Culinary Cues
MAY 20, 2024
It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. In every office where I sat over the past 30 some odd years, has hung this picture of the master craftsman, leader, and ambassador of proper cooking and kitchen organization.
Culinary Cues
MARCH 21, 2022
In the dining room, the same attention to organization must be prevalent. From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync.
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Culinary Cues
SEPTEMBER 1, 2023
How powerful is a complete dining experience and what exactly is it? An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. Have you established a uniform and grooming standard in your restaurant and is it equitably enforced?
Culinary Cues
SEPTEMBER 15, 2022
Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Ironically, there is always room to be great and there is plenty of room to be mediocre. I wonder why this is the case.
Culinary Cues
MARCH 26, 2022
These are the restaurateurs who call me up and ask: “My dining room is full, why am I not making any money?”. [] NOT UNDERSTANDING HOW TO PLAN EFFECTIVE MENUS. You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. One of the most tempting forays into entrepreneurship is the restaurant business.
Open for Business
MARCH 1, 2023
Office setting, front of house, or back of house? Plenty of people work not in the dining room or kitchen but in the restaurant’s office. Getting dressed is certainly an important part of the process, but it’s only one part of the preparations. No matter how relaxed the restaurant, avoid wearing your most casual clothing.
Culinary Cues
MAY 16, 2022
Tom quickly washed his hands, tied on an apron, adjusted his uniform and set-up his workstation. There are times when a service kind of clicks and the night ends without any problems – these are nights that allow you to feel good about what you do and the level of skill that you have built. Your dictionary.
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