“What we do as chefs is important. Breaking bread and raising a glass may be one of the greatest joys in life.”

Edited in Prisma app with Surf

Latest Posts

  • THE COMPETITION EFFECT

    Some may view it as a threat to business viability while a few will see it as the driver that helps everyone improve. Some may view it as a reason why some fail while others see it as the reason… Continue reading

  • THE DISCIPLINE OF CREATIVITY

    Some misinterpret creativity as a process of breaking the rules, of distancing oneself from accepted standards, or of breaking away from what has been the norm. Nearly all creative process begins with and owes a great deal to the structure… Continue reading

  • IT’S THE KITCHEN PEOPLE I MISS

    Looking back on five decades of kitchen life, what provides the greatest memories, and a feeling of fulfillment are the people I met and those with whom I had the pleasure to work alongside. There is a kitchen culture that… Continue reading

  • THE BOTTLE IS THE OCCASION

    Peter Gago, the former chief winemaker at Penfolds winery has frequently stated that we can get together to celebrate the bottle inferring that this applies to the meal, the place where we are, the sun coming up, or even the gift… Continue reading

  • EVERY PLATE TELLS A STORY

    The benchmark song on what was arguably Rod Stewart’s most artistic album proclaimed that “Every Picture Tells a Story” lamenting that there are memories attached to our experiences, mementos, or a work that we invest our time in. It is… Continue reading

  • A STORY TO TELL

    Oh, how our careers evolve. With a commitment to constantly learn, a willingness to step in different directions, and an open mind – where we start may not have much similarity to where we end up. That makes life interesting… Continue reading

  • THE NEXT GENERATION OF COOKS & CHEFS

    It’s a question on the minds of most chefs, restaurateurs, and culinary educators: What will the next generation of cooks and chefs look like? We (those who have invested decades in the business already) may complain about the current labor… Continue reading

  • THE PERSON YOU ARE

    I was thinking the other day about those individuals (chefs, restaurateurs, mentors, teachers, parents, friends) who have offered or lived advice that helped to mold the person I am. I may not always live up to their words of wisdom,… Continue reading

  • THE NEXT BRILLIANT IDEA

    I was scrolling through Instagram this morning and came across a post about a sourdough hotel in Sweden where people can leave their sourdough starters to be cared for while they are on vacation. My first reaction was to chuckle… Continue reading

  • ARE YOU READY?

    I know you’re busy. Every day brings new challenges to face, unexpected curve balls that throw you off balance. But you might want to stop now and again and reflect on a time, not too long ago. Think back to… Continue reading

  • KITCHEN LIFE & CAREER

    So much to learn, so little time. Where do you begin, what’s the best way to learn? What should you do, where should you turn? If you are serious about a kitchen career and have the focus to map out… Continue reading

  • GREAT QUOTES FOR CHEFS TO LIVE BY

    Inspiration comes in many forms. It may be from the actions of others, their successes, or even their failures; it may come from the visual arts, or music, science or medicine, or even from the beauty of nature. But few… Continue reading

  • THE GRAPES OF WRATH

    I find myself thinking lately of terms the common man, common woman, common child. I think of their (our) needs and desires, the simple ones that we all share. Some of us have the means, had the upbringing, enjoyed good… Continue reading

  • WHY NOT CHOOSE EXCEPTIONAL?

    There are many choices in life, one road vs. another, good vs. great, mediocre vs. acceptable, truth vs. lies – we choose to move towards one or the other and live with those decisions. In business, those choices can lead… Continue reading

  • A COOK’S STRESS AND ANXIETY

    It’s 3:00 on a Saturday and you take another look at that prep list for your line position. You shake your head knowing that you need more time, a lot more time. Head down, knives razor sharp, sweat beading up… Continue reading

  • WILL THE RESTAURANT EXPERIENCE BECOME IMPERSONAL

    There’s plenty of fear and loathing going on in the restaurant business. Every restaurant and restaurateur are struggling to figure it out – “how am I going to make this work?” This is not the normal amount of angst that… Continue reading

  • OUR GIVING NATURE

    “Let’s put it all on the table.” This, a phrase commonly used to represent being totally honest and transparent is to some – a last resort, while to others a method of operation that inspires people to action. Quite often,… Continue reading

  • IMMIGRATION AND THE BUSINESS OF FOOD

    Immigration has been the hot topic in political circles for decades with polarized opinions about the breadth of the problem and both conservative and radical approaches debated. It seems to me, that the realities of this challenge are not given… Continue reading

  • BEING CHEF ANDRE SOLTNER

    This morning, I found myself deep in thought about a lifetime in the kitchen, the people with whom I have worked, and those who I simply had the pleasure to meet. I was wrestling with what we contribute during our… Continue reading

  • THE RESTAURANT MVP

    This is a time of the year when many invest personal effort in speculating who will win the honors as NFL Most Valuable Player. Sure, there are always a few players who truly stand out and supporters are quick to… Continue reading

  • CHEFS STARTING FRESH IN 2025

    No, this is not a list of New Year’s Resolutions since we all know how effective they are. This is a self-assessment of the job of chef, what we have learned in 2024, and how we can apply that “knowledge… Continue reading

  • THE WAY IT WAS, IS, AND COULD BE

    It seems like a lifetime ago, oh wait…it was a lifetime ago, that I stepped into my first professional kitchen. It was 1970 and the Statler Hilton kitchen in Buffalo, New York seemed like a complex, hard to wrap my… Continue reading

  • SO, GOD MADE A CHEF

    Adaption by: Paul Sorgule This article was written in recognition of the wonderful piece that was done by Paul Harvey paying homage to American farmers.  This version is a tribute to chefs and cooks who care for the crops and… Continue reading

  • THE IMPORTANT THINGS I LEARNED IN THE KITCHEN

    Maybe I tend to quote Bourdain too much, but he comes from a real place. Unlike some who may speak of kitchen and restaurant life, he was there and learned about life while standing in front of a range cranked… Continue reading

  • THANKS TO MILLIE, THE BREAKFAST COOK

    We all have someone to thank – that person who started this whole obsession with being in the kitchen, the one who lit the fire and pushed us forward when we may have seemed a bit directionless. Sure, there were… Continue reading

  • COOKS & CHEFS PHYSICAL, EMOTIONAL, & MENTAL HEALTH

    I watched a show last night for the second time: Boiling Point. There have been many movies and shows that depict life in the kitchen but few that struck me with as much of a reality punch as this one.… Continue reading

  • GIVING THANKS

    Taking the time to be grateful is so refreshing. We live in an information overload society where fear of missing something leaves us attached to our phones and televisions seeking the latest catastrophe, political misstep, impending sense of doom, or… Continue reading

  • KITCHEN FOOD FOR THE SOUL

    I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have… Continue reading

  • ONE DISH AT A TIME

    Approaching the design of a menu should be a complicated process because it defines the restaurant and the chef. Every other aspect of the restaurant operation will, or at least should, stem from the proper design of the menu and… Continue reading

  • RESTAURANTS – POLI-ACTIVE / POLI-NEUTRAL

    Sitting in a neighborhood restaurant after the recent election I was struck by the balancing act that food establishments have played for hundreds of years. In the end, the restaurant’s purpose is to provide a forum for coming together and… Continue reading

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