culinary career
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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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A CHEF’S LIFE – IN THE BLINK OF AN EYE
In the Blink of an Eye “Looking forward has no limits Looking back reels you in Thinking about what could be Gives pause to what might have been Vision is energy for an active mind while Reflection is food for the soul In the blink of an eye our vision and Reflections intersect as What… Continue reading
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COOKS AND CHEFS- BUILDING YOUR CAREER TAKES EFFORT
The best things in life are never easy, and with your career, if you truly want to reach for that rewarding chef position or chef/owner opportunity then it is essential that you set your goals, chart a course of action, stay true to the end game, and know that it will take time and considerable… Continue reading
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HEY CHEF – WHERE DID THE TIME GO?
It’s hard to believe that time can be such a tease; when looking back is far more consuming than looking forward. Where did the time go? It wasn’t too long ago that the future seemed endless – an exciting enigma without any real long-term plan. There would be adventures, forks in the road, lots of… Continue reading
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A COOK’S BALANCE – HARD WORK, PASSION, LIVE
I was listening to some older music the other day and reconnected with a then super group – Blind Faith. When you put Eric Clapton, Ginger Baker, and Steve Winwood together – great music is bound to happen. One song became the inspiration for this article. The lyrics were simple, but poignant as they introduced… Continue reading
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WHAT DRIVES A CHEF
The vision of extreme work ethic always inspires me. Extreme may be an over-used word, but not in the restaurant business. A chef’s life is a life of never-ending focus on food and the workings of his or her kitchen. Yes, I do mean never-ending. In a recent travel show I took note of a… Continue reading
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Realistic Expectations for Culinary School Graduates
This is an article that I posted two years ago regarding the expectations that young graduates of culinary education oftentimes have when first entering a professional kitchen. I felt that it fit well with the series of recent posts that I made regarding line cooks, bakers and the path that they take en route to… 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.