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BUILDING A RESTAURANT FOOD AND WINE CULTURE

Sante

Plan better - Train harder The post BUILDING A RESTAURANT FOOD AND WINE CULTURE appeared first on Santé Magazine.

Food 250
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CREATE A CULTURE OF LEARNING

Culinary Cues

How many people in your kitchen alone could be the next great chef, the owner of a chain of restaurants concepts, the developer of a great new food product line, or the winner of a James Beard Award as a Rising Star? What about that moment when the training wheels came off and you were able to balance and ride your bike independently?

Training 367
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THE EVOLUTION OF THE AMERICAN RESTAURANT

Culinary Cues

The once restaurateur-centric restaurant was about to become chef-centric. Suddenly patrons were standing in long lines not just for the food and ambience, but to catch a glimpse of the chef in his (or noticed better late than never) or her starched chef whites wearing a smile and walking through the dining room like a member of royalty.

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CHEFS – BUILD YOUR NETWORK OF INFLUENCE

Culinary Cues

We cook what we are, and we are a complex combination of all our life experiences with food. This is what makes us unique as cooks, this is what builds our signature that appears on a menu. So, where do those flavors come from? Although we rarely map this out, we should open ourselves up to experiences and potential influences.

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COOKS – INVEST IN YOUR CAREER – REAP THE BENEFITS

Culinary Cues

Really, there isn’t any such thing as a free lunch when it comes to building a career. Really, there isn’t any such thing as a free lunch when it comes to building a career. I scratch my head when cooks proclaim that they are held prisoner to a job that isn’t going anywhere. You must give and invest in order to receive.

Workshop 361
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The 20 Most Unique Restaurants Across North America + Ideas to Inspire

7 Shifts

Before patrons even set foot in a restaurant, the first thing they see is the exterior. Prior to seeing the menu or tasting any food, they experience the interior design of the space. Therefore, the physical design of the restaurant is the first thing that starts to shape the customer's overall dining experience. The location.

Outdoor 195
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WHY RUNNING A CLUB KITCHEN MIGHT BE THE TOUGHEST AND MOST SATISFYING CHEF POSITION OUT THERE

Culinary Cues

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. The answer is emphatically – no.

Beverage 487