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
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.