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chef, cleaver and blade, customers, food, kitchen, restaurant, restaurant business, service industry -

Every self-respecting chef or cook in the industry should be able to properly cook meat, process fruit and vegetables, and make a sandwich

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chef, cleaver and blade, customers, food, kitchen, marco pierre white, restaurant, restaurant business, service industry -

“Any chef who says he does it for love is a liar. At the end of the day it’s all about money. I never thought I would ever think like that but I do now. I don’t enjoy it. I don’t enjoy having to kill myself six days a week to pay the bank. But if you don’t cut the mustard you’re finished. If you’ve got no money you can’t do anything; you’re a prisoner of society. At the end of the day it’s just another job. It’s all sweat and toil and dirt: it’s misery.”

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chef, cleaver and blade, food, kitchen, restaurant, restaurant business, service industry -

Christopher Nokes lists what everyone in the kitchen should abide by, what do you think?  What should be added or deleted from this list?

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-Article adapted from an article written by Donald Burns You are not a nice person to work for.  If you describe yourself as tough, business minded, direct, no-nonsense, or a hardass manager, let’s face it… you’re probably a jerk. The issue is, your staff knows you're a jerk. People will tolerate a lot when they need a job... but only to a certain point. Everyone has a breaking point. If you keep acting that way, you’ll soon see a steady departure of your staff. The Gordon Ramsay "yell, scream, and demean your team" mentality is great for TV ratings! It’s not...

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-Article Written By Hannah Furness The Telegraph   It is the seemingly innocent question that has crept in to British restaurants in recent years, dividing customers between polite praise and secret annoyance. But it appears inquiries into whether customers enjoyed their food has no place in fine dining for Marco Pierre White. Pierre White, the chef, has disclosed he banned staff from asking the question at his restaurants, arguing they must not be patronized or dictated to. The restaurateur, who was awarded three Michelin stars during his cooking career, said house policy forbade inquiring whether patrons had enjoyed their food,...

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