Recent Articles from Laura Newman
Chef Laura: FIFO that FOMO!
Chefs understand the importance of FIFO – “First In First Out”. It’s the way we stay on top of our inventory – especially the perishable product – by using up the old stuff before the new stuff. It’s a food safety basic that helps maintain freshness. But a new acronym is causing some queasiness...
Chef Laura: The lollipop trick
When a carrot is dangled in front of a customer, they become better customers than when that carrot is given to them outright. This lesson was reinforced when I worked for a snack company. We had several display racks, ranging in size and sophistication, we were able to give to customers, gratis....
Chef Laura: An urban legend revealed
A group of 25 people loiters around the magazine section of LoDo’s Tattered Cover. They secretly eye each other assessing the overall vibe and outfit choices – some men looking quite dapper in vests and fedoras, some women wearing bold necklaces and shabby chic get-ups. With quiet fanfare – the g...
Chef Laura: The waiting game
The following scenarios occur during three different visits to the same restaurant. Imagine all variables like size of the party, day of the week, and time of day are consistent; the only thing that changes is the quoted wait time. Scenario 1: You arrive and are informed there’s a 20-minute wait....
Chef Laura: Scooping up summer memories
One busy Saturday, exhausted from running laps behind the counter frantically searching for flavors, I had a light bulb moment. We relocated the popular flavors for easy access and placed the eight senior favorites into one unit, secretly christening it “The Geezer Freezer”. Don’t get me wrong...
Chef Laura: Top 10 countdown to a spend-free month
Without my company’s consent, I’m giving myself a $500 bonus this month. During the month of June, I am not going to spend any money. Well, any extra money. I will take care of the necessities: mortgage, car payment, childcare/tuition, and healthcare. But anything outside of these expenses will...
Chef Laura: A very Brady dinner solution
What if a modern-day Alice does exist? Someone who does all the menu planning, grocery shopping, and measuring. Then they’d print out an easy-to-follow pictorial recipe, and deliver all of this to your house once a week. Your contribution is a little elbow grease: some slicing and dicing, a qui...
Chef Laura: To multitask or not?
Have you been to the bathrooms at Linger? Like any residential toilet, after you flush, the tank refills with potable water. Linger’s commodes are no different, but the refilling tank is designed like a sink faucet. Patrons are encouraged to wash their hands with the soon-to-be toilet water. On...
Chef Laura: Derby daze in Denver
The Kentucky Derby comes with its own traditions. I guess when you’ve been doing something for 139 years, rituals are bound to be passed down the generations. From a fashion perspective, it’s all about the hats – the bigger, the better. But as a chef who has worn her fair share of ridiculously...
Chef Laura: Down with upspeak!
On behalf of business women who would like to close the salary gap between the genders, please stop apologizing for your brilliant ideas. If women want to be taken seriously at work, they must drop the upspeak, the warm and fuzzies, and trailing off. Ceasing these detrimental verbal habits is an...
Chef Laura: Don’t DIY
Since I'm proficient in the kitchen, I can dice mirepoix for homemade soup before someone can Google the word mirepoix. It's no biggie. I've been doing this a long time. But when it comes to investing beyond the company's 401k, I was like a clueless home cook wondering what the heck roux is. Reme...
Chef Laura: Take me out to the ball game
Last week, I gave a friend a ride to the Colorado Rockies’ Opening Day. If I didn’t know any better, I thought we took a wrong turn and ended up in the French Quarter during Mardi Gras. Aside from the absence of beads, purple-clad people were happily stumbling down Market Street. Navigating a ca...