William T Campbell

Restaurant Manners During the Holidays

By William T Campbell Last Update April 20, 2018 7 Comments

From the restaurant staff’s perspective, service during the holidays increases the stress level

So now that it’s over I can talk about it. First Thanksgiving, then Christmas, and finally New Year’s. Pardon the cliché, but the whole thing is stressful.… Read the rest

What the Hell is Molecular Gastronomy?

By William T Campbell Last Update October 12, 2006 4 Comments

“Molecular gastronomy is the application of science to culinary practice and more generally gastronomical phenomena.” So says Wikipedia. It is also a book written by the French scientist, Hervé This.

This (pronounced teess) is a chemist working with the Institut National de la Recherche Agronomique (the National Institute of Agronomic Research) and the College de France.… Read the rest

Stress – Working on a Restaurant Line

By William T Campbell Last Update May 8, 2017 25 Comments

Today we add another voice into the mix of writers. As you probably know, I’ve been wanting to get some insiders opinions on the restaurant industry; a view of what it’s like to be a line cook, a dishwasher, sous chef, etc.… Read the rest