food
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IT’S ONLY FOOD
You know I have occasionally heard this statement, or at least felt that it was implied: “Don’t get so wrapped up in it – it’s only food.” Well, I am here to state unequivocally that this just isn’t so. Of course, there are restaurants and home cooks who seem to view it as such –… Continue reading
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CAN THE FAMILY TABLE SOLVE MANY OF THE WORLD’S PROBLEMS?
Progress is important and as we all know, sometimes progress cannot be stopped – it has an energy and mind of its own. In my lifetime the amount of change described as “progress” has been and continues to be staggering. I believe that it was Julia Child who stated (and I am paraphrasing): “Every significant… Continue reading
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SOME SAY, “IT’S ONLY FOOD.”
I remember reading a post from a well-know chef who proclaimed that cooking is not a life or death trade, it is, after all, only food. I am sure that his point was to remove some of the “holier than thou” references associated with celebrity chefs and restaurants, but still, the statement made me wonder.… Continue reading
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THINGS THAT EVERY CULINARY SCHOOL GRADUATE MUST REMEMBER
This is the time of the year when culinary schools pass out diplomas and send their graduates out into the world of professional cooking. These young culinarians are eager, full of energy and loaded with ambitious ideas about who they are, what they are capable of today and where will be in a short period… Continue reading
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FOOD IS THE UNIVERSAL LANGUAGE
Once you brush away all of the superficial things that we accumulate in life and begin to prioritize those that are important it is remarkable to see that everyone shares the same list. It all boils down to family, faith, health, companionship, meaningful work, how we treat others and how they treat us and those… Continue reading
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FOOD ART – LOOK TO NATURE
There is no question that people eat with their eyes. Chefs are, for the most part, tuned into this reality and oftentimes invest countless hours developing and defining their signature presentations for various dishes. To some it may be creating height on the plate such as Alfred Portale – the master of architectural plate design;… Continue reading
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CURTISS HEMM – A TALENTED CHEF WITH A CAUSE AND A BIG HEART
We sometimes wait our entire lives for that moment; the epiphany, the light bulb event that signals what our purpose is. As I continue to find new ways to love my involvement in the food business I am always amazed at how many chefs have experienced those life-changing moments. When they occur, a person’s passion… Continue reading
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Chefs and Servers with Different Motivations
When chefs and service staff are not on the same page the guest experience is confused and disjointed. When I have referenced the importance of team in the kitchen I am concerned that some might think that if that “culinary island” is in sync then the guest experience will be great. Team refers to a… Continue reading
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Every Picture Tells a Story
Ever since I came across this photo I have not been able to get it out of my mind. The photographer caught what every artist and craftsman gets up in the morning to do: move people. Music, like cooking is an art form that can, if properly applied, move people. The beauty is that everyone… 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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