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Good Cooking's
Professional Link Section!
My mother, a former school teacher, taught me to use an index as the
fastest way to find valuable information. I'm trying to help
you do the same. By using the four buttons below you should be able
to find most of the professional food service links on the internet which I have
indexed by categories.
I have gathered information, put it categories, checked
links and attempted to make it easy for those in the hospitality industry
to find information related to our business. Not every link
in the world is here but a majority of the ones that have valuable
information are. There are professional organization links,
food manufacturers, professional publications and general cooking
and recipe links that will enhance your knowledge. I hope this will
become a resource that you will use often and share with your colleagues.
IRS Offers Penalty
Refund for EFTPS Enrollment
  
As a Certified
Executive Chef and Food and Beverage Director I know what it's like
to be held accountable for a food service operation. Whether it
was the Ritz-Carlton Hotel in Boston or my former award winning Harvard
Street Grill near Fenway Park I was in control of the success of the
operation. Yes, a great staff helps. Often overlooked dish
and pot washers are at the heart of the operation. Professionally
trained sous chefs and cooks of all skills chop and sauté their way
to the next promotion within the kitchen, honing their skills as they
go in hopes of some day being the Executive Chef or perhaps owning their
own restaurant.
There is so much information we don't see because
of our long work week and daily commitment to our profession.
We often work six days a week and 10, 12, 14 hours a day, even double
shifts when other staff call in sick. I always likened coming
home and sitting on the couch to getting off a speeding train---you
feel like you're still moving for several hours after stepping off.
I often calmed down with a glass of wine and all my cooking magazines,
my cookbooks and wine publications. Read, read, read; the more
I read the more I knew, the more I perfected my trade. New ideas
came through the pages from France, Switzerland, Germany and England.
Cuisine Minceur, Cuisine Bocuse and Antione Mossimann's style from
the Dorchester in London intrigued me. I traveled the Orient,
visited Brazil and went to Burgundy on the pages of books. All
of this before the Internet! Why, if I had the Internet a short
15 years ago I would have probably read and explored even more had
I the time.
In today's world magazines and books still exist.
When I wrote the Ritz-Carlton Cookbook in 1986 I insisted that the
Index be cross-referenced with every recipe and cooking term.
I wanted the book to be easy to read, follow, and retrieve information
from. I still feel that way and often find cookbooks and magazines
lacking in this very important aspect. The
Internet, a supplement to published and printed matter, is often also
without an index---hence, this section.
rev. 10/12
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