Sometimes I wonder if we (those of us in the restaurant business) are pricing ourselves out of business. Sometimes I wonder if many chefs and restaurateurs live under the illusion that great food experiences are reserved only for those who can afford it. Sometimes I wonder if too many of us are wrapped up in…
Tag: cooks
WHY I LOVE TO CALL MYSELF A COOK
I haven’t walked through those professional kitchen doors for quite some time now – my tenure as a chef ended a few years back. Even though I am not clocked in – I still cook every day and still reflect positively on my fifty years associated with the profession. Cooking is, and will always be,…
ADDRESSING THE DEVIL THAT PLAGUES COOKS
When we are young, we are invincible. Very little thought is given to the effort required to prevent aches, pains, and serious health problems in the future. Cooks tend to work hard and play hard – their energy level is tapped and expended daily with the assumption that it will simply return again tomorrow. An…
THE KITCHEN COMMANDMENTS
The minute we accept a position in a professional kitchen, we accept the functional rules of operation, the guiding principles that allow every cook, and every chef to be a productive, and trusted member of a team. These rules may not be in writing and posted on a wall (although they should be), but they…
A DIFFERENT KIND OF WAKE UP CALL FOR ALL OF US
Well, people may be on different sides of the “save the planet” discussion, so let’s put aside the debate and just settle in on a few undeniable facts (especially as they pertain to the food business): Recycling has taken a new turn since countries like China are no longer taking our plastic recyclable waste. No…
I’VE LOOKED AT PRIDE FROM BOTH SIDES NOW
Pride is an alluring enigma, an intoxicating challenge to our peace of mind, and a dangerous mistress that can pull us away from good old common sense. At the same time, pride is the fuel of success, the underlying standard of performance that signals the effort required for any task. Is pride a good thing…
HEY CHEF – WHERE DID THE TIME GO?
It’s hard to believe that time can be such a tease; when looking back is far more consuming than looking forward. Where did the time go? It wasn’t too long ago that the future seemed endless – an exciting enigma without any real long-term plan. There would be adventures, forks in the road, lots of…
CHEFS – IT’S NEVER GOING TO BE THE SAME AS IT WAS
I was depressed watching the news about the new political climate where the fringe on both sides is slowly chipping away at tradition and accepted norms when it finally dawned on me – this applies to everything – this applies to kitchens and the profession that I have been part of for the past fifty…
INVENTION, RE-INVENTION, A FRESH LOOK
There are few examples of businesses that can continue to thrive without change. Not too long ago, the need for change was gradual – giving owners/operators a chance to assess, research, test through trial and error, and slowly take baby steps towards anything that resembled significant change. Today, change happens quickly, and those operators who…
CHEF OWNERSHIP – SCENARIO #1
This is the first of three chef/ownership scenarios drawn from last weeks initial article on that “OWNERSHIP THING”. Jeremy’s Southern Cuisine: Jeremy has paid his dues. He started as a dishwasher, worked his way through prep, breakfast cook, line cook and sous chef, and for the past two years has thrived as the chef at…
