WE ARE COOKS

I was thinking back to a fantastic lecture that I attended maybe in 1982 or 1983 that was presented by Andre Soltner – one of the true great chefs of my generation. Soltner was, at the time, the chef/owner of Lutece in New York City – arguably the best French restaurant in America. The restaurant…

COOKS AND THE BEAST OF SUMMER

Americans have always seemed to live for summer. This is the season of fun, engaging with the great outdoors, tanned skin, beaches and water, convertibles and rock and roll. Everyone seems to agree with this except one segment of the population that suffers from mixed feelings about the grand days of summer. Cooks are not…

EVERYBODY WANTS TO ALIGN WITH A WINNER

Pride can be a wonderful motivator. Chefs and cooks are, by nature, very proud individuals – they choose to enter a demanding field of relentless work because there can be immense amount of pride in creating beautiful, delicious food for a grateful audience. There is also pride in working for a restaurant, or for that…

MORE LAWS OF THE KITCHEN

A while back I posted an article that pointed to the Unwritten Rules of the kitchen. It seemed to strike a chord with almost 100,000 views. Any list that tries to address how a complex environment like a kitchen works is destined to be incomplete, so I thought it was time to add another handful…

REAL KITCHEN HEROS

There is never any shortage of rhetoric regarding the chefs who are destined to be admired and emulated. They are oftentimes the chefs who are pushing the envelope with technique, amassing an empire of restaurant concepts, winning awards, or pioneering a philosophy that others know they should adopt. But, I think the true hero’s are…