Healthy Living Through Better Cooking
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KITCHENS ARE THE PERFECT ENVIRONMENT FOR LEARNING COMMON SENSE
It’s likely everyone is familiar with the statement by Voltaire, “Common sense is not so common.” From our personal experiences I know that you, like me, have found this to be true. People are not born with common sense; they acquire it through life experience. I would present a theory that there are few environments… Continue reading
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WE SHOULD ALL HELP TO PROTECT ARTISAN FOOD PROCESSES
I really do try to avoid getting tangled up in bureaucratic or politically influenced issues since they are so difficult to change. However, when food integrity, quality and traditions are involved, my patience starts to wear thin. Traditions are so important to a culture and essential when trying to preserve the experience of foods that… Continue reading
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FOOD IS THE UNIVERSAL LANGUAGE
Once you brush away all of the superficial things that we accumulate in life and begin to prioritize those that are important it is remarkable to see that everyone shares the same list. It all boils down to family, faith, health, companionship, meaningful work, how we treat others and how they treat us and those… Continue reading
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Addicted to Food??
“A baby is born, it cries, it is fed, it is content.” (In the Shadow of Cooks: iUniverse Publishers) So…the baby cries and cries until it’s body aches from the effort. When the baby is finally fed, it feels better. The connection is quickly made that to feel better the body needs food. This goes… 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.
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