kitchen leadership
-
STRENGTH, GRACE, AND DIGNITY
I am in the process of reading Chef Dominique Crenn’s autobiography: Rebel Chef. I have long been a fan of her style and passion for expressive cooking, but it is these three words that solidified, in my mind, how a chef should run his or her kitchen: Strength, Grace, and Dignity. Those of us who… Continue reading
-
CHEFS AND RESTAURANT OWNERS – LOYALTY GOES BOTH WAYS
For some reason loyalty has been given a bad rap in recent years. Loyalty need not refer to blind support of an individual, company, product, party, or even country – loyalty is something that is earned and constantly reinforced, but once present provides a level of respect and comfort that should carry a load of… 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.