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BE EXCELLENT

Culinary Cues

The larger and more complex the business, the more difficult it is to create the environment where excellence permeates every task, so the chef must teach and train, coach and mentor, show and guide, until the lines are clearly defined, and excellence becomes the method of operation. Be excellent!

Training 408
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YOUNG COOKS – CREATE YOUR FUTURE

Culinary Cues

Are you serious about cooking, creating, coaching a team, and contributing to the success of a business? It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Besides when you look good, you feel good.

Uniforms 408
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COOKS AND CHEFS – SIGN YOUR WORK

Culinary Cues

Maybe, just maybe, that name on their uniform is the same as signing their work – something that the individual wants to respect with a “best foot forward”. Mediocrity isn’t something that people are born to seek; they are coached along the way by others who accept it as “good enough”.

Seminar 426
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THE GREATEST THREAT TO AMERICAN RESTAURANTS

Culinary Cues

When I read an article the other day about BMW charging a subscription fee for heated seats in their cars, I thought: “Where are we going with this?” Unless…a coach or player steps up and says “NO”! “We Is it a case of not knowing how to be great or is it a real lack of desire? “Is Is it ignorance or apathy? Jimmy Buffet (musician).

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CLOSING THE RINGS OF THE TOTAL RESTAURANT EXPERIENCE

Culinary Cues

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? Are we promoting the subtle background noise of sizzling steaks, a few dings from pots and pans, and the expeditor calmly coaching the team of line cooks? How much time and effort are placed on this?

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How can specialty coffee shops use automation to improve extraction?

Perfect Daily Grind

To learn more, I spoke to Oliver Sears, Authorised Specialty Coffee Association Trainer and Barista Hustle coach at North Star Coffee Roasters , and Chris Sheppard, Head of Coffee at Rosslyn Coffee. You may also like our article on how automation is shaping the coffee industry. Want to read more articles like this? Enjoyed this?

Beverage 147
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HARD FOR CHEFS TO PASS THE TORCH

Culinary Cues

What they do is who they are, and they all worry who they will be without it. [] SMARTER EVEN IF A BIT SLOWER: All those years and experiences have made the musician, artist, coach, business leader, doctor, politician, or chef able to continue finding a role and a way to contribute. A good thing never ends.

Coaching 447