WHEN LINE COOKS CONNECT WITH THE FOOD

It’s the chef’s cuisine after all – right? The role of the cook is to prepare what the chef tells him or her to prepare in the manner prescribed, because that’s what the cook is paid to do – right? Well, this approach omits two very important components of a successful restaurant that serves delicious…

COOKS – LEARNING HOW TO FIT IN

There is a definitive culture in a professional kitchen – a culture that requires certain attributes of members. Membership is not automatic – far from it. It is this culture that attracts many to the profession – it is this culture that leads many to know that this is the career for them, a career…

COOKING AND ALL THAT JAZZ

I have often compared serious cooking to the free-form interpretations of jazz musicians. Since at the core of jazz you can always find the foundations of a melody there is a baseline of discipline that allows the improvisation of jazz music to mimic the feelings of the musician. So too there is discipline and improvisation…