Harvest America CUES BLOG

professional kitchen

  • STEPPING INTO PROFESSIONALISM

    There are kitchens and there are kitchens. Painting the environment that surrounds cooking with the same brush is unfair and quite inaccurate; yet many do. Those operations that resemble the caldrons of hell filled with arrogance, bullying, unprofessional behavior, and… Continue reading

  • THE 2021 CHEF SKILL SET

    It is always safe to say: “things change”.  Change is an inevitable part of life and as we all know if we fail to recognize that and adapt – we can become obsolete.  Throughout history there are countless examples of… Continue reading

  • THE SINGLE MOST IMPORTANT INGREDIENT IN THE MAKING OF A GREAT CHEF

    Is it possible to narrow down the secret of greatness to one ingredient?  What could it be?  Is it really that simple, or in this case is simplicity really complex?   I have had the honor to work with, know, or… Continue reading

  • THE COOK’S INTELLECT

    Anyone who has tied on an apron in a professional kitchen understands the physical nature of the work.  We know about the aching muscles, the throbbing feet, the faltering knees, and the heat – did I mention the heat?  But… Continue reading

  • CHEFS – FINE TUNE THOSE SENSES

    The kitchen sensual army There are many things that differentiate cooks and chefs, but none more important to the customer experience and the reputation of the restaurant than mastery of the senses.  Whether a fine-dining experience or your local taqueria… Continue reading

  • THE KITCHEN COMMANDMENTS

    The minute we accept a position in a professional kitchen, we accept the functional rules of operation, the guiding principles that allow every cook, and every chef to be a productive, and trusted member of a team. These rules may… Continue reading

  • A CHEF’S WISH LIST FOR CHRISTMAS

    Well, it’s Black Friday – some unfortunately believe that this is a national holiday in America. For those in the restaurant business this is a day to recover from Thanksgiving service when we serve hundreds of guests who chose not… Continue reading

  • HAVE YOUNGER COOKS LOST THAT HUNGER TO LEARN?

    It is a question that is far more complex than it seems on the surface, yet it is a question that has been posed to me many times. Each generation seems to question the next generations’ commitment and in doing… Continue reading