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THE 21 KITCHEN RULES FOR EVERY CHEF TO FOLLOW

Culinary Cues

Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. The article struck a nerve with its focus on A Cook’s Kitchen Laws. Since then, more than 100,000 people have read and shared that article.

Coaching 377
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CHEFS – BE A ROLE MODEL

Culinary Cues

Training, teaching, coaching, and mentoring are the most important attributes of a successful chef. When this happens then success is measurable and, those failures are less evident because a well-coached team doesn’t allow them to happen. We (chefs) are first and foremost – teachers.

Coaching 377
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JUST DON’T KNOW OR JUST DON’T CARE

Culinary Cues

A training investment in your people is an investment in the success of the business. A training investment in your people is an investment in the success of the business. So, you must train and then trust your employees to represent your best effort. This is your role as a leader.

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BE EXCELLENT

Culinary Cues

Miles Davis considered the most prolific improvisational jazz musician of a generation was classically trained. Picasso, from the age of seven, was trained in copying the work of traditional masters. Picasso, from the age of seven, was trained in copying the work of traditional masters. Be excellent!

Training 353
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IN PURSUIT OF THE CARROT

Culinary Cues

Measuring how the “carrot rule”, is applied is the job of the coach, manager, or in our case chef. THE LEADER/COACH IMPACT: The leader is responsible for creating the game plan and the learning organization that makes a win possible. THE PLAYER/STAFF MEMBER IMPACT: It was Coach Belichick whose message to players was: “Do your job”.

Coaching 382
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A CHEF’S HARD DAY’S NIGHT

Culinary Cues

It sounded like an appropriate title for an article about life in the kitchen. PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food

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CARPE DIEM, COOKS

Culinary Cues

Remember how risky it was to take those training wheels off your bike at the age of seven or eight? If you never took a chance, then you’d still be depending on those training wheels and look silly when tooling down the sidewalk. [] ARE YOU WILLING TO PAY YOUR DUES Patience is a virtue that too many people lack.

Coaching 339