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A CHEF’S WISH LIST FOR CHRISTMAS

Well, it’s Black Friday – some unfortunately believe that this is a national holiday in America. For those in the restaurant business this is a day to recover from Thanksgiving service when we serve hundreds of guests who chose not to cook at home, offering a menu that is not typical for the restaurant but traditional for the day, and saddled with a significant amount of leftovers that do not reflect the standard menu of the operation. 803 more words

THE OFTEN FORGOTTEN WORKHORSE OF THE KITCHEN

Put aside all of the excitement and glamor of working in a fine dining restaurant, the “art on the plate” image, the unusual ingredients and groundbreaking new techniques, and of course the image of sophisticated food and simply ask yourself “What do people want to eat?” Long ago I came to grips with this question and began to realize that, as cooks, we have a few basic responsibilities: 1,387 more words

HOW AN IDEA BECOMES A RESTAURANT DISH

There is a method to the madness in most restaurants – a process, even though it may never be fully defined, that is used as an idea morphs into a menu item. 1,181 more words

There's a first to everything

I’ve been thinking about uostarting a blog for the longest time.  Well, here I am starting.  This is after I’ve been listening to Abraham Hick’s Law of Attraction for the longest time.

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