DON’T SETTLE FOR MEDIOCRITY
It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre. Mediocre sucks the lifeblood out of an individual or an organization – it is the dark side of the moon, the harbinger of discomfort and pain, and the salt in the wound that saps your energy and leaves you… Continue reading
TO THOSE WHO COOK FOR A LIVING – WHEN IS IT EVER OK TO BE MEDIOCRE?
I just don’t get it. Those with whom I have worked and enjoyed countless kitchen adventures have lived by the mantra: “Anything worth doing is worth doing well”. This is a philosophy that has lived at the core of success for individuals in numerous careers forever. Whether you work in the kitchen, manufacturing, design, art,… Continue reading
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.