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
THE PROBLEM WITH TREATING COOKING TOO MUCH LIKE A SCIENCE
I know the legitimate response to this title is – “cooking is a science.” There is a chemical and physical change that takes place during the application of heat or the process of fermentation that scientifically transitions food from one product to another. This process, when understood, is quite predictable and controllable. Understanding and control… Continue reading
“COOK FOR ME” – GIVE LINE COOKS A CHANCE TO SIGN THEIR WORK
There is a tremendous amount of pride that is churning in professional kitchens. Every cook who is serious about their job is committed to making that picture perfect, properly prepared, and delicious food that is represented on a restaurant menu. Although it may not always seem evident, cooks are happy when their food brings enjoyment… Continue reading
COOKS AND MUSICIANS ARE CUT FROM THE SAME MOLD
A common thread, a core philosophy on life, and a shared heartbeat can make you believe that cooks and musicians may be twins from different mothers. The similarities of their craft, the dedication required, and the innate talent that must be present point to an uncanny understanding, one that might easily demonstrate that if a… Continue reading
DO YOU COOK TO LIVE OR LIVE TO COOK?
My son, a technical education teacher once said, “There are two types of workers in the world; those who shower before work and those who shower after.” I thought this was quite profound and a way to categorize the type of work people do and the mentality of those who do it. Having been around… Continue reading
DOES MUSIC BELONG IN THE KITCHEN?
It was inevitable. As cooks and chefs grew into the role of artist so too did they join the ranks of talented expressionists who use a multitude of mediums. If the chef is truly an artist, then it would make sense that he or she would be and should be inspired by those who write,… Continue reading
WHY DEMOCRACY DOESN’T WORK VERY WELL IN A KITCHEN
The foundations of our country stem from the concept of democracy or as clearly stated by Abraham Lincoln in the Gettysburg Address: “a government of the people, by the people and for the people…” a bold, and noble statement that most Americans take to heart, appreciate and support. We have the right and the obligation… Continue reading
100 IDEAS A WEEK, IS ONE OF THEM BRILLIANT?
So here is the dilemma – I can’t turn it off! I can’t stop designing the next great restaurant concept in my head. Is this a problem? A good friend of mine, in a totally different field, suffers from the same disease: always thinking about the next great concept. His spouse told me once: “he… Continue reading
Chefs and Servers with Different Motivations
When chefs and service staff are not on the same page the guest experience is confused and disjointed. When I have referenced the importance of team in the kitchen I am concerned that some might think that if that “culinary island” is in sync then the guest experience will be great. Team refers to a… Continue reading
The Spark of an Idea – A Restaurant is Born
Are you an idea person? Maybe you are more of an implementor. Or are you a bit of both? Does this picture represent you: * I can’t stop my brain from working overtime * I have lists of ideas everywhere * I have many sleepless nights while new business ideas keep me awake * I… Continue reading
RESTAURANTS NEED TO PAINT OUTSIDE THE LINES
What ever happened to creativity and the fun associated with developing something new, exciting, delicious and trend defining in restaurants. Certainly you could cite those handful of unique restaurants that grace the cover stories in trade magazines, win James Beard Awards and Michelin stars, and are home to chefs with names that are present on… 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.