Culinary Cues

JULY 18, 2023

I had worked in kitchens since I was 15 years old; this I have mentioned a few times in this blog. Son, you don’t know enough to be a manager. After 55 years working and teaching in kitchens, it was time to step aside. Some things were precious and hard to discard, while others were quick fodder for the trash can.

Hotels 347

Hotels Blog Café Management 347

Culinary Cues

NOVEMBER 6, 2022

I have always loved the restaurant business. My professional life has been dedicated to the kitchen, the people of restaurants, the ingredients and their source, the process and the adrenaline, the service and an opportunity to make people happy, and of course those plates as they slide down the pass. So, what is this higher calling?

Food Truck 393

Food Truck Customer Service Customer Experience Food Supply 393

EATER

JULY 22, 2021

Chef Russell Jackson opened the fine dining restaurant Reverence in Harlem just months before the pandemic began. Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. Chef Russell Jackson was tired. He let out a sigh, rubbing his hands over his face, dusty with five-o’clock shadow.

Fine Dining 116

Fine Dining Back of House Dine-in Front of House 116