Latest Posts
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RE-WRITING THE COMMANDMENTS OF THE KITCHEN
What are commandments as they relate to anything and everything in life? We are all familiar with the stone tablets that Moses carried down from Mount Sinai that has, for all intents and purposes set the tone for what it… Continue reading
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THINGS THAT EVERY CULINARY SCHOOL GRADUATE MUST REMEMBER
This is the time of the year when culinary schools pass out diplomas and send their graduates out into the world of professional cooking. These young culinarians are eager, full of energy and loaded with ambitious ideas about who they… Continue reading
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LINE COOKS ARE THE ENGINE THAT DRIVE A RESTAURANT
It takes many years for a good cook to become a great cook, to become a chef. There is an enormous amount of experience that leads to the ability to lead a kitchen, to create a vision and set the… Continue reading
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WHY DO PEOPLE OWN RESTAURANTS
Having worked in the restaurant field for more than four decades, I have often wondered why it is that people take the leap into restaurant ownership. There are numerous documented reasons why this is not a good idea, yet thousands… Continue reading
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SO GOD MADE A CHEF
A Most Noble Profession © Copyright 2014 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… Continue reading
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FOOD IS THE UNIVERSAL LANGUAGE
Originally posted on Harvest America CUES BLOG: Once you brush away all of the superficial things that we accumulate in life and begin to prioritize those that are important it is remarkable to see that everyone shares the same list.… Continue reading
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FOOD IS THE UNIVERSAL LANGUAGE
Once you brush away all of the superficial things that we accumulate in life and begin to prioritize those that are important it is remarkable to see that everyone shares the same list. It all boils down to family, faith,… Continue reading
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COOKS IN THE WEEDS – GASPING FOR AIR
There are times in a restaurant kitchen when things go terribly wrong. Every cook, every chef faces those moments that can only be described as desperate and out of control. There is so much truth to the theory of Murphy’s… Continue reading
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TYLER SCOTT: A YOUNG CHEF MARKS A PATH TO EXCELLENCE
New York City has been called the center of the universe. For chefs and restaurateurs it is the mecca for the best talent to be found and a place for aspiring professionals to earn their chops, refine their talent and… Continue reading
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Realistic Expectations for Culinary School Graduates
Originally posted on Harvest America CUES BLOG: This is an article that I posted two years ago regarding the expectations that young graduates of culinary education oftentimes have when first entering a professional kitchen. I felt that it fit well… Continue reading
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IN THE KITCHEN – HIRE PASSION, TEACH DISCIPLINE
Chefs seem to always lament about the difficult task of finding the right staff to fulfill the mission of their kitchen. “Where can I find good cooks who will show up to work prepared, who have a strong foundational knowledge… Continue reading
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AH…..BREAD AND BREAD BAKERS
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” – M.F.K. Fischer If line cooks are the heart of a kitchen then bread bakers must certainly be… Continue reading
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FOOD ART – LOOK TO NATURE
There is no question that people eat with their eyes. Chefs are, for the most part, tuned into this reality and oftentimes invest countless hours developing and defining their signature presentations for various dishes. To some it may be creating… Continue reading
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LIFE LESSONS FROM A LINE COOK
I may be a showing a bit of bias, but I do believe that there are many lessons that anyone can learn from observing the daily activities and mindset of a typical restaurant line cook. These seasoned disciples of the… Continue reading
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THE SOCIETAL IMPORTANCE OF COOKS AND COOKING
I believe it was Julia Child who pointed out that every significant change in society has always been accompanied by a change in how we grow, select, distribute, prepare, serve and consume food. Whether food drove societal change or if… Continue reading
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ENOUGH WITH INACCURATE TV FOOD SHOWS
Nearly everyone in the restaurant business that I know cringes when anyone mentions one of the “reality food shows” on various networks. Inaccurate would not go far enough to describe the environment that is portrayed. Some may clarify and say,… Continue reading
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WHY DEMOCRACY DOESN’T WORK VERY WELL IN A KITCHEN
Originally posted on Harvest America CUES BLOG: The foundations of our country stem from the concept of democracy or as clearly stated by Abraham Lincoln in the Gettysburg Address: “a government of the people, by the people and for the… Continue reading
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WHY DEMOCRACY DOESN’T WORK VERY WELL IN A KITCHEN
The foundations of our country stem from the concept of democracy or as clearly stated by Abraham Lincoln in the Gettysburg Address: “a government of the people, by the people and for the people…” a bold, and noble statement that… Continue reading
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ARE LINE COOKS REALLY REBELS WITHOUT A CAUSE?
Many people reflect back on the 1950’s as a unique time in American history when the concept of the role of youth was being seriously questioned. James Dean personified the challenges of a younger generation in the cult classic 1955… Continue reading
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FIND A MENTOR, BE A MENTOR
Originally posted on Harvest America CUES BLOG: For those seeking to define their place in the world-whether it be professionally or personally, the one piece to the puzzle that allows this to truly happen is the mentor relationships that a… Continue reading
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NO ONE SHOULD EVER BE HUNGRY IN AMERICA
Originally posted on Harvest America CUES BLOG: We live in the most affluent nation in the world. A country that coast-to-coast still produces more food than any other, a country with the natural resource gift that allows our farmers to… Continue reading
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FIND A MENTOR, BE A MENTOR
For those seeking to define their place in the world-whether it be professionally or personally, the one piece to the puzzle that allows this to truly happen is the mentor relationships that a person takes part in. The mentor is… Continue reading
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SORRY – THE CHEF CAN’T MOTIVATE YOU
“The chef really needs to motivate me today”. How often have you heard this type of interplay in the kitchen? People have a tendency to relegate their performance, attitude, and outlook on their job to someone else. A restaurant employee… Continue reading
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JIRO ONO– THIS CHEF DEFINES PASSION AND COMMITMENT
I just finished watching an incredible documentary movie for the second time: Jiro – Dreams of Sushi is a story not to be missed by serious cooks, chefs, restaurateurs, artists, musicians, teachers and all who are seeking a calling in… Continue reading
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THE FOUNDATIONS OF COOKING WILL ALWAYS SERVE YOU WELL
There is no question that dining is a sensual experience. A perfect meal will always address the full gamut of senses as it is prepared and presented: sight, sound, smell, touch and taste. Chefs who focus on just a few… Continue reading
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THE IMPORTANCE OF LEARNING TO MAKE THINGS
Originally posted on Harvest America CUES BLOG: Progress isn’t always for the better. I have taught for many years that America is now a service-based economy and that this transition is a natural progression that we must learn to adapt… Continue reading
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THE IMPORTANCE OF LEARNING TO MAKE THINGS
Progress isn’t always for the better. I have taught for many years that America is now a service-based economy and that this transition is a natural progression that we must learn to adapt to. The problem is that we are… Continue reading
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COOKING LESSON FROM ERIC CLAPTON
At the age of 63 I decided to finally take guitar lessons. I have owned a beautiful Fender Stratocaster for years as well as an Epiphone Les Paul without really deserving either. For quite some time I have dabbled in… Continue reading
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A CHEF’S FEET – THE MOST IMPORTANT PART OF THEIR BODY
Ten hours each day, six days per week (or more), 48-50 weeks per year, 40 years of a career in the kitchen. Each professional cook or chef will likely spend at least 120,000 hours on his or her feet during… Continue reading
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CHEF’S NEED TO SWEAT THE SMALL STUFF
In 1996, Richard Carlson wrote a very successful book on stress relief entitled: Don’t Sweat the Small Stuff. His approach was to de-emphasize those tasks and issues in our lives that drive us crazy and are, from his perspective, not… Continue reading
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