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Culinary Cues
APRIL 13, 2020
It has already been stated that Covid-19 can live for a period of time on the surface of cardboard and there are numerous opportunities for asymptomatic individuals to come in contact with food before packaging (especially produce and animal protein). This only makes sense to help control future outbreaks. [] RECORD THE PROTOCOL.
Culinary Cues
JULY 14, 2023
Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.
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Culinary Cues
SEPTEMBER 30, 2021
Don’t allow it – there is no space for that crap in our places of work. [] THE SUPPLY CHAIN IS BROKEN AND WILL BE FOR A WHILE: This is the straw that broke the camel’s back. Well, the supply chain is bigger than all of us, very complex, and apparently – very fragile.
Culinary Cues
AUGUST 24, 2023
You were taught how to fold your socks, the right way to make a bed, how to polish your boots so they shine like a mirror, the proper way to wear your uniform, the exactness of a salute, marching in step, breaking down your weapon, cleaning it, and reassembling in the right order – everything has a place, and everything is in its place.
Culinary Cues
MARCH 21, 2022
When a kitchen exudes calm, even when the amount of food prep and the stress of the moment seem over-the-top, it is always a result of organization and attention to detail. When a chef talks about those minute details of placement, process, timing, and uniformity – keep in mind what the intended result will be.
Culinary Cues
DECEMBER 17, 2020
Unless they can change their business model and supply ingredients directly to consumers – then wholesalers are left with a greatly diminished amount of business volume. [] Clothing Stores and Uniform Companies: Those local clothing stores take a direct and indirect hit from a faltering restaurant industry. They need help now!
Culinary Cues
JANUARY 28, 2023
It is this commonality that drives us to do what we do, and it is this commonality that is in short supply nowadays. The commonality is our voice through food; a voice that is built through years of practice, history and tradition, environment and experiences, family and friends, and a cumulative portfolio of all these influences.
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