Tag: restaurant

WHEN COOKING BECOMES MORE THAN A JOB

Typically, it starts off that way – old enough to work, they’re hiring, no experience required – it’s a job. Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food operation as a “sandwich artist” or grill person for that hamburger chain; or maybe it’s…

CHEFS CHASING THE OWNERSHIP THING

I don’t believe that I know a single professional chef who doesn’t have a deep seeded desire to own a restaurant. Some are more obvious about the desire then others, some hide it pretty well, but underneath the façade of contentment with their current situation – every chef craves the chance to put their name…

BECOMING A GREAT LINE COOK

Whether you are a product of a formal culinary education or working your way up through the school of hard knocks, it is likely that all roads leading to the position of chef will move through the line cook position. Line cooks are the backbone of the kitchen and the sought after position by all…

MORE LAWS OF THE KITCHEN

A while back I posted an article that pointed to the Unwritten Rules of the kitchen. It seemed to strike a chord with almost 100,000 views. Any list that tries to address how a complex environment like a kitchen works is destined to be incomplete, so I thought it was time to add another handful…

A LINE COOK’S LEGAL VICES

The dictionary may define a “vice” as a bad habit or fault, but sometimes those habits cause less harm than the definition may imply and far more joy than one might assume. We all have a vice or two, some are related to our personal lives and occasionally they are connected to what we do…

THE CHEF’S INTELLECT

It is certainly true that professional cooks and chefs live in a tactile world. The kitchen is attractive to many as a vehicle for working with your hands – building and creating dishes and presenting them with flair that inspires others. But in reality a chef is a person with a highly developed intellect that…

A COOK DEEP IN THOUGHT

If you are a restaurant cook – how often have you paused to think: “Why am I doing this”? Every cook understands that there is a balance of good, bad, and ugly with most careers, but at times it does seem like the cook’s job leans a lot more towards the bad and ugly. So,…

A LINE COOK’S LIFE DIRECTION

“There’s nothing worse than a feeling of being lost.” -Chef Daniel Boulud These are such important words from a chef and restaurateur whom many consider one of the worlds finest at his craft. They gave me a moment of pause as I reflected on my life in the kitchen, realizing like many others, that it…