career in food
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LIFE IN THE KITCHEN – WHAT A LONG STRANGE TRIP IT’S BEEN
Quite often I have read posts from individual cooks who express a high level of dissatisfaction with their choice to work in kitchens. In some cases this dissatisfaction leans towards contempt – loads of anger pointed at the job and those who employ cooks in service of the guest. While many of the concerns expressed… Continue reading
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START WASHING DISHES – YOU NEVER KNOW WHERE YOU MIGHT END UP
I have always professed that everyone should have a long-term plan regarding his or her career – a plan that would allow an individual to balance every decision with its impact on that career goal. I still am convinced that this is essential, but I am also fully aware that life may take you in… Continue reading
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COOKS – DEFINED, RUGGED, AND READY – IS THIS FOR YOU?
Even though there are certainly aspects of the job of “cook” that can and should change, there are others that truly define what it means to hold that title. Do you have what it takes? Do you really know what will separate you from the pack and set you up for a long and successful… 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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