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Mise en place. Before starting a recipe you’ve never done, read it, measure out your ingredients, read it again, make sure you fully understand the process and then start cooking. Having a grasp on the method and having all your ingredients ready to go will make it a far smoother… Read More

So many to choose from, but I think the most fundamental is mise en place. Have everything you need for a recipe ready to go before you start cooking. That way you're not scrambling for something when you need it, and you're not half way done before you realize you forgot that crucial… Read More

I worked in a coffee shop in a hotel and one guy came down in just his robe. No shirt, pants, or shoes. Sir, this is still a restaurant. You still need to wear shoes.

Couldn't say it any better than that.

I had my wisdom teeth pulled the day before. Turns out I don't react well to anaesthesia and was throwing up as soon as I woke up. Thanksgiving rolls in and I still can't eat, I have developed lock-jaw from vomiting so much and I end up in the E.R. for dehydration. Fun stuff.

When peeling vegetables/fruit, lay a piece of plastic over your cutting board and peel over that. When you're done, pick up the plastic and discard. Clean cutting board.

I had an elephant named Blueberry. No idea how I came up with that. When I was getting married my mom put a tux on him for the bridal shower.