Harvest America CUES BLOG

kitchen

  • THE ORIENTATION OF A NEW COOK – WELCOME TO THE CLUB

    “Welcome to the camp, I guess we all know why we’re here.” These opening lyrics by the Who in their dramatic album “Tommy” referred to an underlying understanding of purpose. Anyone could interject numerous scenarios that point to common beliefs,… Continue reading

  • LOSING OUR GRAND HOTELS – THE END TO AN ERA

    There was a bittersweet moment last week when I learned that the Waldorf Astoria would be closing as it transitioned into condo units in New York City. The Waldorf was always that grand old lady that everyone held as a… Continue reading

  • CHEFS – LET’S KEEP INTEGRITY AT THE TOP OF OUR LIST

    One of the most distressing things to watch is a person sacrificing his or her integrity for the sake of a paycheck. I get it – survival is an instinct that is difficult to put aside, but when we set… Continue reading

  • CHEFS – DON’T DISMISS THE NEW GENERATION OF COOKS

    The restaurant industry is faced with the likelihood of dramatic change. I’m not referring to the type of change that we are use to: trends in food choices, style of dining, size of portions, shifts in flavor profiles, etc.; I… Continue reading

  • “MAKE MY DAY” – WHAT PUSHES A CHEF OVER THE EDGE

    It was one of those famous lines in a movie that survives for decades, that is used, and reused by many to make a point – sometimes unrelated to its original intent – a statement for the ages. Clint Eastwood… Continue reading

  • DISHWASHER TO CHEF – THE SCHOOL OF HARD KNOCKS

    The kitchen is one of those few remaining places where the entry-level employee can aspire to become the chef and even restaurateur. The school of hard knocks is alive and well in kitchens all over the country. “The School of… Continue reading

  • PROFILE OF A MODERN LINE COOK

    It might be time to retire the concept of a job description. For all intents and purposes a job description is limiting and fails to address the unique characteristics of individuals and those intangibles that separate an average line warrior… Continue reading

  • A COOK’S “LIFE IN THE MOMENT”

    The world spins around us, life takes us in many different directions – some exciting and rewarding, some seem to spin out of control, but in all cases we have to take it in stride. There are macro issues of… Continue reading

  • WHAT “HARVEST” MEANS TO A COOK

    Summer is typically not a line cook’s favorite season. Sure, kitchens are always hot, but nothing compares to summer on the line. A cook comes from the heat of outside to the heat of the kitchen. The make-up air system… Continue reading

  • A COOK’S PRIDE

    Pride is defined in both a positive and a negative manner. To some, pride is something to avoid: “An irrationally corrupt sense of ones personal value, status or accomplishments.” – Wikipedia – Or as some would label it: “ego”. On… Continue reading

  • THE STORY IN A COOK’S HANDS

    Your hands are incredible tools. Think about these hand facts for a moment: There are: 27 bones in the hand 17 muscles in the palm alone and 34 others that control the fingers and thumb 123 ligaments in each hand… Continue reading

  • SERIOUS COOKS AND CHEFS ARE THE WHOLE PACKAGE

    I was giving thought the other day to how I might describe the qualities of a serious cook or chef and how this description might change an outsider’s image of what makes these individuals so unique. As I wrestled with… Continue reading

  • A COOK’S LIFE IS A LONELY LIFE

    They are crusty, full of energy when it is needed, sometimes antagonistic, committed, good at what they do, big-hearted, and oftentimes lonely as hell. This is a side of far too many line cooks and chefs that never really makes… Continue reading

  • KITCHENS SHOULD NOT OVERLOOK THE IMPORTANCE OF TRADITIONS & FOUNDATIONS

    Some believe that traditions hold people back and discourage creativity. Some feel that respecting tradition is simply another phrase for refusing to change. I, on the other hand, feel quite differently, especially when it comes to the kitchen. One would… Continue reading

  • GIVING THANKS FOR A LIFE IN THE KITCHEN

    Like many in our industry, my first job was washing dishes at a diner. I was fifteen years old and eager to earn a paycheck, regardless of the job. Fifty years later, I am still actively involved in the food… Continue reading

  • A COOK’S UNWRITTEN, BUT FULLY UNDERSTOOD, KITCHEN LAWS

    Every profession has its respective “method of operation”; those understandings that every serious employee commits to if he or she plans on a future in that line of work. These “methods” can be viewed as unwritten laws that one quickly… Continue reading

  • “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

  • WHY SERIOUS COOKS WILL ALWAYS BE MY FAVORITE PEOPLE

    I hope that this article is not viewed as just another stab at nostalgia, but rather a testament to what made and will continue to make the environment of the kitchen so special. Some will say that kitchens are changing;… Continue reading

  • THAT ONE INCREDIBLE MEAL

    What was the moment, the event, the restaurant, the dish, that changed your life? Can a meal or a restaurant experience really change a person’s life? Maybe it wasn’t in a restaurant after all, maybe it was a memorable experience… Continue reading

  • ARE LINE COOKS REALLY REBELS WITHOUT A CAUSE?

    Many people reflect back on the 1950’s as a unique time in American history when the concept of the role of youth was being seriously questioned. James Dean personified the challenges of a younger generation in the cult classic 1955… Continue reading

  • SORRY – THE CHEF CAN’T MOTIVATE YOU

    “The chef really needs to motivate me today”. How often have you heard this type of interplay in the kitchen? People have a tendency to relegate their performance, attitude, and outlook on their job to someone else. A restaurant employee… Continue reading

  • DIGGING DEEP: THE PRESSURE IS ON THE LINE COOK

    Having finished fabricating his fish for Friday prep, Jake moved on to the other proteins on his mise en place list. Venison tenders and Wagyu beef tenders were trimmed of their silver skin and portioned: three-ounce medallions on the venison… Continue reading

  • The Chef’s New Essential Cookbook

    There are hundreds of cookbooks released every year (I know because I am addicted to amazon.com), yet very few can be revered as “essential” A book that will appear on every serious chef’s desk, must be one that defines a… Continue reading

  • SOUP’S ON!

    The air is crisp, fog sits on the lake every morning, leaves are turning to vibrant colors, sweaters come out of hiding, the sun burns off the fog but still leaves a chill in the air, and cooks are busy… Continue reading

  • DON’T MESS WITH MY KNIVES!

    Masa Morimoto once said: “Japanese chefs believe our soul goes into our knives once we start using them. You wouldn’t put your soul in a dishwasher.” (or in the hands of another person… WOW! So what is the deal with… Continue reading

  • Onions – The Most Important Ingredient

    Two things occurred in the same week a few years back when I was the Executive Chef at a four-diamond resort. A server approached me when I was expediting and stated that a guest was allergic to onions and wanted… Continue reading

  • PROFESSIONAL COOKING IS A TEAM SPORT

    The cadence of orders in a busy kitchen seems unrelenting. A staccato clicking from the point of sale printer sends out a drum roll of orders while the expeditor calmly, yet seriously calls out tickets in kitchen lingo to the… Continue reading