flavor
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THE WELL-SEASONED COOK
What is it about food that stops people in their tracks? What single characteristic about the food that we consume is literally addictive? What is the most important part of the formula for a successful restaurant that attracts return customers and new customers and builds a reputation that will carry the operation for a long… Continue reading
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A COOK’S FLAVOR MEMORY
I imagine everyone would agree that the most important part of a restaurant dish is taste and flavor. This, of course, encompasses texture, aroma, and appearance, but to most – the intriguing part of enjoyable food revolves around what is perceived as the sense of taste. What separates a remarkable cook from others lies in… Continue reading
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TASTE and FLAVOR
There seems to be an unwritten rule when it comes to eating in America – “If something is good then more of it will be even better.” A classic American hamburger becomes better if it is twice as large as the original, a beverage is somehow improved if it is supersized, an 18 ounce steak… Continue reading
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BUILDING A COOKS PALATE
Setting aside the role that a restaurants ambience plays in the dining experience, minimizing the significance of plate presentation, and even disregarding the value of exceptional service, the core reason that guests flock to a great restaurant is the flavor of the food. In the kitchen, the skill that a cook has with a knife,… Continue reading
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IT’S ALL ABOUT CHEW
“Chew your food!” I am sure we can all remember hearing that from our mother and grandmother along with: “close the door, wipe your feet, wash your hands”. It was part of Parent 101 to state those requirements of existence sometimes for obvious reasons, sometimes simply because it sounded right. Human nature, for a rebellious… 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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