Bay Area Chef Paul Bertolli cooked “…food grounded in a tradition, yet enlivened by the act of greeting the process and the ingredients anew.”

In his cookbook, “Cooking By Hand,” he talks about…

I admire the chefs that will test several iterations of a dish before being satisfied with it.

Being willing to try things that may not work. Being OK with failing in front of your cooks. Inviting constructive criticism. This all takes courage.

Each time you test you…

Remember those times when the dinner crew blamed the lunch crew? Or, when the server blamed the host? Or, when the kitchen blamed the server? Or, when you blamed the guy who worked your station on your day off?

Did it resolve the problem? Did it make you feel better? Did it make you look better?

The act of blaming is

“Can’t I just have one day when everything goes smooth?”

How many times have you asked yourself that question?

It’s always something isn’t it?

Here’s the thing, there is always going to be