Tag Archives: life lessons

WORKING IN A PROFESSIONAL KITCHEN IS BASIC TRAINING FOR LIFE

14 Saturday Dec 2019

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Painted in Waterlogue

I vividly remember flying out of Buffalo, New York in 1971 for Army Basic Training at Fort Jackson. It was, ironically, my first time on a plane and considering that this was at the peak of the Vietnam War, I was doubly nervous. It had been my second year in college when in the first draft lottery – my number came up as 17. I managed to sign up for a National Guard Unit and at least felt that after “Basic” I could count on staying away from the jungle. Still, the unknown of what would await me in Columbia, South Carolina was un-nerving. Those next six months would help to solidify some important attributes and life skills that I still rely on today. In a nutshell – this training helped me to understand discipline, chain of command, dependability, teamwork, effort, and taking responsibility for your actions. I also knew that I was not destined to be a career soldier even though they tried to convince me otherwise.

“Self discipline is an act of cultivation. It requires you to connect today’s actions with tomorrow’s results.”

-Gary Ryan Blair

Working in a kitchen is closely aligned with the experience of being in the military. With this experience comes all of the positive and negative parts of that alignment – so don’t assume that all roads lead to enlightenment. Just as is the case in Basic Training – the kitchen helps individuals to understand discipline, chain of command, dependability, teamwork, effort, and taking responsibility for ones actions. These six understandings are critical in nearly every profession and help to set a positive course for success at any level in life.

I am one who believes that these attributes do not muddy the opportunity for any individual to be independent, to think creatively, and rise up against unjust or inappropriate behavior of others – in fact, they set the stage for a person to be all of that – if he or she so chooses. In that light – discipline, respect for the chain of command, dependability, teamwork, exceptional effort, and taking responsibility is the fuel for creative thought in and outside of the kitchen – this is what sets the stage for cooks to aspire to the position of chef and even the demands of ownership.

This is how (from my perspective) each of these attributes works for solid cooks and for well-rounded, successful individuals throughout their lives:

[]         DISCIPLINE:

Behind every accomplished artisan is the discipline to work consistently hard at building the skills that are essential within their trade. Musicians, even those who thrive on improvisation, are advocates for the discipline of practice and holding true to the foundations of organized music. Painters are disciplined to understand the use and impact of color, light, depth of field, and texture. With this discipline they are able to interpret those factors in their own unique way. Athletes understand that a disciplined regiment of conditioning, memorization of structured plays, understanding of the rules of the game, and focused knowledge of how each player interacts is the key to success with the game. So too, is this process of discipline important to cooks and chefs. The discipline of knife cuts, cooking methods, sanitation, work habits, organization, understanding how ingredients interact, and building personal flavor memory is the foundation on which a career in cooking is built.

[]         RESPECT FOR THE CHAIN OF COMMAND:

There can only be one person driving the bus or flying the plane. It takes dozens of others to make sure the vehicle is operational and able to point in the right direction, but the driver ensures that it arrives at its determined destination. Cooks know this is true, even when they may not fully agree with the drivers methods or demeanor – in the moment it is important to respect the role of each person and play his or her part properly. “Yes chef” is not a subservient response to an individual, but rather a sign of respect for the system. Anyone who has found themselves in the midst of a busy restaurant service with tickets driving through the printer, orders being called out at a frantic pace, pans pinging as they make contact with a flat top, flames jumping from the briquettes of a chargrill, and finished plates sliding down the pass – know how important it is to listen to the cadence of the chef who is standing tall at the expo station attempting to maintain a level of calm and ensuring that each plate is representative of the team. This holds true in most situations in life whether it is in the workforce, on the athletic field, or in the home.

[]         DEPENDABILITY:

Without dependability – all else is lost. Success comes from respect and respect comes from trust. At the core of any need for trust sits the dependability that defines an individual. Show up, suit up, complete your tasks, and do so with expected standards of excellence in mind. This applies to every situation in life and is, by far, the most important attribute of a successful cook. Two, somewhat conflicting quotes come to mind:

“Just do your job.”

-Bill Belichick

Dependability means that others can trust that you will perform at the highest level, strive to be excellent, and always do so without question.

“Finesse”

-Thomas Keller

This simple word stands out on the wall of The French Laundry Kitchen – it silently proclaims that every cook must be trusted to take that extra moment to ensure that every part of every dish is executed with extraordinary attention to detail.

team MLI

[]         TEAMWORK:

The Need: So much of what we attempt to accomplish in life depends on others executing their tasks with the same commitment to excellence that drives us. Teamwork is an essential part of life.

The Importance: Any system is a composite of parts – each part is critical to the function of the whole. It is the dynamic of “team” in that system that allows a task to come to fruition.

The Joy: Individual accomplishments may feel rewarding, but until you have reached or exceeded a goal as part of a larger body – you will never know how exhilarating it is to win on the shoulders of others.

[]         EXCEPTIONAL EFFORT:

Nothing of any merit is accomplished without effort and hard work. It is true that you get out what you put in. When you study highly successful people in any field, or simply those who are successful in life as a parent, spouse, friend, son, or daughter – it is the effort that those individuals put into the process that leads to success.

[]         TAKING PERSONAL RESPONSIBILITY:

Don’t delegate your attitude.

Don’t expect others to motivate you.

Understand your weaknesses, own up and work on overcoming them.

When you screw up – don’t point your finger – look in a mirror

It takes way too much energy to pass blame to others when simply admitting your responsibility and taking control is far more rewarding.

 

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

 

 

 

 

A BAKER’S DOZEN LIFE LESSONS FROM A DISHWASHER

05 Wednesday Sep 2018

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Yes, I have talked about the importance of dishwashers before and I stand by my statement that they are the most important people in your kitchen. Just think about the state of your operation any time that the dishwasher doesn’t show up.

How often do you (chef, cook, manager, owner, server, bartender) think about the person, standing by the dish machine as a critical player in defining your success? How many times have you thanked those dishwashers for doing a great job? What level of respect have you ever offered the pearl divers in your kitchen?

If you line up a dozen chefs from different types of operations and ask them where they got their start in the business – I would guess that 11 out of 12 began as a dishwasher. Why then is it so hard for those same people to show a little respect for these critical members of the kitchen/restaurant team?

Having been there myself, and having relished the occasional opportunity to take off my chefs coat and run some trays through the dish monster, I feel qualified to offer some insight through a dish washer’s eyes, into how you should operate – life lessons for cooks, chefs, managers, and servers to connect with.

These life lessons are not in any semblance of order:

[]         EVERYONE DESERVES RESPECT REGARDLESS OF HIS OR HER JOB

This has to be number one. What is ironic about a dishwasher is that he or she is viewed as an interchangeable part until there is no one to do the job. Maybe, just maybe, if attitudes changed the dishwasher might actually stick around.

[]         WHEN YOU FILL THE FIRST SINK WITH DIRTY POTS AND PANS THEN YOU START WASHING WITH DIRTY WATER

It was either Voltaire or Mark Twain who proclaimed that: “Common Sense is Not So Common.” I could never understand the logic behind a cook’s decision to fill up that freshly soaped wash sink with dirty, greasy pots and pans that might not even be scraped and expect that they will come out clean. One pot at a time please!

[]         SCRAPE AND STACK – IT’S NOT THAT HARD

OK chefs – how many times have you walked past the pot sink only to find piles of pots and pans stacked every which way, on the floor, and on top of garbage cans and un-scraped? Of course, the solution is to continue to grab new pots until every one that resides in your kitchen joins that stack of dirty pots waiting for someone to magically clean them in an instant. We wonder why dishwashers show up late or not at all. Cooks need to be part of the solution rather than the primary cause of the problem.

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[]         SQUARE PEG IN A SQUARE HOLE

This applies to front and back of the house. How much effort is required to stack similar plates, pots, platters, and pans together? How difficult is it to put the same glasses in the same glass rack? Those few extra seconds will make everyone’s life a lot more satisfying.

[]         MISE EN PLACE WORKS IN THE DISHPIT AS WELL

Everything has a place and everything is in its place – does that ring a bell? Pre-soaking flatware – put the forks with forks, spoons with spoons, and knives with knives – simple. Stainless pans can go through the dish machine – not a good idea for aluminum. If you place the same glasses in the same glass rack then they can be stored and stacked in an organized fashion once they are washed – simple right? Cook’s knives do not belong anywhere near the dish machine and never left near or in the pot sink. The list goes on and on.

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[]         FEED THE DISHWASHER – MAKE A FRIEND

Should the dishwasher eat better than anyone else? My vote is YES. Nobody else wants to do this hot, sweaty, dirty, thankless job – put a little joy in his or her life. Oh, by the way – treat them like human beings and let them sit down for ten minutes to enjoy the meal. Your food and the dishwasher deserve a little more respect.

[]         RESPECT IS EARNED

Cooks, chefs, and servers – if you want great service from the dishwasher and if you expect respect from that person then treat him or her with that same level of respect. Learn his or her name, know something about the person, say thank you and please, refrain from vulgar labels thrown his or her way, and why not roll up your sleeves for 10 minutes when you get a chance and help that person out. Run a few trays, stack some plates, deliver clean items to their destination, etc. Earn the respect that you demand.

[]         IF MY JOB IS SO UN-IMPORTANT WHY DON’T YOU WANT TO DO IT

“Anyone can wash dishes” – true, but not everyone wants to.

[]         BEAUTIFUL FOOD ON A DIRTY PLATE DOESN’T WORK

How important is that spotless plate to the customer? Try serving your beautiful food with improperly cleaned plates, spotted glassware, or forks with dried egg between the tines. The dishwasher prepares the canvas that allows your painting to draw acclaim.

[]         FUNNY HOW THE LOWEST PAID PERSON IS RESPONSIBLE FOR THE MOST EXPENSIVE INVENTORY

Hey chef – think about this one for a moment. What is the value of your Italian china, Riedl glassware, sterling silver, service platters, and the dish machine itself? How much do you spend on cleaning chemicals on a weekly basis? Who is in charge of this substantial inventory? Why…your dishwasher – you know, the lowest paid person in the operation, the one that doesn’t require any skill, and the one that everyone thinks is a replaceable part. Hmmm.

[]         YOUR KNIFE IN A SOAPY SINK IS NOT A HIDDEN TREASURE

The pot washer knows this, so why do some cooks think it doesn’t apply to them? The job is hard enough without grabbing for a hidden pot in that soapy sink only to find your fingers clutching the sharp edge of a knife that you religiously sharpened on a wet stone. Personally, if a cook puts a knife in a sink and walks away he or she should stand next in line to receive a final paycheck.

[]         IS IT POSSIBLE TO PRACTICE CROSS UTILIZATION WITH THOSE POTS
Cooks are always planning – working out a production sheet for the station they are assigned. How about adding a little planning for pot and pan usage at the same time? Could that pan be reused a few times? If each cook was responsible for cleaning his or her own pots and pans you can bet that planning would kick in.

pots

[]         DISHWASHERS ARE PART OF THE TEAM AS WELL

In the end, it is essential to know that the goal of the restaurant is customer satisfaction. Every person who works in the operation carries the weight of that responsibility. Every person is just as important as the next in making sure that every guest is happy during and after the dining experience – including the dishwasher! Treat that person as well as the host, server, manager, bartender, and every line cook with equal respect – they help you accomplish that ultimate goal and make your job a hell of a lot easier.

I would encourage every chef to post these life lessons on your kitchen bulletin board and draw every person’s attention to it. I would encourage every chef instructor to make these lessons required reading of every student enrolled in a culinary program. I would encourage every chef to start any new kitchen employee out with a week in the dishpit – regardless of the position they were hired for. I would insist that every restaurant manager require every new server, backwait, and bus person to spend a week in the dishpit so that these lessons make sense, and I would insist that every chef who hires culinary interns schedule students to spend a full week scrubbing pots and washing dishes before they earn the privilege of handling food in your kitchen.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting and Training

www.harvestamericaventures.com

 

THE MOST IMPORTANT LESSONS IN LIFE ARE MASTERED IN THE KITCHEN

19 Thursday May 2016

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Painted in Waterlogue

It’s quite fascinating to think about the level of interest that people have with the life of a professional cook or chef and what it is like to work in the kitchen. If you perform a quick Google search “Books on life in the kitchen” you will see that there are over 220 million resources – amazing! Why is there so much fascination with who we are and what we do? I am sure that some other professions would yield similar results (although I doubt there are many), but still – 220 million? There must be something unique about the life that cooks lead and something special about those people who tie on an apron, sharpen a knife, and stand before a 700-degree char-grill day after day.

I don’t have a clear answer for this, but I do know that cooks are intriguing and inspiring to me because through their time in the kitchen they are able to understand, adapt to, and appreciate many of the most important lessons that life can provide. Is it unique to kitchen work? I’m not sure, but since this is the only real work that I have known, the kitchen is my point of reference.

There have been hundreds of people who have written about life’s lessons, and to a large degree there is commonality in their assessment. To each his own, these are the lessons that are most evident in the kitchen and most applicable to anyone seeking to live a fruitful life.

[]         IT’S ABOUT MORE THAN YOU

Kitchens only function when the individual understands his or her role as part of a team. There exists a common set of goals on any given day in the kitchen that include serving a specific number of guests with quality food, of the standards expected by the chef and the property. With so many moving, interdependent parts in the kitchen, these goals can only be reached if each person accepts an assigned role and works in a collaborative way to meet them.

[]         MAKING STUFF IS IMPORTANT

A person can take many roads toward a chosen profession, but there is something innate about an individuals’ sense of accomplishment when he or she is able to make something that is tangible and enjoyed by others. Each day in the kitchen, a cook is given the opportunity to do just that. The end result is a sense of accomplishment that can be experienced by the maker and the recipient.

[]         ANYTHING IS POSSIBLE IF YOU ARE PREPARED

More often than not – mistakes, accidents, and failure happen when a person or an organization is not prepared for what is before them. There is little room in a kitchen for poor preparation. It only takes one night on the line when things fall apart and chaos ensues, for a cook to refuse to put him or herself in that position again.

[]         TAKE CARE OF YOURSELF

Part of being prepared is taking care of oneself physically, mentally, and emotionally. Those cooks who fail to understand this (and there are many) suffer the consequences and put their team in jeopardy. The beauty of a kitchen team is that there is a built in support structure than can (when firing on all cylinders) perform triage on those who need a reminder about staying healthy.

[]         IF NOTHING ELSE – BE DEPENDABLE

Not every cook enters the fold as a competent player. There are hundreds of skills to be learned in a kitchen – some are quick to learn, others take time and seasoning. However, everyone can start off on the same foot of dependability. Cooks learn quickly to show up on time (15 minutes early at least) ready to work and learn. Everything else can be taught. There is no tolerance in life for a lack of dependability.

[]         THINK BEFORE YOU SPEAK

It sometimes seems that the mouth works a lot faster than the brain. Words are the most powerful tool known to man. The wrong, ill-conceived, inappropriate words, or simply too many words at the wrong time, have been known to be the downfall of many a good person. Due to the nature of the kitchen, cooks learn that when they speak, their words must be well thought out, concise and timely. The pace of the kitchen cannot tolerate anything but this approach that will serve that cook well – on and off the job.

[]         EQUALITY IS NATURAL

There is a great deal of rhetoric today about respecting each other for who they might be and what that may believe in. Some may feel that this can only be achieved through legislation, but history has demonstrated how unsuccessful this method is. Let people work together toward a common goal and you will automatically see how all barriers fall to the wayside. There are perfect examples of this in the kitchen, but also in sports, the military, and in organizations with a focus on helping others. Cooks learn that equality is a natural thing.

[]         TAKE CARE OF YOUR TOOLS

Whether you work in the kitchen or not, a craftsperson of any type understands that a tool is only effective if it is respected and well maintained. In the kitchen, unlike many other fields, cooks own and care for their own tools. These tools provide them with the ability to perform at a certain level and as such must be cared for every day. This is a great life lesson.

[]         ANYTHING WORTH DOING IS WORTH DOING WELL

Quality first should be, and in most cases is, the mantra of professional cooks everywhere. Every plate of food that leaves the kitchen carries the signature of the cook, the chef, and the restaurant. When a guest does not feel the quality is there, then the fault lies with every cook, chef, and restaurant employee. No matter how small or large the task (mincing shallots, filleting fish, reducing a stock into a finished sauce), cooks learn that if they are assigned the task, it must be done to a standard of excellence. Even off the job, it is rare to find a professional cook waiver from this in life.

[]         BE TRUE TO YOURSELF

To be truly happy, people need to live by a philosophy or belief structure that is uniquely theirs. A persons “stakes in the ground” define who he or she is and allow that person to look in a mirror each morning. When you see a cook who has worked in a particular kitchen for a number of years, it is typically because there is some level of philosophical match. When the match doesn’t exist, then cooks tend to be constantly looking for that next gig.

[]         SWEAT THE SMALL STUFF

To say that individuals should not sweat the small stuff is to ignore the systemic impact of the small things in life. Little things can bloom into major challenges in life. Ignorance of a small comment can destroy a friendship, ignoring an overdue bill can impact on a persons’ credit score, failure to maintain a well groomed look can impact on a persons’ ability to land that next job, etc. In the kitchen – cooks learn to appreciate those small things and their impact on the whole. Cleanliness, mise en place, dry towels vs. wet towels, chipped plates, properly chopped parsley, hot plates for hot food and cold plates for cold food are all small factors that impact the experience of the guest, the pride of the cook, and the success of the restaurant.

[]         GIVE MORE THAN YOU GET

Yes, we are all worth more money than we receive. This is a far better situation than being paid too much for what we do. The way to advance your career is to always remain an over-producer. Successful chefs, managers, and restaurateurs are almost always individuals who give more than they get. This same attitude can apply to any profession, to relationships, to family, or to friendships.

[]         PRIDE CAN BE A GOOD THING

Sometimes pride is given a bad name. When we do something well it makes us feel good. In fact there are few things in life that make us feel better than the pride that is evident through our work (directly or indirectly). When a great plate of food leaves the kitchen – we feel pride. When a guest says that they had a great experience – we feel pride. When we master a new skill for the first time – we feel pride. The same can be taken through life outside the kitchen: when our children accomplish something – we feel pride because we had a direct or indirect impact on that result. Reaching for excellence, dedicating our time to approach every task with enthusiasm, and knowing that we helped to accomplish something is certainly worthy of holding our heads high with pride. A lack of pride in the kitchen or in life is a result of people unwilling to give the right amount of effort. It is a lack of pride that is a problem in life.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant and Culinary School Consulting and Training

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LIFE LESSONS FROM A LINE COOK

11 Friday Apr 2014

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LIFE LESSONS FROM A LINE COOK

I may be a showing a bit of bias, but I do believe that there are many lessons that anyone can learn from observing the daily activities and mindset of a typical restaurant line cook. These seasoned disciples of the range, maniac adrenaline junkies, talented players in the kitchen orchestra and salty dogs sailing pans across the flat top range are models to be followed through life. Here are some examples of the line cook curriculum for an organized life:

[] BE PREPARED:
In life, as in the kitchen – those who anticipate, run through potential scenarios, methodically build the skills and aptitudes necessary for success are the ones who do, in fact, succeed.

[] EVERYTHING HAS A PLACE AND EVERYTHING SHOULD BE IN ITS PLACE:
In a foodservice operation we refer to this as “mise en place”. It is a focus on all of the minute details that go into the make up of a plate of food and establishing the precise location for those details (ingredients) so that they can be imbedded in memory. This can also apply to playing a musical instrument, flying an airplane, driving a car or functioning effectively in an office cubicle.

[] DO NOT REARRANGE ANOTHER PERSONS FURNITURE:
Once a line cook has determined the precise set-up of his or her station and has designed a process by which he or she cooks and assembles plates – any disruption to the “plan” will result in chaos. If another cook steps into a line cooks domain he or she must respect the established mise en place. This is why many line cooks do not appreciate it when the chef steps in thinking that he or she is helping out. As in the previous statement about mise en place, this need for organizational respect applies to all other trades or professional work environments.

[] CLEAN AS YOU GO:
Maintaining a clean kitchen is only difficult when line cooks do not stay on top of cleaning constantly – even when they are busy. This trait, maybe above all others, is applicable in any person’s everyday life.

[] IF YOU CAN LEAN, YOU CAN CLEAN:
Line cooks realize that they are never paid to stand around. There is always something to clean in a kitchen. Once again, it is easy to see how this lesson can be applied elsewhere.

[] DO UNTO OTHERS AS YOU WOULD HAVE THEM DO UNTO YOU:
What goes around comes around. If you ignore the needs of others, fail to jump in when someone else is having a difficult time, choose to constantly focus on yourself, then you (line cooks in this case) will eventually face a time when your needs will be ignored by others. If you are disrespectful, insubordinate or condescending – then you should be prepared for payback. This is not exclusive to kitchen life.

[] LISTEN MORE, TALK LESS:
On the line it becomes essential to keep the communication focused and relevant. “Yes, chef” says it all. To divert attention to trivial chatter is to disrupt the concentration and problem solving abilities of those who are under the gun.. Line cooks cannot afford distractions.

[] STAY FOCUSED:
Once that first ticket arrives in the kitchen, all attention must be on the process that a line cook has prepared him or herself for. Nothing else is important during the time of service. Apply this, as you desire to anything and everything. Focus is critical in life.

[] BEND YOUR KNESS BEFORE YOU LIFT:
Macho and smart do not always coexist. Smart people lift with their knees, not their backs. An interesting statistic points to a reality that the majority of all workmen’s compensation claims are for back injuries.

[] ON TIME IS 15 MINUTES EARLY:
Everyone needs those 15 minutes to make sure that they are properly dressed, groomed and mentally focused to start work. Restaurants do not pay people for this adjustment time, nor should any other employer.

[] STAY HYDRATED:
You body does not warn you of hydration needs until it is often too late – especially in a kitchen where cooks may be working with ambient temperatures well over 100 degrees, staying hydrated is essential. Line cooks (most of them) also realize that the best source of hydration is water.

[] WE ARE ALL DISHWASHERS IN GOD’S EYES:
No one in a kitchen is above doing what dishwashers do day in and day out. You have a minute – jump in and help the dishwasher. Apply this to any position, in any business: help those who help you – we are all equal in life.

[] PLAN AHEAD:
No excuses. Better planning = fewer problems, happier employees and better results.

[] DON’T RUN OUT OF MISE EN PLACE:
The kiss of death on a kitchen line. Run out of mise en place and it is all down hill from there.

[] MAKE SURE THE PAN IS HOT:
In life, always follow the steps that you know are important to success. Do not compromise or take short cuts when you know that the results will not be acceptable. On the line a hot pan will allow that fish to slide smoothly during sauté or the meat to properly caramelize and add wonderful color and flavor to the dish.

[] A DULL KNIFE IS MORE DANGEROUS THAN A SHARP ONE:
Respect your tools! A sharp knife will slice cleanly and effortlessly through a product. If it is dull you will need to apply more pressure, the product may slip from a solid position on the cutting board and find one of your fingers as a target. Additionally, that dull knife will bruise the food unnecessarily.

[] WATER AND OIL DON’T MIX:
Many of the kitchen injuries on the line are burns. Hot oil will push water away and spit in all directions. Whether it is in a sauté pan or friolater – cooks need to pay attention to and respect this rule. In cold cooking we also realize that many liquids and oil will not stay in suspension without the addition of an emulsifying agent to bind the liquid and the oil.

[] THE NOSE DOESN’T LIE:
Fish that smells fishy is not fresh, meat that smells off – usually is, vegetables that have the offensive odor of rot cannot be brought back to life. There are far more olfactory senses that taste buds – respect what your nose is telling you.

[] SNEAKERS ARE NOT SHOES – PROTECT YOUR FEET:
Your feet are the most important part of your body if you are a line cook. Sneakers may seem comfortable but they do not provide enough support or protection in a kitchen. Pick the right shoes for the job.

[] WET TOWEL/DRY TOWEL – DON’T MIX THEM UP:
Wet towels (in a sanitizing solution) are for cleaning, not for holding hot pans. Enough said.

[] TASTE-SEASON-TASTE:
My friend Chef Michel LeBorgne held this close to his heart as the mantra for all cooks. Know where the flavor is, adjust it and taste again before it winds up on a guests plate.

[] IF YOU DON’T HAVE TIME TO DO IT RIGHT, WHEN WILL YOU FIND THE TIME TO DO IT OVER:
Before it leaves the kitchen it must be right. Plan and take the time to do it right the first time. There is no room for beta testing with your restaurant guests or for that matter with any product that consumers choose to purchase. The customer is no longer as forgiving as they may have been in the past – they are not interested in downloading “fixes” simply to allow the manufacturer the privilege of getting it out to market quicker.

The next time you are looking for worldly advice, check in with your favorite restaurant and watch how line cooks treat their jobs, their responsibilities and their peers.

PLAN BETTER – TRAIN HARDER
Harvest America Ventures, LLC
Restaurant and Culinary School Consulting, Training and Coaching
http://www.harvestamericaventures.com

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