Jonathan Deutsch, Ph.D.

 Contact Jonathan

Jonathan Deutsch, Ph.D. is our Advice Guy and Professor of Culinary Arts and Science at Drexel University in Philadelphia. He is the co-author/editor of eight books, including The Anti-Inflammatory Family Cookbook (Simon & Schuster, 2021).

Articles by
Jonathan Deutsch, Ph.D.

Page 1

How much notice should chefs give when quitting?

Many people look at the beginning of the year as a time for new opportunities, but resignations should be approached as a conversation, Advice Guy says.


Foodservice reads to reinvigorate you for the new year

Books by industry leaders are a great tool to help you think about your own hospitality goals, Advice Guy says.

Find a number high enough to build excitement for the gig but low enough that it's no big deal if it doesn’t work out, Advice Guy says.

Engage employees in the conversation and work to change the culture to get staff to want to continue contributing, Advice Guy says.

Whether the meeting is during regular work hours or outside of them, onsite or offsite, required or optional, you’ll need to pay at least full minimum wage to hourly staffers, Advice Guy says.

While it may seem that workers who do not regularly handle food shouldn’t need to follow the same regulations as prep and line cooks, the same standards should and do apply, Advice Guy says.

The short answer is no, Advice Guy says, as doing so can have legal ramifications and dent staff morale.

Many chefs know how to value their time when negotiating a salary, but when consulting other businesses on new food products or recipe development, things are less clear, Advice Guy says.

Advice Guy weighs in on whether a restaurant should keep prices off printed menus given the current volatility of food costs.

A thoughtful spirit-free drink selection has many upsides, but it’s time to put the term mocktail to bed, says Advice Guy.

While it’s a good thing that guests have more customization options with online ordering, there are ways to keep modifications from getting out of control, Advice Guy says.

For operations where waitstaff are tipped, the benefits of implementing such a fee could outweigh the cons, Advice Guys says.

  • Page 1