chefs
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THE GREATEST THREAT TO AMERICAN RESTAURANTS
The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. Well then – what will? Try apathy on… Continue reading
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CHEF OF THE COLD KITCHEN
We have all heard the phrase: “If you can’t stand the heat – get out of the kitchen”. To many it defines what it is like to work in a restaurant kitchen – toiling over cherry red hot flat tops and char broiler flames that rise up to surround steaks and chops seeking those perfect… Continue reading
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DON’T SETTLE FOR MEDIOCRITY
It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre. Mediocre sucks the lifeblood out of an individual or an organization – it is the dark side of the moon, the harbinger of discomfort and pain, and the salt in the wound that saps your energy and leaves you… Continue reading
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THE AMERICAN RESTAURANT 2022 (Post Pandemic)
Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over. Let’s start with what we are fairly comfortable saying: whatever “normal” is will likely not make an appearance until the end of 2021 – so…let’s begin our speculation with January of… Continue reading
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ONCE UPON A TIME THERE WAS A TAVERN
Every year, a significant number of new restaurants open and almost as many close their doors for good. It is, that spark of “I have a great idea for a restaurant” that drives many people towards the leap into entrepreneurship – a leap that too many are unprepared for. Nevertheless we have always been blessed… Continue reading
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FOR THE LOVE OF RESTAURANTS and COOKING
I am optimistic and realistic at the same time. I am optimistic in the ability of the restaurant business to recover and shine, to bring people together once again, to return to a position of central to the life of neighborhoods, and optimistic that this business of food will provide wonderful careers for cooks, chefs,… Continue reading
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CHEFS – VALUE and the TOP LINE DRIVE the BOTTOM LINE
In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else. How you approach profit will… Continue reading
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CULINARY SCHOOL – STICK YOUR TOE IN THE WATER BEFORE BUYING A BOAT
There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money. Starting a relationship, a decision to marry, buying a house or an expensive car, opening a business, and enrolling in college are all decisions that would be considered… Continue reading
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THE EINSTEIN MOMENT FOR RESTAURANTS
I have been thinking quite a bit lately about a comment made by Chef Jeremiah Tower during our recent podcast conversation. He stated: “The restaurant industry needs an Einstein Moment.” There are numerous ways that we categorize these occurrences: Eureka moments, aha moments, or light bulb moments; but what we are referencing are those points… Continue reading
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A CHEF’S LETTER TO CONGRESS
When approached, as it should be – your position is very challenging, at times – almost impossible. By design you are charged with defending the Constitution, protecting the American people from harm, creating and passing laws that support the Bill of Rights, keeping other branches of government in check, lifting up the economy, being a… Continue reading
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THE RESTAURANT ECO-SYSTEM NEEDS HELP
There are a number of reasons why restaurants fail – some are predictable and avoidable, while others can catch a business off guard. None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions. There are short-term band aid solutions such as takeout,… Continue reading
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MARC MENEAU – ONE OF THE WORLD’S GREAT CHEFS
There are chefs who have mastered the craft of cooking, chefs who have built a public brand that defines a region or exemplifies a cuisine; there are others who give to their community and as a result uplift those who call that community “home”; and there are those who push cooking in new and exciting… Continue reading
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COOKS AND THE SCHOOL OF HARD KNOCKS
Sweat was creeping down Alex’s back. The line was just 15 minutes into the 7 o’clock push and the board was full. The pressure was on, but Alex was on his game – he was wearing an ear-to-ear smile because he knew he was in the zone. The line team was in total sync: Alex… Continue reading
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CHASING THE DEVIL – SUBSTANCE ABUSE IN THE RESTAURANT BUSINESS
Joe is a single guy, young and well educated, quiet yet personable enough, incredibly talented as a cook, reflective, and a closet alcoholic. From the perspective of the chef who reigns in charge of the restaurant where Joe works – this young line cook is an ideal employee. The chef knows that Joe will always… Continue reading
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THE SINGLE MOST IMPORTANT INGREDIENT IN THE MAKING OF A GREAT CHEF
Is it possible to narrow down the secret of greatness to one ingredient? What could it be? Is it really that simple, or in this case is simplicity really complex? I have had the honor to work with, know, or at least meet many extraordinary chefs and cooks and my assessment is that – yes,… Continue reading
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IT’S STILL A TIME OF THANKSGIVING
For most people this will be a different Thanksgiving, a day without the traditional celebrations of large family gatherings, a day with far too much leftover turkey as we attempt to keep some semblance of normality through the bounty of the table. Even though those we care about the most may remain spread out across… Continue reading
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CHEFS – FAILURE IS NOT INEVITABLE
It seems that every time I check my email or flip through postings in social media – there is another restaurant, food business, or culinary school preparing to close their doors. It is heartbreaking to read of life visions dashed and even long-standing, viable businesses choosing to throw in the towel. I am writing this… Continue reading
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WHAT CUSTOMERS DON’T KNOW ABOUT RESTAURANT WORK
More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience. It is this dichotomy of experiences that draws people into a… Continue reading
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A COOK’S SENSUAL OVERLOAD – TOUCH, TEXTURE, CHEW
We are tactile beings – the feel and texture of things that we encounter is very personal and very important to our life experience. Such is the case with the food that we consume. As is stated by the Institute for the Psychology of Eating – some believe that chew or experiencing the texture of… Continue reading
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A COOK’S SENSUAL OVERLOAD – SMELL
Now that I have your attention – allow me to walk you through a cook’s journey of experiences that activate the senses. One of the most amazing aspects of the human mind is its capacity to store and remember every single experience from birth to last breath. These experiences whether they are tactile, social, psychological,… Continue reading
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THE APOCALYPSE FOR RESTAURANTS IS NEAR
It is the end of October 2020 and we are all focused on the National Election in just a few days. We certainly should be zeroing on this event that will likely change the course of history and determine what America looks like and how it is perceived for generations to come. While we wrestle… Continue reading
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COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE
Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. We can both be free and still respect the need for that discipline that comes from organization. A well-run kitchen is not a free-form environment where every cook does his or… Continue reading
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THE COOK’S INTELLECT
Anyone who has tied on an apron in a professional kitchen understands the physical nature of the work. We know about the aching muscles, the throbbing feet, the faltering knees, and the heat – did I mention the heat? But we don’t often take the time to stop and pay attention to the intellect of… Continue reading
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THE FUTURE OF THE RESTAURANT BUSINESS
Numerous people have asked me, over the past few months, what I think about the future of restaurants in America. Of course, this is a question without scientific studies to back up an answer – this is pure speculation. However, there are a number of indicators that point to a very challenging few years ahead. … Continue reading
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A KITCHEN’S ELEGANT LAST IMPRESSIONS
As a chef, I have long admired the craft of the Patissier and Boulanger. Chefs readily admit that the skill set of a dedicated pastry chef or bread baker is quite different from that of the savory chef. Aside from the innate artistic talent for detailed presentations – the pastry chef is far more adept… Continue reading
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CHEFS – YOUR EMPLOYEES JUST MIGHT HAVE THE ANSWERS
We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems. The question is: “What’s the answer?” Of course the pandemic is the cause and the effects are either a direct result of that or the necessary restrictions that evolved from Covid. What needs to be addressed is:… Continue reading
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TEAM COMPETITIVENESS IN THE KITCHEN
Create a Team Built to Win When Coach Vince Lombardi said: “Winning isn’t everything – it’s the only thing”, he was not inferring that winning at all costs justifies the means, not was he inferring that somehow “losing” was the end of all hope – he was simply stating that the attitude of excellence and… Continue reading
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CHEFS – FINE TUNE THOSE SENSES
The kitchen sensual army There are many things that differentiate cooks and chefs, but none more important to the customer experience and the reputation of the restaurant than mastery of the senses. Whether a fine-dining experience or your local taqueria – the cooks that stand out, the ones that are the reason why customers line… 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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