This story may not be true – but it could be. “We become not a melting pot but a beautiful mosaic. Different people, different beliefs, different yearnings, different hopes, different dreams.” -Jimmy Carter Chef Michel looked around his kitchen and reflected: “What an incredibly diverse group of people who are keeping this kitchen afloat.” The…
Tag: kitchens
COOKS AND CHEFS – WHO WE ARE – WHO WE COULD BE
There are many questions today when individuals involved in a work culture try to define and justify who they are. Times have changed, expectations have evolved, and what was once assumed acceptable has come into question. Not to make excuses, but it was long assumed that ignorance was bliss and tradition made actions acceptable. The…
THE LINE COOK’S ADRENALINE RUSH
What is it about working the line in a busy restaurant that is so attractive to cooks? Why, with all of the challenges that a career in the kitchen brings are people, especially those who are younger, willing to set those challenges aside for the experience of standing in front of a battery of full-throttle…
WHAT IT WAS LIKE TO BE A LINE COOK IN THE 60’S AND 70’S – PART II
Frenchie – The Statler Hilton butcher – 1970 Don the banquet chef had his full crew in place by 10 a.m. – the work in front of them was daunting. With 12 events scheduled for the day culminating in the evening banquet for 1,200 there would be no time to waste. Fortunately, much of the…
COOKS WITH DRAGONS IN THEIR CLOSET
Make no mistake, the most enjoyable part of working in a kitchen will always be the interesting people who man that station or cutting board next to you. Of course we have a passion for the food – this is, after all, the common denominator, the point of conversation, the pride of the work, and…
KNIVES, FIRE AND ATTITUDE – THE LINE COOK’S ARSENAL
There are certain things that when viewed together just don’t seem to marry well: oil and water, bald tires and icy roads, puddles and live electric wires, and the typical line cooks arsenal of attitude, sharp tools and intense flames. Somehow, in kitchens, we make the latter work, but not without challenge. Professional kitchens are…
WHY CHUCK BERRY WAS IMPORTANT TO CHEFS AND AMERICAN RESTAURANTS
As cooks and chefs we enjoy being part of an industry that has grown exponentially since the 1950’s. Prior to that time, restaurants were either applauded as a service for those who could afford the luxuries of dining in elite hotels or a less than perfect alternative to eating a well-prepared meal at home.…
HOW TO BECOME A SUCCESSFUL CHEF – A BAKER’S DOZEN
This may not turn out to be my most popular article, but it might very well be one of the most important for a cook or chef planning on a long, successful career in the kitchen. If we take a step back for a moment and try to understand that restaurants are businesses –…
THE YIN AND YANG OF BEING A CHEF
I have always believed assessing a significant decision that you are about to make or reviewing one that is already part of your history is best served by listing the pros and cons. If there are more positives than negatives then it is (was) likely a good decision. The greater the decision the more likely…
SALUTE TO THE DISHWASHER
Typically discounted, often maligned, frequently abused, and rarely appreciated (until he or she doesn’t show up) – the dishwasher is actually the most important employee in the kitchen. Cooks may scoff, chefs will dismiss, and owners have no opinion whatsoever, but I stand by my statement regarding a dishwasher’s importance to the kitchen and the…
