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chef, cleaver and blade, culinary tales, new mexico, Santa Fe -

In the last few weeks I’ve had the pleasure of getting to know Chef Zachary Perron, and I believe he’s a great chef...

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alcohol, bartender, cleaver and blade, customers, drinks, restaurant, restaurant business, service industry -

Everything good must come to an end. Here are 15 signs that you’ve been bartending for too damn long...

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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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