Becoming a professional cook
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THE LINE COOK’S NEW KITCHEN RULES SOME THINGS NEVER CHANGE
As cooks start to, or at least hope to, begin settling into kitchen life again, it seems appropriate to reiterate those standard rules of thumb that everyone must abide by. They may be tweaked a bit – after all, a lot has changed over the past five months, but for the most part – 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.