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Ready To Sell? Maybe You Should Be

Modern Restaurant Management

Auggie’s became more than just a success story; it became the centerpiece of my book, Drafting a Dream. The book’s success, becoming an Amazon bestseller, reinforced the power of these lessons. The book’s success, becoming an Amazon bestseller, reinforced the power of these lessons. This is critical.

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YOUNG COOKS – CREATE YOUR FUTURE

Culinary Cues

It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Whether you like it or not – people judge a book by the cover. Besides when you look good, you feel good. Am I following my roadmap?”

Uniforms 436
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IN THE KITCHEN – ORGANIZATION IS EVERYTHING

Culinary Cues

Attention to detail cannot be turned on and off, so how a cook organizes his or workstation in the restaurant is how he or she will organize their home kitchen, their clothes, books, records, and food supplies. PLAN BETTER – TRAIN HARDER. It becomes natural – how he or she lives. Harvest America Ventures, LLC.

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A COOK’S MENTAL AND EMOTIONAL HEALTH

Culinary Cues

So, when you view a drawing, painting, or sculpture; listen to a piece of music; watch a movie or view a play; or read a book – you are encouraged to feel what the artist feels. TRAINING: You can never train too much. If they are trained to be competent then confidence will be the result.

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THE JOY OF COOKING

Culinary Cues

I can’t remember the last time I opened this book and used it as a reference, but it is the title that drives me to keep it prominently displayed. Why is this so? The title represents my feeling about the craft that I have spent more than five decades engaged in. Take the time to share your positive stories with the team in your kitchen.

Uniforms 404
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CHEF’S: CONDITION YOUR TEAM AND CHANNEL THEIR ENERGY

Culinary Cues

Convince your restaurant to organize a softball or pick-up basketball team, or even install a few pieces of weight training equipment in the basement of your business. Yes – a well-trained and educated employee has the ability to move elsewhere, but that is what makes you and your restaurant attractive to a steady stream of new cooks.

Education 394
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WHAT WOULD ESCOFFIER SAY

Culinary Cues

How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part?

Hotels 342