JUST WONDERING WHAT HAPPENED?

I struggled with whether or not to write this article. It is a full departure from the intent of my blog to focus entirely on the restaurant industry and the people who dedicate their lives to food. I am not looking for agreement or even debate on what follows and am not writing this as…

SALUTE TO THE DISHWASHER

Typically discounted, often maligned, frequently abused, and rarely appreciated (until he or she doesn’t show up) – the dishwasher is actually the most important employee in the kitchen. Cooks may scoff, chefs will dismiss, and owners have no opinion whatsoever, but I stand by my statement regarding a dishwasher’s importance to the kitchen and the…

WHY CHEFS CAN’T IGNORE POLITICS

Is ignorance really bliss? Like many of you, I am tired of the political rhetoric, the discourse that is oftentimes based on hearsay, rather than fact, and the sometimes-vicious personal attacks that have dominated the stage for years. It would be very easy to say: “I’m tuning out!” Really, what does all of this have…

KITCHEN FRIENDS

It is disheartening to occasionally hear of cooks, chefs, and service staff who dislike their jobs, find the work less than rewarding, and most discouraging – fail to feel a unique connection to the people who they share a kitchen with. This has never been the case for me. What I take the greatest pride…

PROFILE OF A MODERN LINE COOK

It might be time to retire the concept of a job description. For all intents and purposes a job description is limiting and fails to address the unique characteristics of individuals and those intangibles that separate an average line warrior from an extraordinary one. Job Description: “A list of the responsibilities that you have and…

OVER THE HILL – A CHEF’S PERSPECTIVE

Still one of my favorite and sobering quotes comes from the band “Little Feat” when they proclaimed: “You know – that you’re over the hill when you mind makes a promise that your body can’t fill.” It would be false to claim that the aging process doesn’t take a toll. We steadily lose many of…

A COOK’S FLAVOR MEMORY

I imagine everyone would agree that the most important part of a restaurant dish is taste and flavor. This, of course, encompasses texture, aroma, and appearance, but to most – the intriguing part of enjoyable food revolves around what is perceived as the sense of taste. What separates a remarkable cook from others lies in…