THE CHEF IS RESPONSIBLE

Restaurants succeed when the system is firing on all cylinders. There is ample chatter today about creating the total dining experience, chatter that I am a strong advocate for. But, it is important to know that if this is the approach that a restaurant chooses then every part of that experience must be working well.…

THE PROBLEM WITH TREATING COOKING TOO MUCH LIKE A SCIENCE

I know the legitimate response to this title is – “cooking is a science.” There is a chemical and physical change that takes place during the application of heat or the process of fermentation that scientifically transitions food from one product to another. This process, when understood, is quite predictable and controllable. Understanding and control…

MANY HOTEL RESTAURANTS SHOULD BE ASHAMED

There was a time when the epitome of great food was found in a hotel restaurant. In the times of Escoffier and Ritz, the earth shattering dining experiences always happened off the lobby of a hotel dedicated to service and overall excellence. Today, unfortunately, the reality is quite different. Now, there are certainly exceptions, but…

A TALE OF TWO KITCHENS

“It was the best of times, it was the worst of times.” -Charles Dickens- from a Tale of Two Cities It was Charles Dickens’ – A Tale of Two Cities that portrayed life in London and Paris during the times that led up to the French Revolution and in reflection, served as the impetus for…