For restaurant owners and general managers, the process of creating a restaurant employee developmental plan is very similar to writing quarterly goals – only there are no predetermined categories. The action steps should have many of the same characteristics as the steps in achieving goals. They should be SMART – specific, measurable, achievable, relevant, and time bound. […]
The first question out of a person’s mouth every single time when they find out that I am a chef is, “Do you cook at home?” The answer is yes. Sometimes. When I’m home and not too tired and there is time. Cooking at home and cooking at a restaurant require such different skills that
How to Cook At Home Like A Chef Read More »
Kitchens are opening up everywhere. Restaurants are trading in the swinging doors for clean, crisp counters that aren’t just displaying the final dishes guests are ordering, but also showcasing the entertainment of the chopping, slicing, sautéing, and saucing. When some people think of a functioning kitchen they think of scattered chatter, “yes chef!”, sizzling pans,
4 Lessons Every Chef Will Learn by Working in an Open Kitchen Read More »
