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CHEFS – DON’T FORGET ABOUT THE CRAFT
I was listening to a person the other day who was involved in the restaurant business. He was making a point about how we (those of us who work or have worked in kitchens) need to embrace more technology and convenience foods if we are to survive. It was imperative, from his perspective, that we… Continue reading
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EYES WIDE OPEN, EYES WIDE SHUT
There is a real dichotomy in understanding, a gap in understanding between the employer and employee and how each views the work at hand. I’m sure it’s true in many industries, but let’s just focus on the business of restaurants. For nearly two years now I have been offering thoughts on the labor challenges that… Continue reading
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CHARGING FOR BREAD -SERIOUSLY?
A new word has been bantered about over the past few months, a word that ticks off consumers and demonstrates either greed or an inability to understand the public’s perception of “value”. “Shrinkflation” is a descriptor for reducing the size of packaged goods while either keeping selling prices where they were or raising prices while… Continue reading
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ACCOMPLISHED COOK – WHEN COMPETENCE ECLIPSES A LACK OF CONFIDENCE
Most of us have been there at some point. You know the feeling and you shake your head thinking back to those moments. You thought you were good, a solid line cook or prep cook, a couple years of experience under your belt working in a busy restaurant. You were on fire and felt confident… Continue reading
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MY HEART ACHES
I’m angry and my heart aches for the seven World Central Kitchen volunteers who were killed in Gaza. Of course, we all feel for the thousands who have been killed in this war and the dozens of other conflicts that have occurred in our lifetime, yet this one cuts even deeper. These heroes were doing… Continue reading
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THE KING IS IN THE HOUSE
Is there any real value to nostalgia? How clear is our memory and how often do we tend to embellish on the positive and diminish the negative? Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what… Continue reading
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RELISH THE CRAFT
Craftsmanship – it truly is something to admire. You see it, if you look, in nearly every small town and village, in those homes that are a century old, in those hard-to-find mechanical watches, in handmade guitars, violins, and cellos, and in an artisan loaf of bread, wheel of aged cheese, or perfectly crema signed… Continue reading
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CHOOSE TO BE GREAT
When you walk into your kitchen today, what do you see? When you watch finished plates slide down the pass ready for service, what do you see? When you walk through the dining room and observe service and interactions between staff and guests, what do you see? When you look in a mirror and assess… Continue reading
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KITCHEN GROUPISM VS. TEAM
We all remember them from high school days – those cliques of conformity based on a desire to “fit in” – right? The cool people with whom you would do or say anything just to be accepted. Be mean, hurtful, condescending, inappropriate, harsh, insubordinate, tasteless, or gross just to be a member of something even… Continue reading
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CHEFS – REMEMBER, REFLECT, RELISH, AND SHARE
There was a time, maybe not too long ago, when you knew very little about food and cooking. There was an initial moment, maybe as a young guest in a restaurant, or possibly as a “first job” dishwasher, when the light bulb switched from off to on. It was a new taste, something exceptional, a… Continue reading
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SWING FOR THE FENCES BUT RESPECT THE FUNDAMENTALS
Look around you and try to dissect those businesses and individuals who are successful at what they do. Chances are, these are the players who refuse to lock themselves into the groove of always playing it safe. Playing conservative may win an occasional baseball or football game, but it rarely inspires the players, coaches, or… Continue reading
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WHY NOT BE EXCEPTIONAL
It’s a choice that we all have. A daily fork in the road to choose being great or mediocre, being average or noteworthy, world-class, or just getting by. Which will you choose? Yes, choose is the defining word. We all have the ability to be at the top of our game or to sit on… Continue reading
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RESTAURANT EYES
So, here’s the thing – knowing how to operate a restaurant is not difficult – executing the steps is a whole other story. The work is relentless, the unpredictability is insanity, the never-ending attention to detail is mind-numbing, and timing is borderline impossible. Yet, millions of people jump in the deep end every day. The… Continue reading
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THE PLATE AND THE PASS
I am the canvas on which the cook paints, the frame that draws the viewers eye to the image drawn. I am the plate – too often disregarded except by those who understand the importance of the canvas and the frame. The right plate makes all the difference in how the menu item is perceived… Continue reading
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KITCHEN RESPECT
Yes, I have been preaching the need for change in restaurants. Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical. Change, however, does not infer that we need to abandon the core principles of our profession and how we view the process… Continue reading
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COOKS – CLAIM YOUR OWN PATH TO SUCCESS
If you’re a chef from my generation then you likely have concerns over the changing landscape in the kitchen. I hear, nearly every day, “things are not what they use to be.” Chefs lament over a time when cooking was a giving craft, not one focus on what the cook received in return. We speak… Continue reading
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COOKS GETTING TO CONFIDENCE
Confidence is vividly apparent with musicians, athletes, actors, carpenters, and other trades, and certainly with cooks and chefs. It’s that point in time when they are comfortable working side by side with their peers and mentors. Confidence is a wonderful feeling when it can be backed up with skill and knowledge. You know – that… Continue reading
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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY
There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. Raising prices is inevitable when the supply chain keeps beating restaurants over the head, in some cases simply because… Continue reading
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WHEN THE KITCHEN AND FOOTBALL COLLIDE
It’s January in the Northeast – a time when the demands of the kitchen and the excitement of football converge. It’s the lull after the holidays in restaurants and the beginning of the NFL playoffs. As the chef of a busy restaurant, I know emotions in the kitchen will be high and the focus on… Continue reading
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A COOK’S CONNECTIONS – PART ONE, INGREDIENTS
When does cooking really make sense? When do cooks fully understand the process of cooking and the importance of what they do? When do competence and confidence become the benchmarks of a cook’s career? These are honest and important questions with a multitude of answers, but let’s start with ingredients. If you are a property… Continue reading
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IT’S YOUR MOVE
It’s not what you expected, things are different now. What once was dependable is now confusing and unpredictable – what will tomorrow bring? Does this sound familiar? We might like to put a date on the transition to confusion: the day that we determined Covid was a pandemic, the nosedive the stock market took in… Continue reading
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PULL OUT ALL THE STOPS IN 2024
Well, 2023 is done – close the books. A new year is upon us and it’s not too early to decide how you’re going to approach it. Will you focus on getting by, sticking to your routines, trying not to rock the boat, and being predictable – OR is it time to shoot for the… Continue reading
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ANOTHER YEAR – A CHEF’S NEW YEAR’S RESOLUTIONS
I know, I know – New Year’s Resolutions seem to be a waste of time. We all make them and rarely stick to the plan. But lack of execution should never get in the way of planning, dreaming, and setting goals. As Lewis Carroll proclaimed in Alice in Wonderland: “If you don’t know where you… Continue reading
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CHOOSE YOUR STAGE – TELL YOUR STORY
I was enjoying my morning power walk on Christmas Eve, taking in the views ever-present in the town I have called my home for more than 40 years. There’s a light dusting of snow on the ground and the crunch under foot of a thin layer of ice crust, the temperature is a balmy 30… Continue reading
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A GRATEFUL CHEF
This the time of year to pause and reflect, to push past the challenges, the less than stellar moments, the times we would just as soon forget, and the scars from an industry that passes them out freely and give thanks for what we have. Yes, we do have loads to give thanks for and… Continue reading
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APPRECIATING HOSPITALITY WORKERS
This is a festive, happy, family-oriented time of the year when we all try to think about everything that we are grateful for. Some of us are fortunate to have the time and the resources to enjoy the best of the season. Gifts, special meals, travel, and most importantly – family time consumes the next… Continue reading
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META BOFINGER’S RESTAURANT SECRET
Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country. These traditional restaurants and diners were closely aligned with the community where they staked claim to a brick and mortar gathering place.… Continue reading
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MR. MIYAGI WAS CORRECT
There are films that become representative of a generation and sometimes of a life lesson – occasionally both. We remember a line or two that is always there to remind us, to give us pause, or inspire us to reconnect with something or someone. Those from my generation will remember lines like: “Who are Those… Continue reading
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THE PATH TO EXCELLENCE – SO INSPIRING
What term or phrase best describes those who are on the path of excellence: unrelenting, finesse, culinary pride, make a dent in the universe, pursuit of perfection, make a difference, total commitment, or focused drive? Some portray the result while others – the process, but in all cases, they embrace individuals or teams in pursuit… Continue reading
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CHEFS – DOING THINGS RIGHT
It’s not easy being a chef. There are ample opportunities to cut corners for the sake of the bottom line, there are loads of ways to take advantage of your employees, there is always a temptation to overcharge to control food cost, and avoiding change because it is disruptive is always whispering in your ear.… Continue reading
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THE INTER-DEPENDANCE OF BUSINESS AND COMMUNITY RESTAURANTS
Walking down the streets in the once most robust city in proximity to my home, I was deeply concerned at what I saw. This was a tradition of early holiday shopping, hoping to beat the maddening crowds that typically flood shopping districts and restaurants this time of year. The stores were empty, and restaurant service… Continue reading
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FINDING YOUR CULINARY VOICE
What culinary language do you speak? Are you fluent? Do you use the language properly? Do you show your place of origin through the language you speak? Do you feel connected to your language or is your language dictated by environment? These are serious questions whether talking about your heritage and situational spoken language or… Continue reading
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COOKS AND CHEFS – SIGN YOUR WORK
Back in time, I remember a billboard in New York City’s Times Square that asked: “Would You Be Willing To Sign Your Work?” I’m not sure who sponsored the ad, but it left a profound impression on me over the past 50 years. When we sign our work, we take full responsibility for it. “I… Continue reading
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HARD FOR CHEFS TO PASS THE TORCH
When you dedicate a good portion of your life to something – in this case a career, it’s hard to step aside and pass the torch to the next generation. I see this among professionals in so many careers. We hear all kinds of chatter about being past their prime, too old to function at… Continue reading
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CULINARY EXCELLENCE WITHOUT SNOBBERY
Even the Michelin Guide broke the ice of snobbery in recent years. How’s that for an introductory sentence? Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining. In Singapore,… Continue reading
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CHEF-CENTRIC RESTAURANT OR RESTAURANT-CENTRIC CHEF
One of the dilemmas restaurateurs’ face is the approach taken with the management and delivery of a restaurant concept and menu. To make it simple, the restaurant can choose to be either chef centric or restaurant centric. This involves, first and foremost, the decision regarding who to hire as chef and sous chef and the… Continue reading
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CREATE A CULTURE OF LEARNING
Think back in personal time. Do you remember when you first discovered how to snap your fingers or whistle? What about that moment when the training wheels came off and you were able to balance and ride your bike independently? Throughout life there were extraordinary moments in time when discovery and learning coincided: driving a… Continue reading
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THE HEART AND SOUL OF WHAT WE DO AS COOKS
I admit that sometimes I look around at the state of the world and wonder “what is the possible meaning to what I did for a living as a chef”? With all the pain and suffering, mistrust, and angst, and hate and fighting – is there a real benefit to what cooks do daily in… Continue reading
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A CHEF’S QUEST – FLAVOR MEMORIES
The light, butter rich, flaky pie crust that your mother made without effort; the deep, intoxicating smell of an Italian grandmother’s Bolognese sauce that simmered for hours on the back-burner in preparation for Sunday dinner; the aroma of a steak dripping fat on the coals of your dad’s bar-b-que or the first wood-fired pizza you… Continue reading
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WAX ON, WAX OFF
Mr. Miyagi was on to something in The Karate Kid. There is a process, a rhythm, and an order to so many things in life. You can’t get to the end game without going through the steps requiring “patience, young grasshopper”. We all need to learn the process, the rhythm, and the order to reach… Continue reading
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IT WAS THE BEST OF TIMES IT WAS THE WORST OF TIMES
Ahh…the quote we all remember from Charles Dicken’s – A Tale of Two Cities. We may not remember too much from the rest of the story, but we do remember that line. It is, as our English Literature teacher would have said – a tale of two conflicting realities: light and darkness, hope and despair,… Continue reading
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COOK TO CHEF AND BEYOND
Part Two – The Parable Continues So, here it is – Jack’s first day at the Main Street Grill. He brought his assignment to the chef before suiting up for work. “Chef, I completed your assignment and met with the three chefs.”“So, what did you learn – Jack?”“They were all very nice and took the… Continue reading
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COOK TO CHEF AND BEYOND
(PART ONE) I want to pass on a very important lesson – a lesson that begins the day you walk into that first kitchen job. As soon as you step foot in the kitchen a magical door opens. It is a door that only you have the key to; no one else has the power… Continue reading
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A COOK’S MENTAL AND EMOTIONAL HEALTH
Some who work in kitchens can distance themselves from the overwhelming responsibility of the cook or chef, but to others it is a heavy weight to carry. There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be… Continue reading
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THE PHYSICAL NATURE OF COOKING
As Summer begins to close its doors and a much cooler Fall and Winter are around the corner – professional cooks and chefs begin to breathe a sigh of relief. What some who are not involved in kitchen life may not realize is just how physical the work is and how draining warmer months can… Continue reading
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THE DE-SOCIALIZATION OF URBAN AMERICA
This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. Well, the pandemic is over, wait – no, the pandemic is not over – oh, the pandemic is now an endemic – wait “long-Covid” will be with many of us for… Continue reading
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CLOSING THE RINGS OF THE TOTAL RESTAURANT EXPERIENCE
For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. Closing the rings of movement, exercise, and standing has been a goal since I first strapped on the watch, a goal that consumes my attention and cannot be broken for fear that I will simply fall off… Continue reading
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STOP SENDING THE WRONG MESSAGE ABOUT CHEFS & KITCHENS
The media is in love with the drama, as confessions of abused cooks find ample press time, and despondent cooks who leave the business trash talk their previous employers. It’s all so overdone and not true of the majority. After absorbing all the negative press and glamorized abusive behavior it’s no wonder restaurants are having… Continue reading
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MISE EN PLACE – THE CHEF’S DISEASE
The very thing that makes a complex kitchen environment work is the same thing that drives non-culinary folks away from professional chefs. Everything has a place, and everything is in its place, is a mantra that becomes an obsession with cooks and chefs. It is the very act that allows cooks to push through the… Continue reading
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THE EVOLUTION OF THE AMERICAN RESTAURANT
PART TWO: The Era of the Chef: Ah, now things really changed. The once restaurateur-centric restaurant was about to become chef-centric. Seemingly happening overnight – the chef went from a behind the scenes after-thought to a celebrity. Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the… Continue reading
About Me
PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.