All Blog Posts Tagged 'cooks' (8)


Non-Operator
Finesse is Essential

From Schadenfreude:

For the most part the restaurant kitchen is known as a rough and tumble kind of gig. Fire, knives, crazy hours and interesting personalities. But finesse is a key part of the BOH workplace. I am not talking about the kind of serious plating finesse that exists in some kitchens. A delicate and precise hand is necessary in even the most casual of…

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Added by Tilit Chef Goods on December 11, 2012 at 10:00am — No Comments

Its Cold Here in Atlanta-Try Some Comfort Food

Having spent the better part of my life in NY, Boston, Hartford CT, Burlington VT and other really cold places; moving to the south was an amazing experience. No winter hat or gloves, no scraper for the windshield and year round golf. Life was good and I swore I would never be cold again. As a result of the cold snap, I have felt the urge to continue on my comfort food kick and share some of my recent dishes served.



Yesterday I served Braised Beef Shoulder (blade cut)… Continue

Added by Chef Len Elias CEC on February 16, 2010 at 3:16am — 3 Comments

Is It Time To Rebuild Your Bench?

I am not an expert on the economy and don't have a crystal ball, but I do have enough common sense to know that nothing is forever. I am hoping that the tables are about to turn and a cycle of renewed prosperity will begin. After two years of slashing expenses, down sizing and revising just about everything and anything that doesn't move, will you be prepared to execute at the highest level as your volume and guest expectations increase ?



Like most Executive Chefs, I have been… Continue

Added by Chef Len Elias CEC on February 10, 2010 at 7:00am — 1 Comment


Operator
"On the Line at the Cheescake Factory"

Im a 21 year old who went to culinary school and worked at a french restaurant called Passionne in Montclair, Nj. Fantastic food, made with passion, and made authentic. We made our own bread..which i made...a foccacia that would give you an orgasm. Anyway...now because of reasons we dont need to speak of someshit happened and im working at the cheescake factory. yeah...a chain restaurant...So thats how i went into the job thinking..everything comes in a bag and they use mocrowaves and… Continue

Added by LineCook21 on November 21, 2009 at 11:28pm — 2 Comments

Weedeater

If you have been in the restaurant business long enough you have heard this terminology more than once. It refers to the employee, all levels mind you, that are so busy they are literally covered in a field of weeds, so lost that the only thing that would get them out of their service hell, is a good Weedeater. So who are the Weedeaters in your restaurant? It is you! Let’s talk about some of the common warning signs and how you as a Weedeater can positively landscape your team into creating a… Continue

Added by Andy Swingley on January 14, 2009 at 8:08pm — 18 Comments

Some wise thoughts about chefs

Marcella Hazan, the well-known food writer, has some wise words about "chefs" in her op-ed column yesterday in The New York Times. http://www.nytimes.com/2008/11/29/opinion/29hazan.html?scp=1&sq=No%20Chefs%20In%20My%20Kitchen&st=cse



The word "chef," she observes, has come to replace "gourmet cook" in the minds of foodies and others, blurring its meaning as a job title for a professional who runs a kitchen's "brigade" but may or may not actually cook.



It's a… Continue

Added by susan holaday on November 30, 2008 at 10:06am — 4 Comments

Chef to Cook Advice

I had an important talk with a cook the other day. What struck me the most was that she has probably never heard what I had to say from anyone else.



For the last few years I have been writing about my industry here at Eggbeater. In some ways I have made guesses based on previous experience, current experiences and what other cooks and chefs have told me the last few years. But it was not until I began…

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Added by Shuna fish Lydon on June 20, 2008 at 2:11pm — 3 Comments

SPICY CHEFS TAKE NOTICE OF THIS OPPORTUNITY !

Attention: calling all chefs who are experts with spices, herbs and flavorings....and who the heck isn't?



Here's yet another media opportunity you need to follow up with by June 15th....Dad's Day.



The details:



TALK HERBS & SPICES WITH CHEFS




Name: Shaun Ellsworth



Email: info@mtnbiz.com



Title: Talking about spices...



Media Outlet/Publication: cooking and food website



Anonymous?… Continue

Added by Roy MacNaughton on June 6, 2008 at 11:22pm — No Comments

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DEPARTMENTS

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Smartbrief

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National News

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Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

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CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

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