Behind the Line

Topic: Philosophies

Summer 2010 iv 064
Unwavering hospitality, technically sound service and a sense of ownership. Hospitality is key. Without it, you might as well lock the doors. Regardless of your concept or segment, technically s... more »

Last updated: Mar 16 2013

 
Summer 2010 iv 064
Hospitality is a mentality. It is about a genuine appreciation for your guests and a dedication to providing them an over the top experience. Unfortunately, "genuine" hospitality cannot be faked.... more »

Last updated: Mar 16 2013

 
 
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More money to school lunch programs, both to buy food and to hire people who can prepare it well.

Last updated: Dec 25 2012

 
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I'd like to see more localized pastry chef awards in the JBF, like savory chefs get. Why is there just an "outstanding pastry chef" - one award nationally? Why can't I vote on best pastry chef by r... more »

Last updated: Dec 25 2012

 
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Let's talk about beef, and specifically, the tenderloin. I wish people would stay away from cooking it and ordering it. It doesn't have much flavor and is way overpriced, any way you get it. So muc... more »

Last updated: Dec 25 2012

 
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If it has to do with food, sure. I think chefs can play an important role in getting sugars and HFCS out of school lunches, for example. I would expect my opinion on any other political hotbutton... more »

Last updated: Dec 25 2012

 
Chef greg biggers b-w
Keep them talking to each other. Make sure i am giving them "all days" and fire tickets, and make sure they set their stations up properly and effiecient before service starts.

Last updated: Nov 29 2012

 
Chef greg biggers b-w
bad toast.bad foie gras torchon. ice cold table butter

Last updated: Nov 29 2012

 
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If they are a true friend...then there are no sins to forgive. You tell them how it was honestly and that's cool to do.

Last updated: Nov 29 2012