Chef Jim

Chefs Make It Better

Chefs make it Better You wear a lot of masks as a chef; one of the most critical is to be innovative. I am referring to a chef and not a cook. Anyone can cook, it ain’t hard. But to be a chef you must stay ahead of the competition, be the best, always. The moment you rest on your laurels the competition swoops in and steals your business away. If you are on top of your game the customers will come...

Chef Jim

More from the kitchen

More from the Rugby Kitchen We are getting a lot of positive feedback to the new menu. One of the most enjoyed changes was to the short rib dish. “You can’t lighten up a short rib” I would hear. “It only goes well in the fall” another cook sounded out. These are the types of challenges that a chef enjoys, shutting up the critics. We decided to take the dish Asian and found that everyone...

Chef Jim

New on the menu

New In the Rugby Kitchen We have just unleashed our new summer menu. This can be quite a daunting challenge for any chef. No one likes change if fact most people fear it. It is not as simple as creating some wonderful food, you also have to train all your cooks on the new items, make sure your par levels are correct on something you have never done, watch the prep that your cooks are doing, get...

Chef Jim

Proud Papa

Proud Papa My son is now 1 month old and I have refrained from using him in a blog but now is the time. As they say a picture is worth 1000 words so I will stop writing and let you decide just how freakin’ cute he is… Milk Drunk “life for him was an adventure, perilous indeed, but men are not made for safe havens. The fullness of life is in the hazards of life. And, at the worst, there is that...

Chef Jim

If You Can Stand the Heat

If You Can Stand the Heat One thing is for certain kitchens are hot. It is not for the weak or feeble. You must not only be physically strong but mentally and emotionally as well. The Rugby Grille is by far the hottest kitchen I have ever worked in. We have a digital clock on the wall that tells the inside temp and all it reads during the summertime is ERR. That means it’s hot. When you have to go...

Chef Jim

Back to Basics

Back to Basics Jim asked me if I would ghost write his blog this week. I suspect the recent advent of fatherhood has precipitated a momentary shift in focus, as well as a longing for uninterrupted sleep. Please bear with me as I rant in his place. He’ll be back with you next time. I find it very comforting to witness the return to basics in our industry. What was once viewed as old fashioned and...

Chef Jim

Ahhh The Morning News

When I started this thing I told you I wasn’t looking for a movie deal but I didn’t say anything about TV. Yesterday I had the pleasure of being on fox 2 and doing a cooking segment. I don’t think this will make me a superstar but it’s pretty cool among family and friends. The segments are short, only a few minutes long and it usually takes a few hours to prepare everything pack and load. I know...