Harvest America CUES BLOG

excellence

  • ARE YOU EXCEPTIONAL?

    What does it mean to be exceptional? What does it take to get there? How does one measure exceptional performance? Are some people born to be exceptional? Is it a genetic gift or, is it possible that we all have… Continue reading

  • CLICK TWICE BEFORE COOKING

    What is that secret ingredient in a special restaurant; you know, the one that everyone clamors to score a reservation at? Who are their vendors? Do they have arrangements with an exclusive fish monger, a farmer who grows exceptional vegetables… Continue reading

  • CHEFS – SIMPLE AT A DIFFERENT LEVEL

    For generations – excellent meant complicated, intense, all-consuming, and sacrifice. Kitchens of great renown are staffed with dozens of talented young cooks, some even there as a stagiere – working just to learn and build their resumes. Meticulously clean kitchens;… Continue reading

  • BEING CHEF ANDRE SOLTNER

    This morning, I found myself deep in thought about a lifetime in the kitchen, the people with whom I have worked, and those who I simply had the pleasure to meet. I was wrestling with what we contribute during our… Continue reading

  • BE EXCELLENT

    I have been thinking a lot about the word excellence, what it means, how it applies to each of us, and the impact that it has on everything. It is unfair and limiting to believe that excellence indirectly aligns with… Continue reading

  • JUST DON’T KNOW OR JUST DON’T CARE

    It’s a disease that seems to creep into the mainstream; a disease that can be kept in check if there is a desire to do so; a disease, in other words, within our ability to thwart. This disease is highly… Continue reading

  • CHOOSE TO BE GREAT

    When you walk into your kitchen today, what do you see? When you watch finished plates slide down the pass ready for service, what do you see? When you walk through the dining room and observe service and interactions between… Continue reading

  • THE PATH TO EXCELLENCE – SO INSPIRING

    What term or phrase best describes those who are on the path of excellence: unrelenting, finesse, culinary pride, make a dent in the universe, pursuit of perfection, make a difference, total commitment, or focused drive? Some portray the result while… Continue reading

  • DON’T SETTLE FOR MEDIOCRITY

    It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre.  Mediocre sucks the lifeblood out of an individual or an organization – it is the dark side of the moon, the harbinger of discomfort… Continue reading

  • OUR DAILY BREATH: CHANGE FOR THE RIGHT REASONS

    There is so much angst and uncertainty among the restaurant community right now. Should we reopen when the green light is given? What precautions need to be in place to protect our staff and customers? How will we survive if… Continue reading

  • ANYTHING WORTH DOING IS WORTH DOING WELL

    What does it take to get ahead? Maybe the more appropriate question is what does it take to feel good about what you do? Self-Esteem is important, maybe one of the most important motivational tools available – tools that are… Continue reading

  • HANGING ON TO QUALITY

    When did the desire for quality fade away; when did it become an option instead of the standard? We are all born with a desire to please those around us from the time we are able to crawl, walk, talk,… Continue reading

  • TO THOSE WHO COOK FOR A LIVING – WHEN IS IT EVER OK TO BE MEDIOCRE?

    I just don’t get it. Those with whom I have worked and enjoyed countless kitchen adventures have lived by the mantra: “Anything worth doing is worth doing well”. This is a philosophy that has lived at the core of success… Continue reading

  • COOKS & CHEFS – DO IT RIGHT OR GO HOME

    Let’s begin with the assumption that people inherently want to do great work. Now, I know we can all offer examples of those with whom we have worked who portray just the opposite, but let’s agree that they are in… Continue reading

  • A COOK’S CHOICE – EXCELLENCE OR MEDIOCRITY

        Every cook and chef has been there – it’s a Saturday night from hell. The reservations book is full with 75% of guests arriving between 7 and 8:30 p.m. – crunch time. Yes, you knew it was coming… Continue reading