Advice

For hungry line cooks and bright-eyed culinary students… 1. No one cares. You may clearly be the second coming of Fredy Girardet, but right now you have a job to do, and that job is probably turning a case of 48-count artichokes or draining, cleaning, and refilling the fryer. No one cares about your ideas … Read more

You can’t wait for inspiration.  You have to go after it with a stick. — Jack London Let’s say that your desired result is to become an Executive Chef.  At the moment, perhaps you’re at the Chef de Partie or Sous Chef level, clamoring to advance. Promotions don’t happen often and they don’t happen by … Read more