Dealing with a Portion Problem

Let's say you install a very tight portion control system with a POS feed, a sophisticated recipe model, weekly inventories, and a complete purchasing...

Paging Senor Pantalones En Fuego…

I’m known for being hard on catering managers. I’m never mean or hateful, but I like to give them a hard time about most...

For Culinary Students, Career Changers, and Wannabees

Dear Prospective Chef, So you've figured out that what I do is what you want to do, eh? Well, good luck to you...I really wish...

Banquet Events Require Teamwork

Many hotels experience banquet revenues equal to or higher than 50 percent of total food and beverage volume. Managing the profits from the...

It’s Spring and romance is in the air….

Food and beverage folks, particularly male chefs, are notoriously bad at the “relationship thing.” Our black and white world of fast paced chaos doesn’t...

I don’t do the hat…

Any examination of my life, career, loves, and losses should begin with that thought (and for those readers who are of a more philosophic...

When Life Gives You Lemons…

I’ve had an epiphany. Well maybe that is too strong a term but I came to a clear realization just the other day, and...

Back of House—Do you have “Heart”?

I had just started my new job as Director of Catering at a historic luxury property in my favorite city, San Francisco. This...