life of a line cook
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DEEPER STILL: LINE COOKS AFTER HOURS
Everything seemed to be in order at the end of service. Jake’s station was spotless, his knives were cared for and locked up, his dirty uniform replaced by jeans and a sweatshirt, and his prep list for tomorrow was on his clipboard. Time to unwind. Jake was never attracted to the drug culture that some… 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.