Consulting

Why Relationships Build Value

Posted by on Mar 30, 2014 in Consulting | 0 comments

True story. A professional contact of mine wanted to educate his staff on beef primals – where the cuts come off the animal. He went to his purchasing department to get the cuts of beef he needed to do a class, and they told him, “you can’t get that.” Still, he urged them to try; they did and the big purveyors said, “There’s no SKU for that.” Case closed, right? Not so fast. Determined to make this happe3-28Food For Thought Meat 101 Training, the Chef called me to ask if I knew anyone who could help. I immediately thought of John (Cecala). My contact was ecstatic and ultimately...

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5 Things Considered on a Plate

Posted by on Apr 25, 2013 in Catering, Consulting, Food, Menu Development | 0 comments

I will probably choose a fresh shiitake mushroom instead of dried for some Umami and then work in some smoked/charred tomato into the soup base. Then it stops. I put the notes away, turn of the screen on my computer and go grab a cold adult beverage. Why because it is amazing what a clear head will come up with. Space is the key when writing menus. You need to walk away from the pen sometimes.

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The Tools of Refinement

Posted by on Jan 23, 2013 in Catering, Consulting, Menu Development | 0 comments

The Tools of Refinement

I use this phrase as a staring point. It is a concept I bring to my clients when helping them get to the next step. Thomas Keller in his book The French Laundry discusses things such as a sieve or tamis to refine a sauce or mousse. I see this thought process as essential for preparing food at a high level. However there are tools of refinement that need to happen not just in the kitchen and can’t be bought at the local foodservice equipment supplier. The most important tool is a really a “second set of eyes”. For most it is the hardest thing to do; take critique from a third...

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Farm to Table Menus

Posted by on Oct 18, 2012 in Consulting, Food, Menu Development, News | 0 comments

Here is a great article form the CIA discussing how to incorporate the Farm to Table movement in your establishments. You can start small and work this into your daily menus. It take time and if you need help look to the resources around you for support.   http://www2.ciachef.edu/htmlemail/CEnewsletter2012_ProChef/pdfs/FarmTableMenu_20.pdf Share this:PrintEmailPin ItTwitterFacebookLinkedInMoreStumbleUponRedditGoogle

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