WHY IS A PARTICULAR CHEF’S FOOD SO MUCH BETTER THAN ANOTHER’S?
Every chef has experienced it and as a result he or she will relate to the content of this article. There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. You have likely been on the receiving end… Continue reading
HANGING ON TO QUALITY
When did the desire for quality fade away; when did it become an option instead of the standard? We are all born with a desire to please those around us from the time we are able to crawl, walk, talk, build, create, learn, and grow. Every achievement is aimed at being great and pleasing to… Continue reading
THERE ARE NO SHORTCUTS TO GREAT COOKING
Cooks may not understand the depth of truth to the title of this article – unless they have experienced the pleasure and the pain of working for a restaurant without compromise. What some may believe is only relevant in fine dining operations can, and should, apply to any type of operation, any price range, and… Continue reading
WINE QUALITY IS A REFLECTION OF THE WINEMAKER’S PASSION FOR LIFE
I am far from a wine expert, however, as is the case with many things in life – I become more knowledgeable and appreciative as the years go by. I know what I like to drink, I know which foods I enjoy with certain wines, I am very open to trying anything new, and I… 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.