restaurant life
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WHAT CUSTOMERS DON’T KNOW ABOUT RESTAURANT WORK
More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able… Continue reading
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A LINE COOK’S MANIFESTO
What we believe is drawn from our life experiences, our history, our family and friends, our heritage, and what we do during our time on earth. That may sound a bit too philosophical, but it is based on reality. To… Continue reading
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24 HOURS IN A PROFESSIONAL LINE COOK’S LIFE
Yes, the life of a cook is based on routine – a routine that may be different, but a routine never the less. What differs is the amount if time dedicated daily to the environment of the kitchen and the… Continue reading
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THE FOUR TYPES OF COOKS – WHERE DO YOU FIT?
We work – this is what people were meant to do, this is what helps to give us purpose, this is what shapes, to a large degree, the person that we are. How we approach this work, the type of… Continue reading
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THE HEAT OF THE KITCHEN
It’s August and the latest data points to July (last month) as the hottest on record for the United States. Think about that – it has never been hotter than this since records have been kept! While others may think… Continue reading
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LINE COOKS ARE AS CRUSTY AS A PIRATE
It has been said that you can’t judge a book by looking at the cover – yet we do. This may never be more truthful than when you observe a crew of line cooks ready for battle. Well seasoned, hardened… Continue reading
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GIVING THANKS FOR A LIFE IN THE KITCHEN
Like many in our industry, my first job was washing dishes at a diner. I was fifteen years old and eager to earn a paycheck, regardless of the job. Fifty years later, I am still actively involved in the food… Continue reading
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COMING OF AGE IN A RESTAURANT KITCHEN
Where and when were you first introduced to the world of work and a snapshot of what your future might bring? Well, if you are like one-third of the American population, then this start was in some type of restaurant.… Continue reading
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“I’M NOT READY”, A LINE COOKS GREATEST FEAR
It’s 20 minutes before the first reservation arrives and John the line cook knows that his mise en place is not tight. In a few minutes the chef will be walking the line checking to see that everything is in… Continue reading
Harvest America CUES BLOG 