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,…
Tag: kitchen life
A LINE COOK’S VIEW OF SUMMER MONTHS
It’s pushing 10 a.m. when an evening line cook finally rolls out of bed. The July sun is starting to really show its ability to bear down with penetrating heat and the humidity is bringing those first beads of sweat to the cook’s forehead. Ah…the start of another summer day. The primary role of the…
THE PERSONAL CHEMISTRY OF THE KITCHEN
I can only speak to my own experiences and as a result formulate and support my own beliefs about immigration and the value of diversity. As I have said many times before – I feel that the greatest advantage of a life in the kitchen is the chance to work with people of all different…
ANTHONY BOURDAIN – OUR STORYTELLER
I was beginning to write my weekly blog article when the news came regarding the apparent suicide of Anthony Bourdain. Shock would be an under-statement. I am still trying to digest the news and felt that it was maybe important to talk to you through this medium as a way to digest this sad event.…
CHEFS – HOW STABLE ARE WE – REALLY?
If you are a chef I know that you have experienced it many times – people around you who shake their heads and wonder what’s wrong with you. They are astonished at the hours you work, the physical and mental stress of the job, the unpredictable nature of the position that never allows you to…
COOKS FINDING THEIR PURPOSE
When all is said and done, when we push aside the challenges that face us as career cooks, when you take the time to brush aside those things that can be pointed to as “negative”, there is a common bond that allows serious cooks to smile and acknowledge that this work is their destiny. Maybe…
CHEFS – TWELVE SUREFIRE WAYS TO LOSE GOOD EMPLOYEES
A common complaint from chefs and restaurateurs is that they can’t hang on to employees. The blame game always includes pointing a finger at those who leave claiming that they are ungrateful, lazy, uncommitted to their field, or just incompetent anyway. There are loads of articles and books dedicated to the way to keep good…
WHAT LINE COOKS BELIEVE – FACTS AND ALTERNATIVE FACTS
At the core of every person is a foundation of beliefs. Some of those beliefs are based on facts and experience while others are somewhat hollow beliefs that are loosely based on perceptions rather than a deeper understanding. Perceptions left unanswered can become beliefs that are quite rigid and hard to change. So – what…
A CHEF’S THOUGHTS ON IMMIGRATION AND DIVERSITY
Every day that I walked into a kitchen, from the time I was a 15-year old dishwasher with working papers, I saw something that made me feel special. It was the sense of camaraderie, the feeling that we were all in this together. I knew that most every day would be an opportunity to learn…
THE EVOLUTION OF A COOK
“It has taken nearly 15 years, but here I am – Executive Chef of a busy, quality restaurant in the middle of downtown Manhattan. Not too shabby, but maybe I could take a few moments to reflect back on what it took to reach this goal.” This is a reflection that many chefs have at…
