culinary excellence
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WHY IS A PARTICULAR CHEF’S FOOD SO MUCH BETTER THAN ANOTHER’S?
Every chef has experienced it and as a result he or she will relate to the content of this article. There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. You have likely been on the receiving end… Continue reading
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OUR DAILY BREATH: PROFESSIONAL COOKS – DON’T DISMAY – KNOW YOUR STRENGTHS
Too much idle time leads to reflection and analysis. “What am I doing” is a question that some will ask: “What am I capable of”, is of equal concern. If you have been cooking at a professional level, if you have always been driven towards doing things right and have shunned mediocrity, and if you… 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.