Harvest America CUES BLOG

harvestamericacues.com

  • HOW TO FAIL AS A BUSINESS LEADER

    It occurred to me this morning that my blog posts are always directed at ways to enjoy success. In fairness to the other side, I thought that I would outline the quick and easy steps that lead to business failure.… Continue reading

  • Chefs and Servers with Different Motivations

    Originally posted on Harvest America CUES BLOG: When chefs and service staff are not on the same page the guest experience is confused and disjointed. When I have referenced the importance of team in the kitchen I am concerned that… Continue reading

  • The Problem with College for Everyone

    As a person who spent 30 years as a teacher and administrator in higher education I have often thought of the dilemma we have created in the U.S. The term “education” is drawn from the Latin root word: “Educo” which… Continue reading

  • Chefs and Servers with Different Motivations

    When chefs and service staff are not on the same page the guest experience is confused and disjointed. When I have referenced the importance of team in the kitchen I am concerned that some might think that if that “culinary… Continue reading

  • Onions – The Most Important Ingredient

    Two things occurred in the same week a few years back when I was the Executive Chef at a four-diamond resort. A server approached me when I was expediting and stated that a guest was allergic to onions and wanted… Continue reading

  • The Spark of an Idea – A Restaurant is Born

    Are you an idea person? Maybe you are more of an implementor. Or are you a bit of both? Does this picture represent you: * I can’t stop my brain from working overtime * I have lists of ideas everywhere… Continue reading

  • IT’S ALL ABOUT TEAM CHEMISTRY

    I frequently remember a typical manager’s quote that tends to start my blood boiling a bit: “the only place where success comes before work is in the dictionary”. This, of course, is suppose to act as a harsh motivator, but… Continue reading

  • THE DIFFERENCE BETWEEN A COOK AND A CHEF

    A few years back I read of an interview with a prominent chef who was asked: “what is the difference between a chef and the millions of cooks throughout America.” The response, to me, was a perfect definition: “Most reasonably… Continue reading

  • PROFESSIONAL COOKING IS A TEAM SPORT

    The cadence of orders in a busy kitchen seems unrelenting. A staccato clicking from the point of sale printer sends out a drum roll of orders while the expeditor calmly, yet seriously calls out tickets in kitchen lingo to the… Continue reading

  • Every Picture Tells a Story

    Ever since I came across this photo I have not been able to get it out of my mind. The photographer caught what every artist and craftsman gets up in the morning to do: move people. Music, like cooking is… Continue reading

  • “You’re Gonna Like the Way You FEEL, I Guarantee It”

    I can’t remember where I found this jpeg, probably on FaceBook, but it really struck a chord. When I was at the helm of a kitchen my feeling was that every customer wants a dessert and should be given the… Continue reading

  • Escargots – So Much for Eating with your Eyes

    I oftentimes find myself asking “who was the first brave person to eat………(fill in the blank)”. A long-time advocate for insuring that food looks good, I am somewhat perplexed at the exceptions to the rule. Food does have to get… Continue reading

  • SEEKING RESUMES OF TALENTED CHEFS, SOUS CHEFS & RESTAURANT MANAGERS

    As a restaurant consultant I am constantly faced with finding the right team leaders for restaurants and resorts of all types.  Harvest America Ventures is thus looking to build a strong portfolio of passionate, honest, talented chefs, sous chefs and… Continue reading

  • A LETTER TO CULINARY SCHOOL GRADUATES

    First and foremost allow me to congratulate you on accomplishing a significant goal: completing your degree. Know however that this is only the beginning of your culinary education. You have chosen to pursue a career in the greatest industry on… Continue reading

  • A Letter to Culinary School Graduates

    First and foremost, congratulations on completing your formal education and welcome to the best industry in the world. Granted I have a certain amount of bias toward an industry that I have spent my life in, but I do truly… Continue reading

  • RESTAURANTS NEED TO PAINT OUTSIDE THE LINES

    What ever happened to creativity and the fun associated with developing something new, exciting, delicious and trend defining in restaurants. Certainly you could cite those handful of unique restaurants that grace the cover stories in trade magazines, win James Beard… Continue reading

  • WINE QUALITY IS A REFLECTION OF THE WINEMAKER’S PASSION FOR LIFE

    I am far from a wine expert, however, as is the case with many things in life – I become more knowledgeable and appreciative as the years go by. I know what I like to drink, I know which foods… Continue reading

  • The Importance of the Neighborhood Restaurant

    I have waited some time before writing this post – I needed to let the significance of the event sink in. Anyone who ever spent time in Saranac Lake over the past 30 years knows Casa del Sol. “Casa” as… Continue reading

  • The True Role of the Chef

    Mary Petersen is one of those rare individuals who falls under the heading of a silent superstar. She continues to have a tremendous impact on the quality of culinary education throughout the United States and the integrity of our profession… Continue reading

  • It is Time for Reform – Your Health is the Top Priority

    The Elephant in the Closet: So here is the reality: I praise the president for making an attempt at healthcare reform and unlike some I do not necessarily oppose what has been labeled as Obamacare. I think the greatest nation… Continue reading

  • A Tribute to My Father on Memorial Day

    I posted this once before as a series on Facebook, but it seems appropriate to offer it again in its entirety on Memorial Day. A TRIBUTE TO MY FATHER So, this is something that I promised myself after clearing out… Continue reading

  • Plan Your French “Wine Memories” Vacation

    In the fall of 2013, Harvest America Ventures, in partnership with The Weissberg Family of Paris and Chef Sarah Steffan of the Lake Placid Lodge, will present a vacation opportunity of a lifetime. Unlike most wine tours that focus primarily… Continue reading

  • SAY IT’S NOT SO……….

    I guess we all have our heros – people who in our professional or personal lives have helped us to set a course and continue to inspire us on a daily basis. To some it may be a musician, a… Continue reading

  • In France the Fundamentals are Strong

    Bread, Cheese and Wine – all products of fermentation, products that require an artisan to prepare properly, products of passion and commitment and products that represent the foundations of a great cuisine. Having just returned from a far too short… Continue reading

  • RESPECT FOR THE LOCAL FARMER GOES MAINSTREAM

    The National Restaurant Association recently released their 2013 version of the Top Ten Trends in Restaurant Menus. Five of the Top Ten are directly related to buying local and regional or focused on sustainable practices, while four additional focus on… Continue reading

  • Most Restaurant Meals are Disappointing

    So…I just had an epiphany and as a result am writing this blog post that some people might not like. It might simply be because I am traveling on business right now and had a rough trip, then again, I… Continue reading

  • Posturing, Politics, Trust and How Not to Become a Putz

    I found the following article by an anonymous source that really seems to hit the nail on the head. Regardless of what business you are in, this type of leadership “misdirection” seems to take place. This is a call to… Continue reading

  • Taking the Time to Appreciate What We Do

    To some it may be a job, a means to an end. Yes, there are those who work in kitchens simply to pay the bills. This is not true of the people who I strove to work with and hired… Continue reading

  • IF YOUR GOAL IS RESTAURANT SUCCESS…..

    WIN A FREE IPOD SHUFFLE! I am so convinced that any serious restaurateur, manager or chef MUST attend a Deep Dive Seminar on the opportunities, challenges and pitfalls of restaurant operation in this difficult economy that I am providing additional… Continue reading

  • You Can’t Afford to Miss This!

    Harvest America Ventures presents Deep Dive Seminars for Restaurateurs, Managers and Chefs. This all day event will focus on the opportunities, challenges and pitfalls associated with operating a restaurant in the current economic climate. Paul Sorgule, president of Harvest America… Continue reading