CHEF OF THE COLD KITCHEN
We have all heard the phrase: “If you can’t stand the heat – get out of the kitchen”. To many it defines what it is like to work in a restaurant kitchen – toiling over cherry red hot flat tops and char broiler flames that rise up to surround steaks and chops seeking those perfect… 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.