chefs
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OUR DAILY BREATH: FOOD, SHELTER, CLOTHING, HEALTH, FAMILY, COMMUNICATION, and TRUST
This is where we are today. If we push aside much of the chatter and get down to the necessities in life that are food, shelter, clothing, health, family, communication and trust that rise to the top of the priority… Continue reading
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OUR DAILY BREATH: A TIME TO BRING BACK TRADITIONS & EMBRACE OPPORTUNITIES
We have lots of time on our hands. Once we learn to take a breath and put the brakes on typically intense lifestyles, always on the go, always more to do than there is time, constantly putting aside interface time… Continue reading
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RESTAURANT SURVIVAL MOVING FORWARD
We have never seen anything like this. Everyone in the restaurant industry is petrified beyond today – they immediately think about how impossible it might be to dig themselves out of the hole being created. I have communicated with many… Continue reading
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THINK GLOBALLY – ACT LOCALLY
We find ourselves in very troubling times. A time when we are asked to socially isolate, to work remotely, to trust the words of those who have been untrustworthy in the past, and to simply wait and see. We are… Continue reading
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CHEFS – THIS VIRUS IS A WAKE-UP CALL
As I find myself glued to the news that attacks everyone’s central nervous system, I am beginning to envision the chaos that the corona virus pandemic is about to inflict on the restaurant business. This is not the aftermath of… Continue reading
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Celebrate Women Chefs
Today and everyday – women are making a difference in the restaurant world. A woman’s place is in the kitchen, but they are not women chefs – they are chefs. The work is not gender based – when you have… Continue reading
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ARE RESTAURANTS FACING EVOLUTION OR REVOLUTION?
Is it just another one of those cycles with a few new challenges or is it something else? It seems to me, once you start to connect the dots, you will note that the times they are a changing, and… Continue reading
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WHY RUNNING A CLUB KITCHEN MIGHT BE THE TOUGHEST AND MOST SATISFYING CHEF POSITION OUT THERE
The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc.… Continue reading
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CHEF’S: CONDITION YOUR TEAM AND CHANNEL THEIR ENERGY
CHEF-to-CHEF, So..you made it! As a property chef you have reached one of the pinnacles of your career – having paid your dues and likely worked very hard in a variety of properties until demonstrating the right mix of skill,… Continue reading
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CHEFS: BUILD A TEAM – KEEP A TEAM
There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention. A chef may be talented, have a great resume, be… Continue reading
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CHEFS – IS IT WORTH IT?
We have all had those moments (some of us more frequently than others) when we question what we are doing, the level of commitment required, and the price to pay. As chefs we all are aware of the time, physical… Continue reading
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WHEN A COOK IS TRULY IN THE ZONE
In the zone is a phrase commonly used to describe a musician, athlete, or even a cook who experiences an “everything going right” situation, and when the person, or persons, involved are totally focused on the task at hand– but,… Continue reading
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A CHEF WHO GETS THE MESSAGE RIGHT
Two of the most significant issues facing businesses today are RETAINING good employees who are so difficult to find and MAXIMIZING the productivity and efficiency of those same employees. Ample research has been done pointing to the most significant culprit… Continue reading
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HERDING CATS – THE MAKEUP OF A KITCHEN LINE
Chemistry is by far, the most important ingredient in building a successful kitchen team. When a chef is able to bring a group of seemingly opposing forces together into a functional, well-orchestrated team then great things happen. This, however, is… Continue reading
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WHAT RESTAURANT OWNERS GET WRONG
I have the privilege of working with many different restaurants and food businesses. Some are very successful, while others are hanging by a thread. Some are owned by individuals who have the knowledge and the wisdom of seasoned business people,… Continue reading
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TO EVERYTHING THERE IS A SEASON
There are aspects of the restaurant business that have always made me feel whole. The opportunity to hone ones craft, to create something tangible with your hands, to have the privilege of working with Nature’s ingredients and pay respect to… Continue reading
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WORKING IN A PROFESSIONAL KITCHEN IS BASIC TRAINING FOR LIFE
I vividly remember flying out of Buffalo, New York in 1971 for Army Basic Training at Fort Jackson. It was, ironically, my first time on a plane and considering that this was at the peak of the Vietnam War, I… Continue reading
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SUPPORT SMALL RESTAURANTS EVERYDAY
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… Continue reading
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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… Continue reading
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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… Continue reading
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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… Continue reading
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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,… Continue reading
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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… Continue reading
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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.… Continue reading
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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… Continue reading
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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… Continue reading
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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… Continue reading
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BODY, MIND AND SOUL – COOKS ARE IN IT TO WIN IT
It was 1959 when the late great Miles Davis released “Kind of Blue” one of the great jazz albums of all time. Over his creative career – many of the most accomplished musicians of a generation got their start or… Continue reading
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