It’s not what you expected, things are different now. What once was dependable is now confusing and unpredictable – what will tomorrow bring? Does this sound familiar? We might like to put a date on the transition to confusion: the… Continue reading

I was enjoying my morning power walk on Christmas Eve, taking in the views ever-present in the town I have called my home for more than 40 years. There’s a light dusting of snow on the ground and the crunch… Continue reading

This the time of year to pause and reflect, to push past the challenges, the less than stellar moments, the times we would just as soon forget, and the scars from an industry that passes them out freely and give… Continue reading

Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country. These traditional restaurants and diners were closely… Continue reading

There are films that become representative of a generation and sometimes of a life lesson – occasionally both. We remember a line or two that is always there to remind us, to give us pause, or inspire us to reconnect… Continue reading

It’s not easy being a chef. There are ample opportunities to cut corners for the sake of the bottom line, there are loads of ways to take advantage of your employees, there is always a temptation to overcharge to control… Continue reading

Walking down the streets in the once most robust city in proximity to my home, I was deeply concerned at what I saw. This was a tradition of early holiday shopping, hoping to beat the maddening crowds that typically flood… Continue reading

What culinary language do you speak? Are you fluent? Do you use the language properly? Do you show your place of origin through the language you speak? Do you feel connected to your language or is your language dictated by… Continue reading

Back in time, I remember a billboard in New York City’s Times Square that asked: “Would You Be Willing To Sign Your Work?” I’m not sure who sponsored the ad, but it left a profound impression on me over the… Continue reading

When you dedicate a good portion of your life to something – in this case a career, it’s hard to step aside and pass the torch to the next generation. I see this among professionals in so many careers. We… Continue reading

Even the Michelin Guide broke the ice of snobbery in recent years. How’s that for an introductory sentence? Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the… Continue reading

One of the dilemmas restaurateurs’ face is the approach taken with the management and delivery of a restaurant concept and menu. To make it simple, the restaurant can choose to be either chef centric or restaurant centric. This involves, first… Continue reading

Think back in personal time. Do you remember when you first discovered how to snap your fingers or whistle? What about that moment when the training wheels came off and you were able to balance and ride your bike independently?… Continue reading

I admit that sometimes I look around at the state of the world and wonder “what is the possible meaning to what I did for a living as a chef”? With all the pain and suffering, mistrust, and angst, and… Continue reading

The light, butter rich, flaky pie crust that your mother made without effort; the deep, intoxicating smell of an Italian grandmother’s Bolognese sauce that simmered for hours on the back-burner in preparation for Sunday dinner; the aroma of a steak… Continue reading

Mr. Miyagi was on to something in The Karate Kid. There is a process, a rhythm, and an order to so many things in life. You can’t get to the end game without going through the steps requiring “patience, young… Continue reading

Ahh…the quote we all remember from Charles Dicken’s – A Tale of Two Cities. We may not remember too much from the rest of the story, but we do remember that line. It is, as our English Literature teacher would… Continue reading

Part Two – The Parable Continues So, here it is – Jack’s first day at the Main Street Grill. He brought his assignment to the chef before suiting up for work. “Chef, I completed your assignment and met with the… Continue reading

(PART ONE) I want to pass on a very important lesson – a lesson that begins the day you walk into that first kitchen job. As soon as you step foot in the kitchen a magical door opens. It is… Continue reading

Some who work in kitchens can distance themselves from the overwhelming responsibility of the cook or chef, but to others it is a heavy weight to carry. There are masters to serve, people who depend on the work of the… Continue reading

As Summer begins to close its doors and a much cooler Fall and Winter are around the corner – professional cooks and chefs begin to breathe a sigh of relief. What some who are not involved in kitchen life may… Continue reading

This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. Well, the pandemic is over, wait – no, the pandemic is not over – oh, the… Continue reading

For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. Closing the rings of movement, exercise, and standing has been a goal since I first strapped on the watch, a goal that… Continue reading

The media is in love with the drama, as confessions of abused cooks find ample press time, and despondent cooks who leave the business trash talk their previous employers. It’s all so overdone and not true of the majority. After… Continue reading

The very thing that makes a complex kitchen environment work is the same thing that drives non-culinary folks away from professional chefs. Everything has a place, and everything is in its place, is a mantra that becomes an obsession with… Continue reading