Culinary Cues

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CHOOSE TO BE GREAT

Culinary Cues

When you walk into your kitchen today, what do you see? When you watch finished plates slide down the pass ready for service, what do you see? When you walk through the dining room and observe service and interactions between staff and guests, what do you see? When you look in a mirror and assess your own performance, what do you see? Is the pursuit of excellence evident?

Coaching 290
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KITCHEN GROUPISM VS. TEAM

Culinary Cues

We all remember them from high school days – those cliques of conformity based on a desire to “fit in” – right? The cool people with whom you would do or say anything just to be accepted. Be mean, hurtful, condescending, inappropriate, harsh, insubordinate, tasteless, or gross just to be a member of something even when you knew it was wrong. It’s called groupism: “the tendency to conform to the cultural pattern of a group at the expense of individualism.” – Webster’s Dictionary Of course, you re

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CHEFS – REMEMBER, REFLECT, RELISH, AND SHARE

Culinary Cues

There was a time, maybe not too long ago, when you knew very little about food and cooking. There was an initial moment, maybe as a young guest in a restaurant, or possibly as a “first job” dishwasher, when the light bulb switched from off to on. It was a new taste, something exceptional, a surprise, or it may have been a moment when the busy breakfast cook pulled you from the dish machine to help set-up plates on the line – whatever it was – you woke up.

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SWING FOR THE FENCES BUT RESPECT THE FUNDAMENTALS

Culinary Cues

Look around you and try to dissect those businesses and individuals who are successful at what they do. Chances are, these are the players who refuse to lock themselves into the groove of always playing it safe. Playing conservative may win an occasional baseball or football game, but it rarely inspires the players, coaches, or spectators. Everyone enjoys winning, but that exhilarating feeling that comes from pushing the envelope is even more thrilling.

Coaching 342
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WHY NOT BE EXCEPTIONAL

Culinary Cues

It’s a choice that we all have. A daily fork in the road to choose being great or mediocre, being average or noteworthy, world-class, or just getting by. Which will you choose? Yes, choose is the defining word. We all have the ability to be at the top of our game or to sit on the bench. The first step is always to choose the high road and then commit to being exceptional.

Sports 307
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RESTAURANT EYES

Culinary Cues

So, here’s the thing – knowing how to operate a restaurant is not difficult – executing the steps is a whole other story. The work is relentless, the unpredictability is insanity, the never-ending attention to detail is mind-numbing, and timing is borderline impossible. Yet, millions of people jump in the deep end every day. The list of “what to do and how to do it” may be long, but it’s basically common sense.

Uniforms 352
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THE PLATE AND THE PASS

Culinary Cues

I am the canvas on which the cook paints, the frame that draws the viewers eye to the image drawn. I am the plate – too often disregarded except by those who understand the importance of the canvas and the frame. The right plate makes all the difference in how the menu item is perceived and the first impressions of a meal. Should the plate be a work of art unto its own or should it simply be a blank page serving as the accomplice to the painter’s work?