Harvest America CUES BLOG

food

  • THE BOTTLE IS THE OCCASION

    Peter Gago, the former chief winemaker at Penfolds winery has frequently stated that we can get together to celebrate the bottle inferring that this applies to the meal, the place where we are, the sun coming up, or even the gift… Continue reading

  • EVERY PLATE TELLS A STORY

    The benchmark song on what was arguably Rod Stewart’s most artistic album proclaimed that “Every Picture Tells a Story” lamenting that there are memories attached to our experiences, mementos, or a work that we invest our time in. It is… Continue reading

  • A STORY TO TELL

    Oh, how our careers evolve. With a commitment to constantly learn, a willingness to step in different directions, and an open mind – where we start may not have much similarity to where we end up. That makes life interesting… Continue reading

  • THE NEXT GENERATION OF COOKS & CHEFS

    It’s a question on the minds of most chefs, restaurateurs, and culinary educators: What will the next generation of cooks and chefs look like? We (those who have invested decades in the business already) may complain about the current labor… Continue reading

  • ARE YOU READY?

    I know you’re busy. Every day brings new challenges to face, unexpected curve balls that throw you off balance. But you might want to stop now and again and reflect on a time, not too long ago. Think back to… Continue reading

  • KITCHEN LIFE & CAREER

    So much to learn, so little time. Where do you begin, what’s the best way to learn? What should you do, where should you turn? If you are serious about a kitchen career and have the focus to map out… Continue reading

  • GREAT QUOTES FOR CHEFS TO LIVE BY

    Inspiration comes in many forms. It may be from the actions of others, their successes, or even their failures; it may come from the visual arts, or music, science or medicine, or even from the beauty of nature. But few… Continue reading

  • THE GRAPES OF WRATH

    I find myself thinking lately of terms the common man, common woman, common child. I think of their (our) needs and desires, the simple ones that we all share. Some of us have the means, had the upbringing, enjoyed good… Continue reading

  • WHY NOT CHOOSE EXCEPTIONAL?

    There are many choices in life, one road vs. another, good vs. great, mediocre vs. acceptable, truth vs. lies – we choose to move towards one or the other and live with those decisions. In business, those choices can lead… Continue reading

  • A COOK’S STRESS AND ANXIETY

    It’s 3:00 on a Saturday and you take another look at that prep list for your line position. You shake your head knowing that you need more time, a lot more time. Head down, knives razor sharp, sweat beading up… Continue reading

  • WILL THE RESTAURANT EXPERIENCE BECOME IMPERSONAL

    There’s plenty of fear and loathing going on in the restaurant business. Every restaurant and restaurateur are struggling to figure it out – “how am I going to make this work?” This is not the normal amount of angst that… Continue reading

  • OUR GIVING NATURE

    “Let’s put it all on the table.” This, a phrase commonly used to represent being totally honest and transparent is to some – a last resort, while to others a method of operation that inspires people to action. Quite often,… 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

  • CHEFS STARTING FRESH IN 2025

    No, this is not a list of New Year’s Resolutions since we all know how effective they are. This is a self-assessment of the job of chef, what we have learned in 2024, and how we can apply that “knowledge… Continue reading

  • THE WAY IT WAS, IS, AND COULD BE

    It seems like a lifetime ago, oh wait…it was a lifetime ago, that I stepped into my first professional kitchen. It was 1970 and the Statler Hilton kitchen in Buffalo, New York seemed like a complex, hard to wrap my… Continue reading

  • SO, GOD MADE A CHEF

    Adaption by: Paul Sorgule This article was written in recognition of the wonderful piece that was done by Paul Harvey paying homage to American farmers.  This version is a tribute to chefs and cooks who care for the crops and… Continue reading

  • THE IMPORTANT THINGS I LEARNED IN THE KITCHEN

    Maybe I tend to quote Bourdain too much, but he comes from a real place. Unlike some who may speak of kitchen and restaurant life, he was there and learned about life while standing in front of a range cranked… Continue reading

  • COOKS & CHEFS PHYSICAL, EMOTIONAL, & MENTAL HEALTH

    I watched a show last night for the second time: Boiling Point. There have been many movies and shows that depict life in the kitchen but few that struck me with as much of a reality punch as this one.… Continue reading

  • GIVING THANKS

    Taking the time to be grateful is so refreshing. We live in an information overload society where fear of missing something leaves us attached to our phones and televisions seeking the latest catastrophe, political misstep, impending sense of doom, or… Continue reading

  • KITCHEN FOOD FOR THE SOUL

    I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have… Continue reading

  • ONE DISH AT A TIME

    Approaching the design of a menu should be a complicated process because it defines the restaurant and the chef. Every other aspect of the restaurant operation will, or at least should, stem from the proper design of the menu and… Continue reading

  • RESTAURANTS – POLI-ACTIVE / POLI-NEUTRAL

    Sitting in a neighborhood restaurant after the recent election I was struck by the balancing act that food establishments have played for hundreds of years. In the end, the restaurant’s purpose is to provide a forum for coming together and… Continue reading

  • A CHEF’S MOMENT

    It was one of those rare moments at the end of service, nothing pressing on your desk, menus were done, inventories posted, schedules made, and another service in the hopper. This was a moment of peace and relative quiet. The… 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

  • CHEF – SHOULD YOUR BELIEFS COUNT?

    It is an important question that some of us wrestle with while others may simply shrug their shoulders. We are in the business of service and in service to the business. To your employer, the financial success of the business… Continue reading

  • CARPE DIEM, COOKS

    Seize the day! Ah…” when opportunity knocks, you can’t win the lottery if you don’t buy a ticket, in basketball or hockey you’ll miss every shot you don’t take, if you aren’t going all the way, why go at all,”… Continue reading

  • THE 21 KITCHEN RULES FOR EVERY CHEF TO FOLLOW

    Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. The article struck a nerve with its focus on A Cook’s Kitchen Laws.… Continue reading

  • ARE INDEPENDENT RESTAURANTS PRICING THEMSELVES OUT OF THE MARKET?

    Recent data published by USA Today suggests that the average upper middle-class couple spends around $200 per week on groceries. That’s 21 meals for two people over seven days. From my experience, it is difficult to experience a dinner for… Continue reading

  • THIS IS YOUR MOMENT

    I try not to focus on the negative – there is so much in life that is positive and that is where we should concentrate our efforts. Even Frank Zappa, the brilliant, oftentimes extravagant and a bit unhinged musician, said… Continue reading

  • COOK WHO YOU ARE

    Like so many other art forms: painting, photography, music, or writing – cooking is an expression of who you are. In all art we express what we feel, how we think, and what we have experienced. Traditions, ethnicity, deep seated… Continue reading