Culinary Cues
JANUARY 13, 2025
Great passers need great catchers, time in the pocket is totally dependent on the collective effort of the offensive line, the run game would never happen without great blocking, and successful offenses and defenses are the result of effective game plans and play calling by coaches. So, really, the MVP is the team, not any one individual.
Culinary Cues
OCTOBER 14, 2024
Now, do something about it. [] ARE YOU WILLING TO ACCEPT ADVICE AND CRITIQUE One of the keys to “moving up” that career ladder is to find a mentor/coach who is willing to be honest with you. Admitting what you don’t know is not a sign of weakness but rather of strength.
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Culinary Cues
OCTOBER 27, 2024
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!
Culinary Cues
JANUARY 23, 2023
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”.
Culinary Cues
NOVEMBER 2, 2024
You know that the work is hard and unforgiving at times, but as the NFL coach Marv Levy always asked: “Where would you rather be than right here, right now.” PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food)
Culinary Cues
OCTOBER 3, 2024
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. Never let the disease of mediocrity sneak in.
Culinary Cues
JULY 8, 2024
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.
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