- What Is A Sous Chef?
- Stagiaire Advice.
- The Glamorous Life of a Chef, part one.
- What Is A Chef's Responsibility?
- What Does Being Held Accountable Mean? What Does Commitment Mean?
- Should I Go To Culinary School?
- San Francisco Weekly Exposes Local Culinary School Scoundrels!
- Professional Cooks & Our Relationships
- Culinary School Advice
- Culinary School + Cost + Advice + Warning
- Culinary Positions: The Interview part 1
- Chef to Cook Advice, or, what should occur but doesn't often enough.
- Chef Owners Who Work The Line.
- Restaurants That Bounce Payroll. Or, What To Do When Your Employer Is Being A Low-Down-Dirty Scoundrel
- How Many Hours a Day Do Chefs Work?
- "The Weeds." Restaurant Speak: Lexicon of Cooks
- How Do I Get a Professional Cooking/Baking Job in a Restaurant?
- kitchen communications. or learning to speak 'kitchen'
- Chef Advice. or, when cooks say " ." chefs hear " ."
- Becoming a Chef. What's the Hurry?
- Pastry Chef Am I. Moderne or Old Fashioned?
- Chef Advice. On 'Giving Notice.'
- Chef Advice. on what it means to be a worker among workers.
- A Pastry Chef's Glass Ceiling, or, a little sarcasm to shake things up ~
- teaching. baking, manners, accountability, cleanliness, efficiency.
- professional cook blues
- pastry chef roles, styles, challenges part 1
- How To Mentor, Manage, Inspire, Push, Listen To, Grow, Promote, Share With, Challenge and Send Off Cooks
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