I remember when I first encountered the jazz influenced improvisational music of Eric Clapton as a member of Cream. Many of my age were in awe of the speed and almost frenzy nature of this adrenaline infused music that started with structure and then blasted away in a hundred different directions. No one really knew…
Tag: kitchen
THE CHEF – DECISIONS EVERY 30 SECONDS
Ah…the good old days when it was just about cooking. Remember those days when your stress, considerable as it may have been, was focused on your mise en place, keeping orders straight on your station, making sure that your knives were sharp and your station clean and organized, being sharp and alert, and taking those…
IN THE KITCHEN – SKILLS ARE THE DRUG, CONFIDENCE IS THE HIGH
Many have pointed to the abuse of drugs and alcohol that seems far too commonplace among restaurant employees. It may be part of the culture, possibly a release from the accentuated stress that exists in kitchens, and it may simply be more visible yet just as prevalent in other careers. This does not take away…
GENEROSITY IS AN OPPORTUNITY FOR COOKS AND CHEFS
This month I had the pleasure of working in the kitchen with three of my most treasured friends. These consummate professionals represent, to me, the most vivid reason why I have truly loved working in the food business for five decades. I went on a culinary journey with these chefs as we found ourselves in…
NEVER UNDERESTIMATE THE IMPORTANCE OF THE PREP COOK
Chefs are acutely aware of the importance of their line crew and care is typically taken to hire those who have a complementary chemistry and skill set – team is critical to success. But, how much similar effort is placed on defining the role, and investing the time to hire right, and support the efforts…
THE SENSUAL EXPERIENCE OF BEING A COOK
I miss the full experience of working daily in a busy restaurant kitchen. When that kitchen is the hub of activity in a hotel or resort then the experience is even more pronounced. From the moment that a chef walks into the hustle and bustle environment of the hotel kitchen, his or her senses are…
THE SPORT OF COOKING
Is it too far fetched to consider professional cooking – a sport? Are there enough similarities to view how a restaurant line operates and interject many of the facets of a winning sporting teams development and performance? I think that the comparisons are obvious. [] TALENT Restaurant or team locker room – every successful performance…
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 always within your grasp, are personal, and truly beyond anyone else’s interference. The answer to…
THE LINE COOK COUNTERCULTURE
From that first job as a dishwasher in 1966 when I was 16 years old – I knew I was part of something interesting. Who knows what struck a chord – it might have been the pace, the banter between employees, the time spent helping out the breakfast cook during a rush, or even the…
LIFE IN THE KITCHEN – WHAT A LONG STRANGE TRIP IT’S BEEN
Quite often I have read posts from individual cooks who express a high level of dissatisfaction with their choice to work in kitchens. In some cases this dissatisfaction leans towards contempt – loads of anger pointed at the job and those who employ cooks in service of the guest. While many of the concerns expressed…
