Tag: chefs

COOKS FINDING THEIR PURPOSE

When all is said and done, when we push aside the challenges that face us as career cooks, when you take the time to brush aside those things that can be pointed to as “negative”, there is a common bond that allows serious cooks to smile and acknowledge that this work is their destiny. Maybe…

IS THE RESTAURANT BUBBLE ABOUT TO BURST?

It could be very easy to state that the restaurant industry has never been stronger, never more robust, and never more promising. There are, according to the National Restaurant Association, more than 1 million freestanding restaurants in the U.S., generating $800 billion in collective sales and serving a population that now spends nearly 50% of…

WHY COOKS APPRENTICESHIP MAY BE THE ANSWER

What goes around does come around. For the past forty years the restaurant industry has relinquished its responsibility for serious training to culinary schools across the country. From the days of Careme, Pointe, and Escoffier till the early 1960’s the restaurant industry took full responsibility for training and developing the next wave of professional cooks…

WHAT DRIVES A LINE COOK CRAZY

Recently, I pointed to the things that drive a chef crazy, but line cooks share a list of actions or lack thereof that push their buttons as well. Some of these actions are real and correctable while others are simply a result of a lack of understanding. In all cases, if they allow it to,…

A LINE COOK’S MANIFESTO

What we believe is drawn from our life experiences, our history, our family and friends, our heritage, and what we do during our time on earth. That may sound a bit too philosophical, but it is based on reality. To a large degree, and maybe even larger than we admit – what we do in…