Posts by jpritscher

February Newsletter 2018

Posted by on Feb 2, 2018 in Newsletter | 0 comments

Hashiri, Shun and Nagori Japanese food has been interesting to me ever since I first ate a real teriyaki steak in 1981 and tasted sushi for the first time in 1984. My understanding of the cuisine grows all the time. I don’t define my style as Japanese, but I do draw influence from philosophies that drive traditional foods, especially those surrounding the multicourse Japanese meal the Kaiseki. One of the key components of elevated Japanese cooking is the understanding of Shun. The concept of Shun is based on seasonality and the quality of the natural state of ingredients at specific...

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January Newsletter 2018

Posted by on Jan 3, 2018 in Newsletter | 0 comments

Onward and Upward So, it’s that time of year again-resolutions, reflections, trends, what’s in and out and a bunch of subject matters to get us thinking about the next 12 months. In reality, most resolutions are shot after about a month, and trends are usually made up by a bunch of marketing folks who have other motives, such as selling more of the next superfruit! I hate getting sucked into putting those personal goals down on paper. I do think about my business and tasks that need to get done to meet the needs of modern life, bills, vacations, education, retirement, taxes and...

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December Newsletter 2017

Posted by on Dec 5, 2017 in Newsletter | 0 comments

A Sense of Hospitality I think I am getting old and may have lost my bearings. I have realized that what I once considered commonplace or a given-giving that little extra something-has been lost, or I have become blind to it. I am not talking about customer service. Customer service is where you go when you want to complain. That term has become the dumping grounds for paid employees to listen to problems of dissatisfied customers. Do you think that the people on the other end of the phone enjoy being complained to all day long? I want to go back to the way things were. If you have good...

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November Newsletter 2017

Posted by on Nov 1, 2017 in Newsletter | 0 comments

A United Team I made the commitment to witness the CMC® (Certified Master Chef) exam in person before attempting to take it. First and foremost, congratulations to Joseph Leonardi, CMC®, Shawn Loving, CMC®, and Gerald Ford, CMC® for the amazing accomplishment. The dedication it takes to mentally and physically prepare, and having the amassed skills to cook at the highest level over eight days with at least 30 other CMCs® watching your every move is daunting! I look at the things and knowledge that I have collected over these many years. As this exam is structured, you must be able to...

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October Newsletter 2017

Posted by on Oct 3, 2017 in Newsletter | 0 comments

Ranch Dressing on Everything I must say that ranch dressing is somewhat addictive and goes with all the bad choices one can make-cold pizza, chicken wings, French fries, burgers and anything you may want to smother, such as something bland or lifeless on your plate. Just think of all the times Guy Fieri has said he could put something on a flip-flop and eat it. It can cover a lot of mistakes. Commercial ranch dressing is one of those things. I am not advocating that you go out and stock your shelves with every shelf-stable brand on the market and have it with your dry-aged strip. Growing up...

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