creativity
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CHEFS- THE IMPORTANCE OF BOREDOM
Our lives are hectic, complicated, overwhelming at times, and filled with anxiety. We program ourselves to be overbooked and when we have a spare minute, we immediately look for something else to fill that space. The first reaction is to… Continue reading
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THE DISCIPLINE OF CREATIVITY
Some misinterpret creativity as a process of breaking the rules, of distancing oneself from accepted standards, or of breaking away from what has been the norm. Nearly all creative process begins with and owes a great deal to the structure… Continue reading
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SWING FOR THE FENCES BUT RESPECT THE FUNDAMENTALS
Look around you and try to dissect those businesses and individuals who are successful at what they do. Chances are, these are the players who refuse to lock themselves into the groove of always playing it safe. Playing conservative may… 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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THE PROBLEM WITH TREATING COOKING TOO MUCH LIKE A SCIENCE
I know the legitimate response to this title is – “cooking is a science.” There is a chemical and physical change that takes place during the application of heat or the process of fermentation that scientifically transitions food from one… Continue reading
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“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
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COOKS AND MUSICIANS ARE CUT FROM THE SAME MOLD
A common thread, a core philosophy on life, and a shared heartbeat can make you believe that cooks and musicians may be twins from different mothers. The similarities of their craft, the dedication required, and the innate talent that must… Continue reading
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DO YOU COOK TO LIVE OR LIVE TO COOK?
My son, a technical education teacher once said, “There are two types of workers in the world; those who shower before work and those who shower after.” I thought this was quite profound and a way to categorize the type… Continue reading
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DOES MUSIC BELONG IN THE KITCHEN?
It was inevitable. As cooks and chefs grew into the role of artist so too did they join the ranks of talented expressionists who use a multitude of mediums. If the chef is truly an artist, then it would make… Continue reading
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WHY DEMOCRACY DOESN’T WORK VERY WELL IN A KITCHEN
The foundations of our country stem from the concept of democracy or as clearly stated by Abraham Lincoln in the Gettysburg Address: “a government of the people, by the people and for the people…” a bold, and noble statement that… Continue reading
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100 IDEAS A WEEK, IS ONE OF THEM BRILLIANT?
So here is the dilemma – I can’t turn it off! I can’t stop designing the next great restaurant concept in my head. Is this a problem? A good friend of mine, in a totally different field, suffers from the… 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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RESTAURANTS NEED TO PAINT OUTSIDE THE LINES
What ever happened to creativity and the fun associated with developing something new, exciting, delicious and trend defining in restaurants. Certainly you could cite those handful of unique restaurants that grace the cover stories in trade magazines, win James Beard… Continue reading
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