Chef Laura predicts: Hop, skip and go naked in 2014

A fad is a flash in the pan, or in this case fryolater, like the Cronut.  Part donut, part croissant, the Cronut became the “in” pastry of 2013.  By the end of the year, this flaky, fried delight will have been forgotten, like twerking or Mayor Rob Ford. A trend has got some staying power.  Radian...

Chef Laura: RIM Café Rene’s recipe for success

René doesn’t just own RIM Café, he is RIM Café.  With a thick French accent, he invites you to pull up a stool to his counter.  Part mad scientist, part Marlon Brando, René uses an oversized lazy Susan as his work surface.  The spinning disc mesmerizes customers as he provides endless samples of h...

Chef Laura: Shake out the welcome mat

When I’m super gracious to my houseguests, they start doing little extras as well.   They make their beds to be respectful, they take out the trash to be helpful, and they buy wine to keep everyone happy.  The relationship quickly evolves from “courteous” to “symbiotic”. Back at work -- are employ...

Chef Laura: The gold standard of an Olde Tyme Christmas

‘Twas three weeks before Christmas, when all through the state

Every creature was rushing, hoping not to be late.

Most presents were bought at malls with scant care,

In hopes that family would be fond of those wares.

Chef Laura: Nouveau traditions — Small biz Saturday

I like a good deal as much as the next person, but I’ll be damned if this chef is going to abandon poultry in the TDZ (Temperature Danger Zone) in exchange for a deep discount on electronics.  While folks are out shopping, I carefully wrap and refrigerate leftovers.  While others helicopter a Terr...

Chef Laura: Trading up

California-based Trader Joe’s just announced it will open three stores in Colorado on February 14, 2014.  So this Valentine’s Day, skip the token stop at Lehrer’s, and head to TJ’s for a bottle of Two Buck Chuck, a jar of Speculoos and your imagination. Lately, the retail gods have been smiling on...

Got time to lean, got time to learn

As an undergrad, I held a job as a line cook on nights and weekends.  The class that relentlessly punished me was Cell Biology.  The auditorium was full of international pre-med students.  Clearly I was in way over my head. But I signed up, paid and was determined to tread water. In an effort to s...

Chef Laura: Halloween humbug

Maybe it was the self-induced pressure to make this year even better than last year?  Maybe it was the barrage of costume mega-stores that pop up where a failed JCPenney’s used to stand?  Or maybe my glycemic index was sluggish and I just wasn’t feeling like myself?  Snickers, stat! Last night, wh...

Leaving the office better than you found it

Marriages have ended over commode seat placement.  Children have been grounded over blue streaks of Crest in the sink.  And everyone within earshot feigns ignorance when the accusation “Who didn’t replace the TP?!?!” is hollered. It exists at the office, too. The sly kitchen elf who pours themselv...

Chef Laura: Secret sales magic trick revealed

Behold!  Nordstrom is where I learned this sleight-of-hand.  I pulled an Al Bundy and did a stint in the shoe department.  This magical maneuver works like a charm with shoes, and it might work for your company’s widgets/services, too. Before given free roam of the showroom, I shadowed the store’s...

Chef Laura: Flawed to perfection

As we weave our career tapestries, let’s not beat ourselves up too much over the minutia.  There’s no need to advertise our flaws like the town crier.  And if someone notices a small imperfection in our work, tell ‘em the Tale of the Persian Rug.  It reminds ourselves that we are all human, not go...