This may be one of the single most important aspects of being a successful line chef. You must execute food production and food safety at all times. What separates a chef from a cook is how execute your job. It is our job as chefs to teach these concepts and hold people to […]

The biggest thing you need to know when writing a menu is to do some research on the components that you choose for this menu. There are a lot of factors that go into pairing food. It is important to identify seasonal items, our bodies naturally respond to seasonal foods as well […]

The key to successfully searing meat and fish is a very hot pan. Using a pan that is not adequately heated may cause your food to stick to the pan, this will damage the appearance of your finished product.
As consumers we eat with our eyes as much […]

I have been out of circulation for a while due to a very busy restaurant and a lot hours in the trenches. I was recently up for a promotion that I worked really hard for and really deserved. Much to my dismay I did not receive the promotion that I was looking for. In […]

Understand that you must learn as many skills and information as possible, under any chef you work for. These skills are what you need to be successful. It is your job to ask as many questions as possible and to apply the skills and information that you have learned. You need repetition and […]

As you make your way onto the hot line, things get a lot hotter and more dangerous, so you must be more aware of your surroundings.
A deep fat fryer, convection oven, salimander, and possibly a microwave will be on this station. This means that there is a serious danger of being hurt or seriously injured.You […]

Organization is one of the most important aspects of being good at any job. The restaurants is no different, being organized is the difference between success and failure. Working the grill station forces your to become focused and urgent. You need to be able to cook a high volumes of various foods. Know how […]

In this business your integrity is one of the only things that can not be influenced by cuisine, skill level, job title, or how you are perceived by your peers. I had the pleasure to work with a chef who had it. Either you have it or you do not, and Jason Rice you […]

Working this station helps you to develop some finesse because most dessert features are delicate food items that require the proper handling and storage. The refrigeration unit must stay at or below 41 degrees fahrenheit to ensure a quality product; desserts they must also be properly wrapped or covered to keep them fresh until they […]

The pantry is the next step in developing your knowledge of food, as well as the technical skills you need to be successful. This station requires that you handle and prepare menu items from scratch. Salad, appetizer and dessert preparation forces you to use knife skills, read and follow recipes, develop time management skills, multi-task, […]