Category Archives: Observations

The Psychology of Cooking, Professionally

By chefhenry » Published on July 31, 2010

  I have often wondered what it is that drives some of us to continue on in this business year after year, decade after decade. It is easy to understand why some might entertain the thought of entering the profession, especially these days with all of the media coverage of celebrity chefs, and celebrities pretending [...]

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Chicken is a Vegetable

By chefhenry » Published on June 28, 2010

Watch your Demographics,   “Where I come from, Chicken is a vegetable.” Is a phrase that one of my guests here uttered to me the other night as he came back for a third slice of Prime Rib, totaling close to two pounds of meat he had ended up having for supper, nothing else, no [...]

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Short Staffed???

By chefhenry » Published on February 5, 2010

One of the things that seems to be chronically a problem most everywhere I have worked is the issue of staffing. Over the years there has been only a very small number of venues that have had the stability of staff and volume to rarely experience an issue with being short staffed, or overstaffed. From [...]

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If you can’t stand the heat???

By chefhenry » Published on December 15, 2009

Any one in “the business” for a while has heard the term “If you can’t stand the heat, stay out of the kitchen”.  Well, try this view on for size, these days we are all hoping for a bit more heat in the kitchen, and a bit less cold outside.  Saturday saw us with wind [...]

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Observations, #1

By chefhenry » Published on November 18, 2009

Quite often I have little thoughts like this one running around in my head and when I do I always hear Andy Rooney from 60 minutes doing his segment at the end of the program. We’ll see how this works out but for now I’ll just share this one with you and see how this [...]

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