Harvest America CUES BLOG

chefs

  • Chefs and Servers with Different Motivations

    When chefs and service staff are not on the same page the guest experience is confused and disjointed. When I have referenced the importance of team in the kitchen I am concerned that some might think that if that “culinary… Continue reading

  • The Spark of an Idea – A Restaurant is Born

    Are you an idea person? Maybe you are more of an implementor. Or are you a bit of both? Does this picture represent you: * I can’t stop my brain from working overtime * I have lists of ideas everywhere… Continue reading

  • THE DIFFERENCE BETWEEN A COOK AND A CHEF

    A few years back I read of an interview with a prominent chef who was asked: “what is the difference between a chef and the millions of cooks throughout America.” The response, to me, was a perfect definition: “Most reasonably… Continue reading

  • Every Picture Tells a Story

    Ever since I came across this photo I have not been able to get it out of my mind. The photographer caught what every artist and craftsman gets up in the morning to do: move people. Music, like cooking is… Continue reading

  • Realistic Expectations for Culinary School Graduates

    This is an article that I posted two years ago regarding the expectations that young graduates of culinary education oftentimes have when first entering a professional kitchen. I felt that it fit well with the series of recent posts that… Continue reading