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
AN OPEN LETTER TO LINE COOKS
There are certainly some negative aspects to life in the kitchen; however, those who have enlisted in the cause of great cooking will typically demonstrate a true passion for their choice of careers. Some may reflect on the physical demands, the required emotional conditioning, the military approach towards organization, the fickle restaurant guest, the social… 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.