• About the Author
  • Author Opinions
  • Harvest Chefs Job Board

Harvest America Ventures

~ harvestamericacues

Harvest America Ventures

Tag Archives: quality

WHY IS A PARTICULAR CHEF’S FOOD SO MUCH BETTER THAN ANOTHER’S?

Featured

Posted by culinarycuesblog in Uncategorized

≈ 1 Comment

Tags

a chef's food, chefs, cooks, culinary excellence, quality, restaurants

Painted in Waterlogue

Every chef has experienced it and as a result he or she will relate to the content of this article. There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. You have likely been on the receiving end of a plate of food that is just so damn good that it first gives you pause, then amazes you, makes you angry for a brief moment, and then finally makes you question whether or not you are really worthy of wearing a chef’s toque.

This same reality happens to artists, musicians, writers, designers, architects, woodworkers, and a suitcase full of craftspeople. I remember two specific examples with the late guitarist – Jimi Hendrix.

When asked about playing the blues – Hendrix stated:

“The blues are easy to play but hard to feel.”

Hendrix

pans

This paid homage to those blues musicians who stood apart from all others: BB King, Albert King, Taj Mahal, Muddy Waters, Robert Johnson, Buddy Guy, Howlin Wolf, Ella Fitzgerald, John Lee Hooker, Billie Holiday, Bonnie Raitt, John Hiatt, and Aretha Franklin to name a few. It is what is felt and experienced deep down inside that made these individuals stand out as accomplished and authentic. They were one with what they played and sang. There are tens of thousands of blues players who would automatically feel inadequate when standing next to these greats.

It was early in his career that Hendrix spent time in England building his chops and forming the Jimi Hendrix Experience when he somehow finagled his way on stage to play alongside Eric Clapton and Cream. During this mind-blowing concert – Hendrix embarrassed Clapton, who up to this point was considered the greatest guitar player in the world. Clapton walked off the stage and said that he suddenly questioned his ability to play guitar next to this man who obviously was his superior as a musician, master of the instrument, and showman. Obviously, Clapton continued on – but it was that moment when he, just like many of us in the kitchen, questioned his or our own abilities.

I consider myself an acceptable chef from the perspective of cooking, respectable at food presentation, and better than average at running a kitchen operation. All in all – I can do the job. I learned very early on that there are thousands upon thousands of chefs who are far more talented as cooks, many who are way more artistic, and a considerable number who run a better, more systematic kitchen than I. I am OK with that and never tried to proclaim that I was any better than that. There were many times when I was humbled by a bite of food that left me in awe of a chef’s talent, many times when a chef’s food was so beautiful that I felt embarrassed to admit that I also was a chef, and numerous times when I recognized a chef who was stellar at running a profitable, well mannered kitchen that made me very jealous. At the same time I always thought, and oftentimes acted on finding out why that food, that presentation, that operation was so much better and how I might learn and grow from the experience. These are some of the things that I learned:

[]         YOU CAN’T REALLY PLAY THE BLUES UNLESS YOU HAVE EXPERIENCED THE BLUES

All of those musicians whom I listed, and hundreds more, are able to amaze us with their talent of expression. Their talent goes well beyond instrumental prowess – it is all about channeling feelings and experiences that connect with that prowess. Hendrix felt it, Ella Fitzgerald felt it, Buddy Guy felt it, and so does Shaun Brock, Stephanie Izard, Dan Barber, Dominique Creen, Rick Bayless, John Folse, David Chang, Keith Taylor, Alain Passard, and many other chefs who hold the key to authenticity in cooking. The common thread is a deep understanding of what they are working with, the history behind ingredients, people, and process, and a sincere love for what they do. Being a chef is never just a job to them – it is an expression of who they are and what they know. You can sense it when you walk into their restaurants, when you sit at their table, when the server proudly presents the menu, when the line cook receives the order and the plate is presented in the pass, and you know it when you take that first bite. It is no different than when Hendrix played that first note of “Little Wing”.

[]         YOU CAN’T ADJUST FLAVOR UNLESS YOU KNOW AS MUCH AS POSSIBLE ABOUT THE INGREDIENTS YOU USE

“What does it need” – is oftentimes the consummate question that a cook asks the chef. How do you know – really? “It needs salt”, or “More heat, more acid, some butter to provide a smooth mouth feel”. What the dish really needs is far more complicated, far more interesting, and far more connected to a real understanding of the dish, the cuisine, the history, and the terroir. What does that Hoppin John need is something that Sean Brock might answer appropriately since he has made the study of southern beans, spices, and culinary culture his life’s work. What does that taco really need is something that Rick Bayless might answer by first asking about the type of corn that was used to make the masa for the tortilla or whether the flavor profile you are looking for is based on Mexican heritage or Latino. And Stephanie Izard might very well ask you to talk about the farm where the goats were raised for that braise, what they were fed, and the way that you butchered the animal and handled the meat before cooking. Somehow: “It needs salt”, just doesn’t cut it.

[]         YOU WILL NEVER PLATE FOOD AS BEAUTIFUL AS NATURE AND YOU WILL NEVER UNDERSTAND NATURE UNLESS YOU APPRECIATE ART

To me, it has always been interesting to have a conversation with highly artistic chefs who make beautiful plate presentations. Some are advocates for simply relying on Mother Nature’s palate to combine foods that grow together, pick them at the peak of maturity, and do very little to change them from how the earth intended them to be. Others invest all of their creativity to use those ingredients to duplicate a vision they had – sometimes inspired by nature, sometimes events, and sometimes a parallel presentation that mirrors some experience from their past. In most every case – the chef is inspired by what they see in nature.

I worked with a chef/educator who during his classes on plate presentation made students forage through the nearby woods for branches, leaves, stones, moss, and natures mushrooms to create plate presentations from Nature’s floor. He wanted this to be their roadmap to working with food – follow what Nature offers you first.

[]         THE OPERATION OF A CHEF’S KITCHEN IS NOT A REFLECTION OF OWNERSHIP, IT IS A REFLECTION OF SHARED PHILOSOPHY

Leadership and management are sometimes a chef’s greatest challenge. Chefs tend to be highly focused individuals who have a need to express what they believe through their food and their operations. They tend to demand that others follow what they see as important and cringe at anything or anyone who steps in the way of this vision. These kitchens tend to be tense, always on edge, highly stressful, ready to burn out at any second, and wrought with mistrust and angst. Things get done, but the price to pay is high. You can feel it when you walk in the kitchen, you might even feel it in the dining room – it is not a good feeling. Others (the ones that I believe are far more successful) are chefs who work hard to identify cooks who are confident, yet cognizant of the chain of command; willing to express themselves, but knowing when it is best to simply say: yes chef; and dedicated to a shared philosophy of food, commitment to excellence, and team dynamics. In this case, the chef can reach the same goals, but do so as a unified body that believes in what they are doing. The difference is: “I wouldn’t dare put out a plate of food that fails to meet the chef’s standards” vs. “Why would I ever put out a plate of food that doesn’t meet our collective standards?”

Eamon

[]         THE OPERATION OF A KITCHEN IS LIKE ADJUSTING A RECIPE

Recipes lack soul and fall short on understanding the need for flexibility. Not every tomato tastes the same, not every fish from the sea is the same, and not every berry that the pastry chef uses is cut from the same cloth in terms of flavor. A chef understands the difference, knows what the ingredient at its peak should look and taste like, understands the history of a dish and how a certain profile must be maintained before he or she is able to complete a recipe with predictable results. The same is true with kitchen dynamics. Not all cooks are the same; in fact they may differ depending on the day of the week or their personal circumstances that will impact performance. The chef must know all the nuances of character, empathy, and leadership to get a consistent result from that kitchen crew. Cooks need to understand before they adjust a recipe and chefs need to understand before they proceed with day-to-day operations.

Why does that chef’s food taste so much better than another’s? It is a complex question with complex answers. When the food is right you know it immediately. When the kitchen is running smoothly, it can be sensed from the moment you step through the door.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericacues.com BLOG

Don’t miss the debut of CAFÉ Talks podcast

July 1, 2020 – available through iTunes, Facebook, this Blog, and the website for CAFÉ: The Center for Advancement of Foodservice Education

www.cafemeetingplace.com

 

Share this:

  • Twitter
  • Email
  • Facebook
  • LinkedIn
  • Print

Like this:

Like Loading...

HANGING ON TO QUALITY

01 Sunday Jul 2018

Posted by culinarycuesblog in Uncategorized

≈ Leave a comment

Tags

chefs, cooks, excellence, kitchen excellence, quality, restaurants

thumbnail_IMG_2236-1

When did the desire for quality fade away; when did it become an option instead of the standard? We are all born with a desire to please those around us from the time we are able to crawl, walk, talk, build, create, learn, and grow. Every achievement is aimed at being great and pleasing to those who have an interest in us. So… at what point does this desire, the commitment to quality, become an option? What changed in our lives leading to choices: do the work-don’t do the work; push ourselves to get better or choose to be complacent; take pride in even the smallest task vs. deciding what is worthy of our effort?

This is not just evident in the kitchen, but rather in any environment: work, school, community, and even the home. Far too many people slip into a world of “good enough”. Why is this so and what is the cause?

Don’t get me wrong – there are still plenty of people who are always reaching for excellence, always focused on quality effort and always committed to self-improvement; but it is far from universal. Is “don’t sweat the small stuff” the rule of thumb and if so – couldn’t one claim that it’s all small stuff?

There are plenty of opportunities to point fingers at parents, our educational model that ranks student performance, our desire to maintain this ranking that tends to categorize individuals as winners or losers, customer apathy and acceptance of mediocrity, the assumption that it costs too much to produce quality and strive for excellence, and a customer’s perspective that “you get what you pay for”, and so on, and so on. Eventually the finger needs to point back to the individual. You can’t relegate your acceptance of mediocrity to someone else – that excuse just doesn’t fly.

“Just make up your mind at the very outset that your work is going to stand for quality – that you are going to stamp superior quality upon everything that goes out of your hands, that whatever you do shall bear the hallmark of excellence.”

-Orison Swett Marden

Everyone can and needs to be taught or trained how to execute excellence and quality – this is certainly true in the kitchen where definitive skills may take years to master, but the attitude of quality and the desire for excellence is personal – this is something that each of us must bring to the table. When this attitude is in place, just as it was during those first few formative years of youth, then anyone can be a standard bearer of great work whether it is the consistency of knife cuts in the kitchen, mastery of building flavors, or the beauty of perfectly soldered copper plumbing – excellence, like cream will always floats to the top.

“Your work is YOU. Don’t let yourself down.”

-Unknown

It is this self-awareness, the knowledge that you never have to let go of that commitment to pleasing others and exceeding your own expectations that keeps our lives vibrant, exciting, and focused. No one else can do this for you, no one else can take the blame, no one else will ever have as much vested interested in the excellence of your work than yourself.

“Hold yourself responsible for higher standards than anybody else expects of you. Never excuse yourself.”

-Henry Ward Beecher

It is far too easy to look around and find examples of mediocrity: restaurant inconsistencies, spotted glassware and flatware in dining rooms, retail stores without a merchandising plan, unprofessional signage in businesses, unkempt building exteriors, poorly maintained landscape, lackluster service, mediocre success rates in school classrooms, misspelled words and little consideration for use of the English language – there are examples everywhere. We can choose to succumb to this lack of focus on quality or maintain the standards of excellence that were first evident when our crawling or first steps drew the applause and smiles of everyone important in our world. It shouldn’t be a choice, but it is where we are.

“The quality of a person’s life is in direct proportion to his or her commitment to excellence, regardless of the chosen field of endeavor.”

-Coach Vince Lombardi

In the kitchen, the cooks who stand out and make a difference are the ones who view every task as a direct reflection on their commitment to quality and support of their desire to please others. A cook’s commitment is evident in how he or she maintains their tools, cuts vegetables, adheres to time tested cooking methods, invests the time to develop a sophisticated palate, maintains a clean and organized work area, steps in to help others, and views every plate of food that leaves the kitchen as a canvas that carries his or her signature. This must be a never-ending, always present focus that can be depended on.

Those who claim that they are unable to perform at this level because the chef, owner, or manager doesn’t care about excellence should approach that situation as follows: first, ask yourself: “If I consistently work towards excellence will I have an impact on others to do the same?” If through trial and error the answer remains “no”, then it may be time to look for another team. Do not allow yourself to be drawn from an attitude of excellence to acceptance of mediocrity. Be true to your standards, be a beacon for others, do what you can to have a transformative impact on a situation; but if all else fails – move on to where you can make a difference.

“I have always looked at it this way: If you strive like crazy for perfection – an all-out assault on total perfection – at the very least you will hit a high level of excellence, and then you might be able to sleep at night. To accomplish something truly significant, excellence has to become a life plan.”

-Chef Charlie Trotter

Is excellence and quality a part of your life plan? It was when you were five years old – don’t lose that desire and don’t allow anyone else, or any environment to suck that desire out of you. Be a consistent benchmark for others – the rewards are endless.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting and Training

www.harvestamericaventures.com

BLOG: www.harvestamericacues.com

 

View additional articles on the official blog of the American Culinary Federation:

www.wearechefs.com

 

 

Share this:

  • Twitter
  • Email
  • Facebook
  • LinkedIn
  • Print

Like this:

Like Loading...

THERE ARE NO SHORTCUTS TO GREAT COOKING

23 Saturday Apr 2016

Posted by culinarycuesblog in Uncategorized

≈ Leave a comment

Tags

chefs, cooks, kitchens, quality, restaurants

Painted in Waterlogue

Cooks may not understand the depth of truth to the title of this article – unless they have experienced the pleasure and the pain of working for a restaurant without compromise. What some may believe is only relevant in fine dining operations can, and should, apply to any type of operation, any price range, and nearly any product. Do it right, or don’t do it at all is the mantra for a select few in any of these food genres.

“The greatest danger for most of us is not that our aim is too high and we miss it, but that it’s too low and we reach it.”

-Michelangelo-

Some may disagree, but to those who have been shown the “right way” to apply cooking technique to certain foods, who have been part of a team with total commitment to the craft, who have been trained to never waiver from the search for excellence, I say –stay the course. Quality is both tangible and intangible. Quality is the experience of creating, the enjoyment of doing things well, and the satisfaction that guests have as a result of your work.

When a cook is totally immersed in what he or she is doing; when that person is committed to everything about a dish, then the result is as gratifying for the cook as it is for the guest. A contemporary process may circumvent the established method and produce a menu item that satisfies the palate of the guest, but fails to deal with the intangibles that allow a cook to relish what he or she has created and relay the history and nuances of flavor that can never be re-created otherwise.

This process begins with knowing the source of the ingredients and feeling comfortable with the integrity of the parts, including proper handling and storage of those ingredients, respecting each component as it is moved through the process of preparation, and appreciating long-established methods.

Through advanced techniques in manufacturing – cooks and chefs are able to purchase, as an example, flavorful and convenient products such as frozen concentrated stocks, frozen sheets of puff pastry, pre-made sauces, portioned meats and fish, and even pre-trimmed, washed and blanched vegetables. All of these items have addressed the issue of labor cost in restaurants and can, in many cases, be the difference between a profitable or unprofitable operation. No matter how much business sense lies in the use of these items, there is little doubt that making each item from scratch adds a dimension of art and skill to a kitchen and builds real pride in how the business approaches its calling.

The intangibles count, and I personally believe, as a result, the guest experience is enhanced as much as the employee’s. There is nothing quite like walking into a kitchen deep with the aroma of roasting bones and a stock in preparation. Watching a pastry chef go through the process of making a laminated dough using sheets of cold butter in-between book folds of dough to create those hundreds of layers of flaky puff or Danish pastry is an interesting combination of science and art. Busy prep cooks snapping beans, peeling carrots, blanching and peeling vine ripened tomatoes, and mincing eye burning onions and shallots helps to build on an appreciation for what it takes to be involved in real cooking. Disagree with me if you like, but this is the kitchen environment that I cherish, the kitchen environment that cooks learned to appreciate and relish in the quality of their work.

Many guests may not think too much about all that it takes (or doesn’t take) to create that menu item presented to them in a dining room full of activity, but some do. However, if asked, I believe that many people simply assume that what they are enjoying was made entirely by the crew behind the swinging doors. The concept of using convenience items in a professional kitchen and spending, in many cases, top dollar for their appetizer, entrée, or dessert would likely be the furthest thing from their mind. Yet, far too often, this is the case in modern restaurants. It is what it is and I get the reasoning, but feel sadness for the loss of the intangibles.

That demi-glace that began as marrow bones, mirepoix, and fresh herbs; went through hours of simmering until 50% of the volume evaporates; chilled in an ice bath and refrigerated overnight; skimmed in the morning and returned to the stove with a fresh mirepoix and maybe some wine for body as it reduces once again for many hours; is strained and reduced some more by line cooks with a touch of beurre manie, and seasoned and finished with monte beurre – has history and depth that can never be matched by a product that came from a cryovac bag in the freezer. This sauce has a story to tell.

Short cuts have everything to do with saving time or effort and to a large degree this is in conflict with doing things well. Whenever we circumvent a process under the guise of efficiency we should stop and ask what might be lost along the way. When we learn to be focused on quality it becomes very difficult to drift from the standard that we are accustomed to. The quality of that finished plate of food, the experience that the guest receives, the enjoyment of doing tasks in a proper manner, a cook’s reputation and that of the restaurant, are totally dependent on a consistent approach towards excellence. The minute we start to accept short cuts, we begin to lose sight of our potential.

“Quality means doing it right when no one is looking.” 
― Henry Ford–

Whether a cook is working for Rick Bayless at Frontera Grill in pursuit of authenticity with Mexican Cuisine, Grant Achatz with the crew at Alinea as he pushes the envelope of taste and science, or Danny Meyer perfecting the classic hamburger at Shake Shack, “doing it right” becomes the way it is – always!

“Quality is not an act, it is a habit.”

-Aristotle-

Do it right the first time and every time. An environment of quality is what makes cooking enjoyable, encourages the few to make it a life-calling, separates the truly great restaurants with staying power from those whose future may be questionable, and drives those food experiences that will always be memorable.

Stay true – do it right.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Share this:

  • Twitter
  • Email
  • Facebook
  • LinkedIn
  • Print

Like this:

Like Loading...

Image

WINE QUALITY IS A REFLECTION OF THE WINEMAKER’S PASSION FOR LIFE

03 Monday Jun 2013

Tags

France, French, passion, quality, Sancerre, Sauvignon Blanc, tasting, vintner, wine

WINE QUALITY IS A REFLECTION OF THE WINEMAKER’S PASSION FOR LIFE

I am far from a wine expert, however, as is the case with many things in life – I become more knowledgeable and appreciative as the years go by. I know what I like to drink, I know which foods I enjoy with certain wines, I am very open to trying anything new, and I have become very enthralled with the people who dedicate their lives to the grape.

Case in point, although I am not that fond of white wines, I am very enthused with Sauvignon Blanc, and in particular, those grapes that wind up as a Sancerre. Having visited the town of Sancerre many times and having built some familiarity with the Loire Valley, I consider myself to be a bit of a Sancerre advocate.

I have enjoyed the privilege of tasting wines in the private cellars of noteworthy wine makers in Sancerre and in particular that of Daniel Chotard. After many years I now consider Daniel to be my friend (even though his English is almost as shaky as my French – almost). I have hosted Daniel and his wife in Saranac Lake, have worked diligently with my other French friends: the Weissberg’s – to get Chotard’s wine on regional lists, and have had the pleasure of breaking bread in various bistros throughout the Loire with Daniel and a cadre of enthusiastic chefs and wine afficandos.

I read the following review of Chotard’s Sancerre; in this case a 2009, by the Wine Spectator and Robert Parker:
“90 points Wine Spectator: “Super fresh, with lots of chive, fleur de sel, lime and chalk notes backed by a strong flinty note on the bracing finish, which really stretches out. Drink now.” (12/10) 89 points Parker’s Wine Advocate: “Daniel Chotard’s 2009 Sancerre is diversely scented and flavored with papaya, grapefruit, cassis, and passion fruit. A distinctly saline overlay – along with bright acids – helps convey a sense of invigoration and refreshment and offsets the relatively bitter cast to a persistently zesty finish. I suspect this will be best enjoyed over the next 12-18 months.” (08/10)
Not a bad review; one that certainly would help Daniel move his wine into certain American restaurant circles, however it really doesn’t tell the whole story. There is something else about wine that is more social that taste, flavor and aroma. Certainly anyone who enjoys Sauvignon Blanc would find Chotard’s to be quite exceptional, but to me it is impossible to separate the wine from the person.
Daniel Chotard, and now his son to follow, is 100% dedicated to the grape and his wine. Whether it is Chotard, Mondavi, or Helen Turley, that passion is what really makes a wine sing. Whatever the situation, it is the grape that comes first. To a wine maker caring for the grape is comparable to caring for a child. It requires so much time, knowledge, passion and luck, that it becomes quite apparent that the wine maker must pass on some of his/her own characteristics to the end product. Just as a parent influences how the child evolves and the type of person they become, so too does the grape reflect this caring relationship.
Daniel Chotard is a wonderful, hard-working, dedicated, caring person who in turn produces a wine of unique character. As is the case with those who are as dedicated to wine making, as a chef is dedicated to cuisine, Chotard represents all that is right in the world of wine.
I would certainly encourage anyone who can find a bottle or two of Chotard Sancerre to saver it, but more importantly I would encourage you to plan a trip to the Loire and pay my friend a visit. I guarantee the wine will become more than a great beverage, it will become a reflection of the man and a memory for life.
Harvest America Ventures will be planning a Educational Adventure Wine Vacation to France in September of 2013. Daniel Chotard is one of the program contributors. Visit our website for more details as they unfold:
http://www.harvestamericaventures.com
click on Wine Vacations

Share this:

  • Twitter
  • Email
  • Facebook
  • LinkedIn
  • Print

Like this:

Like Loading...

Posted by culinarycuesblog | Filed under Uncategorized

≈ 2 Comments

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 4,570 other followers

Follow Harvest America Ventures on WordPress.com

Recent Posts

  • THE KITCHEN MAGIC OF CHEF PHIL LEARNED January 12, 2021
  • THE 2021 CHEF SKILL SET January 8, 2021
  • THE EINSTEIN MOMENT FOR RESTAURANTS January 4, 2021
  • A CHEF’S LETTER TO CONGRESS December 31, 2020
  • A CHEF’S REFLECTIONS December 26, 2020
  • THE RESTAURANT ECO-SYSTEM NEEDS HELP December 17, 2020
  • MARC MENEAU – ONE OF THE WORLD’S GREAT CHEFS December 12, 2020
  • COOKS AND THE SCHOOL OF HARD KNOCKS December 8, 2020
  • CHASING THE DEVIL – SUBSTANCE ABUSE IN THE RESTAURANT BUSINESS December 4, 2020
  • THE SINGLE MOST IMPORTANT INGREDIENT IN THE MAKING OF A GREAT CHEF November 30, 2020
  • REMEMBERING THE PROFESSIONAL LEGENDS IN YOUR LIFE November 27, 2020
  • IT’S STILL A TIME OF THANKSGIVING November 25, 2020
  • CHEFS – FAILURE IS NOT INEVITABLE November 20, 2020
  • WHAT CUSTOMERS DON’T KNOW ABOUT RESTAURANT WORK November 17, 2020
  • A COOK’S SENSUAL OVERLOAD – TOUCH, TEXTURE, CHEW November 12, 2020
  • A COOK’S SENSUAL OVERLOAD – SMELL November 7, 2020
  • THE APOCALYPSE FOR RESTAURANTS IS NEAR October 31, 2020
  • COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE October 27, 2020
  • CHEFS – WHAT DOES YOUR MENU REPRESENT? October 24, 2020
  • THE COOK’S INTELLECT October 19, 2020
  • THE FUTURE OF THE RESTAURANT BUSINESS October 13, 2020
  • A KITCHEN’S ELEGANT LAST IMPRESSIONS October 7, 2020
  • CHEFS – YOUR EMPLOYEES JUST MIGHT HAVE THE ANSWERS September 26, 2020
  • TEAM COMPETITIVENESS IN THE KITCHEN September 20, 2020
  • CHEFS – FINE TUNE THOSE SENSES September 15, 2020
  • A SOMBER DAY – WE SHOULD NEVER FORGET THE SOUL OF AMERICA September 11, 2020
  • THE BREAKFAST COOK – TOUGH, DEPENDABLE, ORGANIZED, AND FAST September 8, 2020
  • A CHEF’S 2020 LAMENT September 4, 2020
  • SUCCESSFUL CHEFS – WHAT CAREER KILLERS TO AVOID August 31, 2020
  • IN CHALLENGING TIMES DON’T MAKE CLASSIC BUSINESS MISTAKES REMEMBER THE TOP ELEVEN August 28, 2020
  • DON’T JUST RE-ARRANGE – CHANGE THAT RESTAURANT August 24, 2020
  • IN BUSINESS – BIGGER ISN’T ALWAYS BETTER August 14, 2020
  • IT’S ONLY FOOD August 10, 2020
  • WHAT RESTAURANTS HAVE LEARNED DURING THE PANDEMIC August 3, 2020
  • WHAT IS THE INTENT OF EDUCATION? July 30, 2020
  • STRENGTH, GRACE, AND DIGNITY July 23, 2020
  • COOK FOR ME July 17, 2020
  • A COOK WITHOUT A KITCHEN July 12, 2020
  • THE LINE COOK’S NEW KITCHEN RULES SOME THINGS NEVER CHANGE July 6, 2020
  • GOVERNMENT WHEN WE NEED IT MOST July 1, 2020

Blog at WordPress.com.

Cancel
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.
%d bloggers like this: