Most chefs have been there – that point of exasperation when something isn’t going as planned, when a staff member didn’t follow through, when that order came back for a re-fire, or when a vendor sent disappointing products to your back door. You tense up, blood flows to your head, you grit your teeth, and…
Tag: restaurants
COOKING MAY BE THE MOST IMPORTANT LIFE SKILL
As members of an advanced society we stress over many things – to most the skills necessary to survive, thrive, and contribute to society rank above all else – some might even say that learning how to make a difference is at the top of the list. We invest heavily in formal education and acknowledge…
BECOMING A MASTER OF YOUR CRAFT
I just finished watching a YouTube video clip of Jeff Beck and Stanley Clarke performing their incredible music at a jazz festival. I watched the clip four times in a row until I knew that I had to get back to work. These musicians are masters of their craft. There was something truly magical about…
THE CHEF – DECISIONS EVERY 30 SECONDS
Ah…the good old days when it was just about cooking. Remember those days when your stress, considerable as it may have been, was focused on your mise en place, keeping orders straight on your station, making sure that your knives were sharp and your station clean and organized, being sharp and alert, and taking those…
SERIOUS COOKING / COOKING SERIOUSLY
There are cooks and there are cooks – such a profound statement. My experience has shown me that there is a place for numerous levels of skill and commitment in our profession. People do need to eat, and in this regard all restaurant cooks provide a valuable and important service. On the other hand, there…
KITCHENS – WHEN THINGS START TO UNRAVEL
I imagine that every night that the cast of a Broadway play watches the curtains open, there is a feeling that the performance will either be great or terrible. When the most organized and well-seasoned band hits the stage for a sold out concert – there is an uneasiness that has each musician in its…
NEVER UNDERESTIMATE THE IMPORTANCE OF THE PREP COOK
Chefs are acutely aware of the importance of their line crew and care is typically taken to hire those who have a complementary chemistry and skill set – team is critical to success. But, how much similar effort is placed on defining the role, and investing the time to hire right, and support the efforts…
RESTAURANTS ARE A MICROCOSM OF ISSUES FACING THE COUNTRY TODAY
This article is inspired by a story related to the youngest freshman U.S. representative Alexandria Ocasio – Cortez. Putting aside your individual political bent – she comes to the House of Representatives from a history of positions working in the restaurant business – so she automatically has street cred in my book. From her vantage…
THE COOK NEXT TO ME
I thought I would chime in with all of the recent talk about immigrant workers in the U.S. One of the most significant reasons why I have always loved working in the restaurant business is the diversity of people with whom I have had the opportunity to stand next to at the range. The is…
THE CONNECTIONS BETWEEN COOKING AND MUSIC ARE UNDENIABLE
The two things in life that we have an instant connection with are food and music. In both cases we learn, through our associations and connection to knowledge, that we are more inclined toward certain foods and certain styles of music, but that initial desire to enjoy eating and listening is apparent from the moment…
