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"Mise en Place", a State of Mind
Randall Burns · This article is revamped from the original that I posted on LinkedIn, March, 2014. I've quoted this kitchen term, "Mise en Place", in many of my posts and someone asked me the other day what the actual meaning of the term is. I will let the article speak for itself but basically ...
Mentoring; A "Keystone" in the life of a Cook
Randall Burns · (Kitchen @ "Viaduct Central", Auckland, New Zealand, 1999) · The “philosophy” of Mentoring can be applied to any profession, and to life in general; we all have Mentors and by the same token we are all teaching, in one way or another. How else could we progress and advance? This ...
Chef's unDiet: Lo-Cal Lahmajoun a.k.a Armenian Pizza
Paul "Pablo" Croubalian · Lahmajoun, a.k.a. Armenian Pizza has its origins lost in antiquity. The earliest references I can find date back about 4,000 years. · It was popular in Jerusalem centuries before the birth of Christ. I'm sure both Jesus Christ and Mohammed ate them. · Could Lahmajoun have been ...
"Toxic Work Environment", (an alternative perspective from the kitchen)
Randall Burns · This article has been prompted by a new Hive concept; “Toxicity at Work”, by · @David Navarro López and @Ali Anani , · https://www.bebee.com/producer/@david-navarro-lopez/new-hive-toxicity-at-work · "Toxicity" can be broken down to "intent", "perspective", "interpretation" and ...
The Paddle Incident
Randall Burns · There are a few “life changing” episodes or incidents that we all experience, unfortunately rarely, throughout our lives; Incidents that cause us to grow, to change, to alter our perceptions, to switch our direction; they inspire us, motivate us, whet our appetite for more. S ...
"Zen and the Art of "Bomber" Cleaning"
Randall Burns · I leave “the line”, and although the peak of service is over, "The Crunch", it will still continue at a fast pace for a couple of more hours. The adrenaline is still coursing through my veins, heightened by the activity around me. It is loud, the “hum” of the kitchen, pans hit ...
“A little cornstarch between the legs helps cure 'The Wolf'...”
Randall Burns · · “The Wolf”, “Cook’s Crack”, “Chef’s Cheeks” is an affliction that cooks get from time to time due to the long hours of standing on their feet, running around, the heat and sweat. As the heat and sweat build up, the rubbing of your upper legs and bu ...
Celebrating 40 Years in the Kitchen
Randall Burns · · Once upon a time, a long long time ago, in a galaxy far far away… · 1976, Regina, Saskatchewan; what a year! Joe Walsh joins The Eagles and they release their epic “Hotel California” album, other notable albums this same year from “Rush, “L ...
“Choose a Job that you Love, and You’ll never “work” a day in your Life” (Confucius)
Randall Burns · A timeless quote by Confucius, and so true. Just to clarify, I don’t mind “work”, I really enjoy “working”, actually I Love my “work”. It comes down to interpretation, (and I view "work" more positively than the word "job"), but I’m sure everyone understands the premise of the ...
A Stranger in a Strange Land
Randall Burns · · ("Tales from Paradise" pt. 1) · · Has anyone read that excellent novel by Robert Heinlein, “Stranger in a Strange Land”? · I talk a lot about learning and Mentoring; it is very important in our business as it is in life. This is a story ...
"Stress!" The dynamics in a professional kitchen
Randall Burns · “…Fear is the mind killer…” · (Frank Herbert, “Dune”, excerpt from the “Litany against Fear”) · “The Dream” · “The sweat is pouring off of me, stinging my eyes, trickling down my back, the soaked polyester uniform I’m wearing is sticking to my skin; my ears are ringing, head i ...
Running "The Gauntlet" to becoming a "Chef"
Randall Burns · There's been many discussions lately regarding the "shortcomings" of our industry, the flaws in our educational systems, the general downward spiral of the caliber of "Cooks" and cooking techniques, on various threads and posts. I would like to look at it from a different perspec ...
How to Be a Great Customer. Yes It's Worth It!
Paul "Pablo" Croubalian · Sarah Elkins' post, "Get Extraordinary Service, Be an Extraordinary Customer," inspired this one. I could just as easily have titled it, "We're All Idiots Sometimes." I enjoyed Sarah's post where she describes unusual steps taken to ensure a superior customer experience. · It's ...
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