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KITCHEN LIFE & CAREER

Culinary Cues

If you are serious about a kitchen career and have the focus to map out the best path, then listen up. There is an appeal there pointing to the frenzy, intensity, preciseness, and organized chaos of chefs and restaurants vying for public attention. So much to learn, so little time. Where do you begin, whats the best way to learn?

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THE NEXT GENERATION OF COOKS & CHEFS

Culinary Cues

Keep in mind the distinction between professional cook and those who fall into the kitchen work without real intent. 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. A diverse workforce has been the norm for decades.

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THE IMPORTANT THINGS I LEARNED IN THE KITCHEN

Culinary Cues

The list could be longer, but the following is a sampling of lessons that are part of who I am because of working in kitchens for fifty-plus years: [] ON TIME IS FIFTEENMINUTES EARLY Punctuality is one of lifes real lessons. Maybe I tend to quote Bourdain too much, but he comes from a real place.

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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Kitchens of great renown are staffed with dozens of talented young cooks, some even there as a stagiere working just to learn and build their resumes. Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world. Choose your oven wisely.

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5 Ways AI Reduces Food Waste in Restaurants by 30%

The Rail

By Bailey Ramsey, Contributor Food waste is a critical issue in the restaurant industry. To put this in perspective, restaurants waste anywhere between 4% to 10% of the food they purchase. Predicting Customer Demand Accurately One of the leading causes of food waste in restaurants is overproduction.

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WILL THE RESTAURANT EXPERIENCE BECOME IMPERSONAL

Culinary Cues

Theres plenty of fear and loathing going on in the restaurant business. Every restaurant and restaurateur are struggling to figure it out how am I going to make this work? Restaurants would typically rely on high school and college students during the summer months to fill positions during peak season now that is a challenge.

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A CHEF’S MOMENT

Culinary Cues

Some forty years of tying on an apron, polishing shoes, sharpening knives, and stressing about everything from the quality of produce arriving the next day to some quirky challenges with food cost. You decide to walk through the kitchen during these last moments and take it all in. This is not one of those moments.

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