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 …
3 Ideas to Embrace for Less Chef Stress – Part 3 A Three Part Series Read the original post in German @ www.resmio.de/blog “What really frightens and dismays us is not external events themselves, but the way in which we think about them. It is not things that disturb us, but our interpretation of their …
How NOT to Hire a Kitchen Crew By Adam Lamb, Foodable Industry Expert Originally published on March 9th, 2016 [Disclaimer: I should preface this piece by saying upfront that I have no formal training as a Human Resources Professional nor do I hold any degrees in psychology other than 30 years in the hospitality business …
3 Ideas to Embrace for Less Chef Stress – Part 2 A Three Part Series Read the original post in German @ www.resmio.de/blog Now that we’ve set the table, metaphorically speaking, let’s start cookin’ on some ideas for reducing stress and start really enjoying the challenging position that we’ve chosen. This is probably as good …
3 Ideas to Embrace for Less Chef Stress, Part 1 A Three Part Series Image Attribution: Bob Carlos Clarke Read the original post in German @ www.resmio.de/blog The recent news of the self-inflicted death of Benoit Violier of the Restaurant de l’Hotel de Ville in Crissier Switzerland came as a shock to most of the …
4 Things Every Chef Should Do When Inheriting a Crew February 04, 2016 By Adam M Lamb, Foodable Industry Expert This year may very well be a pivotal year for your culinary career. The U.S. Department of Labor still paints a rosy picture for chefs and food service workers with an expected increase of more …
As previously Published on Foodabletv.com Thinking About Leaving Your Kitchen? 3 Steps to Prevent Culinary Career Suicide “Chef, I’ve been offered a new position at a very prestigious restaurant. It involves less money but it comes with it the potential to make a name for myself. Do you have any advice?” If you’re just starting …
by Maggie Borden on October 05, 2015 As originally printed by The James Beard Foundation on 15-10-08 Mary Sue Milliken: A Multi-Faceted Fighter for Change It’s hard to imagine when JBF Award winner Mary Sue Milliken has time to sleep. When she’s not overseeing the kitchens of her highly successful Border Grill restaurants (co-owned with JBF …
By Adam Lamb, Foodable Contributor As First Printed @ Foodabletv.com Why Systems Are Key to Your Culinary Success If you’re a chef who prides him/herself on your creativity then you’ll probably do anything, short of pulling your arm out of your socket, before you engage in a conversation about systems. Nothing clears a crowd or …
Saw this and thought, ‘Right Arm!’ – should be on every kitchen’s bulletin board: From http://www.chefs-resources.com/The-Kitchen-Code-Ethos-of-the-Professional-Kitchen The Kitchen Code: Ethos of the Professional Kitchen Most (but not all) cooks and chefs tend to be “potty-mouthed sailors” who lack the social willingness to be “nice” to people who are pricks (i.e. some customers), and would be …