COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE
Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. We can both be free and still respect the need for that discipline that comes from organization. A well-run kitchen is not a free-form environment where every cook does his or… Continue reading
CHEF’S: CONDITION YOUR TEAM AND CHANNEL THEIR ENERGY
CHEF-to-CHEF, So..you made it! As a property chef you have reached one of the pinnacles of your career – having paid your dues and likely worked very hard in a variety of properties until demonstrating the right mix of skill, knowledge, experience, and temperament to hold the lead position in a busy kitchen. Congratulations! So..now… Continue reading
DISCIPLINE AND PROFESSIONALISM IN THE KITCHEN
It drives me crazy to see the lack of discipline and respect for the profession of cooking that exists in so many kitchens today. How we maintain our kitchens, care for our uniforms, attend to basic grooming, treat the ingredients that we work with and interact with others defines how others perceive our industry. To… 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.