food-recipes
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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY
There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. Raising prices is inevitable when the supply chain keeps beating restaurants over the head, in some cases simply because… 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.