desserts
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A KITCHEN’S ELEGANT LAST IMPRESSIONS
As a chef, I have long admired the craft of the Patissier and Boulanger. Chefs readily admit that the skill set of a dedicated pastry chef or bread baker is quite different from that of the savory chef. Aside from the innate artistic talent for detailed presentations – the pastry chef is far more adept… Continue reading
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“You’re Gonna Like the Way You FEEL, I Guarantee It”
I can’t remember where I found this jpeg, probably on FaceBook, but it really struck a chord. When I was at the helm of a kitchen my feeling was that every customer wants a dessert and should be given the opportunity to say “YES” and purchase something sweet. As a consumer, I still have that… 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.