en press 
Culinary Cues
SEPTEMBER 14, 2023
DISSHOVELED APPEARANCE: When a once professional looking (well groomed, uniform clean and pressed, shoes clean, station in impeccable order) cook begins to look like he or she simply doesn’t care any longer, then it’s time to pay attention. When previously organized cooks begin to show a lack of caring then it’s time to step in.
Culinary Cues
OCTOBER 20, 2021
This will teach him or her the importance of organization, how to become a more efficient cook someday, how important clean equipment is to the chef, and the pot washer’s role in mise en place. [] LET ME SHOW YOU HOW TO MOP A FLOOR: This is a skill to be learned.
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Culinary Cues
JULY 6, 2020
A cooks tools, the space that he or she has identified as their work parameters, the ingredient mise en place and station set-up are all sacred to the cook and to his or her ability to work efficiently and effectively. When the cook looks sharp (clean, pressed uniform, neat grooming, clean shoes, etc.)
Culinary Cues
FEBRUARY 25, 2021
What do you need, what can I do, and where can I be to best support you” goes a long way toward achieving those goals. [] KEEP IT ORGANIZED: Mise en place goes way beyond your personal work area.
Cheetah
JANUARY 20, 2022
One of the most pressing issues currently influencing all aspects of food-service is the labor shortage. Whatever washing, peeling and chopping is needed can be done efficiently en-masse, saving valuable billable hours. . Smaller Menus Relieve Labor Shortage Stressors. Efficient Inventory Management with Bite Size Menus.
Culinary Cues
OCTOBER 16, 2019
Hey, when you show up to work – shave (gentlemen), comb your hair, take a shower, use deodorant, trim your nails, polish your shoes, make sure your uniform is clean and pressed, and show the world that you care. BE CLEAN, WORK CLEAN: This is the first rule of thumb. It’s not that much to ask.
KaTom
APRIL 28, 2020
Episode five, “Localism – Fresh is Best,” is the longest and most varied episode, as the hosts and Chef Mary Kastman cover the dilution of farm-to-table terminology, her experiences working with other female chefs, balancing a hectic career with life outside the kitchen, buying from local farmers, and the importance of mise en place.
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