Tips for the Teacher
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OVER THE HILL – A CHEF’S PERSPECTIVE
Still one of my favorite and sobering quotes comes from the band “Little Feat” when they proclaimed: “You know – that you’re over the hill when you mind makes a promise that your body can’t fill.” It would be false… Continue reading
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THINGS THAT EVERY CULINARY SCHOOL GRADUATE MUST REMEMBER
This is the time of the year when culinary schools pass out diplomas and send their graduates out into the world of professional cooking. These young culinarians are eager, full of energy and loaded with ambitious ideas about who they… Continue reading
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THE IMPORTANCE OF LEARNING TO MAKE THINGS
Progress isn’t always for the better. I have taught for many years that America is now a service-based economy and that this transition is a natural progression that we must learn to adapt to. The problem is that we are… Continue reading
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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
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Realistic Expectations for Culinary School Graduates
This is an article that I posted two years ago regarding the expectations that young graduates of culinary education oftentimes have when first entering a professional kitchen. I felt that it fit well with the series of recent posts that… Continue reading
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Frustrated Artists, Adrenaline Junkies, Misfits and Real People
I love restaurant people- always have, always will. What is it about this motley crew of unlikely team members that makes being a part of their family so enticing? For my time in the kitchen I have been able to… Continue reading
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Anything worth doing is worth doing well
I remember years ago talking to a friend in Buffalo who had just opened a phenomenal record store (some may remember records – those vinyl discs that gave us a world of music, along with scratches and pops). The store… Continue reading
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