Egg On Their Faces

A fried egg, sunny side up.

Some things just make you shake your head and today’s USA Today brought along another one of them. It’s almost as if the aftermath of the BP spill never happened or, at best, as if some folks are either not paying attention or just not getting what they’re seeing and hearing.  I know it’s not Friday but this is food-related, sort of.  It’s really about business and responsibility in my mind but I’ll let you be the judge. Read more »

Learning Not To Cook

Toque

It’s Friday and the topic, of course, is food-related. I was speaking with a friend of mine the other day and he mentioned that his business used to remind him of a cook and a couple of helpers but now it’s a big kitchen and the cook has become a chef. As we kept talking, it was obvious to me that the guy had NOT become a chef – he was still a cook and that’s the business point I want to make today.

I hear lots of folks complain about chefs (most of them celebrities now) who have six or ten or more restaurants. “How can they run the kitchen from 1,000 miles away?” is the common question. But they can because they’ve learned not to cook and that’s what my friend’s boss needs to understand. Read more »

Why You Do These Things?

Cookie, Anyone

A very long time ago, I had a teacher who taught a class I didn’t find particularly challenging. Like most lads of 11 or 12, I found other, generally disruptive ways to amuse myself (and often my classmates) in lieu of the lesson being taught. As an aside, once I became a teacher several years later, I didn’t find it all that amusing when some of my charges did similar things.
Inevitably, she would reel me back to Earth and ask me in a phrase that the whole class came to know and love “Keith, why you do these things?” No, English was not her first language but it was a language class anyway so not much English was spoken. I bring this up because I find myself asking the same question about something this morning and maybe you can help me answer. Read more »