Jonathan Deutsch, Ph.D.

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Jonathan Deutsch, Ph.D. is our Advice Guy and Professor of Culinary Arts and Food Science at Drexel University in Philadelphia. He is the author of six books, including They Eat That? A Cultural Encyclopedia of "Weird" Foods (ABC-CLIO, 2012).

Articles by
Jonathan Deutsch, Ph.D.

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Instilling a sense of urgency in prep staff

It is hard to teach an employee to move faster without sacrificing quality or accuracy, but there are a few strategies worth trying, Advice Guy says.


How to write a culinary school recommendation letter

Writing these letters can be stressful for busy chefs and managers, but this checklist can help, Advice Guy says.

The guest who just mispronounced their drink order may welcome the education—or they might just want their booze, Advice Guy says.

Much has been written about guest safety inside restaurants, but the mission of hospitality extends to the surrounding area as well, Advice Guy says.  

Restaurants' desperation to find staff has given job-seekers the upper hand, Advice Guy says.

Email gives restaurants a chance to research guests, but also raises ethical questions, Advice Guy says.

Customers' expectations around packaging and food waste are changing, and restaurants should reflect that, Advice Guy says.

Steam table settings are not universal. There are a number of reasons why yours might not be keeping food hot enough, Advice Guy says.

Once rice dries, it is challenging to bring it back to an acceptable temperature, Advice Guy says.

Letting it go unaddressed implicitly endorses the theft and damages the operation, Advice Guy says.

Yes, but operators should take stock of the kind of side work they're expecting, Advice Guy says.

There's an important distinction between how long food can be held and how long it should be, Advice Guy says.

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