COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE
Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. We can both be free and still respect the need for that discipline that comes from organization. A well-run kitchen is not a free-form environment where every cook does his or… 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.