HANGING ON TO QUALITY
When did the desire for quality fade away; when did it become an option instead of the standard? We are all born with a desire to please those around us from the time we are able to crawl, walk, talk, build, create, learn, and grow. Every achievement is aimed at being great and pleasing to… 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.