Chef Prosper Montagne was best known as co-author of “Larousse Gastronomique". A communicator, who loved to work in front with the customers as much as in the back, an organizer, consulting on standards for slaughter houses of Chicago and the central kitchens of the French army, he established a school for cooks ‘Ecole des Cuistots’. Enthusiastically, Montagne traveled to the four corners of France speaking to audiences of cooking and philosophy thereof.

Communication is necessary to teach, control standards, and make sure everyone is on a level playing field. This also insures that your associates stay focused on your overall goals. Whether its friends or family assisting you in the kitchen, familiarity can lead to frustration, especially if you’re a perfectionist. Don’t be afraid to tell them what you want but remember its most important how you say it!

Beyond the necessity of restaurants and food service establishments to have a certain level of control and consistency, whether for costing or returning clients, they do their best through specials and new menus to deliver bold new combinations and presentations. Be bold with your presentations. Experiment with tastes, textures, size and structure. Center of the plate options, portion size, and style of service is all up for grabs when you’re in your zone.