Harvest America CUES BLOG

chefs

  • WHY DO PEOPLE OWN RESTAURANTS

    Having worked in the restaurant field for more than four decades, I have often wondered why it is that people take the leap into restaurant ownership. There are numerous documented reasons why this is not a good idea, yet thousands… Continue reading

  • SO GOD MADE A CHEF

    A Most Noble Profession © Copyright 2014 This article was written in recognition of the wonderful piece that was done by Paul Harvey paying homage to American farmers. This version is a tribute to chefs and cooks who care for… Continue reading

  • FOOD IS THE UNIVERSAL LANGUAGE

    Once you brush away all of the superficial things that we accumulate in life and begin to prioritize those that are important it is remarkable to see that everyone shares the same list. It all boils down to family, faith,… Continue reading

  • COOKS IN THE WEEDS – GASPING FOR AIR

    There are times in a restaurant kitchen when things go terribly wrong. Every cook, every chef faces those moments that can only be described as desperate and out of control. There is so much truth to the theory of Murphy’s… Continue reading

  • IN THE KITCHEN – HIRE PASSION, TEACH DISCIPLINE

    Chefs seem to always lament about the difficult task of finding the right staff to fulfill the mission of their kitchen. “Where can I find good cooks who will show up to work prepared, who have a strong foundational knowledge… Continue reading

  • AH…..BREAD AND BREAD BAKERS

    “The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” – M.F.K. Fischer If line cooks are the heart of a kitchen then bread bakers must certainly be… Continue reading

  • FOOD ART – LOOK TO NATURE

    There is no question that people eat with their eyes. Chefs are, for the most part, tuned into this reality and oftentimes invest countless hours developing and defining their signature presentations for various dishes. To some it may be creating… Continue reading

  • LIFE LESSONS FROM A LINE COOK

    I may be a showing a bit of bias, but I do believe that there are many lessons that anyone can learn from observing the daily activities and mindset of a typical restaurant line cook. These seasoned disciples of the… Continue reading

  • THE SOCIETAL IMPORTANCE OF COOKS AND COOKING

    I believe it was Julia Child who pointed out that every significant change in society has always been accompanied by a change in how we grow, select, distribute, prepare, serve and consume food. Whether food drove societal change or if… Continue reading

  • ENOUGH WITH INACCURATE TV FOOD SHOWS

    Nearly everyone in the restaurant business that I know cringes when anyone mentions one of the “reality food shows” on various networks. Inaccurate would not go far enough to describe the environment that is portrayed. Some may clarify and say,… Continue reading

  • WHY DEMOCRACY DOESN’T WORK VERY WELL IN A KITCHEN

    The foundations of our country stem from the concept of democracy or as clearly stated by Abraham Lincoln in the Gettysburg Address: “a government of the people, by the people and for the people…” a bold, and noble statement that… Continue reading

  • ARE LINE COOKS REALLY REBELS WITHOUT A CAUSE?

    Many people reflect back on the 1950’s as a unique time in American history when the concept of the role of youth was being seriously questioned. James Dean personified the challenges of a younger generation in the cult classic 1955… Continue reading

  • FIND A MENTOR, BE A MENTOR

    For those seeking to define their place in the world-whether it be professionally or personally, the one piece to the puzzle that allows this to truly happen is the mentor relationships that a person takes part in. The mentor is… Continue reading

  • THE FOUNDATIONS OF COOKING WILL ALWAYS SERVE YOU WELL

    There is no question that dining is a sensual experience. A perfect meal will always address the full gamut of senses as it is prepared and presented: sight, sound, smell, touch and taste. Chefs who focus on just a few… Continue reading

  • COOKING LESSON FROM ERIC CLAPTON

    At the age of 63 I decided to finally take guitar lessons. I have owned a beautiful Fender Stratocaster for years as well as an Epiphone Les Paul without really deserving either. For quite some time I have dabbled in… Continue reading

  • CHEF’S NEED TO SWEAT THE SMALL STUFF

    In 1996, Richard Carlson wrote a very successful book on stress relief entitled: Don’t Sweat the Small Stuff. His approach was to de-emphasize those tasks and issues in our lives that drive us crazy and are, from his perspective, not… Continue reading

  • THE SIGNIFICANCE OF WORK ETHIC IN RESTAURANTS

    Work ethic is one of those concepts that has been frequently thrown around when discussing the foundations for individual and group success. There are likely as many books written on the topic as there are styles of management but that… Continue reading

  • DISCIPLINE AND PROFESSIONALISM IN THE KITCHEN

    It drives me crazy to see the lack of discipline and respect for the profession of cooking that exists in so many kitchens today. How we maintain our kitchens, care for our uniforms, attend to basic grooming, treat the ingredients… Continue reading

  • RESTAURANT BUSINESS ACUMEN OR CREATIVITY – WHICH COMES FIRST?

    Some would promote one vs. the other when in reality you can’t have one without the other. With the Superbowl behind us (a rather painful one to watch) you could easily compare Creativity to a solid offense and Business Acumen… Continue reading

  • RESTAURANT PROFIT IS IN THE PEELS AND SHELLS

    I believe that there are very few businesses more challenging when it comes to profit, than restaurants. As I have previously pointed out, there are numerous reasons for this; however, one of the most significant is the management of perishable… Continue reading

  • THE ADVANTAGE OF AGE

    After watching the Grammy Awards last night I was impressed with something that many might not have seen through all of the glitz and glamour of an entertainment spectacle. What impressed me the most was the “advantage of age” and… Continue reading

  • GREAT FOOTBALL – GREAT RESTAURANTS: ONE & THE SAME

    As we recover from an exciting weekend of playoff football and prepare mentally and emotionally for the biggest sporting event of the year, I began to reflect on the similarities between the game of football and the game of restaurant… Continue reading

  • AN UNLIKELY BUT PERFECT MARKET SEGMENT FOR GREAT CHEFS AND RESTAURATEURS AWAITS YOU!

    We all realize how important restaurants are to those who have a need to celebrate. Anniversaries, weddings, birthdays, and holidays or simply because it is Friday: our guests are looking for a reason to celebrate in restaurants of all types.… Continue reading

  • WHY IS IT SO DIFFICULT FOR RESTAURANTS TO MAKE MONEY?

    This is the most important question for operators or would be operators of restaurants. This is the defining question that separates those who will be successful vs. those who are destined to fail. Unfortunately, far too many in the restaurant… Continue reading

  • WHAT HAPPENED TO THE CHEF-PURVEYOR RELATIONSHIP

    I remember a fantastic television ad years ago for a company that escapes me at the moment. The owner of the company assembled his key sales people together and said that they had a problem: many of their old, established… Continue reading

  • Setting the Record Straight About Restaurant Profitability

    I am on a mission today to set the record straight. There is a terrible misconception on the part of the media, restaurant customers and even many restaurant employees that food establishments make gobs of profit. “I can purchase those… Continue reading

  • YOUR BUSINESS RESOLUTIONS FOR 2014

    Well, 2013 is nearly over. Time certainly does fly by both professionally and personally. I hope that this year has worked out well for your restaurant, resort, culinary school or hotel and that you are looking forward to an even… Continue reading

  • Looking for a Holiday Gift?

    This is an admitted, somewhat shameful self-promotion, but “tis the season”. If you are looking for one of those last minute gifts, a light read that is focused on sharing some stories associated with the first four decades of my… Continue reading

  • SETTING THE HOLIDAY TABLE – A New Role for Restaurants

    Good, bad or indifferent, the reality for the holidays is that they mark some of the busiest days of the year for restaurants. To our guests it may simply reflect their desire to truly relax and avoid the hustle of… Continue reading

  • SHARPEN YOUR CONTROL PENCILS – EVERYONE IS GUILTY UNTIL PROVEN INNOCENT

    Most of you are probably thinking: “what an awful statement to make”. The American mantra is always the opposite and has become the basis for our legal system, yet from experience, I would state that the best approach is to… Continue reading