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WHEN THE KITCHEN AND FOOTBALL COLLIDE
It’s January in the Northeast – a time when the demands of the kitchen and the excitement of football converge. It’s the lull after the holidays in restaurants and the beginning of the NFL playoffs. As the chef of a busy restaurant, I know emotions in the kitchen will be high and the focus on… 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.