so you want to be a chef? read before signing your check... or come talk to me.

• 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