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.

Commitment to Excellence

"The spirit, the will to win, and the will to excel are the things that endure. These qualities are so much more important than the events that occur." 

Vince Lombardi, NFL Coach

The Book - Update

Coaching Culinary Champions is with the graphic artist and in the final phase of edits. We are looking at a May, 2008 release. Best estimate would be mid to late May. Keep watching the blog for updates. 

Motivational Thought for Today

"If I compete and I think I gave it my best shot, it doesn't matter if I win."  

Mike Ditka

Peeling Vegetables: The Standard

Yes, believe it or not, there is a standard even when peeling vegetables. Learn how to peel an onion and a carrot properly, according to the "expected standard." Emphasis on the term "properly." Even in peeling vegetables, everyone has an opinion. But remember, when it comes to the classical standards, you have no opinion. Classical techniques and sticking to the accepted standard will always provide you with positive assessments and will always win the medal. Like it or not, the standard is the standard.