Harvest America CUES BLOG

restaurants

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • LESS IS MORE ON RESTAURANT MENUS

    Quantity on restaurant menus does not trump quality. The focus of the great restaurants is always doing something extremely well and making sure that everyone knows how great you are. Trying to please every possible palate is never a good… Continue reading

  • 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

  • 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

  • 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

  • WHY CHEFS LIVE FOR THE FALL SEASON

    Kitchens are always hot and humid – it goes with the turf. Summer, however, can be unbearable. During service, ovens are cranked up to 500 plus degrees, the center rings on flat tops are glowing red, and flames from the… Continue reading

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • IS A LACK OF FOOD TRADITION AND DISCIPLINE KILLING US?

    In recent years America has wrestled with the challenges of providing opportunities for every citizen to have affordable health care. This is an issue that divides the country as we are challenged by “who pays for it?” What few seem… Continue reading

  • ALL HAIL COOK’S APPRENTICESHIP

    John was 16 and a junior in high school. He came from a family of modest means; dad was a carpenter, a pretty good one too; mom had her hands full taking care of John’s three sisters, his younger brother… Continue reading

  • HAVE IT YOUR WAY – HAS THIS GONE TOO FAR?

    I have wrestled with how to approach this topic for some time. It began with a request from a blog follower who was looking for an article on Gluten Intolerance and how restaurants respond. So after a fair amount of… Continue reading

  • CELEBRATE CHEFS TODAY AND EVERY DAY

    Today, August 16, is National Chef Appreciation Day, a perfect time to reflect on the importance of cooks and chefs to everyone. If you are a chef or cook, then hug your coworkers today, if you are not, then find… Continue reading

  • WHERE ARE ALL THE WOMEN CHEFS?

    While I was a part of culinary education at two prominent U.S. colleges, I was proud of how many women were entering and graduating from culinary schools. By the late 1990’s, nearly a third of all enrolled students were women… Continue reading

  • COOKING IS THE ULTIMATE SENSUAL EXPERIENCE

    It’s 7 a.m. as the chef walks into the kitchen. He grabs a cup of freshly brewed coffee even before opening the door to the office. Nodding to the breakfast cook who has been there since 5, the chef enters… Continue reading

  • THE REAL KEY TO RESTAURANT SUCCESS IS THE RELATIONSHIP BETWEEN MANAGEMENT AND STAFF

    Everyone seems to be free with advice on how to find and push the magic button creating a successful restaurant. There are certainly standard answers (ho hum) like location, product, atmosphere and service. These are certainly critical pieces of the… Continue reading

  • LIFE IN A BOTTLE – DON THE BANQUET CHEF

    It is a story, too often in the making. A person, too young dies from self-abuse. It happens frequently in kitchens, the question is why? Now Don, the banquet chef at a hotel where I worked in the early 70’s,… Continue reading

  • CHEF ESCOFFIER STILL INSPIRES AFTER 160 YEARS

    This framed picture has been hanging on the wall of my office through much of my career. It is a beacon of inspiration that requires me to self-assess and always ask, “Is what I’m doing right now, good enough for… Continue reading

  • COFFEE, THE REAL MAGICAL BEAN

      “I don’t know where my ideas come from. I will admit, however, that one key ingredient is caffeine. I get a couple cups of coffee into me and weird things just start to happen.” ― Gary Larson Isn’t that the… Continue reading