chefs. cooks
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OUR DAILY BREATH: A CHEF’S WINDOW TO THE WORLD
It’s day 14 of a Covid-19 voluntary lockdown. Aside from a trip to the grocery store and an isolated morning walk now and again, I have been a prisoner of my home. The same is true for my family in different parts of the Northeast. We communicate daily either by text or FaceTime – once… Continue reading
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A CHEF’S EIGHT ESSENTIAL INGREDIENTS – #ONE – BUTTER
Every cuisine has it’s own list of critical ingredients – ingredients that give a unique character to the dishes that define that genre. However, every kitchen that I know, every chef with whom I have worked, every person who has chosen the heat of the kitchen as the environment for his or her career will… Continue reading
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REFLECTING ON A DAY THAT CHANGED OUR LIVES
I was in a routine meeting when I heard the news of the first plane crashing into the Twin Towers. Maybe it was a freak accident. Was it a small private plane – oh well, what an awful accident. When a short time later the second plane found its mark – we all knew that… 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.