Harvest America CUES BLOG

restaurants

  • WORKING IN A PROFESSIONAL KITCHEN IS BASIC TRAINING FOR LIFE

    I vividly remember flying out of Buffalo, New York in 1971 for Army Basic Training at Fort Jackson. It was, ironically, my first time on a plane and considering that this was at the peak of the Vietnam War, I… Continue reading

  • A CHEF’S LIFE – IN THE BLINK OF AN EYE

    In the Blink of an Eye “Looking forward has no limits Looking back reels you in Thinking about what could be Gives pause to what might have been Vision is energy for an active mind while Reflection is food for… Continue reading

  • COOKS CHOOSING THEIR PATH

    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… Continue reading

  • 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,… Continue reading

  • 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… Continue reading

  • 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,… Continue reading

  • 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… Continue reading

  • 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… Continue reading

  • 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… Continue reading

  • 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… Continue reading

  • 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… Continue reading

  • 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… Continue reading

  • WALK A MILE IN A RESTAURANT WORKER’S SHOES – PART TWO

    North vs. South, Hatfield’s vs. McCoy’s, Yankee’s vs. Red Sox’s, and Patriot’s vs. every other NFL team – these are all classic rivalry’s, but nothing compares to the inherent friction that exists in restaurants between the front and back of… Continue reading

  • CHEF OWNERSHIP – SCENARIO #2

    This is the second of three chef/ownership scenarios drawn from the initial article on that “OWNERSHIP THING”. Sabrina’s Scones and Crust: Sabrina has worked in various pastry shops throughout the Pacific Northwest and has built a strong reputation for her… Continue reading

  • INVENTION, RE-INVENTION, A FRESH LOOK

    There are few examples of businesses that can continue to thrive without change. Not too long ago, the need for change was gradual – giving owners/operators a chance to assess, research, test through trial and error, and slowly take baby… Continue reading

  • CHEF OWNERSHIP – SCENARIO #1

    This is the first of three chef/ownership scenarios drawn from last weeks initial article on that “OWNERSHIP THING”. Jeremy’s Southern Cuisine: Jeremy has paid his dues. He started as a dishwasher, worked his way through prep, breakfast cook, line cook… Continue reading

  • LINE COOKS WHO TAKE THE LEAP

    At some point, fairly early on, restaurant cooks make a decision to either view what they do as a transitional job while they look for something that they really want to do, or decide that cooking is their life calling… Continue reading

  • COOKS AND CHEFS – BELIEFS AND INITIATIVES THAT SHOULD UNITE US

    Lately, I have read quite a few posts from angry cooks and chefs as they lament the job requirements, poor wages, lack of life balance, questionable work ethic of young cooks, and demands placed on them by inconsiderate bosses. Like… Continue reading

  • HEY CHEFS AND RESTAURATEURS – WE HAVE NO ONE TO BLAME BUT OURSELVES

    Maybe it’s just because I am in the twilight of a career that I am very thankful for, but aware of my own connection to the problems that restaurants face. Maybe it is because now, as a consultant, I see… Continue reading

  • THE IMPORTANCE OF GRASSROOTS COOKING IN RESTAURANTS

    Some refer to cooking as art, while others are committed to the process as science – I tend to view it as a cultural portal. Art plays a role because food can be beautiful and even reflective of what a… Continue reading

  • COOKING FOR THE RUSH

    I remember when I first encountered the jazz influenced improvisational music of Eric Clapton as a member of Cream. Many of my age were in awe of the speed and almost frenzy nature of this adrenaline infused music that started… Continue reading

  • A COOK’S BALANCE – HARD WORK, PASSION, LIVE

    I was listening to some older music the other day and reconnected with a then super group – Blind Faith. When you put Eric Clapton, Ginger Baker, and Steve Winwood together – great music is bound to happen. One song… Continue reading

  • INNOVATE AND CHANGE OR GET OUT OF THE WAY

    Take a deep breath, sit down, grab a couple Ibuprofen, tighten your belt and pay attention. EVERYTHING IS CHANGING AND THERE IS NO TURNING BACK. If you think that you can simply continue to do business the way you have,… Continue reading

  • THE INFLUENCE OF WOMEN CHEFS

      On this International Women’s Day I am enthusiastic about supporting this years theme of “Balance for Better”. Specifically, I want to point to the numerous accomplishments of women chefs who are making a difference in the restaurant business. It… Continue reading

  • ANGER AND THE SELF-DESTRUCTIVE CHEF

    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… Continue reading

  • 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… Continue reading

  • 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… Continue reading

  • 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… Continue reading

  • 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… Continue reading

  • 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… Continue reading