How to Determine the Most Effective Staffing for Your Kitchen

Not Too Many, Not Too Few Along with food costs, kitchen payroll is one of the two most important, easily quantifiable things for a chef to control in his or her kitchen. Like controlling food costs, payroll is a balancing act between what is obviously sufficient, but...

Fire Safety in the Kitchen

One of my most vivid memories from my early days in the fine-dining kitchens I learned my craft in doesn’t have anything to do with the great food, cooks or menus I was privileged to work with. It is the recollection of how the entire kitchen staff reacted to the fire...