Dirtiest Apron

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We know it’s dirty work. But as the saying goes: if you didn’t get dirty, you didn’t play the game. That’s why we teamed up with our friends from Medium Rare Chef Apparel to find The Dirtiest Apron of them […]

distriest apronFT

The 4 Types of Restaurant Managers

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Running a business is hard. Running a business in the food and drink industry is even harder. As an owner it’s impossible to oversee every detail – and if you try the results are likely counter-productive. A healthy business not […]


Just Say No to Pumpkin Spice

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If you’re a chef or bartender you may have heard a variation of the following “maybe something with pumpkin spice?” It might be a friend or a family member trying to be helpful. It might be a manager or owner […]


Holidays Now!

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I hate to be the bearer of bad news, but summer is over. That isn’t even the bad news, though. The bad news is it’s time to prepare for the holidays. I realize this may sound premature, but there are […]


Line Cook Holding Resume Spotted in Urban Area

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August 26th 2015 (Portland, Ore) – Rumors swirled about the latest sighting of a Line Cook holding a resume. Line Cooks have long been known to live in and around the city, but the encroachment of luxury condominiums on their natural […]

North Bank Depot building at 1029-1035 NW Hoyt St., Portland, in March 2000, after conversion to housing. Photo by Steve Morgan.

A Natural History of the Chef’s Hat

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Look up. Don’t see it? Look to the cook standing next to you. What the hell is that white bulbous growth coming out of the top of his head? And who thought that fire hazard would be a good idea? […]


I was a Teenage No Call/No Show

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Ok, so I was in my 20’s, but I was living the Spartan day-to-day of a teenager. I had just returned from an extended stay in Alaska and just wasn’t feeling like getting back to work. I was wishing for […]


Why your restaurant needs a newsletter (as if you need another thing to do…)

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Marketing is not cheap. Newspaper ads, PR teams and off-site events all cost a lot more money than they should. What’s worse is the results are always difficult to measure. There is an affordable way to reach our guests, however: […]


1st Job Stories: The Dish Pit

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Everyone in the industry has a first job story – and I thought I’d share mine. If you want to tell your first job story we’d love to hear it. Write in to blog@poachedjobs to share your first steps into […]