Ultimately, it may seem like a risky move at first but investing in your people is the best way to show them that they are valued. Both inexperienced and experienced chefs will always benefit from cultivating new skills and directly applying them – whether it is butchery or something else.
Chef Paul Sorgule of Harvest America Ventures blog just released an open letter to young chefs who are soon to graduate their culinary programs and venture out into their career. The letter states 20 pieces of advice that you may or may not have heard before, but regardless are worth repeating.
We were lucky enough to squeeze in a moment or two with the talented Chef to ask him a few questions as we prepare for Tupelo Honey’s arrival in Denver.
Mastering food plating doesn’t come without knowledge and practice and the Institute of Culinary Education has produced some videos that can help. Let’s take a look at what these five videos have to offer.
People want to eat healthfully. That’s not a ‘craze’ or a fad; it’s a part of the human condition. Any restaurant that accommodates that wish will reap the rewards. Here are a couple easy ways to revamp your menu so that it provides consumers with what they want.