Note-able Chefs
A notebook is deeply personal. These Seattle hospitality professionals share their notebooks (possibly giving insight into their personality and organizational gravitas).
Sketches at adana | Photos: Jaclyn Warren, Megan Swann
We have apps and phones, and phones with apps, and tablets, PCs, spreadsheets, Google Docs, and voice memos. There are so many available mechanisms with which to jot down and keep notes. And yet, we find that the vast majority of chefs and other hospitality industry professionals prefer notepads, notebooks, moleskins, scraps of paper, post-its… Maybe chefs are just an old fashioned lot, accustomed to physically flipping through their cookbook collection, placing check marks on prep lists, and keeping a clipboard in hand during inventory. Sharpies, pens, and pencils are literally part of the uniform. Whatever the psychology behind their use, a notebook is personal and a peek at another’s notebook may give you some insight into their personality, or at least their organizational gravitas. Here, a few pros share their notebooks. How does yours compare?
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