Tag Archives | Food

Making a Difference

The weekend is upon us.  Friday and Saturday nights get busy and take a lot out of us.  The pace is faster, the side stations are more crowded, and all of the saucers in the restaurant seem to hide.  The guests do not seem to understand any of this and have far less patience.  This […]

Read full story Comments { 6 }

My Response: 25 Things Chefs Never Tell You

I am trying to fight through the worst bout of writer’s block I have had since I started writing this blog.  I started at least three different posts yesterday that ended up in the recycle bin.  In my last post I promised to get back to some server related posts, but my brain has forced […]

Read full story Comments { 28 }

Ranch Dressing and Why We Love It

When Escoffier defined his five mother sauces, he did so based on a proud culinary tradition that dated back to Careme and others.  These were flexible sauces that stood the test of time.  Fortunately, he could not predict how boring the average consumer would become.  In most modern chain restaurants the mother sauces would be […]

Read full story Comments { 6 }

A Food Critic Intervention

There have been several instances while writing posts for this blog where I have felt the need to place blame for the things that drive me crazy about the restaurant business.  I have always managed to stop short of that because I do not want this to be a blog that complains about the problems […]

Read full story Comments { 30 }

How To Memorize Orders

(Note: In yesterdays post I discussed why I feel it is beneficial to memorize orders.  I will not recap to avoid redundancy, which itself if redundant in this post.) I am terrible with names.  Not particularly good with faces either.  I will forget three things every time I take a trip.  I promise I will […]

Read full story Comments { 6 }
T2 footer ad