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You are the salt of the earth! I started Harvest America Cues Blog in 2013 at the encouragement of Chef Curtiss Hemm. The blog was meant to parallel the start-up of Harvest America Ventures Consulting. At the age of 63 (most of those years as a cook, chef, and culinary educator) I felt that I had enough experience, enough stories to tell, and a litany of success and failure to offer something of value to clients and readers.
Its the proverbial glass half full or half empty scenario. How you approach life is typically evident in everything you do from caring for your health, to relationships, to your work, and even your purpose. Do you seek sunshine or darkness? To you relish a smile or simply accept a frown? Do you have hope or are you filled with angst and a dim view of what lays ahead?
As in the case with many professions, there is a process, sometimes built around tradition and often, proven effective over time. This process is methodically built on results and, as such, is acknowledged by those professions as being effective. The process is used in professional sports, in the military, in law enforcement, public speaking, writing, painting, carpentry, and dozens of others.
For generations excellent meant complicated, intense, all-consuming, and sacrifice. Kitchens of great renown are staffed with dozens of talented young cooks, some even there as a stagiere working just to learn and build their resumes. Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world.
I just finished watching the latest beautiful episodes of Chefs Table Legends. As always, they are remarkably well-done featuring stories about Jamie Oliver, Jose Andres, Alice Waters, and Thomas Keller. Although the food photography and storyline about each chefs prowess behind the range are wonderful, it was the way that each has made a difference that justifies them as legends in life.
Some may view it as a threat to business viability while a few will see it as the driver that helps everyone improve. Some may view it as a reason why some fail while others see it as the reason a few succeed. Too often a few will proclaim that the pie is simply being cut into smaller pieces while visionaries view it as the way the pie gets larger. Competition has been referred to as the negative aspect of free enterprise while optimists applaud it as the opportunity that free enterprise offers.
Some misinterpret creativity as a process of breaking the rules, of distancing oneself from accepted standards, or of breaking away from what has been the norm. Nearly all creative process begins with and owes a great deal to the structure of the foundations in a field. The discipline of what is considered normal is the starting point for innovation.
Looking back on five decades of kitchen life, what provides the greatest memories, and a feeling of fulfillment are the people I met and those with whom I had the pleasure to work alongside. There is a kitchen culture that is most inspiring. I often reflect on the diversity of people and their backgrounds, the various reasons they tie on an apron, the team environment, and the transparent nature of the characters who cook and serve.
The benchmark song on what was arguably Rod Stewarts most artistic album proclaimed that Every Picture Tells a Story lamenting that there are memories attached to our experiences, mementos, or a work that we invest our time in. It is those memories that gives everything meaning and some level of importance in our lives and to others who surround us.
Oh, how our careers evolve. With a commitment to constantly learn, a willingness to step in different directions, and an open mind where we start may not have much similarity to where we end up. That makes life interesting and fun. I often reflect back on that first job at 15 years old as a dishwasher in a Buffalo, New York diner and shake my head when I contemplate the opportunities that came my way, the people I have met and with whom I have worked, the places I have been, all that I continue
Its a question on the minds of most chefs, restaurateurs, and culinary educators: What will the next generation of cooks and chefs look like? We (those who have invested decades in the business already) may complain about the current labor environment and question the level of commitment from a younger pool of candidates but I have rarely heard anyone attempt to define how it will all wash out.
I was thinking the other day about those individuals (chefs, restaurateurs, mentors, teachers, parents, friends) who have offered or lived advice that helped to mold the person I am. I may not always live up to their words of wisdom, but after all, I am still a work in progress. Each of us can look back and reflect on those who have and who continue to provide us with some guiding light.
I was scrolling through Instagram this morning and came across a post about a sourdough hotel in Sweden where people can leave their sourdough starters to be cared for while they are on vacation. My first reaction was to chuckle at something that seemed a bit nave. I mean how large is the audience for this service? But then I put aside my initial reaction and realized that what we sometimes discount can open the door for something that just might be the right product, at the right time, in the r
I know youre busy. Every day brings new challenges to face, unexpected curve balls that throw you off balance. But you might want to stop now and again and reflect on a time, not too long ago. Think back to March of 2020. Do you remember what it was like? In January of that year, we started to talk about a virus that was spreading from China, but in March it reared up its ugly head in the U.S.
So much to learn, so little time. Where do you begin, whats the best way to learn? What should you do, where should you turn? If you are serious about a kitchen career and have the focus to map out the best path, then listen up. Every cook, at least every serious cook, seems to want to work in one of those exceptional fine dining or cutting-edge experimental operations that are depicted in shows like Chefs Table or The Bear.
Inspiration comes in many forms. It may be from the actions of others, their successes, or even their failures; it may come from the visual arts, or music, science or medicine, or even from the beauty of nature. But few would deny the value of inspirational words from the experience of others. Here are some that have, in the past, been posted on my office door when I was a chef and later as an educator.
I find myself thinking lately of terms the common man, common woman, common child. I think of their (our) needs and desires, the simple ones that we all share. Some of us have the means, had the upbringing, enjoyed good fortune to be able to do what is in our hearts and our minds to do. The simple things of a piece of land to work, a roof over our heads that can move from house to home, food on our table, clothes on our back, a solid education, good health and a job that provides and gives us sa
There are many choices in life, one road vs. another, good vs. great, mediocre vs. acceptable, truth vs. lies we choose to move towards one or the other and live with those decisions. In business, those choices can lead to success or failure, prominence of subservience, profit or loss. At times the choices may seem insignificant but where customers are concerned nothing is insignificant.
Theres plenty of fear and loathing going on in the restaurant business. Every restaurant and restaurateur are struggling to figure it out how am I going to make this work? This is not the normal amount of angst that has been present for decades fickle customer tastes, rising cost of goods, changing demographics, or escalating rents; there are far deeper concerns that make everyone scratch their heads in wonder.
Lets put it all on the table. This, a phrase commonly used to represent being totally honest and transparent is to some a last resort, while to others a method of operation that inspires people to action. Quite often, this honesty stems from strong beliefs, being backed into a corner with little hope of alternatives, as well as total confidence in ones approach, skills and/or knowledge.
Immigration has been the hot topic in political circles for decades with polarized opinions about the breadth of the problem and both conservative and radical approaches debated. It seems to me, that the realities of this challenge are not given sufficient airtime. So, lets look at immigration through the eyes of the business of food from agriculture to food processing and on to the restaurants we all enjoy supporting.
This morning, I found myself deep in thought about a lifetime in the kitchen, the people with whom I have worked, and those who I simply had the pleasure to meet. I was wrestling with what we contribute during our careers and what it meant to be good, or even great, not just competent at what we do. A few moments before this lapse in time trying to think about the past fifty-five years of connections with food, I read notice of the passing of Chef Andre Soltner who operated the finest French res
This is a time of the year when many invest personal effort in speculating who will win the honors as NFL Most Valuable Player. Sure, there are always a few players who truly stand out and supporters are quick to point to a portfolio of statistics to lend credibility to their choice. Although egos might be polished for some and disappointment constantly expressed when your choice is overlooked, the reality is that no one person on a team can take full credit for the success of the whole, nor can
Adaption by: Paul Sorgule This article was written in recognition of the wonderful piece that was done by Paul Harvey paying homage to American farmers. This version is a tribute to chefs and cooks who care for the crops and livestock that the farmer nurtures and in turn build flavors and textures to allow cooking and eating to rise from a process to an art form.
Maybe I tend to quote Bourdain too much, but he comes from a real place. Unlike some who may speak of kitchen and restaurant life, he was there and learned about life while standing in front of a range cranked up to ten, interacting with a melting pot of unique individuals, existing with the cacophony of kitchen sounds and a sometimes-bizarre mix of aromas and flavors, all combining to create an environment for life and living.
We all have someone to thank that person who started this whole obsession with being in the kitchen, the one who lit the fire and pushed us forward when we may have seemed a bit directionless. Sure, there were many others along the way chefs, owners, fellow cooks, rotating mentors throughout our lives, but there will always be that first person who turned on the switch.
Taking the time to be grateful is so refreshing. We live in an information overload society where fear of missing something leaves us attached to our phones and televisions seeking the latest catastrophe, political misstep, impending sense of doom, or vision of the apocalypse. It can be overwhelming, pointing us down a very dark path. Taking the time to step away from all of that, looking up to the light and reflecting on how fortunate we are is cleansing and very, very important.
I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. “Before children speak, they sing, Before they write, they paint, As soon as they stand, they dance.
Sitting in a neighborhood restaurant after the recent election I was struck by the balancing act that food establishments have played for hundreds of years. In the end, the restaurant’s purpose is to provide a forum for coming together and the role of chefs, cooks, servers, bartenders, managers, and owners is to ensure that the experience embraces and does not offend, satisfies and never disappoints, respects all who enter and be what guests want them to be.
It was one of those rare moments at the end of service, nothing pressing on your desk, menus were done, inventories posted, schedules made, and another service in the hopper. This was a moment of peace and relative quiet. The last orders were in the pass and the line team was breaking down their mise en place and beginning to strip and clean their stations.
I have been thinking a lot about the word excellence, what it means, how it applies to each of us, and the impact that it has on everything. It is unfair and limiting to believe that excellence indirectly aligns with conformity. In other words, to be excellent is to conform to someone else’s established standards and not your own. In fact, conformity is the first step in developing a person’s own unique standards of excellence.
It is an important question that some of us wrestle with while others may simply shrug their shoulders. We are in the business of service and in service to the business. To your employer, the financial success of the business is paramount – understandably so. But, to chefs, as much as this objective will always reign supreme, there are also those personal stakes in the ground that surround food and people that are central to who they are.
Seize the day! Ah…” when opportunity knocks, you can’t win the lottery if you don’t buy a ticket, in basketball or hockey you’ll miss every shot you don’t take, if you aren’t going all the way, why go at all,” …there are plenty of quotes that point to the same reality. When you have a chance to move forward, to accomplish something worthwhile, to be part of something great – take it!
Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. The article struck a nerve with its focus on A Cook’s Kitchen Laws. Since then, more than 100,000 people have read and shared that article. Today, I was thinking back on that piece and realized that these rules were relevant for all, but focused on what every cook should know and adhere to.
Recent data published by USA Today suggests that the average upper middle-class couple spends around $200 per week on groceries. That’s 21 meals for two people over seven days. From my experience, it is difficult to experience a dinner for two in a moderate full-service, independent restaurant for less than $120 without gratuity. Do the math. If you are part of a working couple, managing a budget, paying for a mortgage, supporting two cars, and probably still paying off your student loans, then
Do you know what it’s like to see a car barreling down on you with reckless abandon? Maybe the driver is distracted with a cell phone, engaged in a discussion with a passenger, or simply spacing out – but regardless of the reason, you see the impact before it happens, and you are unable to move out of the way. The anxiety, pure fear, sense of helplessness, and wonder about what comes next is crushing you.
It’s the fourth quarter, your team has played a great game so far, there’s 13 seconds left on the clock and you’re ahead by three. The game is in your hands, so everyone lets their guard down a bit at kick off. The ball sails high and end-over-end as it lands in the hands of your opponent at their 20-yard line. A defender misses a tackle at the 25-yard line, and then another lets the anxious runner slip through his hands at the 32.
So, you’re the chef or a cook at a hot spot tourism destination restaurant. You know, the type of place that is crazy busy for five -six months a year, people line up out the door, vendors try to find a place to unload with all the traffic clogging streets and parking lots, there’s never enough help and almost none who have worked for you before this season.
Ahh…the mission statement. Every marketer insists that a company have a clear mission statement that is designed to give direction to a company and clearly articulate to the customer and employee, what the company stands for. Like so many strategic plans – this sounds good, but too often once developed, the statement only succeeds in collecting dust on a shelf.
This is a plea to those who work tirelessly in restaurant kitchens, the chefs who are paid to lead those operations, and the owners who depend on raving fans and some semblance of profitability. Please, please, look at what you are doing and dig deeper in quest of a reason to do what you do. Ugh, frustration is setting in. Let me ask you a question – a very important question – aside from those who can afford to dine at one of Daniel Boulud’s incredible restaurants, or Thomas Keller’s French Lau
I have been thinking about the meaning of competition since the Olympics came to a close. Depending on the context, competition can be friendly and engaging, or brutal and combative. It can be something that inspires and pulls people together or a mindset that polarizes and drives people in a destructive direction. Competition can be joyful and uplifting or it can spiral out of control, tearing away at reason and good faith.
It often starts in the home – that interest in food and cooking. It may have been a mother, grandmother, or aunt, maybe a father or grandfather; it could have been a particular event or maybe a specific signature dish that represented family, but in any case, a cook’s interest in the craft probably began in the home. Somewhere, tucked away on a bookshelf you would also likely find a couple time-worn cookbooks with hand scribbled reminders of family traditional recipes and notes in the margins of
It is fire that defines what cooking is all about; fire that draws young cooks to the kitchen; fire that inspires chefs to create; fire that fuels the adrenaline in kitchens, and fire that is there for every cook to try and control. The problem with fire is that it is challenging to control. Try as cooks may, fire is always threatening to gain the upper hand.
I try not to focus on the negative – there is so much in life that is positive and that is where we should concentrate our efforts. Even Frank Zappa, the brilliant, oftentimes extravagant and a bit unhinged musician, said that we should turn off the news, push aside the “woe is me” and finger pointing, and just try to relish all the fantastic things that surround us.
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