Culinary Cues
MAY 20, 2024
One could claim, and rightfully so, that he had the greatest influence on the profession and that the chefs’ job was elevated to new levels because of Escoffier’s efforts, approach towards cooking, vision, and skill. He has been one of my primary motivators and reference points throughout my career in food.
Culinary Cues
AUGUST 21, 2023
Culinary School Bonanza – Becoming a Chef is Cool: Not too long ago – cooks learned their trade and aspired to become a chef through in-house apprenticeship and the school of hard knocks. Becoming a chef was a sought-after career, influenced by the sizzle of media and not always based on reality.
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Culinary Cues
FEBRUARY 6, 2022
It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers. Decision-making is ever present and comes at the cook in an instant.
Culinary Cues
OCTOBER 24, 2020
Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. General Motors would never build and equip an auto plant, hire the entire staff, and create a marketing strategy until the car they intend to build is designed, prototyped, and presented to various focus groups first.
Modern Restaurant Management
APRIL 26, 2022
We'll look at what artificial intelligence is and how it's being used in three different areas of the restaurant industry: back of the house, front of the house, and marketing. Let's start with the back of the house.
Modern Restaurant Management
JANUARY 3, 2024
A social media presentation is crucial. ” Although the concept seemssimple, the way you present it matters. At the beginning of the year, we like talking about trends. They seem like anchors for the new year. Trends create frameworks to understand where to start and what to focus on. How can you achieve this?
EATER
NOVEMBER 27, 2023
Every once in a while we get a close-up of the bounty — wild garlic, radishes, new carrots — but the sheer ordinariness of shopping for the day’s meals stands in stark contrast to greenmarkets as glamorously captured by influencers or depicted by Jon Favreau sniffing through the produce in the 2014 film Chef.
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