Culinary Arts
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CHEFS – IS IT WORTH IT?
We have all had those moments (some of us more frequently than others) when we question what we are doing, the level of commitment required, and the price to pay. As chefs we all are aware of the time, physical stress, and emotional trauma associated with running a busy kitchen. The labor pool is a… Continue reading
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IT’S ONLY MY POINT OF VIEW
I always try to see things through other people’s eyes and not just my own. There are always multiple sides to every issue, and numerous factors that sway a person’s perspective one-way or the other. When it comes to work – there are some who view it as a necessary chore to earn a paycheck,… Continue reading
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CHEFS – THINGS JUST AREN’T WHAT THEY USE TO BE
Looking back over the past 18-months it is hard to grasp just how much things have changed in the restaurant world. It made me wonder if all of this change (some planned, some unexpected) is good for the culinary world or not. Having long been an advocate for the importance of change, I find myself,… Continue reading
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THE IMPORTANCE OF LEARNING TO MAKE THINGS
Progress isn’t always for the better. I have taught for many years that America is now a service-based economy and that this transition is a natural progression that we must learn to adapt to. The problem is that we are forgetting how to make things. We are terrific users of goods and outstanding providers of… 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.