chefs
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SOUP’S ON!
The air is crisp, fog sits on the lake every morning, leaves are turning to vibrant colors, sweaters come out of hiding, the sun burns off the fog but still leaves a chill in the air, and cooks are busy… Continue reading
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LIKE HIM OR NOT, BOURDAIN’S CURRENT MESSAGE IS ON THE MARK
Initially known for his not so favorable depiction of life in a professional kitchen, Bourdain drew praise as a writer, comradery from many “pirate” cooks, and frequent distain from those in the food industry who were trying to build a… Continue reading
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A Sad Day for Those in the Restaurant Community
This is a day, as we all well know, that will always be remembered. September 11, 2001 was a day that changed all of our lives forever, a day when evil seemed to win over good. Each of us remembers… Continue reading
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LABOR DAY THOUGHTS
This picture was a perfect opening for some Labor Day musings. I am part of an industry that is interesting to many on the outside, challenging to those who own restaurants, exciting to those who find themselves in the grips… Continue reading
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IT’S ALL ABOUT CHEW
“Chew your food!” I am sure we can all remember hearing that from our mother and grandmother along with: “close the door, wipe your feet, wash your hands”. It was part of Parent 101 to state those requirements of existence… Continue reading
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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
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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
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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
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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
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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
Harvest America CUES BLOG 