en terms-of-service 
Culinary Cues
AUGUST 18, 2022
There is a statement that I remember from my early days in kitchens that sums it up: “If your mise en place is right you can handle any amount of business.” Each of those factors: knowledge, skill, experience, confidence, and preparation are part of a cook’s mise en place. It was amazing!
Culinary Cues
NOVEMBER 17, 2020
It is our comfort zone – a place and an organizational structure that makes sense and attempts to keep a lid on a long list of independent work before and during service. It is our comfort zone – a place and an organizational structure that makes sense and attempts to keep a lid on a long list of independent work before and during service.
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Culinary Cues
MAY 28, 2022
The most important room in a home is the kitchen. This is the hub of activity, the space that portrays unity, defines tradition, nourishes the body and mind, and sets the tone for communication. This is where we celebrate and reflect – the place where a cook offers the most important expression of love through the creative preparation of food.
Culinary Cues
DECEMBER 3, 2022
A light day in terms of events, but the restaurant is capped on reservations. , I shout while frantically rubbing my calf trying to work out that Charlie horse pain. I can feel the knot in that muscle move slowly from the top of my ankle to the back of my knee. It has all become too commonplace and as such has little meaning.
7 Shifts
NOVEMBER 12, 2020
Customer service training. What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding? Employee onboarding is the process of welcoming a new employee to your team. It usually involves an orientation, paperwork collection, and training.
Culinary Cues
JULY 23, 2020
The problem is that strength without grace and dignity does not inspire, does not rally support, and will never result in long-term positive action. I am in the process of reading Chef Dominique Crenn’s autobiography: Rebel Chef. It was the way it was, and few ever questioned the methodology.
Apicbase
MARCH 28, 2024
Fast and friendly service. Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration.
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