labor-solutions
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EYES WIDE OPEN, EYES WIDE SHUT
There is a real dichotomy in understanding, a gap in understanding between the employer and employee and how each views the work at hand. I’m sure it’s true in many industries, but let’s just focus on the business of restaurants. For nearly two years now I have been offering thoughts on the labor challenges that… 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.