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Kitchen Wisdom

Heritage Breeds – How & Why to Use Them

By Adam M Lamb on Monday, February 27, 2017
organic meats

If you’ve heard names such as Gloucestershire Old Spots, Barred Plymouth Rock, or Randall Blue Lineback, you might think that they are townships in Lancaster County. In fact, these are just a few examples of heritage breed pork, chicken, and cattle respectfully. Don’t be upset if you didn’t correctly identify them at first glance. There’s …

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Kitchen Wisdom

What Can a Farmer Teach a Chef?

By Adam M Lamb on Monday, December 19, 2016
Joel Salatin

The Conundrum I was working at a large resort a few years ago, killing the prep list for our New Year’s celebration. Running up to the last several hours before execution, I found myself in front of a six-foot griddle getting ready to sear off two thousand U10 scallops. As I started popping the lids …

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Kitchen Wisdom

The Gorilla in the Kitchen

By Adam M Lamb on Wednesday, November 30, 2016
Bad Boy Chefs

Why Addiction is Everyone’s Problem Caution: the following contains frank, raw and vulnerable language. If you’d rather keep your head in the sand about one of the most important issues facing our culinary fraternity and industry population today, please turn the page. Disclaimer: This article is based loosely on data. I say loosely because, curious …

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Kitchen Wisdom

Are Millennials Changing Culinary Culture for the Better?

By Adam M Lamb on Monday, September 19, 2016

After 10 years in this industry, there was a part of me that was proud to realize that I had become hard as coffin nails. I was as the industry had made me. I had also become quick: quick witted, nimble in close quarters, and fleet of foot. I could think my way out of …

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Kitchen Wisdom

Lessons from the Line: How Not to be a Victim of your Own Success

By Adam M Lamb on Wednesday, September 7, 2016
Cooks on the line

There have been times in my career when I have been my own worst enemy. “Chef, I can’t keep,” my voice caught in my throat, “I can’t keep doing this.” I practiced the speech in my mind a dozen times but was taken off-guard by my abruptness. Maybe I was so tired, so close to …

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Kitchen Wisdom

The Compassionate Kitchen – Ending the Culinary Bro Code

By Adam M Lamb on Thursday, July 7, 2016
The Culinary Bro Code

“Dear Chef, Today I learned compassion, something this industry is lacking. So many times we don’t care about what’s going on in other’s lives and respond with ‘suck It up sunshine’. Something happened to me personally, on a Saturday, where I couldn’t be there for service and how some people reacted really astonished me.” This …

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Kitchen Wisdom

7 Steps to Moving Up the Culinary Ladder

By Adam M Lamb on Sunday, June 19, 2016

“You know, you’re the only chef I’ve worked for that I didn’t want to burn down and take his place,” my sous chef said quietly, head down as we both cut fish. I didn’t say a word in response. I just kept slicing slabs of tuna. It took a while for this to sink in. …

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Kitchen Wisdom

3 Principles for Sustaining Chef Success

By Adam M Lamb on Tuesday, May 17, 2016
Chef Success

How do you plan on sustaining your chef success? Last month, I wrote a piece called Culinary Core Principles and Why They Matter, where I outlined the power and clarity that can be derived by discovering and embodying core principles. I included a paragraph titled “Personal Values,” where I wrote: “…If you resonate with your company’s, …

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Kitchen Wisdom

4 Ways to Better Mentor Your Culinary Crew

By Adam M Lamb on Saturday, April 23, 2016
Mentoring Chef Success

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 …

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Kitchen Wisdom

Culinary Core Principles and Why They Matter

By Adam M Lamb on Wednesday, April 20, 2016
Chef with vision

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 …

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