chefs
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RESTAURANT OWNERS – WHAT ARE THEY THINKING?
The more I travel, experience communities, and try their restaurants – the more I scratch my head and ask the question: “What are they thinking?” The restaurant business is one that is relatively simple in concept, yet enormously complicated to execute. Develop a product that people are willing to buy, prepare it consistently well, make… Continue reading
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A COOK’S ANXIETY – A MOMENT IN TIME
It’s 5:15, 120 degrees in front of the battery of ranges, and sweat is pouring down every cook’s back, dripping off their foreheads. This is moment in time, like the starting line for an important race, when adrenaline is pulsing through a cook’s veins, fingers are tingling in anticipation, knees are a little weak, and… Continue reading
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COOKS CHOOSING THEIR PATH
There is little question that most young cooks who are serious about their craft have a desire to work for the higher end, independent properties with chefs who are committed to building a name for themselves and the restaurant where they work. This is where a young cook can hone the craft of cooking, gain… Continue reading
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A RETURN TO KITCHEN WORK ETHIC
Say what you will about the craziness of kitchen life, the relentless hours that drive people away from the business, the somewhat unorthodox behavior of some who wear the white jacket and tie on an apron; the stress, heat, humidity, cuts and burns, swollen feet and back cramps; and the anxiety that comes from not… Continue reading
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PRIDE – COOKS SIGN THEIR WORK
Pride is both an essential part of self-motivation and an obstacle for those who distance themselves from input and the occasional need to admit mistakes and seek the opportunity to improve. Pride is that driving force that allows cooks to present a plate of food with their unique signature and proclaim: “I made this.” When… Continue reading
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LINE COOKS ARE THE STUDIO MUSICIANS OF THE RESTAURANT BUSINESS
When we listen to a catchy song by Steely Dan we think of Walter Becker and Donald Fagen – the founding members of this iconic group. Yet, Bernard Purdie probably played that laid-back rhythm that defines their songs on drums. Purdie, a studio musician, was responsible for the Purdie shuffle that made hits of dozens… Continue reading
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LOOK INTO A RESTAURANT WORKER’S EYES
I can’t remember where I first saw this picture, but regardless – I found it so telling of the soul of a restaurant worker. Far too often, we assess people based on face value – our first impressions that are sometimes true, but oftentimes – misleading. How often do we take the time to truly… Continue reading
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CHEFS- WE ARE ALL THE SAME, YET ALL SO DIFFERENT
I have been privileged to work in kitchens all my life as a prep cook, line cook, and chef. I have built a reasonable set of technical skills along the way, and have learned – through trial and error, how to become a better than average chef and manager of kitchen operations. Over the past… Continue reading
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CHEFS ARE ALL IN AND ALL OUT
Working very hard is not unique to foodservice – there are many careers that require extra-human effort, but very few that absolutely require individuals to be “all in”. By “all in” I am referring to total commitment, building your life around the demands of the job, and most significantly to do so while being oblivious… Continue reading
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BODY, MIND AND SOUL – COOKS ARE IN IT TO WIN IT
It was 1959 when the late great Miles Davis released “Kind of Blue” one of the great jazz albums of all time. Over his creative career – many of the most accomplished musicians of a generation got their start or at least their inspiration from playing with or listening to Miles – he was, to… Continue reading
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FINE FOOD WITHOUT FINE DINING AND WITHOUT OBSCENE PRICING
Sometimes I wonder if we (those of us in the restaurant business) are pricing ourselves out of business. Sometimes I wonder if many chefs and restaurateurs live under the illusion that great food experiences are reserved only for those who can afford it. Sometimes I wonder if too many of us are wrapped up in… Continue reading
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WHY I LOVE TO CALL MYSELF A COOK
I haven’t walked through those professional kitchen doors for quite some time now – my tenure as a chef ended a few years back. Even though I am not clocked in – I still cook every day and still reflect positively on my fifty years associated with the profession. Cooking is, and will always be,… Continue reading
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THE KITCHEN COMMANDMENTS
The minute we accept a position in a professional kitchen, we accept the functional rules of operation, the guiding principles that allow every cook, and every chef to be a productive, and trusted member of a team. These rules may not be in writing and posted on a wall (although they should be), but they… Continue reading
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A DIFFERENT KIND OF WAKE UP CALL FOR ALL OF US
Well, people may be on different sides of the “save the planet” discussion, so let’s put aside the debate and just settle in on a few undeniable facts (especially as they pertain to the food business): Recycling has taken a new turn since countries like China are no longer taking our plastic recyclable waste. No… Continue reading
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I’VE LOOKED AT PRIDE FROM BOTH SIDES NOW
Pride is an alluring enigma, an intoxicating challenge to our peace of mind, and a dangerous mistress that can pull us away from good old common sense. At the same time, pride is the fuel of success, the underlying standard of performance that signals the effort required for any task. Is pride a good thing… Continue reading
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HEY CHEF – WHERE DID THE TIME GO?
It’s hard to believe that time can be such a tease; when looking back is far more consuming than looking forward. Where did the time go? It wasn’t too long ago that the future seemed endless – an exciting enigma without any real long-term plan. There would be adventures, forks in the road, lots of… Continue reading
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CHEFS – IT’S NEVER GOING TO BE THE SAME AS IT WAS
I was depressed watching the news about the new political climate where the fringe on both sides is slowly chipping away at tradition and accepted norms when it finally dawned on me – this applies to everything – this applies to kitchens and the profession that I have been part of for the past fifty… Continue reading
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INVENTION, RE-INVENTION, A FRESH LOOK
There are few examples of businesses that can continue to thrive without change. Not too long ago, the need for change was gradual – giving owners/operators a chance to assess, research, test through trial and error, and slowly take baby steps towards anything that resembled significant change. Today, change happens quickly, and those operators who… Continue reading
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CHEF OWNERSHIP – SCENARIO #1
This is the first of three chef/ownership scenarios drawn from last weeks initial article on that “OWNERSHIP THING”. Jeremy’s Southern Cuisine: Jeremy has paid his dues. He started as a dishwasher, worked his way through prep, breakfast cook, line cook and sous chef, and for the past two years has thrived as the chef at… Continue reading
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COOKS AND CHEFS – BELIEFS AND INITIATIVES THAT SHOULD UNITE US
Lately, I have read quite a few posts from angry cooks and chefs as they lament the job requirements, poor wages, lack of life balance, questionable work ethic of young cooks, and demands placed on them by inconsiderate bosses. Like everything else in our “in your face” world driven by the open social media platform,… Continue reading
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THE CHEF TITLE EARNED – GETTING IT STRAIGHT
You cannot call yourself a nurse simply because you are generous enough to care for people, nor can you be rightfully called a doctor simply because you work in a healthcare facility. A master plumber is not a self-appointed title, nor is a master auto mechanic such because he or she enjoys working on cars.… Continue reading
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MASLOW’S HIERARCHY STILL APPLIES TO RESTAURANT WORKERS
I continue to hear the arguments: “Young cooks don’t want to work hard, they aren’t dependable, they lack passion, and they simply don’t have what it takes.” I have been there myself – touting many of the same woes about how the younger generation is not like us. It is easy to point a finger… Continue reading
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THE IMPORTANCE OF FIRE TO A COOK
Fire has so many meanings, but to a cook – it is essential. Cook’s exist because of fire; it is the one ingredient that they cannot work without, the critical ingredient that brings everything together, the literal fuel of the craft. Cook’s apply and control heat, and most importantly, the flame that represents fire in… Continue reading
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HEY CHEFS AND RESTAURATEURS – WE HAVE NO ONE TO BLAME BUT OURSELVES
Maybe it’s just because I am in the twilight of a career that I am very thankful for, but aware of my own connection to the problems that restaurants face. Maybe it is because now, as a consultant, I see the problems from a different perspective, or maybe it is simply because I am tired… Continue reading
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THE IMPORTANCE OF GRASSROOTS COOKING IN RESTAURANTS
Some refer to cooking as art, while others are committed to the process as science – I tend to view it as a cultural portal. Art plays a role because food can be beautiful and even reflective of what a cook wants to express in the moment, and certainly the processes that take place as… Continue reading
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A COOK’S BALANCE – HARD WORK, PASSION, LIVE
I was listening to some older music the other day and reconnected with a then super group – Blind Faith. When you put Eric Clapton, Ginger Baker, and Steve Winwood together – great music is bound to happen. One song became the inspiration for this article. The lyrics were simple, but poignant as they introduced… Continue reading
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IS COOKING LOSING ITS COOL IMAGE?
Maybe, the old adage: “what goes around, comes around” is true in the case of cooks and chefs. There was a time when individuals worked in kitchens for one of two reasons – they were either destined to do this work, or they fell into the kitchen out of necessity and grew to love it.… Continue reading
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INNOVATE AND CHANGE OR GET OUT OF THE WAY
Take a deep breath, sit down, grab a couple Ibuprofen, tighten your belt and pay attention. EVERYTHING IS CHANGING AND THERE IS NO TURNING BACK. If you think that you can simply continue to do business the way you have, cook the same type of food as in the past, live with the level of… 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.