Buffalo chefs
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BEING A LINE COOK IN THE 60’S – WHAT IT WAS LIKE
The kitchen in the Buffalo Statler Hilton Hotel was in the sub-basement of this 1,200 room property. There were 18 banquet rooms with the largest, the Grand Ballroom, capable of seating 2,000 people and the smallest – an intimate party of 20. The kitchen was sprawling and set-up in the classic Escoffier brigade format.… 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.