Cooking in the 60’s
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WHAT IT WAS LIKE TO COOK IN THE 60’S AND 70’S – THE THINGS I LEARNED
Looking back is not always the best rule of thumb – it is much more realistic to be in the moment and look toward the future. There are always lessons to be learned from the way it was, but we should never insist on living there when the world around us is changing. There are… Continue reading
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WHAT IT WAS LIKE TO BE A LINE COOK IN THE 60’S AND 70’S – PART II
Frenchie – The Statler Hilton butcher – 1970 Don the banquet chef had his full crew in place by 10 a.m. – the work in front of them was daunting. With 12 events scheduled for the day culminating in the evening banquet for 1,200 there would be no time to waste. Fortunately, much of the… 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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