Culinary Team
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OUR DAILY BREATH: CHEFS & OPERATORS – KEEPING YOUR TEAM TOGETHER
This is another time when we can rely on what we know about human nature and what keeps people whole: physically, mentally, and emotionally. I once again turn to the wisdom of Abraham Maslow as a guide through this difficult time, a crisis unparalleled in modern times. Those of us in the restaurant industry are… Continue reading
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TWENTY-EIGHT YEARS AGO – THE TEAM OF TEAMS
It was October 1988 – I was looking out the window of a Lufthansa 777 jet en route to Frankfurt. It seemed like a dream – after two years of relentless practice and a few trials and tribulations along the way, our team was on the way to the Culinary Olympics. I thought back to… Continue reading
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AMERICA’S CULINARY TEAM
This is the motherlode time of the year for sports fans. Hockey, Football, and Baseball all intersect for a month making it difficult for many to choose what to watch. There is another sport that takes place during October – once every four years. It is the sport of cooking known as the Culinary… Continue reading
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THE SIGNIFICANCE OF TEAM
What are the differences between a group, teamwork and a true team? This definition may shed some light, however, it falls short of the real meaning of team: TEAM – DEFINITION “A group of people with different skills and different tasks, who work together on a common project, service, or goal, with a meshing 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.
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