Harvest America CUES BLOG

chef

  • A CHEF’S LETTER TO LINE COOKS

      Interesting how even after hanging up a chef’s hat I still enjoy being called “chef”. Although I haven’t spent more than one occasional day at a time behind a professional kitchen range in some time, I am still filled… Continue reading

  • A COOK’S PRIDE

    Pride is defined in both a positive and a negative manner. To some, pride is something to avoid: “An irrationally corrupt sense of ones personal value, status or accomplishments.” – Wikipedia – Or as some would label it: “ego”. On… Continue reading

  • THE WELL-SEASONED COOK

    In cooking – when you get it right – the right ingredients, the well executed cooking method, the caring attitude of the cook, and the seasoning based on a cook’s palate that has been refined over time – the end… Continue reading

  • THE CHEF’S SURVIVAL LIST

    There are many things in life that can only be prepared for if you have experienced them first. In other words, experience is truly the best educator. So..in an effort to help all those newly anointed chefs with a first… Continue reading

  • “COOK FOR ME” – GIVE LINE COOKS A CHANCE TO SIGN THEIR WORK

    There is a tremendous amount of pride that is churning in professional kitchens. Every cook who is serious about their job is committed to making that picture perfect, properly prepared, and delicious food that is represented on a restaurant menu.… Continue reading

  • MID-DAY IN THE CHEF’S LIFE – Part Two

    Chef Jake moved beyond the fresh (or lack there of) fish issue and adjusted his mind-set to the other tasks at hand. It was too late to return to the sales meeting – he would catch up with the department… Continue reading

  • A CHEF’S DAY IN THE LIFE – Part One

    “Woke up, fell out of bed, dragged the comb across my head. Made my way downstairs and drank a cup and looking up I noticed I was late.” We all remember these lines from the Beatles storyline in: “A Day… Continue reading

  • 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

  • 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

  • CONFIDENT AND BALANCED, CHEF KEATING BUILDS HIS BRAND

    The characteristics of truly successful chefs are work ethic, talent, passion, commitment and confidence. Confidence without the other pre-requisites is like a house without a foundation or a ship without a rudder. When all components are in place it is… Continue reading

  • Chef Jody Winfield – THE CHEF FOUND HIS CALLING

    I can’t remember who said it originally, however I have stated for years that individuals do not find a career in the kitchen, it finds them. There are hundreds of examples of chefs who when asked about how they decided… Continue reading

  • CHEF TIM MCQUINN – DEDICATED TO HIS CRAFT

    Commitment is an interesting word. How difficult is it to truly understand what is implied by this term? Are there degrees of commitment or is it simply a finite word? We use the term very loosely: chefs are looking for… Continue reading

  • CURTISS HEMM – A TALENTED CHEF WITH A CAUSE AND A BIG HEART

    We sometimes wait our entire lives for that moment; the epiphany, the light bulb event that signals what our purpose is. As I continue to find new ways to love my involvement in the food business I am always amazed… Continue reading

  • EAMON LEE – A CHEF WHO INFLUENCES HUNDREDS OF OTHERS

    There is a distinct difference between those who work in kitchens and those who choose to pursue a life-long career in food. Chefs tend to move in a variety of directions with their careers but typically all start out with… Continue reading

  • THE COMPLEXITY OF BEING A RESORT CHEF – Chef Phil Flath Interview

    One of the most interesting aspects of analyzing what it takes to be a professional chef lies in the uniqueness of each operation. Each chef has his or her own set of challenges and opportunities that would lead one to… Continue reading

  • DIGGING DEEPER: READY-SET- YES CHEF!

    It was now 5:15 and the chef was out in the dining room going through pre-meal with the service staff. All of the other line cooks were caught up so Jake surveyed his station one more time. This time of… Continue reading

  • DIGGING DEEP: THE PRESSURE IS ON THE LINE COOK

    Having finished fabricating his fish for Friday prep, Jake moved on to the other proteins on his mise en place list. Venison tenders and Wagyu beef tenders were trimmed of their silver skin and portioned: three-ounce medallions on the venison… Continue reading

  • The Chef’s New Essential Cookbook

    There are hundreds of cookbooks released every year (I know because I am addicted to amazon.com), yet very few can be revered as “essential” A book that will appear on every serious chef’s desk, must be one that defines a… Continue reading

  • Onions – The Most Important Ingredient

    Two things occurred in the same week a few years back when I was the Executive Chef at a four-diamond resort. A server approached me when I was expediting and stated that a guest was allergic to onions and wanted… Continue reading

  • PROFESSIONAL COOKING IS A TEAM SPORT

    The cadence of orders in a busy kitchen seems unrelenting. A staccato clicking from the point of sale printer sends out a drum roll of orders while the expeditor calmly, yet seriously calls out tickets in kitchen lingo to the… Continue reading

  • SEEKING RESUMES OF TALENTED CHEFS, SOUS CHEFS & RESTAURANT MANAGERS

    As a restaurant consultant I am constantly faced with finding the right team leaders for restaurants and resorts of all types.  Harvest America Ventures is thus looking to build a strong portfolio of passionate, honest, talented chefs, sous chefs and… Continue reading

  • A LETTER TO CULINARY SCHOOL GRADUATES

    First and foremost allow me to congratulate you on accomplishing a significant goal: completing your degree. Know however that this is only the beginning of your culinary education. You have chosen to pursue a career in the greatest industry on… Continue reading

  • A Letter to Culinary School Graduates

    First and foremost, congratulations on completing your formal education and welcome to the best industry in the world. Granted I have a certain amount of bias toward an industry that I have spent my life in, but I do truly… Continue reading

  • RESTAURANTS NEED TO PAINT OUTSIDE THE LINES

    What ever happened to creativity and the fun associated with developing something new, exciting, delicious and trend defining in restaurants. Certainly you could cite those handful of unique restaurants that grace the cover stories in trade magazines, win James Beard… Continue reading

  • The Importance of the Neighborhood Restaurant

    I have waited some time before writing this post – I needed to let the significance of the event sink in. Anyone who ever spent time in Saranac Lake over the past 30 years knows Casa del Sol. “Casa” as… Continue reading

  • The True Role of the Chef

    Mary Petersen is one of those rare individuals who falls under the heading of a silent superstar. She continues to have a tremendous impact on the quality of culinary education throughout the United States and the integrity of our profession… Continue reading

  • It is Time for Reform – Your Health is the Top Priority

    The Elephant in the Closet: So here is the reality: I praise the president for making an attempt at healthcare reform and unlike some I do not necessarily oppose what has been labeled as Obamacare. I think the greatest nation… Continue reading