A common complaint from chefs and restaurateurs is that they can’t hang on to employees. The blame game always includes pointing a finger at those who leave claiming that they are ungrateful, lazy, uncommitted to their field, or just incompetent anyway. There are loads of articles and books dedicated to the way to keep good…
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ROCK SOLID – A COOK’S PROFILE
A chef posts job openings for a restaurant kitchen “Looking for line cooks – dependable, experienced, strong work ethic”. These three descriptors summarize what most chefs are looking for. The resume is simply an elaboration on the critical traits of good employees – cooks who have the raw materials needed for success. Is this enough…
ON THE THRESHOLD OF A DREAM – A CHEF’S LAMENT
(So You Want to Own a Restaurant – PART II) Deep in every chef’s heart is/was a desire to open and own a restaurant. I think that I can say this unequivocally even though many chefs may choose to deny it. Why is it so? The data is pretty clear – the odds of failure…
WHAT LINE COOKS BELIEVE – FACTS AND ALTERNATIVE FACTS
At the core of every person is a foundation of beliefs. Some of those beliefs are based on facts and experience while others are somewhat hollow beliefs that are loosely based on perceptions rather than a deeper understanding. Perceptions left unanswered can become beliefs that are quite rigid and hard to change. So – what…
THE MOST IMPORTANT TOOL IN A PROFESSIONAL KITCHEN – A COOK’S HANDS
Cut, stitched, bruised, burnt, swollen and callused – a cook’s hands are a testament to the torturous work that they endure and the symbol of an incredible work ethic that they represent. It is not uncommon for people to take the wellbeing of their body for granted, but aside from the profile of the farmer,…
HAVE YOUNGER COOKS LOST THAT HUNGER TO LEARN?
It is a question that is far more complex than it seems on the surface, yet it is a question that has been posed to me many times. Each generation seems to question the next generations’ commitment and in doing so compare this new generation to their own. This is not an isolated comparison used…
IMAGINE IF CHEFS WERE IN CHARGE
Now that we know that experience in government is not a pre-requisite for high level positions in the U.S., I started to wonder what it might be like if chefs were in charge of Congress and the White House. Hey – why not! With an understanding that “learning on the job” is acceptable, it is…
IMAGINE LIFE WITHOUT RESTAURANTS
How many people have ever stopped to contemplate the importance of restaurants to society, to a community, the local and national economy, and to their own personal lives? Beyond the obvious provision of meals for a hungry public, restaurants are essential in defining a people’s culture and offering a perfect environment for celebration and intellectual…
A COOK IN THE WEEDS
Originally posted on Harvest America Ventures:
What does it feel like to be part of that downward spiral situation on the line referred to as being in the weeds? This is different, a far cry, from just being buried in orders on a busy night. This is more than a situation – it is a…
A COOK IN THE WEEDS
What does it feel like to be part of that downward spiral situation on the line referred to as being in the weeds? This is different, a far cry, from just being buried in orders on a busy night. This is more than a situation – it is a condition, a condition that feels like…
