kitchens-that-do-it-right
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STEPPING INTO PROFESSIONALISM
There are kitchens and there are kitchens. Painting the environment that surrounds cooking with the same brush is unfair and quite inaccurate; yet many do. Those operations that resemble the caldrons of hell filled with arrogance, bullying, unprofessional behavior, and a lack of respect for people, product, and process is the same as categorizing musicians,… 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.