Latest Posts
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Fill That Lonely Refrigerator with Pickled Vegetables
So…I have a new hobby – pickling! Pickled vegetables can bring new life to an average meal, or even more importantly, fill that void for healthy snacks in-between meals. The thought of going through the process of canning can wear… Continue reading
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The Challenge of the Farmer/Chef Connection
The concept of centralized farms was based on a classic supply and demand opportunity within a growing nation and the need to support the consumer’s desire for everything, anytime, anywhere. Since climate and soil (terroir) are not the same from… Continue reading
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Realistic Expectations for Culinary School Graduates
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 with the series of recent posts that… Continue reading
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Addicted to Food??
“A baby is born, it cries, it is fed, it is content.” (In the Shadow of Cooks: iUniverse Publishers) So…the baby cries and cries until it’s body aches from the effort. When the baby is finally fed, it feels better.… Continue reading
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Frustrated Artists, Adrenaline Junkies, Misfits and Real People
I love restaurant people- always have, always will. What is it about this motley crew of unlikely team members that makes being a part of their family so enticing? For my time in the kitchen I have been able to… Continue reading
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Dishwashers Rule!
The following is a repost of an article that I wrote during the first few months of “Culinary Cues”: it is still relevant. “Just a quick note on dishwashers: there is no one person, let me state that again –… Continue reading
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Anything worth doing is worth doing well
I remember years ago talking to a friend in Buffalo who had just opened a phenomenal record store (some may remember records – those vinyl discs that gave us a world of music, along with scratches and pops). The store… Continue reading
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Win as a TEAM, lose as an individual
What I love most about working in restaurants is the sense of accomplishment when a team of serious cooks works together to pull off a night of great food or a banquet that draws rave reviews. Watching everything click when… Continue reading
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Of course the food is important, however………
One thing never seems to change – front-of-the-house vs. back-of-the-house mentalities. When are we going to get it? Service is just as important, if not more important, than the food that we serve. WOW- I can’t believe I actually said… Continue reading
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A book worth adding to your collection
In Pursuit of Excellence (Northstarbooks, LLC) is one of those professional cookbooks that I can’t put down once I begin paging through the chapters that follow the courses in a menu. Josiah Citrin – chef/owner at Melisse Restaurant in California… Continue reading
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