The Gravity of a Restaurant

Every job has its distinct challenges, its upsides and downsides, the good days and bad ones.  And when you’re self employed, its no different.  I’m discovering that its a matter of how I manage those times when they do come, instead of trying to naively assume I can somehow avoid them altogether.

There is a constant force in my restaurant, I just simply refer to it as gravity, that always wants to pull the operation downward.  It goes with the territory, yet its taken me this long to recognize that this force is both unavoidable and at the same time, quite … more »

Now whoever thought of doing that?

My learning curve as a chef is never ending.  That’s one of the things I enjoy about the craft of cooking.  There are always new techniques or methods to discover, many of which are not really new, but actually quite old.  Gels, foams, and liquid nitrogen have their place, I’m sure, but not before I have a better foundation concerning the enduring methods cooks have used over the years.
Take the pigs head, for example´╗┐. Humans have utilized the hog for centuries, and when faced with the question of how to tackle the head, I would have liked to hear … more »

Now whoever thought of doing that?

My learning curve as a chef is never ending. That’s one of the things I enjoy about the craft of cooking. There are always new techniques or methods to discover, many of which are not really new, but actually quite old. Gels, foams, and liquid nitrogen have their place, I’m sure, but not before I have a better foundation concerning the enduring methods cooks have used over the years.

Take the pigs head, for example. Humans have utilized the hog for centuries, and when faced with the question of how to tackle the head, I would have liked to hear … more »

Knowing What Business You Are In

This young man proposing to his now fiance serves as a strong reminder that I am not in the food business, but in the hospitality business.


 
A couple of weeks ago, Tanner emailed me a request. It was cushioned by apologies and  disclaimers, but his motive eventually became apparent.  He was ready to ask his lady to be his bride and he wanted to do it at my restaurant, the place they had their first date.

After that, who would not say yes to whatever he had up his sleeve?

To make a long story short, Tanner wanted to more »

Knowing What Business You Are In

This young man proposing to his now fiance serves as a strong reminder that I am not in the food business, but in the hospitality business.

A couple of weeks ago, Tanner emailed me a request. It was cushioned by apologies and disclaimers, but his motive eventually became apparent. He was ready to ask his lady to be his bride and he wanted to do it at my restaurant, the place they had their first date.

After that, who would not say yes to whatever he had up his sleeve?

To make a long story short, Tanner wanted to set … more »

Four Years and a shot of Dimple Pinch

Just getting home after a full day of restaurant adventure, with the prominent element being the true-to-form Midwestern thunderstorm that showed up uninvited at dinner time this evening. It came on so fast, the folk eating outside had to abandon their tables along with their food and drink and seek shelter inside. I sit now, in the solace of my outdoor man-cave, enjoying the occasional dribble of rain water caroming from leaf to leaf on my big ash tree that stands guardian over most of my back yard. There is something so calming about the air after a summer storm. … more »