By Scott Mechura EBS Food Columnist Much like any person in a leadership role, being a chef requires certain skills (both inherent and learned), intelligence, talents,...
By Scott Mechura EBS Food Columnist In previous columns, I’ve written about how the general public loves cooking competitions; how we almost treat them like sporting...
When little becomes big By Scott Mechura EBS Food Columnist Earlier this winter I wrote about Prostart, a high school program through which students can learn...
By Scott Mechura EBS Food Columnist A smartphone is many things. At times it can be a tool, at other times a toy. It’s even a...
By Scott Mechura EBS Food Columnist A chef’s world is often filled with challenges. But mentoring the young people of today about the prospects of becoming...
By Scott Mechura EBS Food Columnist For years, maître d’ Ben Chekroun at New York City’s Le Bernardin has reined in new servers with his list...
By Scott Mechura EBS Food Columnist Most industries have certain, specific ways of doing things, even the sports world. But these often come with a list...
By Scott Mechura EBS Food Columnist In my previous article, I pondered whom would be the chess pieces running a successful restaurant. Logic would dictate that...
By Scott Mechura EBS Food Columnist After reading an article from a chef in which he likened a restaurant’s business and staff to a game of...
By Scott Mechura EBS Food Columnist This time of year, most restaurants and bars are ushering in another winter season. They’re cleaning out beer lines, relighting...