This is the first of three chef/ownership scenarios drawn from last weeks initial article on that “OWNERSHIP THING”. Jeremy’s Southern Cuisine: Jeremy has paid his dues. He started as a dishwasher, worked his way through prep, breakfast cook, line cook and sous chef, and for the past two years has thrived as the chef at…
Tag: chefs
COOKS AND CHEFS – BELIEFS AND INITIATIVES THAT SHOULD UNITE US
Lately, I have read quite a few posts from angry cooks and chefs as they lament the job requirements, poor wages, lack of life balance, questionable work ethic of young cooks, and demands placed on them by inconsiderate bosses. Like everything else in our “in your face” world driven by the open social media platform,…
THE CHEF TITLE EARNED – GETTING IT STRAIGHT
You cannot call yourself a nurse simply because you are generous enough to care for people, nor can you be rightfully called a doctor simply because you work in a healthcare facility. A master plumber is not a self-appointed title, nor is a master auto mechanic such because he or she enjoys working on cars.…
MASLOW’S HIERARCHY STILL APPLIES TO RESTAURANT WORKERS
I continue to hear the arguments: “Young cooks don’t want to work hard, they aren’t dependable, they lack passion, and they simply don’t have what it takes.” I have been there myself – touting many of the same woes about how the younger generation is not like us. It is easy to point a finger…
THE IMPORTANCE OF FIRE TO A COOK
Fire has so many meanings, but to a cook – it is essential. Cook’s exist because of fire; it is the one ingredient that they cannot work without, the critical ingredient that brings everything together, the literal fuel of the craft. Cook’s apply and control heat, and most importantly, the flame that represents fire in…
HEY CHEFS AND RESTAURATEURS – WE HAVE NO ONE TO BLAME BUT OURSELVES
Maybe it’s just because I am in the twilight of a career that I am very thankful for, but aware of my own connection to the problems that restaurants face. Maybe it is because now, as a consultant, I see the problems from a different perspective, or maybe it is simply because I am tired…
THE IMPORTANCE OF GRASSROOTS COOKING IN RESTAURANTS
Some refer to cooking as art, while others are committed to the process as science – I tend to view it as a cultural portal. Art plays a role because food can be beautiful and even reflective of what a cook wants to express in the moment, and certainly the processes that take place as…
A COOK’S BALANCE – HARD WORK, PASSION, LIVE
I was listening to some older music the other day and reconnected with a then super group – Blind Faith. When you put Eric Clapton, Ginger Baker, and Steve Winwood together – great music is bound to happen. One song became the inspiration for this article. The lyrics were simple, but poignant as they introduced…
IS COOKING LOSING ITS COOL IMAGE?
Maybe, the old adage: “what goes around, comes around” is true in the case of cooks and chefs. There was a time when individuals worked in kitchens for one of two reasons – they were either destined to do this work, or they fell into the kitchen out of necessity and grew to love it.…
INNOVATE AND CHANGE OR GET OUT OF THE WAY
Take a deep breath, sit down, grab a couple Ibuprofen, tighten your belt and pay attention. EVERYTHING IS CHANGING AND THERE IS NO TURNING BACK. If you think that you can simply continue to do business the way you have, cook the same type of food as in the past, live with the level of…
