kitchen-respect
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KITCHEN RESPECT
Yes, I have been preaching the need for change in restaurants. Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical. Change, however, does not infer that we need to abandon the core principles of our profession and how we view the process… 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.