Blue Orbiting

Asking a chef to choose one knife is like asking a golfer to pick one club to use for driving, chipping and putting…or asking a carpenter to choose one tool that is best for cutting, measuring and drilling.

Let’s face it; the restaurant business is hard work.  The Chef’s job is particularly difficult as they are accountable for commodity procurement & receiving, end product retailing and final consumer use.  In our business, “Work smart, not hard” has become the mantra for the last thirty years but far too many have latched onto technological [...]