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KITCHEN FOOD FOR THE SOUL

Culinary Cues

I have always made sure that these smells are part of the grand design of how a kitchen must operate. The smells are everywhere just as they were in my grandmother’s house where bread was always fresh, stocks were always on the stove, sauces were always simmering, and coffee was always present.

Food 415
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RESTAURANTS – POLI-ACTIVE / POLI-NEUTRAL

Culinary Cues

Opinions are just as strong as they were back in the day but determining what is real, what is true, and what is designed to simply rile people into a frenzy of anger and distrust, is a challenge. The noise level was high and I’m sure among those present there was some discussion about the election results.

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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Cooking should be fun and designed to make all involved happy. Approach the sandwich as a professional chef approaches the presentation of a fine dining meal just without the pretention and costly trimmings that fine dining requires. [] PIZZA: Ahhhone of Americas and the worlds top menu items.

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EVERY PLATE TELLS A STORY

Culinary Cues

Guest have become accustomed to seeing this familiar item and they have general expectations of how it will be presented and taste. The important thing to note is that each story, whether entirely true or not, is designed to give a dish a unique part in the play that takes place every day that a restaurant welcomes guests.

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THE BEST PATH TO CHEFDOM

Culinary Cues

A well-designed program will instill an understanding of discipline, the foundations of cooking, passion, structure, the how and why of cooking, and the professionalism that will help to define the type of chef you may become. This is the biting question, the one that helps a young cook decide what path to take.

Hotels 505
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COOKS AND CHEFS – SIGN YOUR WORK

Culinary Cues

What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” Why not highlight them on your social media pages or in your restaurant blog. Is there room to improve?

Seminar 444
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CHEF OF THE COLD KITCHEN

Culinary Cues

This is where cold appetizers, salads, terrines, pates, cheese plates, and likely desserts are presented with a high level of artistic expression and where, in many cases, the profit in restaurants reside. It is a fine line to walk – one that requires the planning of the menu to be such that all courses are designed to marry with others.