I can only speak to my own experiences and as a result formulate and support my own beliefs about immigration and the value of diversity. As I have said many times before – I feel that the greatest advantage of a life in the kitchen is the chance to work with people of all different…
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DAY ONE IN THE KITCHEN – WHAT TO EXPECT
Starting a new job is always un-nerving – even more so in a kitchen where production is expected, even on day one. Whether you are totally green and walking into a kitchen environment for the first time, transitioning from culinary school to a live kitchen environment, or simply moving as a cook from one restaurant…
ANTHONY BOURDAIN – OUR STORYTELLER
I was beginning to write my weekly blog article when the news came regarding the apparent suicide of Anthony Bourdain. Shock would be an under-statement. I am still trying to digest the news and felt that it was maybe important to talk to you through this medium as a way to digest this sad event.…
START WASHING DISHES – YOU NEVER KNOW WHERE YOU MIGHT END UP
I have always professed that everyone should have a long-term plan regarding his or her career – a plan that would allow an individual to balance every decision with its impact on that career goal. I still am convinced that this is essential, but I am also fully aware that life may take you in…
SERVING YOUR COUNTRY IN THE KITCHEN
On this Memorial Day we show our respect and offer thanks to those who serve and have served our country wearing the uniform of the U.S. military. We all know of the sacrifices that these individuals make or have made on the front lines and in support of those activities, but rarely do we think…
AN ACCIDENTAL CULINARY GIANT
Unless you are from Vermont or part of the decades old culinary education world then you may not know whom this person is. Fran Voigt was the founder and past president of New England Culinary Institute (NECI) that in its day was considered one of the finest schools for cooks in the country. I would…
AVOID PAINTING ALL KITCHENS WITH THE SAME BRUSH
There is no shortage of news regarding inappropriate, and in some cases – illegal behavior in restaurants and kitchens. Where it exists it must be stopped and dealt with in no uncertain terms. Treating people with disrespect, gender bias, unprofessional advances, and bullying cannot be tolerated – it is not how we want our industry…
IF YOU CAN’T CHANGE A TIRE – CAN YOU COOK MY MEAL? MAKING EDUCATION “REAL”
The thought process behind this article began while watching a commercial for an insurance company. This was, to me, a startling revelation about our society and the lack of commitment by everyone towards life education. In the commercial a mother standing next to her son (in his later teens) talked about how great her insurance…
WORDS OF ADVICE FOR EVERY CULINARY COLLEGE GRADUATE
It is May and all across the country students from the more than 1,000 culinary schools will be graduating and starting their careers in the business of food. You have accomplished a great deal, assimilated more information than you thought would be possible, and built a suitcase full of skills that will serve you well…
CHEFS PLANTING SEEDS – THE RETURN OF TRAINING ON THE JOB
Here we are – seven or eight years into a steady economic recovery in the U.S. leading to the admirable statistic of a 3.9% unemployment rate (granted this is not qualified with regard to those who have stopped looking or those who are working at less than full time) – a figure that a decade…
