Photography: Cunard QM2. Brittania Restaurant by Tom Mascardo

Being a Service Manger in a restaurant requires a person to make very many decisions at work every day.  Decisions must be made for everything from: "What to do if a server doesn’t know the menu entirely?" to "Why do my bussers keep grabbing glasses with their fingers on the inside of the glass when I keep telling them not to?".

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Photography: The Kitchen by Rick

The UnClad Chef Job Board is here!

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Photography: The Zen Water by Dark Patator

Ask almost any Chef when they first became interested in food, and the answer will almost always date back to their child hood. Some how some way a passion for working with ingredients to create something special was seeded in a Chef’s childhood. For me, it was the Gourmet Glass of Water.

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Photography: Shaved black truffle by Allerina & Glen MacLarty

Truffles are sort of the Holy Grail of ingredients. Extremely rare, expensive, and flavorful. Prized by chefs from all over the World, Truffles are a delicacy no matter where you are. Let’s learn a little about these fungi.

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