THE BREAKFAST COOK – TOUGH, DEPENDABLE, ORGANIZED, AND FAST
There are cooks and there are cooks – each has his or her list of responsibilities, required skills, and bag of tricks. Just because you are listed on a schedule as a cook does not necessarily mean that you are adept at filling every position under that designation. Grill cooks, sauté, prep, garde manger, bakers… Continue reading
THE MAGIC OF THE SHORT ORDER COOK
It must have been around 1958 in Buffalo, New York. I was eight years old and downtown shopping with my mother. We were somewhere around Broadway and Main where a storefront diner was in our path. The large picture window didn’t highlight their simple dining room, but rather framed in a view of their short… Continue reading
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.