Sure – every person’s job can be challenging at times and the good, the bad, and the ugly is a fair way to describe nearly every career choice, but looking in from the outside rarely gives and outsider a realistic view of another person’s challenges. As a whole – restaurant work is difficult. At times…
Tag: kitchens
COOKS AND CHEFS – BELIEFS AND INITIATIVES THAT SHOULD UNITE US
Lately, I have read quite a few posts from angry cooks and chefs as they lament the job requirements, poor wages, lack of life balance, questionable work ethic of young cooks, and demands placed on them by inconsiderate bosses. Like everything else in our “in your face” world driven by the open social media platform,…
IS COOKING LOSING ITS COOL IMAGE?
Maybe, the old adage: “what goes around, comes around” is true in the case of cooks and chefs. There was a time when individuals worked in kitchens for one of two reasons – they were either destined to do this work, or they fell into the kitchen out of necessity and grew to love it.…
A COOK’S EVOLUTION OF SKILLS AND VALUE
Physically, mentally, and emotionally – professional cook’s and chef’s offer different levels of value as time goes by. To some, there is that uncomfortable feeling that accompanies an aging body – you know – that point in a career when you might feel a bit slower, plagued by aching muscles, and struck with the realization…
RESTAURANTS ARE A MICROCOSM OF ISSUES FACING THE COUNTRY TODAY
This article is inspired by a story related to the youngest freshman U.S. representative Alexandria Ocasio – Cortez. Putting aside your individual political bent – she comes to the House of Representatives from a history of positions working in the restaurant business – so she automatically has street cred in my book. From her vantage…
THE IMPORTANCE OF WORK – THE VALUE OF A DOLLAR
There are a handful of lessons in life that shine true for everyone, that stand tall as ultimately important for our existence, and that set people on a course of completeness that is so essential. One of those lessons is the significance of work – regardless of what that work might be. Work is important…
A COOK’S KNIVES TELL YOU EVERYTHING YOU NEED TO KNOW ABOUT HIS OR HER CHARACTER AND COMMITMENT
Do you remember that first knife that you called your own? Mine was a 12-inch Sabatier carbon steel beauty that held a razor sharp edge. That knife could slice through vegetables like they were butter, and far too frequently mistook my fingers for a carrot. Still, I loved that knife, sharpened it on a wet…
COOKS – YEP – WE’RE DIFFERENT – SO WHAT?
When will this nonsense stop? How far will it go? Will we reach a point where a job posting states that eligible candidates must be of a certain political affiliation, religion, sexual orientation, or nationality? This era of polarization is incredibly dangerous and divisive. Through all of my years in the kitchen I never, ever…
CHEFS – THINGS JUST AREN’T WHAT THEY USE TO BE
Looking back over the past 18-months it is hard to grasp just how much things have changed in the restaurant world. It made me wonder if all of this change (some planned, some unexpected) is good for the culinary world or not. Having long been an advocate for the importance of change, I find myself,…
DAY ONE IN THE KITCHEN – WHAT TO EXPECT
Starting a new job is always un-nerving – even more so in a kitchen where production is expected, even on day one. Whether you are totally green and walking into a kitchen environment for the first time, transitioning from culinary school to a live kitchen environment, or simply moving as a cook from one restaurant…
