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KITCHEN LIFE & CAREER

Culinary Cues

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. There will likely be a person or small crew focused on stocks, soups, and sauces.

Hotels 376
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CHEF – SHOULD YOUR BELIEFS COUNT?

Culinary Cues

We’re not paying you for your principles, we pay you to operate the kitchen efficiently and profitably.” Which issue will have the greatest impact on your staff, the operation, and your reputation? Should chefs be subservient to the financial demands of the business and disregard those things that make them whole?

Café 429
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THE RESTAURANT MVP

Culinary Cues

The same is true in a restaurant. Just like in professional sports, it is the collective effort of a focused restaurant team that includes every player from owner to dishwasher that makes this business work.

Coaching 443
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OUR GIVING NATURE

Culinary Cues

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. At our core (restaurant folks) we are in the business of taking care of people through food. Lets put it all on the table.

Dine-in 312
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IMMIGRATION AND THE BUSINESS OF FOOD

Culinary Cues

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. Washing dishes is thankless work that restaurants find nearly impossible to staff with American workers. How do you think restaurants would survive without immigrant workers?

Food 447
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THE NEXT GENERATION OF COOKS & CHEFS

Culinary Cues

First, and most important I have faith that the next generation will find their groove, represent us well, and help to move the restaurant business forward. The industry must prepare for the changes that will come if the expectation is employing the very best people who are a restaurants most important asset.

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THE COMPETITION EFFECT

Culinary Cues

Of course, if, in this case, too many restaurants open before the marketplace has a chance to catch up, then failure rates will increase regardless of how operators respond. That one restaurant in a crowded field of operations that chooses to make this one simple change towards excellent bread will push others to do the same.