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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. Over the past year, I cant remember the last time while food shopping that I didnt hear someone complaining about the cost of eggs. 50 per egg. are immigrants.

Food 446
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KITCHEN FOOD FOR THE SOUL

Culinary Cues

The magnetism of the kitchen dates to those early days of growing up in a home where food played an important role, not as much as some, but enough to leave an indelible mark on my life. At least from my own experience there is comfort and excitement every time I enter a professional kitchen. These are my memories of cooking for the soul.

Food 414
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KITCHEN LIFE & CAREER

Culinary Cues

There will likely be a bar with some food options, room service (sometimes 24 hours per day), a poolside seasonal caf, Sunday brunch, and multiple banquet rooms that at times will have simultaneous events taking place. Are there scheduled classes to focus on building a cooks base of knowledge?

Hotels 372
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OUR GIVING NATURE

Culinary Cues

At our core (restaurant folks) we are in the business of taking care of people through food. Look around you, seek to understand the world beyond your restaurant dining room and know that we (all those engaged in the restaurant business) are advocates for the power of food. Feeding people is such a noble act.

Dine-in 309
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CHEF – SHOULD YOUR BELIEFS COUNT?

Culinary Cues

But, to chefs, as much as this objective will always reign supreme, there are also those personal stakes in the ground that surround food and people that are central to who they are. PLAN BETTER – TRAIN HARDER Compromise is a good thing; it helps the world go round.

Café 426
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THE IMPORTANT THINGS I LEARNED IN THE KITCHEN

Culinary Cues

When an organization models, expects, supports, trains to, and evaluates performance with excellence in mind then it quickly moves from some obscure goal that may or may not be realized, to a way that everyone exists. You may have some areas of weakness just like everyone else. If we allow any weakness to define us, then we will surely lose.

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THE RESTAURANT MVP

Culinary Cues

The chef may have developed the dish and given it that first charge of life, but that work of art on the plate was the collective effort of great purchasing, solid prep work during the day, and accomplished line cooks who are able to consistently prepare and present superb food while juggling multiple orders at once.

Coaching 442