THE WORLD OF DISCONTENT SERVICE

As I walked around O’Hare Airport waiting for my flight I became acutely aware of a serious problem that exists in our country. I have seen this problem elsewhere before, experienced it first hand in some of the places where I have worked, and likely have had moments where this problem consumed me for a…

TASTE and FLAVOR

There seems to be an unwritten rule when it comes to eating in America – “If something is good then more of it will be even better.” A classic American hamburger becomes better if it is twice as large as the original, a beverage is somehow improved if it is supersized, an 18 ounce steak…

COOKS- REACH FOR THE PRIZE

“If you want a lot – give a lot.” -Charlie Trotter Most people who have reached a high level of success in the restaurant business know that there is no such thing as a shortcut. Yes, prep and line cooks are worked very hard without adequate compensation. In some respects I can empathize with this…