kitchen pride
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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
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OUR DAILY BREATH: WONDERS OF KITCHEN SKILL DEVELOPMENT
Cooks have a certain swagger that oftentimes hides a sense of pride in skill development from that first day in the kitchen. Maybe it was that entry-level first job at the age of 16 – that part time work as a dishwasher or fast food worker, or a series of progressive positions once cooking seemed… Continue reading
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PRIDE – COOKS SIGN THEIR WORK
Pride is both an essential part of self-motivation and an obstacle for those who distance themselves from input and the occasional need to admit mistakes and seek the opportunity to improve. Pride is that driving force that allows cooks to present a plate of food with their unique signature and proclaim: “I made this.” When… Continue reading
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I’VE LOOKED AT PRIDE FROM BOTH SIDES NOW
Pride is an alluring enigma, an intoxicating challenge to our peace of mind, and a dangerous mistress that can pull us away from good old common sense. At the same time, pride is the fuel of success, the underlying standard of performance that signals the effort required for any task. Is pride a good thing… 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.