There is little question that most young cooks who are serious about their craft have a desire to work for the higher end, independent properties with chefs who are committed to building a name for themselves and the restaurant where they work. This is where a young cook can hone the craft of cooking, gain…
Tag: restaurants
A RETURN TO KITCHEN WORK ETHIC
Say what you will about the craziness of kitchen life, the relentless hours that drive people away from the business, the somewhat unorthodox behavior of some who wear the white jacket and tie on an apron; the stress, heat, humidity, cuts and burns, swollen feet and back cramps; and the anxiety that comes from not…
PRIDE – COOKS SIGN THEIR WORK
Pride is both an essential part of self-motivation and an obstacle for those who distance themselves from input and the occasional need to admit mistakes and seek the opportunity to improve. Pride is that driving force that allows cooks to present a plate of food with their unique signature and proclaim: “I made this.” When…
COOKS AND CHEFS- BUILDING YOUR CAREER TAKES EFFORT
The best things in life are never easy, and with your career, if you truly want to reach for that rewarding chef position or chef/owner opportunity then it is essential that you set your goals, chart a course of action, stay true to the end game, and know that it will take time and considerable…
CHEFS- ELEVEN STEPS TO GREATNESS
There are chefs and there are chefs. Some hold the title while others have earned the title. So what is the difference? I have always been blessed to count a significant number of true chefs as friends. These are people who everyday exemplify what it means to be great at what they do. Now, by…
CHEFS ARE ALL IN AND ALL OUT
Working very hard is not unique to foodservice – there are many careers that require extra-human effort, but very few that absolutely require individuals to be “all in”. By “all in” I am referring to total commitment, building your life around the demands of the job, and most significantly to do so while being oblivious…
FINE FOOD WITHOUT FINE DINING AND WITHOUT OBSCENE PRICING
Sometimes I wonder if we (those of us in the restaurant business) are pricing ourselves out of business. Sometimes I wonder if many chefs and restaurateurs live under the illusion that great food experiences are reserved only for those who can afford it. Sometimes I wonder if too many of us are wrapped up in…
THE KITCHEN COMMANDMENTS
The minute we accept a position in a professional kitchen, we accept the functional rules of operation, the guiding principles that allow every cook, and every chef to be a productive, and trusted member of a team. These rules may not be in writing and posted on a wall (although they should be), but they…
I’VE LOOKED AT PRIDE FROM BOTH SIDES NOW
Pride is an alluring enigma, an intoxicating challenge to our peace of mind, and a dangerous mistress that can pull us away from good old common sense. At the same time, pride is the fuel of success, the underlying standard of performance that signals the effort required for any task. Is pride a good thing…
CHEFS – IT’S NEVER GOING TO BE THE SAME AS IT WAS
I was depressed watching the news about the new political climate where the fringe on both sides is slowly chipping away at tradition and accepted norms when it finally dawned on me – this applies to everything – this applies to kitchens and the profession that I have been part of for the past fifty…
