Future of restaurant industry
FUTURE PERFECT FOR RESTAURANT COOKS AND CHEFS
It may be difficult to predict what will happen tomorrow, but there are most certainly indicators that give us a clue. There is always a tendency to be hopeful that things will somehow be better along with a reluctance to change how we measure “better”. One thing is absolute – things will change. The restaurant… Continue reading
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.