Most of small operators, shit even some of the bigger ones, work on very small profit margins and cash flow is very liquid and depends on the,(insert number), of people coming through the doors each and every day. The food industry in general really depends on that.

Matthew HewittMarch 30, 2020coronavirus, restaurants, farmers, food workers, food industry, butchers, changeComment

the american food project

With the amount of undocumented workers in the restaurant industry and our country as a whole, where does all the fucking money go? Bottom line is, if you get a paycheck taxes are being deducted. Wouldn’t you think in some areas, we would have a or should have a surplus of funds? That’s a conundrum that I don’t know, unless I got into politics, that I’ll ever solve. I digress…

A Chef's Journey-Part 1

What happened next was something out of a bad restaurant comedy, or Kitchen Confidential. He proceeded to open up the box of cigarettes and pulled out a massive doobie and said "No, you smokey smokey?" Does a bear wear a funny hat? Does the pope shit in the woods? Hell fucking yes, I smokey smokey!

UncategorizedMatthew HewittOctober 17, 2018Belmont Shore, busboy, chef life, chefs, cuisine, delivery driver, food industry, foodie, ganja, italian food, life, Long Beach, pizza, restaurant, weedComment

Who Takes Care of the Chefs?

We have a near impossible responsibility to fulfill. Yet, with some stumbling and a fair amount of failures mixed in, we suit up and show up to do our best day after day, week after week...you get the picture.

UncategorizedMatthew HewittOctober 6, 2018chef, chef life, chefs, cuisine, culinary art, food industry, foodie Comment