tips, tricks, and thoughts from the hospitality industry
This is simply a primer on basic wine service for those of you hosting in your home, or others of you who are seeking a restaurant job who have lied on your resumes (not that I have ever known anyone who has done that….) 1. Get a wine key. A […]
It begins with a plate. One plate per person, set directly in front of her chair, about an inch away from the edge of the table. Next, the entree fork and knife join the party. Fork on the left, knife on the right, with the blade opening toward the plate. […]
A vegetarian entree for Valentines Day, luscious enough for a carnivore to love!
The main difference between restaurant cooking and home cooking is preparation. Restaurant cooks plan their dishes days and weeks and in advance which gives them time to spread tasks over a few days in order to build up flavors and get the most out of each ingredient. A few […]
Let us take a moment to consider Kale. That humble, sweet green with the bitter bite that has the texture of an innertube when not prepared correctly. You can’t swing a salad spinner around Los Angeles these days without hitting a restaurant with a Kale Salad on the menu. I […]
I'm a former restaurant manager who now writes about food and hospitality. I love to cook, read, write, and eat.