kitchens
-
THE KITCHEN MAGIC OF CHEF PHIL LEARNED
Our industry recently lost a giant of the professional kitchen. Chef Phil Learned stood tall in the kitchen of The Balsams Grand Resort in Dixville Notch, NH. In its day, the Balsams was one of the finest destination resorts in the country – a place of elegant relaxation, beautiful surroundings, and most notably – exceptional… Continue reading
-
WHAT CUSTOMERS DON’T KNOW ABOUT RESTAURANT WORK
More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience. It is this dichotomy of experiences that draws people into a… Continue reading
-
A COOK’S SENSUAL OVERLOAD – TOUCH, TEXTURE, CHEW
We are tactile beings – the feel and texture of things that we encounter is very personal and very important to our life experience. Such is the case with the food that we consume. As is stated by the Institute for the Psychology of Eating – some believe that chew or experiencing the texture of… Continue reading
-
COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE
Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. We can both be free and still respect the need for that discipline that comes from organization. A well-run kitchen is not a free-form environment where every cook does his or… Continue reading
-
A KITCHEN’S ELEGANT LAST IMPRESSIONS
As a chef, I have long admired the craft of the Patissier and Boulanger. Chefs readily admit that the skill set of a dedicated pastry chef or bread baker is quite different from that of the savory chef. Aside from the innate artistic talent for detailed presentations – the pastry chef is far more adept… Continue reading
-
A CHEF’S 2020 LAMENT
They say that hindsight is 2020 – that being so, there is plenty for us to reflect on and determine how we might have done things differently. The fact is, we can’t go back, but we can look forward. At this point we are all hoping that 2020 will just fade from our memories. … Continue reading
-
SUCCESSFUL CHEFS – WHAT CAREER KILLERS TO AVOID
Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability. The opportunities for chefs will be viewed again as instrumental and of significant value to owners, and… Continue reading
-
KITCHENS CELEBRATE DIFFERENCE
It has always been my experience that kitchens are the great equalizer. Sure, I know that the environment of a kitchen can sometimes be tough and abrasive, it’s hot, humid, noisy, stressful, fast paced, and somewhat unforgiving, but…..all that being said – the kitchen is a place where who you are and what you believe… Continue reading
-
OUR DAILY BREATH: POST COVID KITCHENS – GET READY
Restaurants will get the green light at some point. When the data demonstrates that the virus is somewhat under control – whether that is the end of May or later, we all know in our hearts and minds that things will be different. Guests will not likely flock back to our operations, there will still… Continue reading
-
OUR DAILY BREATH: CHEFS ROUTINES – HOW IMPORTANT ARE THEY
We never really understand how much we depend on our routines until we are forced to break them. People are creatures of habit and it is those habits that give us comfort, provide us with direction, and help us to function as we are programmed to function. Are routines beneficial? Is there value in breaking… Continue reading
-
OUR DAILY BREATH: A CHEF’S WINDOW TO THE WORLD
It’s day 14 of a Covid-19 voluntary lockdown. Aside from a trip to the grocery store and an isolated morning walk now and again, I have been a prisoner of my home. The same is true for my family in different parts of the Northeast. We communicate daily either by text or FaceTime – once… Continue reading
-
CHEF’S: CONDITION YOUR TEAM AND CHANNEL THEIR ENERGY
CHEF-to-CHEF, So..you made it! As a property chef you have reached one of the pinnacles of your career – having paid your dues and likely worked very hard in a variety of properties until demonstrating the right mix of skill, knowledge, experience, and temperament to hold the lead position in a busy kitchen. Congratulations! So..now… Continue reading
-
A CHEF WHO GETS THE MESSAGE RIGHT
Two of the most significant issues facing businesses today are RETAINING good employees who are so difficult to find and MAXIMIZING the productivity and efficiency of those same employees. Ample research has been done pointing to the most significant culprit behind these issues – POOR COMMUNICATION! According to Big Picture Learning – “A 2014 survey… Continue reading
-
WALK A MILE IN A RESTAURANT WORKER’S SHOES – PART ONE
Sure – every person’s job can be challenging at times and the good, the bad, and the ugly is a fair way to describe nearly every career choice, but looking in from the outside rarely gives and outsider a realistic view of another person’s challenges. As a whole – restaurant work is difficult. At times… Continue reading
-
COOKS AND CHEFS – BELIEFS AND INITIATIVES THAT SHOULD UNITE US
Lately, I have read quite a few posts from angry cooks and chefs as they lament the job requirements, poor wages, lack of life balance, questionable work ethic of young cooks, and demands placed on them by inconsiderate bosses. Like everything else in our “in your face” world driven by the open social media platform,… Continue reading
-
IS COOKING LOSING ITS COOL IMAGE?
Maybe, the old adage: “what goes around, comes around” is true in the case of cooks and chefs. There was a time when individuals worked in kitchens for one of two reasons – they were either destined to do this work, or they fell into the kitchen out of necessity and grew to love it.… Continue reading
-
A COOK’S EVOLUTION OF SKILLS AND VALUE
Physically, mentally, and emotionally – professional cook’s and chef’s offer different levels of value as time goes by. To some, there is that uncomfortable feeling that accompanies an aging body – you know – that point in a career when you might feel a bit slower, plagued by aching muscles, and struck with the realization… Continue reading
-
RESTAURANTS ARE A MICROCOSM OF ISSUES FACING THE COUNTRY TODAY
This article is inspired by a story related to the youngest freshman U.S. representative Alexandria Ocasio – Cortez. Putting aside your individual political bent – she comes to the House of Representatives from a history of positions working in the restaurant business – so she automatically has street cred in my book. From her vantage… Continue reading
-
THE IMPORTANCE OF WORK – THE VALUE OF A DOLLAR
There are a handful of lessons in life that shine true for everyone, that stand tall as ultimately important for our existence, and that set people on a course of completeness that is so essential. One of those lessons is the significance of work – regardless of what that work might be. Work is important… Continue reading
-
A COOK’S KNIVES TELL YOU EVERYTHING YOU NEED TO KNOW ABOUT HIS OR HER CHARACTER AND COMMITMENT
Do you remember that first knife that you called your own? Mine was a 12-inch Sabatier carbon steel beauty that held a razor sharp edge. That knife could slice through vegetables like they were butter, and far too frequently mistook my fingers for a carrot. Still, I loved that knife, sharpened it on a wet… Continue reading
-
COOKS – YEP – WE’RE DIFFERENT – SO WHAT?
When will this nonsense stop? How far will it go? Will we reach a point where a job posting states that eligible candidates must be of a certain political affiliation, religion, sexual orientation, or nationality? This era of polarization is incredibly dangerous and divisive. Through all of my years in the kitchen I never, ever… Continue reading
-
CHEFS – THINGS JUST AREN’T WHAT THEY USE TO BE
Looking back over the past 18-months it is hard to grasp just how much things have changed in the restaurant world. It made me wonder if all of this change (some planned, some unexpected) is good for the culinary world or not. Having long been an advocate for the importance of change, I find myself,… Continue reading
-
DAY ONE IN THE KITCHEN – WHAT TO EXPECT
Starting a new job is always un-nerving – even more so in a kitchen where production is expected, even on day one. Whether you are totally green and walking into a kitchen environment for the first time, transitioning from culinary school to a live kitchen environment, or simply moving as a cook from one restaurant… Continue reading
-
IN THE KITCHEN: EVERYONE’S DIFFERENT – EVERYONE’S THE SAME
This story may not be true – but it could be. “We become not a melting pot but a beautiful mosaic. Different people, different beliefs, different yearnings, different hopes, different dreams.” -Jimmy Carter Chef Michel looked around his kitchen and reflected: “What an incredibly diverse group of people who are keeping this kitchen afloat.” The… Continue reading
-
COOKS AND CHEFS – WHO WE ARE – WHO WE COULD BE
There are many questions today when individuals involved in a work culture try to define and justify who they are. Times have changed, expectations have evolved, and what was once assumed acceptable has come into question. Not to make excuses, but it was long assumed that ignorance was bliss and tradition made actions acceptable. The… Continue reading
-
THE LINE COOK’S ADRENALINE RUSH
What is it about working the line in a busy restaurant that is so attractive to cooks? Why, with all of the challenges that a career in the kitchen brings are people, especially those who are younger, willing to set those challenges aside for the experience of standing in front of a battery of full-throttle… Continue reading
-
WHAT IT WAS LIKE TO BE A LINE COOK IN THE 60’S AND 70’S – PART II
Frenchie – The Statler Hilton butcher – 1970 Don the banquet chef had his full crew in place by 10 a.m. – the work in front of them was daunting. With 12 events scheduled for the day culminating in the evening banquet for 1,200 there would be no time to waste. Fortunately, much of the… Continue reading
-
COOKS WITH DRAGONS IN THEIR CLOSET
Make no mistake, the most enjoyable part of working in a kitchen will always be the interesting people who man that station or cutting board next to you. Of course we have a passion for the food – this is, after all, the common denominator, the point of conversation, the pride of the work, and… Continue reading
-
KNIVES, FIRE AND ATTITUDE – THE LINE COOK’S ARSENAL
There are certain things that when viewed together just don’t seem to marry well: oil and water, bald tires and icy roads, puddles and live electric wires, and the typical line cooks arsenal of attitude, sharp tools and intense flames. Somehow, in kitchens, we make the latter work, but not without challenge. Professional kitchens are… Continue reading
-
WHY CHUCK BERRY WAS IMPORTANT TO CHEFS AND AMERICAN RESTAURANTS
As cooks and chefs we enjoy being part of an industry that has grown exponentially since the 1950’s. Prior to that time, restaurants were either applauded as a service for those who could afford the luxuries of dining in elite hotels or a less than perfect alternative to eating a well-prepared meal at home.… 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.
Harvest America CUES BLOG 