Culinary Cues

FEBRUARY 2, 2024

I see it through the eyes of the operator, the chef, the cook, server, and customer – it is a virus that continues to spread and grow exponentially. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

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Training Uniforms Leadership Customer Service 351

Culinary Cues

APRIL 1, 2024

Chefs are often nostalgic. It is also those times that built our character, our confidence, and our reputation as a chef who is well seasoned. As an evening sous chef for the operation, I expected to be insanely busy trying to juggle all these different events. In line with my usual response, I said: “Yes, Chef – what’s up?”

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Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

DECEMBER 30, 2022

Here are eleven to consider: COMMIT TO LEARNING: Read articles, food history books, professional cookbooks, stories of chefs with their words of wisdom (see list at end of this article), volunteer to work with accomplished chefs after hours, ask for additional responsibilities that provide a chance to learn something new.

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Workshop Article Uniforms Take-out 361

Culinary Cues

FEBRUARY 20, 2024

Chefs know how to play it safe; cooks understand what it means to stick to the basics, and many customers do like to embrace predictability. The most creative, thrilling, energy packed, inspired chefs can shake things up BECAUSE they eat, drink, and sleep the fundamentals, the SAFE part of cooking. Is there anything wrong with this?

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Coaching Small Business Café Entertainment 350

Culinary Cues

DECEMBER 5, 2023

So, here you are – a young first year cook or maybe a freshman culinary student; a seasoned line or banquet cook, or maybe even a newly appointed sous chef in a property. Each part of your progression in the steep ladder to a chef position is important and each new step builds on the last. You want more! Wax on, wax off.

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Culinary Cues

SEPTEMBER 21, 2023

He brought his assignment to the chef before suiting up for work. Chef, I completed your assignment and met with the three chefs.” “So, Chefs Daniel, Pierre, and Deborah all began, like me, in high school as dishwashers. Before they knew it, they had moved from dishes to prep work and in some cases helping on the line.

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Back of House Hotels Uniforms Certification 265

Culinary Cues

JUNE 16, 2023

Washing dishes was just a start. Before long this was his steady diet: get ahead on dishes, tie on an apron, and jump on the line during rush hour. Before long this was his steady diet: get ahead on dishes, tie on an apron, and jump on the line during rush hour. Shawn wanted to become a chef! Work in the diner was great.

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Kitchen Safety Back of House Hotels Food Safety 327

Culinary Cues

JANUARY 8, 2023

Blanching and shocking vegetables, clarifying butter, mincing fresh herbs and shallots, pealing, and deveining shrimp, pounding out chicken breasts for various saute dishes, portioning and oiling tenderloin filets, boning fresh fish, folding side towels, and stacking pans, double-checking prep lists, and tasting, tasting, tasting.

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Culinary Cues

JANUARY 15, 2024

As the chef of a busy restaurant, I know emotions in the kitchen will be high and the focus on food will be challenged by the anxiety felt by cooks hoping their team will make it to the next round. Jake turns and responds: “Yo, chef, I’m all set, in position, and on the line of scrimmage.” What’s up chef! I respond in kind. “No

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Front of House Food Order Back of House Café 248

Culinary Cues

FEBRUARY 17, 2023

For the cook or chef – what if every plate leaving the kitchen carried a business card with your name and contact information? What if you, with your name stitched on the face of your uniform had to deliver that plate of food to the guest and introduce yourself in the process: “May name is Jack Jones, and I prepared this dish”?

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Uniforms Article Café Training 365

Culinary Cues

AUGUST 22, 2022

Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef.

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Culinary Cues

APRIL 10, 2023

If I were the outlier who simply was fortunate (or plain lucky) then I would be remiss in writing this article. However, I know hundreds of cooks and chefs who would agree with me when I proclaim that this is a wonderful business with limitless opportunities.

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Employee Relations Restaurant Law Waste Article 472

Culinary Cues

DECEMBER 3, 2022

The sous chef, Carl, smiles when I walk to my office: “Mornin chef -another dreary day in the neighborhood.” Here you go chef, coffees on the way.” I pull on my chef coat and say: “Thanks Emmett”. Morning, chef.”. He finished signing the invoice and said: “Everything’s good today chef, except for the raspberries.

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Back of House Hotels Front of House Book 337

Culinary Cues

NOVEMBER 25, 2023

It’s not easy being a chef. Third, your soups, broths, and sauces will be so much better with a well-made stock as the base. [] USE RECIPES AS A GUIDE Every chef MUST have detailed recipes prepared for everything used in the kitchen. The pressure of time is always there for cooks and chefs. Don’t do it!

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Seasonal Menu Food Supply Training Presentation 353

Culinary Cues

JULY 2, 2023

To many chefs – “simple” is a goal, easy is not; complex is un-necessary, and difficult is real only when a chef resists the connection to the ingredients and the result. When a chef allows Mother Nature to lead the way and present ingredients as they were meant to be, then simple can become a means to an end.

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Back of House Seasonal Menu Café Sourcing 353

Culinary Cues

OCTOBER 24, 2022

It is a menu change that tests a chef’s ability to understand the seasonality of harvest, the connection that menu items have with the concept of the restaurant, executive cost-effective items, push the kitchen crew to enhance their skills, and excite the customer. Are you up to it? Winter is, by far my favorite season to plan menus.

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Seasonal Menu Front of House Presentation Menu 308

Culinary Cues

MARCH 22, 2023

No longer involved in the company she sold, Chef Silverton, is owner and operator of Mozza Restaurant where exceptional Northern Italian dishes are highlighted on the menu. The best cup of coffee, best omelet, best burger, best barbeque, or most outstanding steak is the carrot dangling in front of every chef or cook.

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Coaching Fine Dining Café Training 368

Culinary Cues

MAY 1, 2023

I could not think of a career more rewarding than being a cook and a chef. There are times when a nod, closed eyes, and smile signified just how delicious a nightly special was – a dish prepared by a cook, from his or her heart. There are many reasons why I am so grateful for the decades I spent in front of a range.

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Front of House Back of House Food Order Seasonal Menu 427

Culinary Cues

JULY 14, 2023

As a cook – be the person that everyone marvels at when you cut vegetables; be the person that other cooks turn to when they need their knives sharpened to razor perfection; make sure the chef always turns to you for a groundbreaking special or asks your advice on a plate design. Start today – one step at a time to greatness.

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Culinary Cues

JANUARY 18, 2023

Whenever we (chefs) look back on our time in the kitchen, we’re able to categorize experiences in one of three silos: a learning experience, mission accomplished, or inspiration. Without these moments an average line cook will never become a great line cook and a great line cook will never become a successful chef. CAFÉ Talks Podcast.

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Culinary Cues

APRIL 30, 2023

Bringing a new player into the fold is one of the most important and challenging tasks of a manager, chef, or owner. Invest the time to find out as much as you can about the person whether a new sous chef, line cook, or dishwasher. The wrong move can result in in-fighting and a wedge between you and your team.

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Employee Relations Sports Pricing Hiring 403

Culinary Cues

DECEMBER 21, 2023

We are where we are because of the great people who stood beside us in the heat, on damaged knees and swollen feet, with the relentless ticking of the printer spitting out dupes, the barking of expeditors, sous chefs, and service staff, and because of the skills that we developed through time and repetition. For that I am eternally grateful.

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Kitchen Safety Food Safety 2024 Inventory 416

Culinary Cues

JANUARY 3, 2023

She wasn’t a chef as we might describe that person today, but she was a terrific cook and a savvy businesswoman. If I remember accurately, she prepared roasts, meatloaf, chicken dishes like fricassee and chicken and dumplings, omelets, and even liver and onions. Over 800 articles about the business and people of food).

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Hospitality Customer Experience Customer Service Small Business 375

Culinary Cues

SEPTEMBER 27, 2023

One reality that I see and have experienced as a cook and later a chef is that there are ample best times and a fair share of worst – in fact they may both occur in the same day. Even with the need for consistency there is always room for a cook or chef to develop their “signature” on the plate.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Culinary Cues

JUNE 22, 2020

Every chef has experienced it and as a result he or she will relate to the content of this article. I consider myself an acceptable chef from the perspective of cooking, respectable at food presentation, and better than average at running a kitchen operation. All in all – I can do the job. How do you know – really? “It

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Food Presentation Leadership Café 433

Culinary Cues

JANUARY 23, 2023

Measuring how the “carrot rule”, is applied is the job of the coach, manager, or in our case chef. It is, after all, the player or in the case of the restaurant – the cooks, dish washers, servers, and bartenders who will do the actual work of reaching for the carrot. Support your local restaurant/team in pursuit of the carrot.

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Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. Each property is unique – thus the job of chef is also unique.

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Beverage Events Food Order Website Management 487

Culinary Cues

DECEMBER 8, 2022

It is the orchestration that relies on a chef’s previous experience – this is where his or her real skills are tested. The battery of cooks and service staff are the extended hands of the chef – the people who will execute a meal, an event, as it has been envisioned. Emmett arrived at 5:30: “Morning, chef. Things looked good.

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Culinary Cues

JULY 18, 2023

Like many of you I started out washing dishes and then helping the breakfast cook (Millie) during the rush. If that knife could talk it would have spoken about countless experiences as a prep cook, banquet cook, line cook, eventual sous chef, and my first shot at leading a kitchen team. She taught me a few basics and I was hooked.

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Hotels Blog Café Management 347

Social Hospitality

OCTOBER 10, 2023

This article seeks to answer that question by diving deep into this exciting phenomenon. It’s not rare for one location’s staff to know how to handle several dishes from various restaurants. Reduces financial risk For aspiring chefs and restaurateurs, virtual restaurants have a lower barrier to entry.

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Online Ordering Social Media Food Order Catering 222

Culinary Cues

JULY 27, 2022

Those flavors are restaurants we have visited, chefs who inspire us, family traditions that are part of our background, trips that we have made, books we have read, markets we have visited, kitchens where we have worked, and fellow cooks with whom we have shared a stove. 800 articles and counting). or “I am not interested in trying….”.

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Influencer Fine Dining Travel Book 346

Culinary Cues

APRIL 5, 2021

My first real job at the age of 15 (unless you count being a paperboy) was washing dishes and helping out the breakfast cook at a local diner. I had no such plan at the age of 16, so like many who will read this article I was stepping out day after day without any direction. Do you want to become a well-rounded chef?

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Take-out Small Business Food Order Café 377

Culinary Cues

MAY 21, 2023

Questioning its use would be like telling a chef that salt should be removed from the kitchen – we all know that salt is not very good for our health, but – “come on” we can’t get by without it. This can be a reinforcement of ill-founded beliefs and the petri dish for anger, hate, and mistrust.

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Technology Social Media Back of House Front of House 335

Modern Restaurant Management

SEPTEMBER 17, 2020

In this GQ video breaking down cooking scenes for movies, chef and restaurateur Michael Chernow reminds us that, in the restaurant business, “you are putting food into people’s body.” This is done brilliantly in several episodes of The Chef Show on Netflix. Give A Sneak Peek into Your Supply Chain.

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Marketing Social Media Food Supply Back of House 199

Culinary Cues

MAY 17, 2023

I want people to ask me how I can possibly be this good and I want other chefs to fight over ways to hire me for my knife skills.” I want to be so good that other cooks will stop in on their day off to watch me work and marvel at the beauty of my knife skills. Good enough, never is.

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Small Business Café Take-out Definition 430

Restaurant Engine

MARCH 13, 2024

In this article, we take a broad look at food service trends to know in 2024. For example, consider items like pasta dishes with vegetables, fish tacos, more vegetables as sides, and less fried food. This means exciting and intriguing dishes from around the globe. tweet this) Look to your chef for some inspiration.

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Sling

MAY 13, 2023

In this article, we discuss the most common restaurant positions so you’ll have a better idea of who you need to hire for your business. In some cases, restaurants will fold the responsibilities of the kitchen manager, the food manager, and even the assistant manager into the executive chef position.

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Front of House Back of House Kitchen Safety Food Truck 78