Guest Chef Articles
-
TYLER SCOTT: A YOUNG CHEF MARKS A PATH TO EXCELLENCE
New York City has been called the center of the universe. For chefs and restaurateurs it is the mecca for the best talent to be found and a place for aspiring professionals to earn their chops, refine their talent and… Continue reading
-
JENNIFER BEACH – ALL THE WORLD LOVES A PASTRY CHEF
From a very early age we are mesmerized by the smell and appearance of pastries. It would be very difficult to walk into a well-stocked bakery without a smile on your face. It is not just the intoxicating smell of… Continue reading
-
KEVIN O’DONNELL – “Put me in coach – I’m ready to play”
Lawrence A. Appley, author of numerous management articles and texts, once stated: “he who can manage, can manage anything”. This statement assumes that management skills are transferrable from business to business and from industry to industry. Through my experience I… Continue reading
-
The Life of Jack Edwards – A Meal Without Wine is Like a Day Without Sunshine
Behind every great restaurant wine list is a team (sometimes just one person) with the passion for wine, depth of knowledge about the product, interest in chefs and connections throughout the wine and food world necessary to make that restaurants… Continue reading
-
Chef Jody Winfield – THE CHEF FOUND HIS CALLING
I can’t remember who said it originally, however I have stated for years that individuals do not find a career in the kitchen, it finds them. There are hundreds of examples of chefs who when asked about how they decided… Continue reading
-
EAMON LEE – A CHEF WHO INFLUENCES HUNDREDS OF OTHERS
There is a distinct difference between those who work in kitchens and those who choose to pursue a life-long career in food. Chefs tend to move in a variety of directions with their careers but typically all start out with… Continue reading
-
A WOMAN CHEF PREPARING TO MAKE HER MARK ON CENTRAL NEW YORK
Creating a restaurant is a labor of love, a total commitment of time, energy, intellect, emotion, and passion. Unless you live this existence it is difficult to comprehend what it takes to make great food and serve the discriminating palates… Continue reading
-
THE COMPLEXITY OF BEING A RESORT CHEF – Chef Phil Flath Interview
One of the most interesting aspects of analyzing what it takes to be a professional chef lies in the uniqueness of each operation. Each chef has his or her own set of challenges and opportunities that would lead one to… Continue reading
-
THE COMPLETE CHEF
Originally posted on Harvest America CUES BLOG: The restaurant industry in the United States is enormous with 2012 sales in excess of $450 billion. There are, among the 960,000 plus operations, varying degrees of quality and commitment to excellence. There… Continue reading
-
THE COMPLETE CHEF
The restaurant industry in the United States is enormous with 2012 sales in excess of $450 billion. There are, among the 960,000 plus operations, varying degrees of quality and commitment to excellence. There are those that disappoint, many that meet… 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
-
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
-
“Go Big or Go Home” The Evolution of Tannins and Hops on Our Palates.
“Go Big or Go Home” is a phrase that is usually associated with sports, however it has crept into the food and beverage world as well, albeit unintentionally. About two decades ago California wine makers began making high alcohol and… Continue reading
-
The Difference Between a Restaurant Meal and an Event
On Saturday, January 26 I was reminded of why I still remain so excited about being a part of the restaurant business. Together with many friends I presented a tribute menu event at the Left Bank Cafe in Saranac Lake,… Continue reading
Harvest America CUES BLOG 