professional kitchens
-
COOKS AND THE SCHOOL OF HARD KNOCKS
Sweat was creeping down Alex’s back. The line was just 15 minutes into the 7 o’clock push and the board was full. The pressure was on, but Alex was on his game – he was wearing an ear-to-ear smile because he knew he was in the zone. The line team was in total sync: Alex… Continue reading
-
A BAKER’S DOZEN LIFE LESSONS FROM A DISHWASHER
Yes, I have talked about the importance of dishwashers before and I stand by my statement that they are the most important people in your kitchen. Just think about the state of your operation any time that the dishwasher doesn’t show up. How often do you (chef, cook, manager, owner, server, bartender) think about the… Continue reading
-
LINE COOKS ARE THE ENGINE THAT DRIVE A RESTAURANT
It takes many years for a good cook to become a great cook, to become a chef. There is an enormous amount of experience that leads to the ability to lead a kitchen, to create a vision and set the tone for consistently excellent performance. Aside from a strong understanding of foundational cooking technique, the… Continue reading
-
ENOUGH WITH INACCURATE TV FOOD SHOWS
Nearly everyone in the restaurant business that I know cringes when anyone mentions one of the “reality food shows” on various networks. Inaccurate would not go far enough to describe the environment that is portrayed. Some may clarify and say, well this is really entertainment, but to a professional chef or cook, this “entertainment” does… 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 