Once, after having personally cooked a staff meal for the prep crew, I stood off to the side with my sous chef, beaming like a proud poppa as they tore into the food. My sous chef, sensing my smugness, elbowed me into the present by saying, “Don’t think for a moment that just because you …
Month: April 2016
I recently accepted a contract position for the summer at a large resort in the mid-Atlantic region. On my first day, a cook asked me, “So, what’s your mission?’” There had been plenty of talk during the negotiations about what we hoped to achieve during my time there, but the cook’s question codified it for …
I’m sure by now that the writing is on the wall for all to see, and the message is clear: The culinary industry is in danger. The perfect storm is bearing down on all of us and it’ll take all of us, together, to shift the prevailing winds and have our fraternity – our family …