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GREAT BREAD IS THE DIFFERENCE MAKER

Culinary Cues

The biggest, the best quality, cooked to perfection, sourced from the finest ranch, grass fed, Angus, Wagyu, Kobe, Natural, Organic, and the list goes on and on. I remember reading an article about a studio drummer by the name of Bernard Purdy who has played on more records than you can count.

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IT’S TIME FOR RESTAURANTS TO PLANT THE SEEDS AND HARVEST THE TALENT

Culinary Cues

Far too often we invest our time in addressing the effects of a challenge rather than the source of the roadblocks that appear. This was evident in news articles, books, television, movies, and blog posts, and a 24/7 food network. So, cause and effect differentiation are the most important tools in your problem-solver’s bag of tricks.

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TO A CHEF – SIMPLE ISN’T EASY

Culinary Cues

Simple takes focus, understanding, commitment to consistency, passion, and great sources for ingredients that come from those with the same level of commitment. This approach has won the restaurant international praise, four stars from the New York Times, three Michelin Stars, and a James Beard Award.

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THE POST PANDEMIC RULES OF THE KITCHEN

Culinary Cues

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. The article was my first to go viral allowing me to realize that so many chefs and cooks were looking for a structure that defines what it means to be a professional. It will pay off! There needs to be a symbiotic relationship between the two.

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TURN YOUR LIFE AROUND AS A COOK

Culinary Cues

If you are a cook who is happy working just for a paycheck – more power to you, but you can probably save some time and not read this article. Over 800 articles about the business and people of food). BEING A COOK IS MORE THAN THE PROCESS OF COOKING. PLAN BETTER – TRAIN HARDER. Seek to be all that you can be. Restaurant Consulting.

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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

Now, if the guest wants a particular “special vegetable” then, of course we charge, but to leave a protein source on the plate as a stand-alone, is not what we do. [] APPETIZERS ARE NOT A FULL MEAL Appetizers that are increased in size to increase the plate charge defeats the experience of dining.

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Do specialty coffee consumers actually want to be more connected to farmers?

Perfect Daily Grind

You may also like our article on why more producers don’t market their own coffee. This helps to elevate the quality perception of your coffee, and shows that you’re going the extra mile [when sourcing].” Do we also know everything about the coffees we source? Pedro is the General Manager at Pergamino Coffee in Colombia.