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STOP THE 100% TARIFF ON EUROPEAN GOODS
White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. It happens in business, it happens in education, and it happens most often in… Continue reading
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HERDING CATS – THE MAKEUP OF A KITCHEN LINE
Chemistry is by far, the most important ingredient in building a successful kitchen team. When a chef is able to bring a group of seemingly opposing forces together into a functional, well-orchestrated team then great things happen. This, however, is… Continue reading
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WHAT RESTAURANT OWNERS GET WRONG
I have the privilege of working with many different restaurants and food businesses. Some are very successful, while others are hanging by a thread. Some are owned by individuals who have the knowledge and the wisdom of seasoned business people,… Continue reading
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A COOK’S NEW YEARS RESOLUTIONS
Yep – another year, another moment in time to reflect on where you are and where you might be going. To many people a resolution is a futile attempt at changing poor behavior, lost opportunity, broken promises, and failed attempts… Continue reading
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TO EVERYTHING THERE IS A SEASON
There are aspects of the restaurant business that have always made me feel whole. The opportunity to hone ones craft, to create something tangible with your hands, to have the privilege of working with Nature’s ingredients and pay respect to… Continue reading
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WORKING IN A PROFESSIONAL KITCHEN IS BASIC TRAINING FOR LIFE
I vividly remember flying out of Buffalo, New York in 1971 for Army Basic Training at Fort Jackson. It was, ironically, my first time on a plane and considering that this was at the peak of the Vietnam War, I… Continue reading
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A CHEF’S LIFE – IN THE BLINK OF AN EYE
In the Blink of an Eye “Looking forward has no limits Looking back reels you in Thinking about what could be Gives pause to what might have been Vision is energy for an active mind while Reflection is food for… Continue reading
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SUPPORT SMALL RESTAURANTS EVERYDAY
Every year, this weekend is the official time to celebrate small businesses. In preparation for the holiday gift giving season it was somehow decided that it was appropriate to recognize those private businesses within your community by stopping in to… Continue reading
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WHEN COOKING BECOMES MORE THAN A JOB
Typically, it starts off that way – old enough to work, they’re hiring, no experience required – it’s a job. Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food… Continue reading
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RESTAURANT OWNERS – WHAT ARE THEY THINKING?
The more I travel, experience communities, and try their restaurants – the more I scratch my head and ask the question: “What are they thinking?” The restaurant business is one that is relatively simple in concept, yet enormously complicated to… Continue reading
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A COOK’S ANXIETY – A MOMENT IN TIME
It’s 5:15, 120 degrees in front of the battery of ranges, and sweat is pouring down every cook’s back, dripping off their foreheads. This is moment in time, like the starting line for an important race, when adrenaline is pulsing… Continue reading
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COOKS CHOOSING THEIR PATH
There is little question that most young cooks who are serious about their craft have a desire to work for the higher end, independent properties with chefs who are committed to building a name for themselves and the restaurant where… Continue reading
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TO ALL IN THE HOSPITALITY BUSINESS: BE A PROBLEM SOLVER – SUPPORT A PROBLEM SOLVER
This article stems from a recent experience in a hotel where I was staying. The power went out for a few hours, but when it returned I stopped into the bar for a drink. The bar was fully set, there… Continue reading
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A RETURN TO KITCHEN WORK ETHIC
Say what you will about the craziness of kitchen life, the relentless hours that drive people away from the business, the somewhat unorthodox behavior of some who wear the white jacket and tie on an apron; the stress, heat, humidity,… Continue reading
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PRIDE – COOKS SIGN THEIR WORK
Pride is both an essential part of self-motivation and an obstacle for those who distance themselves from input and the occasional need to admit mistakes and seek the opportunity to improve. Pride is that driving force that allows cooks to… Continue reading
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LINE COOKS ARE THE STUDIO MUSICIANS OF THE RESTAURANT BUSINESS
When we listen to a catchy song by Steely Dan we think of Walter Becker and Donald Fagen – the founding members of this iconic group. Yet, Bernard Purdie probably played that laid-back rhythm that defines their songs on drums.… Continue reading
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COOKS AND CHEFS- BUILDING YOUR CAREER TAKES EFFORT
The best things in life are never easy, and with your career, if you truly want to reach for that rewarding chef position or chef/owner opportunity then it is essential that you set your goals, chart a course of action,… Continue reading
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CHEFS- ELEVEN STEPS TO GREATNESS
There are chefs and there are chefs. Some hold the title while others have earned the title. So what is the difference? I have always been blessed to count a significant number of true chefs as friends. These are people… Continue reading
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A MOMENT IN TIME
It seems hard to believe that it has been 18 years since that earth-shattering day in 2001. There was a moment when it seemed as if my heart had stopped – it was hard to breathe – my vision wasn’t… Continue reading
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LOOK INTO A RESTAURANT WORKER’S EYES
I can’t remember where I first saw this picture, but regardless – I found it so telling of the soul of a restaurant worker. Far too often, we assess people based on face value – our first impressions that are… Continue reading
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CHEFS- WE ARE ALL THE SAME, YET ALL SO DIFFERENT
I have been privileged to work in kitchens all my life as a prep cook, line cook, and chef. I have built a reasonable set of technical skills along the way, and have learned – through trial and error, how… Continue reading
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CHEFS ARE ALL IN AND ALL OUT
Working very hard is not unique to foodservice – there are many careers that require extra-human effort, but very few that absolutely require individuals to be “all in”. By “all in” I am referring to total commitment, building your life… Continue reading
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BODY, MIND AND SOUL – COOKS ARE IN IT TO WIN IT
It was 1959 when the late great Miles Davis released “Kind of Blue” one of the great jazz albums of all time. Over his creative career – many of the most accomplished musicians of a generation got their start or… Continue reading
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FINE FOOD WITHOUT FINE DINING AND WITHOUT OBSCENE PRICING
Sometimes I wonder if we (those of us in the restaurant business) are pricing ourselves out of business. Sometimes I wonder if many chefs and restaurateurs live under the illusion that great food experiences are reserved only for those who… Continue reading
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WHY I LOVE TO CALL MYSELF A COOK
I haven’t walked through those professional kitchen doors for quite some time now – my tenure as a chef ended a few years back. Even though I am not clocked in – I still cook every day and still reflect… Continue reading
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THE KITCHEN COMMANDMENTS
The minute we accept a position in a professional kitchen, we accept the functional rules of operation, the guiding principles that allow every cook, and every chef to be a productive, and trusted member of a team. These rules may… Continue reading
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A DIFFERENT KIND OF WAKE UP CALL FOR ALL OF US
Well, people may be on different sides of the “save the planet” discussion, so let’s put aside the debate and just settle in on a few undeniable facts (especially as they pertain to the food business): Recycling has taken a… Continue reading
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I’VE LOOKED AT PRIDE FROM BOTH SIDES NOW
Pride is an alluring enigma, an intoxicating challenge to our peace of mind, and a dangerous mistress that can pull us away from good old common sense. At the same time, pride is the fuel of success, the underlying standard… Continue reading
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