Every year, this weekend is the official time to celebrate small businesses. In preparation for the holiday gift giving season it was somehow decided that it was appropriate to recognize those private businesses within your community by stopping in to say hello, thank them for all that they do, and spend a little money. After…
Tag: chefs
RESTAURANT OWNERS – WHAT ARE THEY THINKING?
The more I travel, experience communities, and try their restaurants – the more I scratch my head and ask the question: “What are they thinking?” The restaurant business is one that is relatively simple in concept, yet enormously complicated to execute. Develop a product that people are willing to buy, prepare it consistently well, make…
A COOK’S ANXIETY – A MOMENT IN TIME
It’s 5:15, 120 degrees in front of the battery of ranges, and sweat is pouring down every cook’s back, dripping off their foreheads. This is moment in time, like the starting line for an important race, when adrenaline is pulsing through a cook’s veins, fingers are tingling in anticipation, knees are a little weak, and…
COOKS CHOOSING THEIR PATH
There is little question that most young cooks who are serious about their craft have a desire to work for the higher end, independent properties with chefs who are committed to building a name for themselves and the restaurant where they work. This is where a young cook can hone the craft of cooking, gain…
A RETURN TO KITCHEN WORK ETHIC
Say what you will about the craziness of kitchen life, the relentless hours that drive people away from the business, the somewhat unorthodox behavior of some who wear the white jacket and tie on an apron; the stress, heat, humidity, cuts and burns, swollen feet and back cramps; and the anxiety that comes from not…
PRIDE – COOKS SIGN THEIR WORK
Pride is both an essential part of self-motivation and an obstacle for those who distance themselves from input and the occasional need to admit mistakes and seek the opportunity to improve. Pride is that driving force that allows cooks to present a plate of food with their unique signature and proclaim: “I made this.” When…
LINE COOKS ARE THE STUDIO MUSICIANS OF THE RESTAURANT BUSINESS
When we listen to a catchy song by Steely Dan we think of Walter Becker and Donald Fagen – the founding members of this iconic group. Yet, Bernard Purdie probably played that laid-back rhythm that defines their songs on drums. Purdie, a studio musician, was responsible for the Purdie shuffle that made hits of dozens…
LOOK INTO A RESTAURANT WORKER’S EYES
I can’t remember where I first saw this picture, but regardless – I found it so telling of the soul of a restaurant worker. Far too often, we assess people based on face value – our first impressions that are sometimes true, but oftentimes – misleading. How often do we take the time to truly…
CHEFS- WE ARE ALL THE SAME, YET ALL SO DIFFERENT
I have been privileged to work in kitchens all my life as a prep cook, line cook, and chef. I have built a reasonable set of technical skills along the way, and have learned – through trial and error, how to become a better than average chef and manager of kitchen operations. Over the past…
CHEFS ARE ALL IN AND ALL OUT
Working very hard is not unique to foodservice – there are many careers that require extra-human effort, but very few that absolutely require individuals to be “all in”. By “all in” I am referring to total commitment, building your life around the demands of the job, and most significantly to do so while being oblivious…
