restaurants
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COOKS, CHEFS AND THE IMPORTANCE OF TRUST
“We need people in our lives with whom we can be as open as possible. To have real conversations with people may seem like such a simple, obvious suggestion, but it involves courage and risk.” Thomas Moore When a cook… Continue reading
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WORKING IN KITCHENS – THE WAY IT WAS, THE WAY IT IS
Nostalgia is an interesting phenomenon. When we reflect back, the tendency is to somehow ignore the ugly and focus on the good. Basic Training in the military, ah…what a great time that was. Tradition, physical conditioning, new friends, common goals,… Continue reading
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BUILDING A COOKS PALATE
Setting aside the role that a restaurants ambience plays in the dining experience, minimizing the significance of plate presentation, and even disregarding the value of exceptional service, the core reason that guests flock to a great restaurant is the flavor… Continue reading
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WHY DO WE COOK – CHEFS WITH INTEGRITY
I know that there are some who cook just for the paycheck. There are plenty of opportunities for cooks without that life-commitment to the craft, and in many cases they are pretty good at what they do. There are, however,… Continue reading
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MEMORIES OF A LINE COOK – YOU HAD ME AT EGGS OVER EASY
The older you get, the more time you invest in thinking back. Recently, I have been thinking about those first moments working in a kitchen when I was 15. Yes, I was washing dishes, and yes it was originally just… Continue reading
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LINE COOK QUESTIONS WITHOUT ANSWERS
There are numerous questions that every line cook would like to ask, but since they know that answers will never be forthcoming, they simply wind up stored on that subconscious shelf. Many of these questions can be categorized as “ironic”… Continue reading
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THERE ARE REALLY ONLY THREE TYPES OF RESTAURANTS
Certainly there are numerous permeations of restaurants from food trucks to quick service brick and mortar operations, family style to fine dining, thematic operations to various ethnic concepts, and business and industry cafeterias to catering operations, but in reality all… Continue reading
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CRACKING THE CODE OF THE COOK
So what makes a cook tick? What environmental factors, personal history, social interactions (or lack there of), or critical life experiences need to be in place for a person to rise up one day as a cook? Are certain individuals… 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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CAN A RESTAURANT BE EXTRAORDINARY AND AFFORDABLE?
I really do love the restaurant business. As a cook and chef I thoroughly relished walking into the kitchen early in the morning to the smell of fresh coffee, bacon being pulled from the oven, fresh pastries still hot from… Continue reading
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SHOULD RESTAURANTS OFFER COOKS MERIT PAY?
Compensation is not the only motivator, but it is pretty close to the top of the motivational food chain. Turnover of employees in restaurants of all types is much higher than the norm. Although there are many reasons for turnover,… Continue reading
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STOCK IS THE LIFEBLOOD OF A KITCHEN
There is something about a simmering stock that sets the tone for a professional kitchen. It is more than the basis for so many products and preparations; stock is the symbol of your commitment on so many levels and the… Continue reading
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CHEFS KNOW – IT SUCKS TO BE IN CHARGE
To a serious cook, the prize is to reach the pinnacle of his or her career – reaching for the position of chef in a property. Becoming the person with the embroidered jacket, the office with a nameplate, the business… Continue reading
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THE FORMULA FOR A GREAT LINE COOK
The visionary for a great restaurant may very well be the chef, but the body and soul of that operation is the cadre of line cooks who make it all happen. What distinguishes an average line cook from a great… Continue reading
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AS A COOK, WOULD YOU BE WILLING TO SIGN YOUR WORK?
This may seem like a strange question, but, having worked in, managed, and patronized many restaurants, I sometimes wonder if signing our work would make a difference. Signing what you do sends a very powerful message, “I made this, it… Continue reading
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CHRISTMAS FOR RESTAURANT STAFF
This was Jake’s 20th year in restaurants, and the 20th straight Christmas that he would be working. As the restaurant’s Executive Chef he knew how hard today would be for everyone in the kitchen and the dining room, but the… Continue reading
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WHY SPECIAL ORDERS DO UPSET US
This is another one of those topics that is the bane of the cook’s existence, the boiling point for chefs, and a source of dismay for owners and servers. Personally, I have always stressed that the kitchen should be able… Continue reading
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RESTAURANT FIRST IMPRESSIONS ARE CRITICAL
Running a restaurant is hard, but it is not difficult. This may seem to be a contradiction, but I can assure you, it is not. Many restaurateurs will struggle with trying to develop that perfect formula for success while it… Continue reading
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PROFILE OF A LINE COOK
Is it part of a person’s DNA? Is it a result of the environment where a person grows up? Is it due to unique social interactions or inspiration from role models? What is it that sets the stage for a… Continue reading
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I COOK, THEREFORE I AM.
Everyone, at some point in time during his or her life, is in search of purpose. “What is it that I was meant to do? What contribution can I make with the natural tools I was given? What will make… Continue reading
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ATTENTION COOKS: APPRECIATE FARM TO GLASS
Allow me to paraphrase from a really great documentary I just viewed: “Whenever you open a bottle of wine you are introduced to a year of weather, generations of history, and thousands of years of biology and geology.” With all… Continue reading
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A CULINARY EPIPHANY
Most professional cooks will tell you that part of their reason for doing what they do stems from an “a ha” moment; a particular dish, ingredient, or drink that set their mind abuzz with enthusiasm, wonder, and undeniable electricity. If… Continue reading
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COOKS – IN SERVICE OF THE POTATO
It is very easy to take for granted the raw materials that we (cooks) work with on a daily basis. We are so removed from the source, that many of the incredible items we use in kitchens have become simple… Continue reading
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HOW A LINE COOK CREATES A NEW DISH
It is certainly true that the heart of a new menu in a restaurant rests in the hands of the chef. He or she has the ultimate responsibility for designing and creating the menu items that reflect the image of… Continue reading
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WHY LET RESTAURANT CRITICS DEFINE US?
There was a point in time when people relinquished their decision making to outside services and individuals. Deciding on a movie, automobile, record, school, bank or restaurant suddenly became someone else’s responsibility. Siskel and Ebert told us what movies to… Continue reading
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WHAT IS A GOOD LINE COOK WORTH?
The ongoing success of a restaurant depends on two factors: great food and great service. It really is that simple. Of course, the chef, manager, and owner play an important role in selecting the right location and concept, building the… Continue reading
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HELP TO SUPPORT THE RELEASE OF “THE EVENT THAT CHANGED EVERYTHING”.
My second book, a work of fiction, entitled: The Event That Changed Everything” is currently with the publisher. After edits I anticipate a release some time later this fall (2014). There are advantages and disadvantages to self-publishing, even with an… Continue reading
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ARE SERVERS AND COOKS LIKE OIL AND VINEGAR?
There are many examples of love/hate relationships or classic feuds that are difficult to rationalize: the Hatfield’s and the McCoy’s, Alexander Hamilton and Raymond Burr; Neil Young and Lynard Skynard, the Beatles and Yoko Ono, Democrats and Republicans, and, of… Continue reading
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