Jim Cruz

There's something poetic about standing at the midpoint of a year, isn't there? Like pausing at

There's a moment in every restaurateur's journey when they stand before their menu board, marker in

A piece of kitchen equipment that has lived, really lived, is a thing of beauty. Stand in any restaurant supply

There's something beautiful about watching a chef move through their mise en place—every ingredient precisely where it

There's something beautifully absurd about watching a complete stranger walk into your kitchen—uninvited, unannounced—and ring your

There's a special kind of mathematics that governs the catering world—one that would make quantum physicists weep

There's something about the restaurant business that strips away pretense faster than a mandoline takes skin off knuckles.

There's something deeply unsettling about having to fire someone in the food service industry. Maybe it's

Walk into any McDonald's in America and you'll hear the same thing: the orchestrated chaos of

You know what nobody talks about when they're selling you the romantic dream of the food truck life?