excellence
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CHOOSE TO BE GREAT
When you walk into your kitchen today, what do you see? When you watch finished plates slide down the pass ready for service, what do you see? When you walk through the dining room and observe service and interactions between staff and guests, what do you see? When you look in a mirror and assess… Continue reading
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THE PATH TO EXCELLENCE – SO INSPIRING
What term or phrase best describes those who are on the path of excellence: unrelenting, finesse, culinary pride, make a dent in the universe, pursuit of perfection, make a difference, total commitment, or focused drive? Some portray the result while others – the process, but in all cases, they embrace individuals or teams in pursuit… Continue reading
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DON’T SETTLE FOR MEDIOCRITY
It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre. Mediocre sucks the lifeblood out of an individual or an organization – it is the dark side of the moon, the harbinger of discomfort and pain, and the salt in the wound that saps your energy and leaves you… Continue reading
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OUR DAILY BREATH: CHANGE FOR THE RIGHT REASONS
There is so much angst and uncertainty among the restaurant community right now. Should we reopen when the green light is given? What precautions need to be in place to protect our staff and customers? How will we survive if we are required to live with 25% or 50% of normal capacity? Will customers return,… Continue reading
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ANYTHING WORTH DOING IS WORTH DOING WELL
What does it take to get ahead? Maybe the more appropriate question is what does it take to feel good about what you do? Self-Esteem is important, maybe one of the most important motivational tools available – tools that are always within your grasp, are personal, and truly beyond anyone else’s interference. The answer to… Continue reading
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HANGING ON TO QUALITY
When did the desire for quality fade away; when did it become an option instead of the standard? We are all born with a desire to please those around us from the time we are able to crawl, walk, talk, build, create, learn, and grow. Every achievement is aimed at being great and pleasing to… Continue reading
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TO THOSE WHO COOK FOR A LIVING – WHEN IS IT EVER OK TO BE MEDIOCRE?
I just don’t get it. Those with whom I have worked and enjoyed countless kitchen adventures have lived by the mantra: “Anything worth doing is worth doing well”. This is a philosophy that has lived at the core of success for individuals in numerous careers forever. Whether you work in the kitchen, manufacturing, design, art,… Continue reading
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COOKS & CHEFS – DO IT RIGHT OR GO HOME
Let’s begin with the assumption that people inherently want to do great work. Now, I know we can all offer examples of those with whom we have worked who portray just the opposite, but let’s agree that they are in the minority. I say this because I do believe that pride in great work is… Continue reading
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A COOK’S CHOICE – EXCELLENCE OR MEDIOCRITY
Every cook and chef has been there – it’s a Saturday night from hell. The reservations book is full with 75% of guests arriving between 7 and 8:30 p.m. – crunch time. Yes, you knew it was coming and every station was prepped to the max – mise en place was tight. Some… 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.