bakers
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A KITCHEN’S ELEGANT LAST IMPRESSIONS
As a chef, I have long admired the craft of the Patissier and Boulanger. Chefs readily admit that the skill set of a dedicated pastry chef or bread baker is quite different from that of the savory chef. Aside from the innate artistic talent for detailed presentations – the pastry chef is far more adept… Continue reading
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A GREAT RESTAURANT BEGINS WITH GREAT BREAD
Central to a great meal, I mean a really great meal, and a memorable restaurant experience, is the quality of the bread served. From my own perspective, I assess the quality of a restaurant by this simple fact – bread is important, as important as any other ingredient. This being said, there are far… Continue reading
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AH…..BREAD AND BREAD BAKERS
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” – M.F.K. Fischer If line cooks are the heart of a kitchen then bread bakers must certainly be the soul. Great bread, not simply good bread, is absolutely essential in a respectable restaurant… Continue reading
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JENNIFER BEACH – ALL THE WORLD LOVES A PASTRY CHEF
From a very early age we are mesmerized by the smell and appearance of pastries. It would be very difficult to walk into a well-stocked bakery without a smile on your face. It is not just the intoxicating smell of sugar and butter, but even more so – the memories that go along with holding… 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.