FRIED COFFEE

Henry Shukman recently crafted a heady piece of  penmanship for The New York Times which took me, and now you, on a journey back to the pub of yore,  (  “that smoky, yeasty den of jollity” ),   and a look at what they’ve become since. I’m usually one to skim an article and move on.  [...]

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Seasonal food service operators face some difficult problems with staffing during their abbreviated calendar. I got a call yesterday from a restaurateur who was experiencing problems with erratic behavior by the Chef they had hired for the summer season. I’ve also spoken with the owners of seasonal ranches and resorts,  all facing similar problems in [...]

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I was totally shocked by what I read over my coffee this morning. Our industry is going through troubling and challenging times as it is, without the added problems this kind of thing is going to create. The very structure of our world society, and, civilization as a whole,  is being threatened with collapse and [...]

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Two Worlds Same Guy (I’m not at all long winded so this piece, heartfelt as it may be, is gonna be concise.   I’m not real good at this kind of writing, but here is a little something…..   [ We disagree with the  "not real good" comment. Ed] ) In the past thirty years, I’ve [...]

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As you can imagine, given the title of my blog, I’ve posted about coffee before.  It’s used in lots of dessert recipes, but you don’t think of it for savory foods.   You need to alter that.  Think of it as an ingredient in rubs, sauces, marinades, and braises.  Redeye gravy has been a long time [...]

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Seasonal resorts and food service operations face culinary staffing issues that can be tough to address due to the short employment span. Personnel retention,   year to year continuity,   and competence deficiencies are three of the biggest issues. TemporaryChef.com offers a solution. 1)  Reliable full season commitment. 2)  Mature career Chefs experienced in purchasing [...]

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There is probably no group of people that revere their coffee like those of us in food service.   It gives us a great foundation for the mad rush that occurs when the doors open for service.  So it was a real pleasure to receive a link to a story in The Pittsburgh Post-Gazette by China [...]

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I set out this morning to take a look at organic foods.   They cost more.   Are they worth it?     I started with this article from the Mayo Clinic. My next stop was Mother Earth News and a story about free range eggs.    As I finished reading that, a video about the Twig [...]

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Art Culinaire began showcasing the visual art of talented Chefs more than 20 years ago.  There have been other magazines,  some websites,  numerous newspapers and journals, prior to, and after that. In the opening days of 2009  Deep Plate quietly quietly launched what is, in my mind’s eye, the best media presentation of the styles [...]

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Susan Holaday,  Editor & Publisher of Foodservice East,  the B2B Publication of the $ 80 Billion Northeast Foodservice Industry, interviewed TemporaryChef.com founder Paul W. Green CDC and published the following article in the Spring, 2009 issue. Chef Paul Green meets a marketplace need with a website that places “temporary chefs” TUFTONBORO, NH – A lifelong [...]

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