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Have you ever wondered what the difference between a great chef and an ordinary chef is? How can one produce food recipes that are remembered and another produce food that is quickly forgotten? Disregarding all the jokes about never trusting a skinny chef I can only say that the 80/20 rule applies in this profession the same as in other professions. It is a fact of life that 20% of lawyers, doctors, accountants, financial planners etc. are outstanding; the other 80% are mediocre to awful. The same applies to all trades and professions. So the challenge vis-à-vis chefs is to find what differentiates the 20% from the 80%. The first thing
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Lastest "kitchen decor chef" News:

Top Chef's Angelo Sosa Now Selling Tequila In Hell's Kitchen
            It is a good time for tequila fans in Manhattan. In addition to the tequila bar at Union Square newcomer Tortaria , this month brings the world another Top Chef -helmed restaurant: executive chef Angelo Sosa's Añejo Tequileria in Hell's Kitchen. [ more › ]
Thu, 02 Feb 2012 11:22:10 -0800

At Upstairs in Upper Montclair, a Fresh Approach — Review
The chef at Upstairs, in Upper Montclair, is a humble sort, but his restaurant has started to attract a lot of attention, rewarding diners with something new and fresh every few weeks.
Thu, 02 Feb 2012 16:33:26 -0800

Salt Lake art project asks what is art — and what is it worth to you?
Salt Lake art project asks what is art — and what is it worth to you? By glen warchol The Salt Lake Tribune Published Feb 3, 2012 04:23PM MDT When Chef Gavin Baker launched The Mist Project, a “guerrilla” restaurant that popped up last month, he wanted art for the décor that reflected the cutting-edge culinary innovations of the menu. Baker discussed his ideas with photographers Leane Jensen and ...
Fri, 03 Feb 2012 20:14:26 -0800

Perry Garfinkel: Puck Goes Back to His (Ginger) Roots
"The title of celebrity chef is sort of bogus. Do we have celebrity shoemakers, celebrity butchers? The good news about showcasing chefs and the TV shows is they've attracted a lot more smart kids to the profession than 30 years ago."
Fri, 03 Feb 2012 14:35:44 -0800



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Being a chef is a very physical profession. You are required to remain on your feet almost constantly. Along with that, you must also be stirring, kneading, and chopping your foods. Many times, you will have to do all of this while also having to ordering foods for hungry customers and critical customers. A kitchen is almost scorching hot year round so you should be quite prepared for that. Even in the best conditioned areas, a kitchen is often as hot as 95 degrees or higher. If that doesn't sound like enough to do, try doing it while you are
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