Bar Blog Fine Dining 
Culinary Cues
MARCH 10, 2025
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. If you are serious about a kitchen career and have the focus to map out the best path, then listen up.
Culinary Cues
MAY 1, 2025
Lets take a look: [] RAISING THE BAR Consumers dont know what they dont know, until they know what they didnt know. The same can be true for the quality of purchased meats and fresh fish, an expanded wine list, broader selection of regional beers, an upgrade to quality coffee and tea, or even improving the sound system in dining rooms.
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Culinary Cues
APRIL 14, 2025
The dish was elevated to an entirely different level as the guest became the most important person in the dining room during the process. The story can make the dish but the dish absent the story is just another salad that can be found in fine dining or your local Greek diner. Food for thought.
Culinary Cues
FEBRUARY 29, 2020
You know that every chef has wrestled with this – should the menu reflect a personal philosophy to move the bar or stick with time-tested standards? Restaurants survive and thrive on the “early and late majority” that represents over 60 percent of the dining population. That is in our DNA, we can’t really help ourselves.
Culinary Cues
SEPTEMBER 15, 2022
Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. It all matters – education level, income bracket, age range, frequency of dining, and food and wine preferences. [] KNOW WHAT YOU WANT TO BE AND HOW YOU WANT TO BE PERCEIVED. I wonder why this is the case.
Culinary Cues
MAY 18, 2020
Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. www.harvestamericacues.com BLOG. This is nearly 70% of all restaurant diners.
Culinary Cues
FEBRUARY 28, 2021
Which type of tomato will present the most pronounced flavor of fine ripened, deeply refreshing acid/sweet balance on the sandwich and how can we ensure this consistently throughout the year? www.harvestamericacues.com BLOG. The formula is the same – it’s all about your interest and commitment to make it happen. Restaurant Consulting.
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