WHY I LOVE TO CALL MYSELF A COOK
I haven’t walked through those professional kitchen doors for quite some time now – my tenure as a chef ended a few years back. Even though I am not clocked in – I still cook every day and still reflect positively on my fifty years associated with the profession. Cooking is, and will always be,… Continue reading
PROFESSIONAL COOKING IS A TEAM SPORT
The cadence of orders in a busy kitchen seems unrelenting. A staccato clicking from the point of sale printer sends out a drum roll of orders while the expeditor calmly, yet seriously calls out tickets in kitchen lingo to the battery of cooks on the line. They in turn signal back receipt of the order… 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.