Harvest America CUES BLOG

cook

  • THE WELL-SEASONED COOK

    In cooking – when you get it right – the right ingredients, the well executed cooking method, the caring attitude of the cook, and the seasoning based on a cook’s palate that has been refined over time – the end… Continue reading

  • “COOK FOR ME” – GIVE LINE COOKS A CHANCE TO SIGN THEIR WORK

    There is a tremendous amount of pride that is churning in professional kitchens. Every cook who is serious about their job is committed to making that picture perfect, properly prepared, and delicious food that is represented on a restaurant menu.… Continue reading

  • TYLER SCOTT: A YOUNG CHEF MARKS A PATH TO EXCELLENCE

    New York City has been called the center of the universe. For chefs and restaurateurs it is the mecca for the best talent to be found and a place for aspiring professionals to earn their chops, refine their talent and… Continue reading

  • DIGGING DEEP: THE PRESSURE IS ON THE LINE COOK

    Having finished fabricating his fish for Friday prep, Jake moved on to the other proteins on his mise en place list. Venison tenders and Wagyu beef tenders were trimmed of their silver skin and portioned: three-ounce medallions on the venison… Continue reading

  • The Chef’s New Essential Cookbook

    There are hundreds of cookbooks released every year (I know because I am addicted to amazon.com), yet very few can be revered as “essential” A book that will appear on every serious chef’s desk, must be one that defines a… Continue reading