchen, and Jake find’s it increasingly hard to get up and get his act together before heading off to work. He makes a mental note to turn off… Continue reading

  • LINE COOKS SAY – “BRING IT ON!”

    It’s 5:00 on a Thursday night and in many restaurants across the country line cooks are starting to feel their adrenaline spike. Tickets are beginning to fall from the POS and each station is kicking in, building an early rhythm… Continue reading

  • THE WORLD OF DISCONTENT SERVICE

    As I walked around O’Hare Airport waiting for my flight I became acutely aware of a serious problem that exists in our country. I have seen this problem elsewhere before, experienced it first hand in some of the places where… Continue reading

  • TASTE and FLAVOR

    There seems to be an unwritten rule when it comes to eating in America – “If something is good then more of it will be even better.” A classic American hamburger becomes better if it is twice as large as… Continue reading

  • LINE COOKS ARE THE STUDIO MUSICIANS OF THE RESTAURANT BUSINESS

      “WANTED – LINE COOKS”. How often have you seen this headline in the help wanted ads, on Craig’s List, or in pleading posts on Facebook? It seems that every restaurant is perpetually looking for line cooks – the beasts… Continue reading

  • COOKS- REACH FOR THE PRIZE

    “If you want a lot – give a lot.” -Charlie Trotter Most people who have reached a high level of success in the restaurant business know that there is no such thing as a shortcut. Yes, prep and line cooks… Continue reading

  • THE CHEF IS RESPONSIBLE

    Restaurants succeed when the system is firing on all cylinders. There is ample chatter today about creating the total dining experience, chatter that I am a strong advocate for. But, it is important to know that if this is the… Continue reading

  • LINE COOKS ARE AS CRUSTY AS A PIRATE

    It has been said that you can’t judge a book by looking at the cover – yet we do. This may never be more truthful than when you observe a crew of line cooks ready for battle. Well seasoned, hardened… Continue reading

  • THE MOST IMPORTANT LESSONS IN LIFE ARE MASTERED IN THE KITCHEN

    It’s quite fascinating to think about the level of interest that people have with the life of a professional cook or chef and what it is like to work in the kitchen. If you perform a quick Google search “Books… Continue reading

  • COOKS ARE THE ANSWER – NOW, WHAT’S THE PROBLEM

    It certainly appears that the world is a mess. Our differences seem to far outweigh what we have in common. The number of significant conflicts throughout the world has never been greater. According to the Council on Foreign Relations –… Continue reading

  • THE PROBLEM WITH TREATING COOKING TOO MUCH LIKE A SCIENCE

    I know the legitimate response to this title is – “cooking is a science.” There is a chemical and physical change that takes place during the application of heat or the process of fermentation that scientifically transitions food from one… Continue reading

  • A ROADMAP TO BECOMING AN EXCEPTIONAL CHEF

    In just a few weeks thousands of graduates from culinary schools across the country will begin their real education. Others who were not as fortunate to attend a school for this trade will continue on that same arduous journey from… Continue reading

  • MANY HOTEL RESTAURANTS SHOULD BE ASHAMED

    There was a time when the epitome of great food was found in a hotel restaurant. In the times of Escoffier and Ritz, the earth shattering dining experiences always happened off the lobby of a hotel dedicated to service and… Continue reading

  • THERE ARE NO SHORTCUTS TO GREAT COOKING

    Cooks may not understand the depth of truth to the title of this article – unless they have experienced the pleasure and the pain of working for a restaurant without compromise. What some may believe is only relevant in fine… Continue reading

  • A TALE OF TWO KITCHENS

    “It was the best of times, it was the worst of times.” -Charles Dickens- from a Tale of Two Cities It was Charles Dickens’ – A Tale of Two Cities that portrayed life in London and Paris during the times… Continue reading

  • ARROGANCE IS NOT AN ADMIRABLE TRAIT FOR A CHEF

      In recent months I have found numerous parallels in current events with the effective operation of a professional kitchen. Being competitive, innovative, focused on quality first, honest, supportive, and possessing the ability to truly listen to others are always… Continue reading

  • CHEFS – DON’T LET SUCCESS GET IN THE WAY OF SUCCEEDING

    There is an old adage that many have relied on for generations: “If it isn’t broke – don’t fix it.” Of course, this does seem quite logical and applicable to business and many things in life, but something has changed… Continue reading

  • LINE COOKS – START YOUR ENGINES

    It’s Easter Sunday – yet another “holiday” that isn’t a holiday for restaurant workers. That’s OK – we’re use to it. Working when others celebrate goes with the turf, this is what we do. Don’t feel sorry for us, this… Continue reading

  • THE EVOLUTION OF A COOK

    “It has taken nearly 15 years, but here I am – Executive Chef of a busy, quality restaurant in the middle of downtown Manhattan. Not too shabby, but maybe I could take a few moments to reflect back on what… Continue reading

  • A COOK’S LIFE IS A LONELY LIFE

    They are crusty, full of energy when it is needed, sometimes antagonistic, committed, good at what they do, big-hearted, and oftentimes lonely as hell. This is a side of far too many line cooks and chefs that never really makes… Continue reading

  • CONNECTING WITH THE SPIRIT OF ESCOFFIER

    Long before David Chang, Grant Achatz, Ferran Adria, Alice Waters, and Nancy Silverton; ages before molecular gastronomy, convenience foods, tapas menus, and contemporary tasting menus; and ages before restaurants became entertainment and chefs were viewed as celebrities – there was… Continue reading

  • A GREAT RESTAURANT BEGINS WITH GREAT BREAD

      Central to a great meal, I mean a really great meal, and a memorable restaurant experience, is the quality of the bread served. From my own perspective, I assess the quality of a restaurant by this simple fact –… Continue reading