Practice Introspection

To my students who are just beginning their journey it is all about introspection. Think about your day; the outcomes, the failures, the successes. Learn how to handle failure, otherwise you won't reach "success." Learn how to grow from your failures. And if you think you learn without failures, you're mistaken. You will strike out hundreds of times before hitting that home run. In this case, you'll burn allot of vegetables, proteins and starches before arriving at that perfect plating. The goal is to learn from those failures. You will learn the signs, be able to identify them and don't repeat the same mistakes. The best case scenario would be that you actually mentor and teach someone else from your mistakes. Get in touch with your thoughts, your feelings, your motives.  Chef Leake

Coaching Culinary Champions - Available now online.

Well it's official, "Coaching Culinary Champions" has been published and is now in print and available online from Amazon.com and from Barnes & Noble at barnesandnoble.com. The book sells for $23, new from both sites.

Happy reading! Frank Leake and Mareva Lynde

Coaching Culinary Champions: You, the Team and Competition---Book Availability

I have been advised that the book is still "in process" and "in the system." Since I have no control over the movement or actual printing of the book at this point I would plan on a mid to late July 2008 availability. I wish I had better news but that's my best guess. 

For my students who are scheduled to use the book in their classes, should it not be available prior to the beginning of classes, then the book will be removed from the required listing and a replacement will be assigned. 

Chef Leake, CCC, CCE, CIA 74'

Buy a digital camera and tripod

If you really want to be in charge of your professional destiny, purchase a camera and a tripod, providing you with hands free video recording and journaling of your practices and tasks. Learning how to journal through pictures, video and writing will project a clear path to your target. You will be able to clearly identify your goals and objectives. 

Chef as a Humanitarian

"Never underestimate the power of food. As a chef, you should not forget that it is not just about the restaurant. But as you are taught and learn to cook and eventually become a chef your whole world opens up and you are provided opportunities to see and change the world..." 

Chef Art Smith

Special Events Chef to Oprah Winfrey

National Best Selling Author

Restaurant Proprietor TABLE 52

James Beard Award Winner 

Chicago, Illinois

Read and learn more in our book about this subject from Chef Art Smith.

Consistency in The Professional Kitchen

"Consistency is by far the most important hallmark of any business: it defines to your customers who you are and what you stand for. The commitment to consistency is not limited to product or service, but is required in all aspects of one's business, and for that matter, one's personal life..."

Chef Roy Yamaguchi

Chef/Founder

Roy's Restaurants

Honolulu, Hawaii

Read and learn more in our book about this subject from Chef Roy Yamaguchi. 

Professionalism in the Professional Kitchen

"Being on time, and coming to work ready to work are the signs of a professional. It means not only doing your job, but also seeing what else needs to be done..."

Chef Andre Soltner

Chef/Owner of the famed Lutece Restaurant, NYC and

Dean of Classical Studies, The French Culinary Institute, NY, New York

Read and learn more in our book about this subject from Chef Andre Soltner.