People often ask me, “What’s your favorite knife for a professional kitchen?” It always makes me pause because there are a bunch of things to consider before I can answer: All great questions and they mostly center around what you plan to use it for. I’ve never met anyone, for example, who lists the meat cleaver as their “favorite knife” but try to cut through bones with a paring knife and you’ll wish you had one. Asking a chef to choose one knife is like asking a golfer to pick one club to use for driving, chipping and putting…or asking …

Let’s face it; the restaurant business is hard work.  The Chef’s job is particularly difficult as they are accountable for commodity procurement & receiving, end product retailing and final consumer use.  In our business, “Work smart, not hard” has become the mantra for the last thirty years but far too many have latched onto technological advances to tackle the “smart” part. What I see lately is an over-reliance on function-bloated software.  "Reduce Food Cost 5%." "Let hand held bar coders streamline the inventory process!" "POS to [Costing Software] Sales Interfaces for automatic reordering!" I have not run across too many …