COOKING THROUGH THE SENSES – THE CHEF’S UNIQUE SKILL
We are familiar with the human senses and likely understand that they are all connected as individuals try to distinguish flavor and the experience of eating. As cooks we know that there are many more opportunities for people to distinguish smells than tastes, that texture impacts how our mouths separate the experience of one ingredient… Continue reading
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.