Coaching Training Travel 
Culinary Cues
OCTOBER 27, 2024
Miles Davis considered the most prolific improvisational jazz musician of a generation was classically trained. Picasso, from the age of seven, was trained in copying the work of traditional masters. Picasso, from the age of seven, was trained in copying the work of traditional masters. Be excellent!
Culinary Cues
OCTOBER 14, 2024
Remember how risky it was to take those training wheels off your bike at the age of seven or eight? If you never took a chance, then you’d still be depending on those training wheels and look silly when tooling down the sidewalk. [] ARE YOU WILLING TO PAY YOUR DUES Patience is a virtue that too many people lack.
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Modern Restaurant Management
MARCH 31, 2021
Employees should be coached on how to establish connections, which can be difficult through masks and distance. If the process isn’t effortless and the employees personable and polite, processes and employee training should both be updated immediately.
Culinary Cues
OCTOBER 3, 2024
Your employees will look forward to interaction with this type of leader. [] WHEN YOU ARE NOT SERVING THE PUBLIC DIRECTLY – SERVE SOMEONE WHO IS You can’t be everywhere, so you need to instead focus more on being a coach and a supporter. Now that you have invested all that effort, it’s time to trust them to do the job you hired them for.
Culinary Cues
JULY 8, 2024
Training, teaching, coaching, and mentoring are the most important attributes of a successful chef. When this happens then success is measurable and, those failures are less evident because a well-coached team doesn’t allow them to happen. We (chefs) are first and foremost – teachers.
Culinary Cues
JUNE 3, 2024
Are you serious about cooking, creating, coaching a team, and contributing to the success of a business? Read, read, and read more; travel, volunteer, connect, network, and step outside of your comfort zone. How eager are you to reach that position of chef? If the answers are, YES, then sit down – let’s talk. Am I following my roadmap?”
7 Shifts
JUNE 3, 2022
According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. Showcase your core values in your employee handbook, in new-hire training, on your company careers page. The Solution: Create a training program. Lack of recognition.
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