Note-able Chefs

By Sean Kenniff | Jaclyn Warren, Megan Swann

By

Sean Kenniff
Jaclyn Warren, Megan Swann
Sketches at Adana
Sketches at Adana

We have apps and phones, and phones with apps, and tablets, PCs, spreadsheets, Google Docs, and voice memos. There are so many available mechanisms with which to jot down and keep notes. And yet, we find that the vast majority of chefs and other hospitality industry professionals prefer notepads, notebooks, moleskins, scraps of paper, post-its… Maybe chefs are just an old fashioned lot, accustomed to physically flipping through their cookbook collection, placing check marks on prep lists, and keeping a clipboard in hand during inventory. Sharpies, pens, and pencils are literally part of the uniform. Whatever the psychology behind their use, a notebook is personal and a peek at another’s notebook may give you some insight into their personality, or at least their organizational gravitas. Here, a few pros share their notebooks. How does yours compare?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rachael Coyle, Coyle's Bakeshop

 

 

 

 

 

 

 

 

 

 

 

 

 Maximillian Petty, Eden Hill      

 

    

 

 

 

 

 

 

 

 

 

 

Kimberly Cosway, Heartwood Provisions

 

 

 

 

 

 

 

 

 

 

 

 

  Sienna Hembrooke-Mann, Herb & Bitter Public House     

 

Katie Gallego, Il Nido

 

 

 

 

 

 

 

 

 

 

 

 

   Elizabeth Kenyon, Manolin     

     

      

Chunghoon Jeong, Paju

 

 

 

 

 

 

 

 

 

 

 

 

  Daniel Mallahan, Rider     

 

Mark Martinez, Vendemmia

 


 

 

 

 

 

 

 

 

 

 

 

Aaron Means, Zig Zag Cafe    

 

Shota Nakajima, Adana

    

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